Philadelphia Cheesesteak

Thinly sliced beef seared on high heat, softened onions, and melted Provolone. A warm sandwich where the meat juices soak into the toasted bread roll.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 1336
• Protein: 65 g
• Carbs: 120 g
• Fat: 58 g

Ingredients

• 600 g Beef ribeye steak ( very thinly sliced )
• 2 piece Yellow onion ( sliced )
• 1 piece Green bell pepper ( thinly sliced into strips )
• 8 piece Provolone cheese ( sliced )
• 4 piece Panini bread ( split open )
• 2 tbsp Sunflower oil
• 20 g Minimum butter sweet
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 4 piece Hoagie roll ( sliced lengthwise )

Instructions

1. Meat preparation

   Place the beef in the freezer for 20 minutes to firm up. Then slice it as thinly as possible with a knife, almost like shavings. The meat should be translucent.

2. Sautéing vegetables

   In a large skillet or griddle, heat the oil. Toss in the onions and peppers. Let them brown until tender and slightly golden.

3. Searing the beef

   Push the vegetables to the side. Add the butter and place the meat over high heat. Do not stir immediately; let a brown crust form. Season with salt and pepper.

4. Mixing and cheese

   Mix the meat and vegetables. Divide into four elongated portions on the griddle. Cover each pile with two slices of provolone. Let the cheese melt over the meat like a shiny veil.

5. Assembly

   Open the hoagie rolls in half, toast them quickly. Place the open bread face down against the cheese, then slide a spatula underneath to flip everything over. The bread should be warm and soft.

Chef's tips

• The meat must be seared over very high heat to achieve a Maillard reaction without boiling.
• Don't skimp on the onions; they provide the sweetness and moisture to the sandwich.

Storage

Eat immediately. The bread softens quickly when in contact with the meat juices.