How To Cook Steak For Sandwiches? - L'Espresso Bar Mercurio

How do you cook a perfect steak in the oven?

Instructions Place cast iron skillet in oven and heat to 500 degrees F. Let pan gat good and hot for about 5 minutes after oven reaches temp. Meanwhile, brush steak on both sides with olive oil and season with salt and pepper to taste.

How do you tenderize steak for sandwiches?

Add 1 cup of liquid acidic ingredients for each pound of beef to a small mixing bowl. This can include one or more ingredients, such as all soy sauce or a combination of 1/2 cup each of low-sodium soy sauce and balsamic vinegar. These ingredients work to soften the bonds of the connective tissue and tenderize the meat.

What cut of meat is sandwich steak?

Per the Flavor Bender, the absolute best thing you can use for a delicious steak sandwich is a quality sirloin steak, specifically earmarked for use as sandwich meat.

What goes with steak sandwiches?

What To Serve With Steak Sandwiches

Sticky caramelised onions. Caramelised onions are the ultimate pairing for a steak sandwich, and they’re really easy to make at home.
Rocket salad.
Fresh sliced tomatoes.
Chips.
Stilton salad.
Onion rings.
Asparagus.
Marmite roast potatoes.

How long should I cook a thin steak?

Thin steaks (anything less than 1 1/2 inches thick) will cook very quickly; cook until meat is deeply browned, about 3 minutes per side for medium-rare.

Is it better to cook steak with butter or oil?

You should sear your steak in cooking oil, not butter. Butter has a low smoke point and will burn at the high heat you need to make steak that’s neatly crisp and golden brown on the outside, but tender and juicy on the inside.

What are the ingredients to make a sandwich?

Instructions

Arrange 2 slices of bread on a cutting board. Spread each slice with mayonnaise.
Top with turkey, tomato slices and cheddar cheese.
Spread mayonnaise on 2 more pieces of bread and place on the cheddar cheese.
Top with ham, bacon and lettuce.
Cut sandwich into halves or quarters.

Is hotdog a sandwich?

Those who voted for a hot dog being a sandwich are not without support. The U.S. Department of Agriculture (USDA) describes a sandwich as “a meat or poultry filling between two slices of bread, a bun, or a biscuit.” By that definition, sure, a hot dog is a sandwich.

What cut of meat is used for Philly Cheesesteak?

Ribeye is the steak of choice for Philly Cheesesteak sandwiches. It is well-marbled and tender when cooked. Another cut that we have used with great results is flank steak which is lean but very tender when cut against the grain. You will need a little extra oil on your cooking surface if using flank steak.

What kind of onion goes on a Philly Cheesesteak?

Ingredients You Need White onion – Sautéd white onion is a traditional ingredient in any Philly Cheesesteak recipe.

What cheese goes best on steak?

Cheese Toppings The perfect cheese for steak is blue cheese, but you might prefer something else. Cheese for a steak topping should crumble, so stick with something like gorgonzola, blue cheese, feta, or something along these lines.

Steak Sandwich Recipe

Steak sandwiches are usually a crowd pleaser. I’ve created a dish with soft, juicy pieces of steak and caramelized onions, which are topped with melty havarti cheese and sandwiched between two slices of buttery bread. Yum!

Herb Butter

1/2 cup melted butter
1 tablespoon finely sliced fresh dill
3 garlic cloves

Steak Sandwich

1 cup steamed green beans
1 pound steak
1 tablespoon salt (to taste)
1 big yellow onion
4 slices Havarti cheese
1 baguette

Herb Butter

Make herb butter spread by mixing butter with smashed garlic and dill until it is the same consistency as the butter you used for the butter spread recipe. Remove from consideration

Steak Sandwich

Thinly slice the meat to make thin strips. Preparing the steak for slicing is made easier by freezing it for a few minutes before slicing it
Preheat a cast-iron skillet sprayed with cooking spray to high heat. Season the meat with salt and pepper after placing it in the pan. Cook until the steak is just starting to brown, then remove it from the pan. Remove from consideration
Half-ring the onion once it has been peeled. In the same skillet, sauté the onions until they are golden brown, about 5 minutes. the pan should be removed from the heat and placed aside
Baguette should be sliced lengthwise and herb butter should be smeared on both sides of the bread. It’s then topped with pieces of sirloin, onions, and cheese slices before being served. Keep the sandwich open and place it in the broiler for approximately 2 minutes, or until the cheese is bubbling and melted. Serve immediately, while the dish is still warm.

Nutritional Values Recipe for Steak SandwichesAmount Per ServingCalories500Calories from Fat 315 percent Daily Value*Fat35g54 percent Saturated Fat 18g90 percent Fat35g54 percent Saturated Fat 18g90 percent Sodium1734mg Cholesterol103mg34 percent Cholesterol Potassium294mg (72 percent of the total) 8 percent Carbohydrates23g8 percent Protein8 percent 14% of the diet is made up of fiber 1g1 percent of sugar Protein24g48 percent of total protein Vitamin A632IU13 percent Vitamin C2mg2 percent Vitamin D2mg2 percent Vitamin E2mg2 percent % Daily Values are based on a 2000-calorie diet that contains 163mg of calcium and 3mg of iron, respectively.

Philly Cheesesteak Recipe (VIDEO)

Served on a toasted garlic butter hoagie bread, the Philly Cheesesteak is made with juicy ribeye steak, melted gooey provolone cheese, and caramelized onions. This is the traditional method of preparing a Philly Cheesesteak sandwich! Creating restaurant-quality sandwiches, such as French Dip and Burgers, is something we really like doing! This Cheesesteak dish is much simpler to make than you would imagine. Watch the video instruction below and you’ll see why everyone is so excited about this product.

Please review my disclosure policy.

What is a Philly Cheesesteak?

In the United States, the Philly Cheesesteak sandwich is constructed with ultra-thin slices of ribeye steak topped with caramelized onions and provolone cheese. That basic combo is the original classic, which became famous on the East Coast due to its accessibility. However, while the Philly Cheesesteak has been adapted on the West Coast to add bell peppers and mushrooms, a real “Philly” consists solely of steak, onion, and cheese, all served over a bun.

Which Cut of Beef Should I Use?

The ribeye steak is the preferred cut of meat for Philly Cheesesteak sandwiches. When cooked, it has a lot of marbling and is quite soft. Flank steak is another cut that we have utilized with excellent results. It is lean yet extremely soft when cut against the grain. If you are using flank steak, you will need to use a bit more oil on your frying surface.

