Photo: Jason Leung
Cheesesteaks
9 ingredients
openrecipes
The cheesesteak, thin slices of griddled beef and cheese heaped on a toasted roll, is a Philadelphia treat that has made its way onto menus all across America. Partially freezing the beef makes it easier to slice it thinly without an electric slicer. Have plenty of napkins on hand to catch the inevitable drips.
Estimated Nutrition (whole recipe, rough)
554
Calories
36g
Protein
36g
Fat
19g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/4 lbs. boneless beef top loin or rib-eye steak, in one piece
- 2 Tbs. olive oil
- 1 large yellow onion, halved and thinly sliced
- 1 large red bell pepper, seeded and thinly sliced crosswise
- 2 cloves garlic, minced
- Kosher salt and freshly ground pepper
- Canola oil as needed
- 6 ounces provolone cheese, thinly sliced
- 4 crusty French or Italian rolls, split
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes