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Classic Griddled Philly Cheese Steak Sandwich

Name: Classic Griddled Philly Cheese Steak Sandwich
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 large bell pepper, sliced into thin strips; 200g baby bella mushrooms, sliced; 1 tsp. kosher sea salt; 1 tsp. garlic powder; 1 tsp. dried basil; 4 tbsp. canola oil; 1 tsp. onion powder; 2 boneless beef sirloin strip steaks; 1 large French baguette, cut into four pieces and split open; 1.5 tsp. ground black pepper; 8 slices provolone cheese; 1 tsp. dried thyme; 1 large red onion, sliced into thin rings

This enhanced version of Philly Cheese Steak Sandwiches makes use of traditional elements for a hearty, irresistible feast. Griddled beef sirloin strip steaks are the star, accented by sauteed mushrooms, bell peppers, onions, and smothered with melted provolone cheese, all enclosed in a fluffy Frenc...

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30 min

TOTAL TIME

776

CALORIES

$4.40

PER SERVING

Classic Griddled Philly Cheese Steak Sandwich

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Ingredients

13 INGREDIENTS

4 SERVINGS

1 large bell pepper

sliced into thin strips

7 1/8 g baby bella mushrooms

sliced

1 tsp kosher sea salt

2 whole boneless beef sirloin strip steaks

1 large french baguette

cut into four pieces and split open

1 1/2 tsp ground black pepper

8 slices provolone cheese

1 tsp dried thyme

1 large red onion

sliced into thin rings

Directions

7 STEPS

10 min

PREP TIME

20 min

COOK TIME

30 min

TOTAL TIME

Pre-heat a griddle on medium-high heat and coat it with 1 tbsp of canola oil.

Season the steaks evenly on both sides with garlic powder, onion powder, thyme, dried basil, salt, and pepper.

Place the seasoned steaks on the hot griddle and sear for 5-6 minutes on each side for medium-rare. Once cooked, remove from the griddle and rest the steaks for 5 minutes before thinly slicing against the grain.

In the meantime, add another tbsp of oil to the griddle and saute mushrooms, bell pepper, and onion until they are softened and lightly charred.

Slice open the baguettes, making sure they still hinge on one side. Drizzle with the remaining oil and place them, cut-side down, onto the griddle until lightly toasted.

Divide the sliced steak, sauteed vegetables, and provolone cheese evenly among the baguettes. Close the baguettes and place back on the griddle, pressing lightly with a spatula, until the cheese is melted and the sandwich is heated through.

Remove from the griddle, cut into two, and serve immediately.