The Best Cheese for Philly Cheesesteak:

Mild provolone is the most often consumed cheese. We’ve tried a number of different provolone brands, and the only one that didn’t work for us was the “aged” provolone from Costco. This dish was overpowered by the flavor of old provolone cheese. Among the other options is white American cheese, which is quite popular. Some restaurants in Philadelphia use a cheese that is similar to Velveeta, but we prefer provolone cheese the most.

Pro-Tips for Thinly Slicing Beef:

When it comes to making a perfect cheesesteak, ultra-thinly cut bits of beef are essential. Cover and freeze your steak for 30-40 minutes to make slicing it much simpler (freeze a thicker steak for 40 minutes and a thinner steak for 30 minutes). Using a sharp knife, thinly slice the meat against the grain after trimming away any extra fat and silver skin (if present).

Watch Natasha describe how to do this in the video instruction included below. Time-saving tip: Have the butcher slice your meat very thinly to save time. Preparing the steak in advance will allow them to store it in the freezer while you go shopping, allowing them to obtain those paper-thin slices.

How to Make Philly Cheesesteak:

This is one of our quickest sandwich recipes, requiring little preparation and even less cooking time. It’s a 30-minute dinner, total. This dish may be prepared on the stovetop, a flat cooktop, or a griddle.

Prepare the hoagie buns by buttering them, dicing the onion, and thinly slicing the meat. Remove the onions once they have been sautéed. Cook the steak until it is cooked thoroughly, then put the onions back in. Divide the mixture into four parts and top each with two slices of cheese. Cover with buns and use a spatula to scrape the mixture into the buns

Creative Ways to Serve Philly Cheesesteak:

You can serve this mixture in a variety of creative ways, including some wonderful keto (low carb) Philly Cheese Steak options if you’re craving that meaty cheese filling but don’t want to use a bread.

Pasta that has been overcooked or pasta that has been packed into shells Philly Cheesesteak Sliders
(Low Carb) Philly Cheesesteak Stuffed Bell Peppers
(Low Carb) Philly Cheesesteak Stuffed Portobello Mushrooms
(Low Carb) Stuffed Portobello Mushrooms

More Top-Rated Sandwich Recipes:

Make breakfast sandwiches that can be stored in the freezer. Sandwich with Salami and Cream Cheese– a great meal on the run. Chick-fil-A Chicken Bacon Avocado Sandwich–a restaurant knockoff Picky eaters will like these Chicken Sandwich Melts.

Watch Natasha Make Philly Cheesesteak:

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Philly Cheesesteak

Preparation time: 15 minutes Preparation time: 13 minutes Time allotted: 28 minutes Served on a toasted garlic butter hoagie bread, this Philly Cheesesteak is made with juicy ribeye steak, melted gooey provolone cheese, and caramelized onions. Natasha Kravchuk is a Ukrainian actress. Easy to learn skills Making it will cost you between $13 and $16. Philly cheesesteak is the keyword here. Cuisine:American The Main Course is the first course in the sequence. Calories:732 Servings:4people

1-pound ribeye steak, trimmed and thinly sliced*
1/2 teaspoon sea salt, or to your liking 1/2 teaspoon ground black pepper, or to taste sweet onion, chopped (a big one)
8 slices mild provolone cheese (not old provolone)
4 hoagie rolls, cut 3/4 of the way through
2 tablespoons melted salted butter
4 to 6 tablespoons mayonnaise, depending to taste
1 garlic clove, squeezed

Using a serrated knife, cut hoagie rolls in half and then in thirds again. Chop the onions and finely slice the meat. In a small mixing dish, combine 2 tablespoons melted butter and 1 garlic clove that has been squeezed. Garlic butter should be spread on the cut sides of four hoagie rolls. Using a large pan, flat stovetop, or griddle, toast the buns on medium heat until golden brown, then set them aside to cool. Cook the chopped onions in 1 tablespoon oil in a skillet or on the stovetop until they are caramelized, then transfer to a bowl. Increase the heat to high and add 1 tablespoon of oil. Spread the thinly sliced steak in an equal layer on the baking sheet. Remove from heat and allow to brown for a couple of minutes, then turn and season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook until the meat is thoroughly cooked through, then add the caramelized onions and mix well. Distribute the meat into four equal chunks and top each with two slices of cheese before turning off the heat to allow the cheese to melt without overcooking the meat. On the toasted side of each bun, spread a thin coating of mayonnaise on it. To make the sandwiches, work with one piece at at time, placing a toasted bread over each piece and use an aspatula to scrape the cheesy beef into the bun as you turn it over. Serve when still heated.

With a serrated knife, cut hoagie rolls in half and then in half again. Chop the onions and finely slice the beef* before you begin. 2 tablespoons melted butter and 1 squeezed garlic clove are combined in a small mixing basin. On the cut sides of four hoagie rolls, spread garlic butter. On a large pan or flat burner or griddle over medium heat, toast the buns for a few minutes until golden brown and put aside. To make the caramelized onions, heat 1 tablespoon of oil in a skillet or on the stovetop and sauté until caramelized, then transfer to a bowl.

In a single layer, spread the ultra-thinly cut steaks.
Cook until the steak is totally cooked through, then add the caramelized onions and mix everything together thoroughly.
On the toasted side of each roll, spread a thin layer of mayonnaise on top of it.
Warm up the dish before serving it to guests.

Natasha Kravchuk

Hello and welcome to my kitchen! Natasha’s Kitchen is my personal blog, and I am the author of the book Natasha’s Kitchen Cookbook (since 2009).

My husband and I operate this site together, and we only share the recipes that have been tried and proven in our own homes with you. Thank you for taking the time to visit! We are overjoyed that you have arrived. Continue reading more posts by Natasha.

Steak Sandwich

This delicious steak sandwich is topped with succulent pieces of beef, caramelised onions, garlic aioli, mustard, lettuce, and tomato. Sink your teeth into it. This recipe is perfect for a fast midweek lunch or for gatherings with family and friends!

A big, juicy Steak Sandwich!

Sandwiches are one thing, but then there are sandwiches. THEN there are SANDWICHES to consider. The latter is the case. My irony is that I am referring to this as a sandwich since it is about as far away from the ham, lettuce, and tomato sandwich that I threw together to snack on while I was setting up to photograph these Steak Sandwiches as you could possibly get. )I realize it appears absurd that I’m chewing on a simple sandwich when these are in front of me, but I was hungry and couldn’t wait till I completed shooting, and the last time I hurried shots because I was so hungry, the images were not satisfactory, and I had to remake and rephotograph it.

