Philly Cheesesteak

Philadelphia's famous sandwich: thinly sliced ribeye, soft onion and pepper and melted cheese stuffed into a warm roll; a hearty, high-protein meal.

Ingredients

• 440 g (4) white sandwich rolls
• 500 g beef ribeye
• 200 g onion
• 100 g green pepper
• 140 g sliced kashar cheese
• 30 g (2 tbsp) sunflower oil
• 15 g (1 tbsp) butter
• 6 g (1 tsp) salt
• 2 g (1 tsp) black pepper

Instructions

1. 1

   Firm the ribeye in the freezer for 20-30 minutes, then slice it as thinly as possible. Thinly slice the onion and cut the pepper into thin strips.

2. 2

   Split the rolls lengthwise without cutting all the way through, butter the insides and toast them in a pan for 1 minute. Set aside.

3. 3

   Heat half the oil in the same pan and cook the onion and pepper over medium heat for 8-10 minutes until soft and lightly caramelized. Set aside.

4. 4

   Get the pan very hot, add the remaining oil and cook the beef for 3-4 minutes, tossing. Season with salt and pepper and return the onion and pepper.

5. 5

   Divide the mixture into 4 portions in the pan, top each with cheese slices, cover and let melt for 1-2 minutes.

6. 6

   Scoop each cheesy portion into a roll with a spatula and serve hot.

Nutrition

Per serving