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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 tsp. garlic powder; 1 tsp. dried thyme; 1 tsp. kosher sea salt; 1 large French baguette, cut into four pieces and split open; 8 slices provolone cheese; 1 tsp. dried basil; 4 tbsp. canola oil; 1 tsp. onion powder; 1 large red onion, sliced into thin rings; 2 boneless beef sirloin strip steaks; 200g baby bella mushrooms, sliced; 1.5 tsp. ground black pepper; 1 large bell pepper, sliced into thin strips

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

850

CALORIES

$4.71

PER SERVING

Classic Griddled Philly Cheese Steak Sandwich

Ingredients

13 INGREDIENTS

4 SERVINGS

1 tsp garlic powder

1 tsp dried thyme

1 tsp kosher sea salt

1 large french baguette

cut into four pieces and split open

8 slices provolone cheese

sliced into thin rings

2 whole boneless beef sirloin strip steaks

7 1/8 g baby bella mushrooms

sliced

1 1/2 tsp ground black pepper

1 large bell pepper

sliced into thin strips

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.

Health Info

Macros

67g

CARBS

45g

FAT

46g

PROTEIN

Contains these allergens

MILK

WHEAT