It’s a secondary beef cut known as Bavette that is a terrific deal and is a member of the flank and skirt steak families.
After experimenting with it numerous times over the summer, I’m now sure that the reason it’s not readily accessible in Australia is because butchers are hoarding it for their own use rather than selling it.
Really.
It’s similar to flank and skirt steak, but it’s even better.
It has a more meaty flavor than most more expensive steaks, and it is best when cooked quickly and thoroughly.
As a result of doing so, you will have slices of beef that are extremely soft and have an almost delicate touch.
I purchased the Bavette Steaks from Harris Farms, which is a part of their Curious Cuts collection.

I made an attempt.

Cooking Steak Sandwiches using a hefty piece of beef that is then cut and heaped high on the sandwiches is something I really enjoy doing.

Although thin and lean, it will cook through even if you use an extremely hot BBQ or pan to prepare it.

If you wait more than 1 1/2 minutes, it will be rather dry.

A simple Steak Sandwich may be made using steak, lettuce, tomato, mayonnaise, and mustard.

The options are virtually limitless!

The caramelised onions, I realize, are a touch over the top.but, truly, it is worth every minute of time (and the very little work) because it elevates a simple Steak Sandwich to a whole new level of deliciousness.

When was the last time you cooked a Steak Sandwich for your family or friends?

I don’t make it nearly as frequently as I should. So what are you waiting for? Grab a beer, turn on some music, sear a steak, and whip up a Steak Sandwich today. (All right, you might not have everything you need to create it right now, so schedule it for tomorrow.) – Nagi x Nagi x Nagi x

More Burgers, Sliders and Sandwiches

Hamburgers that are big and juicy
Chicken Burgers that are juicy seasoned chicken breast steaks with the works
Nando’s Peri Peri Chicken Burger–chicken marinated in a special Peri Peri sauce that is bursting with flavor
BBQ Pulled Pork Sliders
Cubanos–the famous Cuban roast pork sandwich from the film The Chef
Pulled Pork Sliders
Pul Pastrami Sandwiches–Rye bread is stuffed with handmade pastrami and baked till golden brown. EPIC
Veggie Burger– A meatless burger that is very delicious. Those doughy bricks in the stores are nothing compared to this
Recipes for Burgers and Sandwiches Sliders may be found here.

Subscribe to my email and follow me on social media platforms such as Facebook, Pinterest, and Instagram to stay up to speed on the newest news. Servings4Hover over the image to see it scaled. Steak sandwich with tender steak pieces, tomato, lettuce and caramelised onion served on a brioche bun with garlic aioli and mustard on the side. The caramelised onion certainly adds a “gourmet” touch to this dish, but refer to the comments for time-saving tips.

Quick Garlic Aioli (Note 1)

3/4 cup mayonnaise (ideally made with whole eggs)
1 large garlic clove, minced
1 large onion, minced

Caramelised Onion (Note 2)

30 g / 3 tablespoonsbutter
2 tablespoonsbrown sugar
1 tablespoon balsamic vinegar
1/4 teaspoon salt and pepper
3 big onions, peeled and thinly sliced (brown, white, or yellow)

Steak Sandwich

Grilling beef steak (Note 3)
Salt and pepper
1 tablespoon vegetable oil
2 tomatoes, thickly chopped
60 g/ 2 ozrocket /arugula or other lettuce of choice
600-700g/1.2-1.4 lb grilling beef steak (Note 3)
A jar of mustard (I like American)
A loaf of Turkish bread around 60cm / 2 feet long (or 4 rolls / buns of your preference)

Garlic Aioli: Combine mayonnaise and garlic in a small bowl. Place in the refrigerator for at least 30 minutes for the flavor to develop (do not store for more than 3 days at the most)
Caramelised Onion: Melt the butter in a pan over medium low heat until it is bubbling. Stir in the onions until they are well coated with the butter. Lay the lid on the skillet (or place a baking tray over the skillet) and cook for 20 minutes, stirring once or twice. Remove the lid and continue to simmer for another 20 minutes, stirring occasionally, until the onion is golden brown (increase heat slightly if the colour is not changing). Combine the sugar, vinegar, salt, and pepper in a mixing bowl. Cook for a further 10 minutes, or until the mixture is jammy. Remove from heat and cover with a towel to keep warm

Beef

Remove the meat from the refrigerator 20 minutes before cooking it. Use a large amount of salt and pepper to season. Heat the oil in a pan over high heat until shimmering (or heat BBQ). Cook the steak to your satisfaction – if you’re using a secondary cut like as a Bavette, skirt, or flat iron, medium rare is the best option. Rest for 5-10 minutes after transferring the meat to a platter covered loosely with aluminum foil. Once this is done, slice thinly against the grain.

Assemble sandwich

Turkish bread should be cut into 15cm/6″ lengths and then divided in two. Lightly toast the bottom slice of bread and generously spread it with garlic aioli. Then add tomato slices and meat with caramelised onions on top. Serve immediately. Place the top piece of bread on top of the other pieces of bread and spread with mustard

1. I cooked this as a quick supper using a shortcut garlic aioli that I found on the internet. To make your own, follow the steps outlined in this article. In a small food processor, pulse 2 garlic cloves (minced) and 2 egg yolks until smooth. Blend for a few seconds to mix. Then, while the processor is running on medium low speed, slowly pour in 3/4 cup (185ml) extra virgin olive oil (NOT EXTRA VIRGIN, too strong). Finish by seasoning with salt and pepper to taste, 1/2 teaspoon Dijon mustard, and a squeeze of lemon juice.

The Caramelized Onion brings it to a whole new level of deliciousness!
If you follow this method, you’ll just need 2 onions.
The beef I used for this recipe was Bavette Beef, which is also called as flap meat, flap steak, sirloin flap steak, sirloin tip, and other variations.
Everything is exquisitely delicate when cooked to no more than medium-rare, if at all possible (ideally medium-rare), and when sliced thinly against the grain.
When cut thinly across the grain, each piece of flat iron becomes more sensitive.
This is a brand-new find that I really adore!
This dish may be used with any cut of beef that can be grilled without losing its flavor.
4.
The Garlic Aioli accounts for 153 calories of the total, whereas the Caramelised Onions account for 126 calories of the total.

LIFE OF DOZER

he’s just standing there looking out over his playground, contemplating whether he should run out over there, jump into the water over there, or go fishing over there (yes, he really fishes photo coming soon).

Steak Sandwich = Best Sandwich

Warm and juicy, with melty Provolone and a handmade garlic aioli on top, this sandwich is a must-try. You only need to memorize one steak sandwich recipe, and this is it. Plan to share (or, you know, keep it to yourself) because our recipe produces three sandwiches. Season your steak generously with salt and pepper. Never scrimp on the seasonings, especially salt and pepper. A generous sprinkling of both will elevate the flavor of your sandwich to a whole new level. The Grain Is Against You It’s a nightmare to bite into a steak sandwich and have to chew for 30 seconds just to get a single mouthful out of it.

