Philly Cheese Steak
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 4 | each |
steaks
shell, 1/2 inch thick |
* |
| 4 | each |
onions
sliced |
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 4 | each |
sandwich rolls
split horizontally, in half |
* |
| 4 | ounces |
cheddar cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 4 | each |
steaks
shell, 1/2 inch thick |
* |
| 4 | each |
onions
sliced |
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 4 | each |
sandwich rolls
split horizontally, in half |
* |
| 115.6 | ml/g |
cheddar cheese
|
|
Directions
Heat broiler.
Heat oil in large, heavy nonstick skillet over high heat.
Add meat; sauté 1½ minutes per side.
Remove from pan to cutting board.
Slice meat across grain at an angle.
Transfer to plate; cover and keep warm.
Add onion, salt and pepper to skillet.
Reduce heat to medium; sauté until onion is softened, about 10 minutes.
Place meat on bottom of buns, dividing equally.
Divide onion over meat.
Top with cheese.
Place on baking sheet.
Broil sandwich bottoms until the chees melts, about 1 minute.
(The sandwich tops, cut side up, may be toasted under the broiler at this time.)
Place the tops on sandwiches.
Serve immediately.
