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Philly Cheesesteak Sandwich

Servings: 2


INGREDIENTS

  • 2 of my Hot Dog Buns and Rolls (keto, gluten free)
  • 14 g (1 tbsp) unsalted butter – room temperature
  • 2.5 g (1 clove) garlic – grated and chopped
  • Cheesesteak
  • 260 g (9 oz) thinly sliced steak
  • 3 g (½ tsp) salt - fine
  • 1 g (1/2 tsp) black pepper
  • 27 g (2 tbsp) oil – olive or avocado
  • 85 g (1/2 cup) yellow onion – diced
  • 97 g (4 slices) mild provolone cheese
  • 30 g (2 tbsp) olive or avocado oil mayonnaise

DIRECTIONS

  • 1.   Into a small bowl add the butter and the grated and chopped garlic. Stir until well combined. Set aside

  • 2.   Slice steak as thinly as possible. If needed, use a meat mallet to evenly thin out each piece of steak. Roll the steak into a tube and cut into ¼ inch or 0.6 cm wide sections. Unroll the cut pieces. Sprinkle salt and pepper on the steak

  • 3.   Place a large skillet or frying pan over medium high heat and add 1 tbsp of the oil. When the oil is sizzling drop in the onion and sauté to a caramelized stage, 2 to 3 minutes. Scoop out the onions and transfer to a bowl

  • 4.   To the pan, add the rest of the oil and when sizzling, distribute the steak ribbons, in a single layer. Sear to a lightly golden on the first side, about 1 to 1 ½ minutes. Flip the meat to the other side and sear for about 1 minute. Use the spatula to cut up the steak that is too long

  • 5.   Put the onions back into the pan, toss with the steak to combine. Divide the meat into two equal portions

  • 6.   Reduce the stovetop temperature to low and top the meat and onion mixture with 2 overlapping slices of provolone cheese over each portion. When cheese has started to melt, turn off the heat and let rest while you prepare the buns

  • 7.   Cut the bun in half, use 1 tbsp of garlic butter to spread on both inside parts of each bun. Place cut side down and fry in a dry pan until golden and lightly crispy

  • ASSEMBLY
  • 8.   When the buns are toasted, spread 1 tbsp of mayonnaise on the inside toasted side of each bun.

  • 9.   When the steak and cheese is ready, using a spatula, immediately scoop up one of the meat and cheese sections, and place onto the inside of a bun. Repeat for the second bun. Best served when hot

MACRONUTRIENTS CHART

FYI

  1. The best cut to use in a Philly Cheesesteak is ribeye or top round. Definitely avoid chuck steak or any other tough cuts.
  2. Popular Add-Ins and Toppings:
  • Sauteed to al dente - bell peppers (sliced or diced)
  • Sauteed sliced mushrooms – well browned
  • Some sort of pepper, such as: Pickled jalapeno slices, Hot cherry peppers, Long hot peppers, Sweet peppers
  • Lettuce - chopped into ribbons
  • Tomatoes - diced
  • Yellow mustard – smooth

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  • author By Angela Wilkes
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  • Cuisine: American
  • Category: Beef
  • Created: February 21, 2023

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