It not only keeps the steak tender, but it also looks fantastic!
Please share your experience with us in the comments box below!
2 cloves of garlic, minced a half teaspoon of kosher salt a tablespoon of extra-virgin olive oil 1/2c.mayonnaise the zest of half a lemon peppercorns that have been freshly ground In the case of the Skirt Steak 1 pound skirt steak extra-virgin olive oil is a kind of extra-virgin olive oil.
peppercorns that have been freshly ground Regarding the Sandwiches Rolls should be toasted with butter.
a quarter-pound of sliced provolone fresh arugula greens (about 3/4 cup) 8 peppadew peppers, peeled and sliced

To make the aioli, mix the garlic and salt together in a mortar and pestle until a paste is formed. To make the dressing, transfer the paste to a small mixing bowl and whisk in the olive oil, mayonnaise, and lemon zest until well combined
Season with pepper. Prepare the steak as follows: Season the steak with salt and pepper after brushing it with oil. Sear all sides of the steak in a cast-iron pan over medium-high heat. Cook for 3 minutes per side, or until the required internal temperature is reached, and then remove from the heat source. Allow 15 minutes for the steak to rest before slicing. Using a 2″ section cutter, cut slices against the grain. Assemble the sandwich as follows: Rolls should be lightly buttered and toasted in a Krups toaster oven until golden. Set 1 slice of provolone on the bottom half of each bread, then place the rolls back in the toaster oven for another minute or two to melt the cheese. Remove from the oven and sprinkle with arugula and peppers to finish. Spread a generous amount of aioli over the top half of the buns before assembling the final sandwiches.

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Screaming Eagle Cheese-Steak Sub Recipe

1/4 cup mayonnaise
3 chopped chipotle chiles in adobo sauce (or more to taste)
3 tablespoons sour cream

For the sandwiches:

Canola oil or another neutral cooking oil (about 2 teaspoons)
1 big white onion, peeled and sliced thin
2 red bell peppers, seeded and cut thin
1 large white onion, peeled and sliced thin
1 medium-sized green bell pepper, seeded and thinly sliced
Taste and season with Kosher salt and freshly ground black pepper to your liking
1 tablespoon unsalted butter
1 pound button mushrooms, cleaned and cut thin
1 tablespoon flour 6 equal-sized parts of 2 12 pound skirt steak
2 12 pounds skirt steak, sliced into 6 equal-size sections
8 to 10 inch submarine-shaped pieces of 8 to 10 inch sub rolls or Italian bread, sliced down the center
12 pound sharp Cheddar cheese, sliced thin
6 big sub rolls or Italian bread, cut into 6 submarine-shaped pieces of 8 to 10 inches, sliced down the middle

Preparation

Chipotle mayonnaise may be made by combining mayonnaise with minced peppers in a small mixing dish and stirring well. (Leftover sauce may be covered and kept in the refrigerator for up to a week without spoiling.)
To assemble the sandwich toppings, start with the following: Griddle or big heavy frying pan (preferably cast iron) over medium heat until hot and lightly browned. Pour the oil into the pan and, when it begins to shimmer, add the onion and peppers, stirring constantly, until everything is well combined. Cook, turning occasionally, until they begin to soften and brown, around 15 to 20 minutes, depending on how large your pan is. Season with salt and pepper to taste, then remove from heat and put aside. Remove the pan from the heat, add butter, and repeat the process with the mushrooms. Cook for about 6 minutes, or until the vegetables have released their juices and are tender and glazed. Remove the item and place it aside
To prepare steaks, follow these steps: Heat a griddle or a frying pan over high heat until it is almost smoking, but not quite. Season the meat well with salt and pepper to taste. Preheat the griddle to medium heat and cook the steaks for 3 minutes each side, or until nicely browned but still very rare, working in batches if required. Transfer to a serving tray and let aside for a few minutes. To assemble sandwiches, follow these steps: Preheat the oven to 200 degrees Fahrenheit. As soon as the steaks are done, slice them as thinly as possible against the grain to make them look as good as they taste. Heat the sub rolls in the oven until they are heated. Return the sliced steaks to the griddle or frying pan and cook over medium heat, stirring occasionally, until the onions, peppers, and mushrooms are soft. Stir until everything is well combined, then reduce heat to low and top with sliced cheese. Cook for 3 minutes, stirring and pulling to mix the ingredients as the cheese melts, using tongs and a wide spatula To be of service: Take the rolls out of the oven and apply chipotle mayonnaise on the inside of each serve before serving. Combine meat, veggies, and cheese in each sub to make a satisfying sandwich. Serve as soon as possible

Next-level steak sandwich recipe

An indulgence that isn’t quite right An indulgence that isn’t quite right Serves 4 people in 50 minutes and is quite simple to prepare.

Nutrition per serving

Calories55328 percent
Fat22.3g32 percent
Saturated fat7.5g38 percent
Sugars24.9g28 percent
Salt1.6g27 percent
Protein31g62 percent
Carbohydrates60g23 percent
Fiber3.6g-

Of an adult’s reference intake

40ozflank skirt steak or bavette
2 big onions
20oz salted butter
Olive oil
70ozdark brown sugar
125ml red wine vinegar
1 ciabatta baguette
Extra virgin olive oil
English mustard, optional
1 bunch watercress

Adapted from the original recipe

Jamie’s Comfort Food

Submitted by Jamie Oliver

Method

To prepare the steak, remove it from the refrigerator and let it to come to room temperature before covering it with greaseproof paper and basting it with the base of a pan to tenderize and make it all approximately the same thickness
Meanwhile, peel the onions, removing the first layer of flesh (which may be used in a soup or stew) and slicing them into 2cm-thick rounds is the next step. Place the butter, a generous amount of oil, and the sugar in a large nonstick frying pan over medium heat and cook until the butter is melted. As soon as the butter has melted, add the onions to the pan in a single layer and simmer for 5 minutes, stirring occasionally. Pour in the vinegar, cover with a lid, turn the heat down to low, and cook for approximately 35 minutes, or until the bottom is gorgeously brown and caramelised on the bottom only, adding splashes of water to loosen if necessary
( To prepare the ciabatta in the meantime, place it in the oven and heat it to 110°C/225°F/gas 14 until it is warm. Season the steak with sea salt and black pepper on both sides, including the bone. Heat a big nonstick heavy-bottomed pan over a high flame until hot. Once the pan is scorching hot, sprinkle the steak with olive oil before placing it in the pan and cooking for 3 minutes on each side for medium, or until done to your satisfaction
Toss through its own resting fluids with a drizzle of extra virgin olive oil after removing it to a dish and letting it sit for 1 minute
Slice 1cm thick and serve. Cut the heated ciabatta in half and massage the inside of each piece with the juices from the steak that has been resting. Spread on some mustard, if desired, and then stack on the caramelised onions, steak, and a few sprigs of watercress
Serve immediately. Place the other piece of bread on top, softly push down, then chop up into nice bits before getting your hands dirty.

