PREP TIME: 10 MINS | COOK TIME: 15 MINS | TOTAL TIME: 25 MINS | SERVINGS: 12 SLICES
Tonight, I welcome back my forever favourite human. My sister has been away for too long. I have not seen her since the pandemic started. So I want tonight to be special. Apart from her favourite pasta dish, I will make her number one obsession – Philly Cheesesteak Cheesy Sandwich! Besides its oozing flavour, this requires only a few simple ingredients and less than thirty minutes to make! With irresistibly delicious layers of juicy meat, melty cheese, tangy Worcestershire sauce, and fresh veggies, I am pretty sure my sister will be blown away!
Ingredients
16 oz. Ribeye Steak thinly sliced
salt and pepper to taste
1 tbsp canola oil
1 tbsp Worcestershire sauce
2 tbsp butter
1 medium green bell pepper sliced
1 medium yellow onion sliced
4 oz. mushrooms sliced
1 loaf French bread cut in half lengthwise
1/4 c. mayonnaise
10-12 slices Provolone cheese
HOW TO MAKE PHILLY CHEESESTEAK CHEESY BREAD
Step 1: Prepare the oven. Preheat it to 400 degrees. Sprinkle the ribeye steak with salt and pepper.
Step 2: Heat the oil in a large cast-iron skillet over medium heat. Once the oil is hot, add the steak and sear for about 2 minutes per side. To the skillet, add the Worcestershire sauce. Toss to coat the meat. Set aside when done,
Step 3: To the same pan, add the butter along with the bell peppers, onion, and mushroom. To taste, season with salt and pepper. Cook for about 2 minutes until the veggies are tender.
Step 4: On both halves of the bread, spread the mayonnaise, then layer with Provolone cheese slices. Over the cheese, add the steak and vegetables, then layer with the rest of the cheese.
Step 5: Place in the preheated oven on the middle rack and bake for about 10 to 15 minutes until brown. Remove from the oven when done and slice into 2-inch thick pieces.
Step 6: Serve immediately. Enjoy!
Nutrition Facts:
Calories 270kcal (14%) | Carbohydrates 21g (7%) | Protein 13g (26%) | Fat 15g (23%) | Saturated Fat 6g (30%) | Cholesterol 32mg (11%) | Sodium 408mg (17%) | Potassium 192mg (5%) | Fiber 1g (4%) | Sugar 2g (2%) | Vitamin A261IU (5%) | Vitamin C 9mg (11%) | Calcium 163mg (16%) | Iron 2mg (11%)
Ingredients
- 16 oz. Ribeye Steak thinly sliced
- salt and pepper to taste
- 1 tbsp canola oil
- 1 tbsp Worcestershire sauce
- 2 tbsp butter
- 1 medium green bell pepper sliced
- 1 medium yellow onion sliced
- 4 oz. mushrooms sliced
- 1 loaf French bread cut in half lengthwise
- 1/4 c. mayonnaise
- 10-12 slices Provolone cheese
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees. Sprinkle the ribeye steak with salt and pepper.
Step 2: Heat the oil in a large cast-iron skillet over medium heat. Once the oil is hot, add the steak and sear for about 2 minutes per side. To the skillet, add the Worcestershire sauce. Toss to coat the meat. Set aside when done,
Step 3: To the same pan, add the butter along with the bell peppers, onion, and mushroom. To taste, season with salt and pepper. Cook for about 2 minutes until the veggies are tender.
Step 4: On both halves of the bread, spread the mayonnaise, then layer with Provolone cheese slices. Over the cheese, add the steak and vegetables, then layer with the rest of the cheese.
Step 5: Place in the preheated oven on the middle rack and bake for about 10 to 15 minutes until brown. Remove from the oven when done and slice into 2-inch thick pieces.
Step 6: Serve immediately. Enjoy!
