The Nicky Scarfo
Philly Cheese Steak sandwich
Equipment
- large skillet
- spatula
- baking sheet
- foil
Ingredients
- 2 tbsp olive oil - extra virgin
- 1 green bell pepper - thinly sliced
- 1 red bell pepper - thinly sliced
- 1 medium yellow onion - thinly sliced
- ⅓ pound ribeye steak - thinly sliced
- 1 tsp kosher salt
- ½ tsp black pepper - freshly ground
- 1 hoagie roll
- 4 slice provolone cheese - thinly sliced
Instructions
- Preheat broiler. Add the hoagie roll, open faced onto a baking sheet lined with foil. Broil until the bread is lightly toasted. Add two slices of provolone to each half of the bread.
- Return to the broiler until the cheese is melted.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add onions, seasoned with salt. Cook, stirring often, until onions are caramelized, about 12-15 minutes. Remove from the pan, and set aside.
- Add peppers to the skillet, and sauté until soft. Remove from the pan, and set aside.
- Add 1 tbsp oil, and cook the steak until it has reached your preferred level of doneness, about 5 minutes. Season with salt and pepper.
- Return veggies to the skillet and toss to combine with the steak. Blanket mixture with provolone and cook, covered, until the cheese is melted, about 3 minutes more. Add the mixture on top of the hoagie rolls, and serve open faced with a fork and knife.
Nutrition
Calories: 1103kcal | Carbohydrates: 58g | Protein: 59g | Fat: 73g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 36g | Cholesterol: 145mg | Sodium: 3263mg | Potassium: 1144mg | Fiber: 8g | Sugar: 17g | Vitamin A: 4865IU | Vitamin C: 256mg | Calcium: 643mg | Iron: 15mg