Best Shaved Steak Sandwich Recipe

When it comes to making the ultimate Philly Cheesesteak sandwich, what is the secret? A hearty mound of melted cheese and gooey, stringy, drippy meat — all heaped high on a buttery, toasted french bread — with caramelized onions, Worcestershire sauce, and plenty of flavor owing to the Worcestershire sauce. The best thing is that it is essentially a one-pan supper that can be prepared in 30 minutes! Meals that can be prepared in 30 minutes or less are among of my favorites, and this Best Cheesesteak Recipe can be prepared in 30 minutes!

You should try these recipes: Honey Bourbon Chicken, Healthy Mongolian Beef, Penne alla Vodka, and these delectableHomemade Sloppy Joes, among others.

The warm, delectable, rich and savory sandwich, with juices running down my chin and stringy cheese being bitten into mouthful after bite, is something I look forward to even in the sweltering heat of July. This is my sort of dinner!

What’s the difference between a Philly Cheesesteak and a Cheesesteak?

Great topic, I’m a Colorado gal who grew up on the west coast, and while I’ve been to Philadelphia, I haven’t had many Philly Cheesesteak Sandwiches (which I regret). A little digging was required, and by digging, I mean perusing the internet to get the information.

It’s called a Philly Cheesesteak because a long, crusty Italian roll holds thinly sliced, sautéed ribeye steak that is pouring with meat fluids and covered with melted cheese that looks like a disaster. It’s a big piece of equipment. It’s a straightforward process. And, oh, my, is it delectably delicious. When making authentic Philly Cheesesteaks, Cheez Whiz is the cheese of choice
However, American and Provolone are frequent substitutes. (Source)
As a result, anything that modifies the flavor, whether it’s cheese, other ingredients, or seasonings, turns it into a plain(but still flavorful and delicious)SteakCheese Sandwich
However, this is not the case. Several Philadelphians have informed me that no self-respecting Philly native would ever order their Philly Cheesesteak with Cheez Whiz (that’s for tourists), and that it is instead served with White American cheese.

Authentic Philly Cheesesteak?

According to Philadelphians, it is impossible to prepare a genuine Philadelphia Cheese Steak sandwich without using an actual Philadelphia roll as a bread roll. They must be long and thin, neither fluffy or soft, but neither too firm nor too soft either. In addition, they claim that if you are more than an hour away from South Philadelphia, you will be unable to produce a genuine sandwich. Source Because this recipe is not legitimate, I have dubbed it simply “theBEST Cheesesteak recipe,” which is a misnomer because it truly is the best!

The original recipe comes from my wonderful and talented friend, Norine at Norine’s Nest, who you should definitely follow because not only is she a fantastic cook, but she’s also hilarious!

What Goes on a Traditional Philly Cheesesteak Sandwich?

Sliced ribeye steak
White American cheese (tourists often ask for Cheez Whiz, but provolone is also a welcome substitute)
Shaved ribeye steak
Shaved ribeye Season with salt and pepper and add pan juices. It is available with or without sautéed onions.

Ingredients for a cheesesteak
In a medium-sized pan, saute the onions in the butter until they are translucent. Before you cook the steak, season it with salt and pepper. Remove the onions and cook the steak in batches.

WHAT GOES IN A CHEESESTEAK SANDWICH?

Seasoning salt
Shredded beef, steak, or thinly sliced cube or round steak
Butter (don’t criticize it, it adds a ton of flavor)
Caramelized onions (swoon-worthy)
Worcestershire sauce (LeaPerrins is gluten free)
Hot sauce (optional)
Cheese (our family is divided
One person does not eat cheese, two people like pepper Jack, and I eat Provolone)
Toasted sub buns

What Cut of Meat is the Best for Cheesesteak

The first time I attempted to make this dish, I was unable to get cube steak, so I substituted round steak, sliced as thinly as possible, and it turned out delicious anyway. In recent years, though, I’ve found Trader Joe’s sliced beef! It’s paper-thin, sensitive, and absolutely delectable. When using cube or round steak, roll it up and cover it in plastic wrap, then freeze it for 20 to 30 minutes. Then, using a sharpknife, slice it very thinly, trying to “chip” away at the steak with your fingers.

If necessary, cook the steak in batches to expedite the process. Optional: add a few shakes of spicy sauce to taste. Stir in Worcestershire sauce until well combined, then bring the onions back in. Place appropriate quantity of cheese on top and melt it.

How to Make a Steak and Cheese Sandwich

Cut the onion in half and then finely slice it
A big skillet over medium heat (this is my favorite skillet!) should be preheated. Melt the butter in a saucepan until it becomes bubbling. Toss in the onions and cook until soft and caramel-colored, about 10 minutes. During this time period, season the shaved beef with seasoning salt
Once the onions have caramelized, transfer them to a dish. Add another pat or two of butter to the pan and raise the heat to medium-high
If feasible, arrange the beef in a single layer
If this is not possible, work in batches. It’s a rapid sauté to brown the beef, and because the steak is thin, it cooks in a short amount of time. After a minute or two, turn around. As soon as the beef is browned, add the onions back to the pan and toss in the Worcestershire sauce and spicy sauce (if using). Place cheese on top of the meat and cover with a lid to allow the cheese to melt
Grill or griddle the rolls until they are golden brown (and by desired I mean that you should do this part, after all this isn’t diet food!)
Remove from heat and set aside. Serve on top of browned suborhoagierolls
I’ve also used whole wheat suborhoagierolls to give myself the impression that it’s a little more nutritious. You can’t fault a girl for attempting

Can I Make ahead of time

YES! This is a fantastic dish to offer on game day, when tailgating, or at a party. Prepare ahead of time as suggested above; place in a slow cooker and set to “warm” or bake in an oven set to 150-200 degrees for 15 to 20 minutes. Toss with toasted sub, hoagie, or slider buns before serving.

PhillySteak Sandwich Add-Ins

When caramelizing onions, add sliced red, green, yellow, or orange peppers and sauté until soft and slightly browned. Sauté sliced mushrooms in butter
Lighthouse Cotija Cilantro dressing, Ranch dressing, and Garlic Aioli are some of Norine’s favorite dressings to offer with her chicken. We eat ours “naked,” so to speak, because they are so juicy, tasty, satisfying, and savory

What’s the Difference between a Hoagie and a Sub Sandwich?

The difference in this case is that aHoagieuses is a tougher, stiffer roll, and instead of slicing it all the way through, it is stuffed with pork, cheese, and other ingredients. A sub sandwich, on the other hand, is often a soft roll that has been sliced all the way through. Then there are the grinders, the poor boy’s, and the heroes! Because I was born and reared on the west coast, they were all unfamiliar names to me when I first saw them when traveling to the east coast and the southern United States for the very first time.

So why let semantics get in the way of having a delectable meal?

You, too, will like these homemade Philly Cheesesteaks and they will become a family favorite!

Famous Flank Steak Marinade
Easy Cheese Enchiladas
Shawarma Chicken Bowls
Copycat Chipotle Chicken
Caprese BLT Sandwich
Famous Flank Steak Marinade

Famous Flank Steak Marinade; Easy Cheese Enchiladas; Shawarma Chicken Bowls; Copycat Chipotle Chicken; Caprese BLT Sandwich; Caprese BLT Sandwich;

Ingredients

2 cups flour
4 tablespoons butter
1 medium-sized onion, thinly sliced

Cheesesteak Sandwiches

12 cup Worcestershire sauce (LeaPerrin’s is gluten free)
2-3 pounds shaved beef (see notes for other alternatives)
1-2 tablespoons butter
2 teaspoons olive oil or avocado oil
2-3 pounds sliced beef (see comments for other options)
A seasoning salt (such as Lawry’s), hot sauce (if desired), and other ingredients Cheese: 6-8 slices provolone, white cheddar, or pepper jack cheese
6 full French or Italian breads
2 tablespoons melted butter

Instructions

Toss sliced onions into a large skillet over medium heat, melt butter, and cook, stirring constantly, until soft and caramel colored, approximately 6-7 minutes total. Remove the pan from the heat and set it aside. Steak should be cut as thinly as possible (see notes) and season with seasoning salt, not too much, just a little sprinkle all over
If steak has not been already sliced Then, in the same skillet over medium-high heat, add the butter and oil and cook the steak in as much of a single layer as possible, if it gets too crowded, cook it in two or three batches until done. Cook for 1-2 minutes on one side, then turn and cook on the other side for 1-2 minutes on the other side, which won’t take long
Pour in Worcestershire sauce and, if desired, a few dashes of spicy sauce (we prefer Cholula), and simmer until the meat is browned (I slightly undercook it because it will continue to cook). Return the onions to the pan and toss in the meat, with all of the juicy juices
Cook for another minute
Remove from heat. Using the selected cheese pieces, place them on top of the meat and cover for one minute, or until the cheese is melted, gooey, and delicious. To prepare the sub rolls in the meantime, heat a griddle or another big pan over medium-high heat, apply a thin coating of butter on the cut side of the sub rolls, and set butter side down on the griddle, toasting until golden brown and delicious
Make a cheesesteak and place it on top of the rolls
Serve immediately.

Notes

THE BEST CUT OF BEEF| I purchase Trader Joe’s shaved fresh beef steak, which is cut paper thin and is great for this dish since it is tender and flavorful. Purchase cube, round, or standard steak and roll and wrap it in plastic wrap before freezing for 20-30 minutes. Then, using a sharp knife, slice the steak incredibly thin or cut it into chips to serve. Preparing this dinner ahead of time will save you time on game day, tailgating, or hosting a party. Prepare ahead of time as suggested above; place in a slow cooker and set to “warm” or bake in an oven set to 150-200 degrees for 15 to 20 minutes.

A variation of Norine’s Nest Pepper Jack Steak Sandwiches was used to create this dish.

Nutrition Information:

Sandwiches for 6 people

Serving Size:

1Serving Size (in grams): Calories:765 58 g of total fat 27 g of saturated fat 1 gram of trans fat 25g of unsaturated fat Cholesterol:195mg Sodium:776mg Carbohydrates:9g Fiber:0g Sugar:3g Protein:50g The nutritional information is approximated and may not be completely correct; at times, it pulls information for suggestions and possibilities, which may result in an increase in calories and other nutrients, as well as other complications.

The nutritional information will vary depending on the components used, the quantities utilized, and other factors.

Steak Sandwiches

This recipe serves 4–6 people.

Preheat the oven to 200°C/Gas 6 and set aside. Heat a large ovenproof frying pan over high heat until hot, then add a generous amount of oil. Season the fillet with a liberal quantity of salt and pepper on a cutting board before rolling it in the seasoning. Fry for 1–2 minutes on each side over a high heat until lightly browned all over, including the ends, and then remove from heat. After adding the garlic and thyme, cook for a minute more before placing the meat on top of the vegetables. Add a couple of knobs of butter and baste the steak with it, spooning it over the top. Place the beef in the preheated oven and roast for 15–17 minutes, or until it is rare or medium rare, depending on your preference. When pushed, it should have a bouncy sensation to it. Remove the roast from the oven, cover loosely with foil, and set aside for 15 minutes to rest, basting occasionally with the juices from the pan
While the roast is resting, prepare the relish. The onion and chilies should be softened after about 5 minutes of cooking in the olive oil in a large frying pan over a medium heat. Cook for 6–8 minutes, or until the tomatoes are beginning to collapse, after which season with salt and pepper to taste. Add the vinegar and cook, stirring occasionally, for approximately 6 minutes, or until the mixture is reduced to a rough relish consistency. Remove from the fire, mix in the basil, and season with salt and pepper to taste. Set aside in a serving basin while you prepare the mustard mayonnaise by whisking together the ingredients. Season and pour into a serving dish before setting away. To prepare the toast, heat a griddle pan until it is smoking hot and then remove from the fire. Drizzle the olive oil over the sliced ciabatta, season with salt & pepper, and then griddle for 1–2 minutes on each side, until brown. Repeat the process until all of the bread has been toasted, and then transfer it to a serving tray. To serve, thinly slice the rested fillet of beef and arrange it on a plate, setting it on the table next to the toast, mayonnaise, relish, and lettuce leaves, which your guests will assemble themselves.

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Recipe: Sirloin Steak Sandwiches

Hopefully, this has resolved any doubts you may have had regarding what you should serve for supper tonight. This dish takes sirloin steak, one of the most economical pieces of beef available, and changes it into a substantial filling for a sandwich that is ready to serve for supper. A juicy steak, stuffed inside an onion bun, and piled high with sour quick-pickled onions, a decadent cream cheese spread, and spicy arugula is our new favorite way to serve steak for supper.

Make Sandwiches to Stretch Steak Further

This magnificent steak sandwich tastes every bit as delicious as it seems, yet it won’t set you back a lot to prepare. This dish makes use of a single pound of inexpensive sirloin steak — which typically costs 10 to 12 dollars a pound — and turns it into a substantial supper that would easily fill the entire table. As an alternative to just transferring the slices of steak to the dinner plate, make this hearty main dish even more filling by converting it into a sandwich with toppings that dress it up and balance the fattiness of the meat.

That is pretty much everything we look for in an excellent recipe!

Ingredients

1-1/2 cups pure white vinegar
1-1/2 cups water
1 teaspoon granulated sugar
1 teaspoon kosher salt
1-1/2 medium red onions, split and thinly sliced

For the steak:

1 pound sirloin steak
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon cooking spray

For the sandwiches:

1 1/2 cups arugula
4 onion rolls, cut in half lengthwise
1/3 cup mayonnaise
1/4 cup whole-grain mustard
1/3 cup lemon juice

Instructions

In a medium saucepan, boil the vinegar, water, sugar, and salt over medium-high heat until the sugar is completely dissolved. Bring the mixture to a boil, stirring regularly to ensure that the sugar is completely dissolved. In a heatproof dish, combine the onion and pickling liquid
Put aside while you prepare the steak.

Broil the steak:

Placing a rack approximately 4 inches from the broiler and turning the broiler to the highest setting Aluminum foil should be used to line a baking sheet with a rim. Prepare a wire rack by spraying it with cooking spray and placing it over the baking sheet. Remove the steak from the pan and pat it dry with a paper towel. Season both sides of the chicken breasts with salt and pepper before placing them on a wire rack. Preheat the broiler to high heat for 5 minutes (the steak should be 1 to 2 inches from the cooking element). To finish, turn the steak over and broil it for 4 to 5 minutes further for medium-rare, or 6 to 7 minutes longer for medium-well doneness. Allow the steak to rest for 10 minutes on the rack before serving.

Assemble the sandwiches:

In a small mixing bowl, whisk together the mayonnaise and mustard until well combined. Drain the onions through a fine-mesh strainer, removing any excess liquid, and set aside. Spread a generous coating of Dijon mayonnaise on both cut sides of the buns and set aside. Transfer the steak to a cutting board and thinly slice across the grain. To assemble the sandwiches, divide the steak and arugula among the buns and roll them up tightly. Warm or at room temperature are both acceptable serving temperatures.

Recipe Notes

Prepare ahead of time: To make the pickled onions ahead of time, place them in an airtight jar in the refrigerator and preserve them for up to 1 week. Making the Dijon mayonnaise spread ahead of time and storing it in an airtight container in the refrigerator can save you time. Storage: Leftover steak may be kept in the refrigerator for up to 4 days if it is placed in an airtight container. Kelli FosterFood Editor, Preparation and Preparation Kelli is the Food Editor for Kitchn’s PlanPrep material, which she joined in 2013.

Graduate of the French Culinary Institute, she has written many cookbooks, including Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddhism in the Kitchen, and Everyday Freekeh Meals. She resides in the state of New Jersey. FollowKelli

Cheesesteak Sandwiches

Hearty, delicious, and oh so cheesy, these Cheesesteak Sandwiches are a must-try. They will bring a grin on everyone’s face at the dinner table! These Cheesesteak Sandwiches are some of my favorite sandwiches ever, and they are a favorite of mine when it comes to Kale. It makes me glad to know that my husband and I have similar eating preferences. This is another another reason why I adore him. This variation of Cheesesteak Sandwiches is by far the greatest one available! At least, that’s my modest view.

They are filling, tasty, and melt in your mouth.
Because they’re so delicious, I can easily eat two of them in a row.
I simply pressed two balls of dough together to produce subs for the meal.
OTHER YUMMY SANDWICH RECIPES INCLUDE: Sandwiches in a Club Sandwich made with Chick-fil-A chicken (Copycat) Sandwiches with Chicken Caesar Sandwiches made with bbq beef brisket The most filling, tasty, and delicious cheesesteak sandwiches you’ve ever had!
Time allotted1 hourServings4

Thinly cut ribeye steak (for easier slicing, freeze the steak for 30 minutes before slicing it)
1 pound thinly sliced chicken breast 1Tablespoonbutter
2 cups shredded provolone cheese
1 medium green pepper cut into strips
1 medium yellow onion sliced into strips
1 medium green pepper sliced into strips Season with salt and pepper to taste
Substitute 4 sub rolls, split in half (but not completely through)
For the subs, I recommend using my French Bread Roll recipe. The recipe is located below this card.

Preheat the oven to 375 degrees Fahrenheit. Place the cut sub rolls on sheets of aluminum foil to keep them from sticking together. In a large pan, melt the butter and sauté the onions and green peppers for 5 to 10 minutes, or until the onions and green peppers are tender. Using the same skillet, sauté the sliced steak over medium-high heat, breaking it up into smaller pieces, until it is cooked through and no longer pink. Remove from the heat and put aside. Re-add the onions and peppers to the skillet and stir everything together again. Season with salt and pepper if desired. The cheesesteaks are assembled by opening one sub roll and placing one quarter of the meat filling inside it, followed by a slice of provolone cheese on top. Repeat the process with all of the sub rolls. Bake for 15 minutes at 350°F after wrapping each sub tightly in aluminum foil. Remove from the oven with caution (they will be hot!) and carefully peel away the foil. Serve and take pleasure in it

Grilled-Steak Sandwiches Recipe

Sandwiches made with grilled steak

Recipe Summary test

Preparation time: 20 minutestotal time: 1 hourServings: 12 Advertisement

Ingredients

Allow 30 minutes for the steaks to come to room temperature. Preheat the grill to high heat. Oil the grates with a soft brush. Season the steaks with salt and pepper before grilling. For medium-rare, grill for 5 minutes per side on a hot grill. Allow for a 10-minute resting period. Steaks should be thinly sliced across the grain. Advertisement
In the meantime, sprinkle the tomatoes with oil and season with salt and pepper to your liking. Oil should be applied to the bread. Grill the tomatoes for 3 to 4 minutes per side, or until they are lightly browned and tender. Grill the sliced sides of the bread for 30 seconds to 2 minutes, or until they are gently browned. Over the bottom half of the bread, arrange sliced steak and grilled tomatoes. Season with salt and pepper and garnish with basil and romaine leaves. Drizzle with oil and season with salt and pepper. Sandwich the top half of the bread together. Cut each bread in half crosswise to make 6 sandwiches.

Philly Cheese Steak Skillet

Serves 6 people
Preparation time: 10 minutes
Cooking time: 25 minutes
Calories: 573

With just 30 minutes of prep time, this quick Philly cheese steak skillet is a dream meal, whether you serve it as a delectable sandwich on toasted buns or as a delightful side dish on its own.

Philly Cheese Steak Skillet—Any Takers?

Do you want to put your hand up if you enjoy a good Philly cheese steak sandwich? The aromas of this renowned sandwich transport me back to my childhood summers in Los Angeles. My sisters and I would have a cheese steak and some garlic fries from a hole-in-the-wall eatery and head to the beach with no sunscreen and our straps fastened to our bodies. Enjoying a toasted hoagie sandwich stuffed with finely chopped steak, mushrooms, peppers, onions, and melted cheese while lounging on the beach in the warm Southern California sunshine?

Even simply thinking about it makes my mouth wet.

(It also happens to be low-carb, which is a bonus).

We’re in the same boat.

What Cut of Meat is Best for a Philly Cheese Steak Skillet?

When it comes to making this cheese steak skillet, the ideal cut of beef is going to be the same as it is for a conventional Philly cheese steak sandwich: ribeye. However, ribeye tends to be on the more expensive side of the spectrum when it comes to meat cuts, so we recommend choosing skirt steak or flat iron instead.

Look for plenty of marbling in whichever cut you pick, whether it’s a ribeye, skirt steak, or flat iron. The tenderness of these three pieces of beef will be enhanced even more when they are sliced extremely thin.

How to Make a Philly Cheese Steak Skillet.

When it comes to this cheese steak skillet, the ideal piece of meat is going to be the same as it is for a conventional Philly cheese steak sandwich: ribeye steak. We recommend utilizing skirt steak or flat iron instead of ribeye because ribeye tends to be on the more expensive side when it comes to meat cuts. Look for a lot of marbling in your steak, whether it’s a ribeye, skirt steak, or flat iron. Any of these three cuts of beef, when sliced extremely thin, will produce incredibly tender results, regardless of the cut.

How to Cook Steak for Cheese Steak

As previously said, the cut of meat you pick from your butcher has a significant impact on how tender your bits of flesh will be. Additionally, slicing the steak as thinly as possible aids in the preparation. When it comes to super-thinly cut steak, we have a trick. Before slicing the meat, place it in the freezer for an hour or two. The meat will be much simpler to slice if it has been frozen. A razor-sharp knife is also beneficial. Finally, a cast iron skillet is essential. The use of a cast iron pan for cooking steak allows you to cook the meat at a very high temperature, resulting in soft slices of steak with beautifully crispy edges.

The Cheese in Cheese Steak

Provolone and cheese whiz are the two most traditional cheeses to use in a Philly cheese steak, according to legend. To save time and money, we’re opting for a still-gooey, melty combination of mozzarella and parmesan, which is likely to be what most people already have in their refrigerator. To complete your cheese steak skillet, sprinkle the remaining cheese on top and place it under the broiler until the cheese is nice and bubbling.

Cheese Steak Skillet or Sandwich?

Having a meal that can be prepared in a single pan is one of our favorite aspects of it. For those looking for a low-carb meal that can be prepared in a flash, this meat-and-vegetable filled cheese steak skillet will become your new best friend. This skillet supper is perfect for batch-cooking cheese steak sandwiches, which is perfect for the rest of the population. Simply toast some hoagie sandwiches and cover them with a little mayonnaise before equally dividing the prepared meal between the heated rolls and serving them out to your guests.

Equipment Needed to Make this Cheese Steak Skillet

A sharp knife, a cast iron pan, a cutting board, and a wooden spoon are all required.

More One-And-Done Dinner Ideas:

One-pan dishes are a favorite of many people. It’s simple to prepare, and it’s simple to clean. It’s difficult to beat that, especially when preparing for a large group of people. Here are three of our favorite one-pan meals at the moment:

Garlic Butter Steak Stir-Fry is a quick and easy meal that takes less than 30 minutes to prepare. A fan favorite, these Steak Bites with Sweet Potatoes and a Curry Aioli are a must-try. What do you think of this Sheet Pan Olive Bar Chicken Dinner recipe? Make use of the olive bar at your local grocery shop to transform your chicken supper into something very special.

One-Skillet Dinner Never Had It So Good.

Have you been taken aback by this one-pot wonder? As a result, we hope you take a photo of your final meal and perhaps even a video of the gorgeous person with whom you will be sharing it. Use the hashtags @themodernproper and themodernproper to tag us on Instagram. Enjoy your meal!

Philly Cheese Steak Skillet

Serves 6 people
Preparation time: 10 minutes
Cooking time: 25 minutes
Calories: 573

Ingredients

3 tablespoonsOlive oil
2 tablespoonsMinced garlic
1/2 pound Mushrooms, quartered
2 lbsRib eye (to save money, use skirt, flank, or flat iron steak)
2 tspSalt
3 tablespoonsOlive oil
1 green bell pepper
1 large white onion
1 red bell pepper
2 cups shredded mozzarella
1/2 cup grated parmesan
1 tablespoon olive oil

Method

Consider freezing your steak for 2 hours before slicing it with a sharp knife to produce the thinnest possible slices of meat. Sear the steak on both sides with salt and pepper to taste
In a medium-sized skillet, cook the mushrooms in a dry pan over medium-high heat until they are soft. Sprinkle with 1 teaspoon salt and heat until the edges are just starting to turn golden brown. Add in 2 tbsp olive oil, along with the onions and bell peppers, and sauté until the onions and peppers are starting to brown, about 5 minutes. On high heat, it takes around 3-5 minutes. Remove the veggies from the heated pan and drizzle with 1 tablespoon of olive oil. Make careful to heat the oil until it is smoking hot before adding the steak in tiny batches. Do not overcrowd the pan or your edges will not get crispy! Allow for 1-2 minutes per side of the dish to cook. Continue cooking until the steak is completely done, then return the veggies back into the skillet with the garlic. Continue to simmer until the garlic smells aromatic. Remove the dish from the heat and sprinkle it with mozzarella and parmesan to finish it off. Place the prepared skillet in the oven on the middle rack and bake until the cheese is completely melted, about 15 minutes. Preheat the broiler to low. Serve while still heated, garnished with green onions.

Note: If you are not following a low-carb diet, you can spoon the mixture into a buttered hoagie bread.

573 calories
35 grams of protein
6 grams of carbohydrates
45 grams of total fat
1 gram of dietary fiber
Cholesterol 115 milligrams
Sodium 1053 milligrams
Total sugars 2 grams

Becky

You’ll add the garlic in step 4, after you’ve finished re-entering the vegetables into the pan. Enjoy!