Philly Cheese Steak

Recipe

Main Dish
Philly Cheese Steak

Primary Media

Plate of philly cheese steak with side of chips

User Rating

3.1 out of 5 stars
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20 ratings

Recipe Data

4
Servings

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1(16 oz) 100% Natural Angus Reserve boneless beef top sirloin steak
    Hy-Vee salt and Hy-Vee black pepper, to taste
    1 tbsp.Hy-Vee Select olive oil
    1large Vidalia onion, thinly sliced and separated into rings
    1medium red bell pepper, seeded, cut into 1/4-inch slices
    2(8 oz each) Asiago flute rolls
    4 slice(s)Hy-Vee Swiss cheese

    Directions

    1. Preheat broiler to LOW. Trim fat from steak and season with salt and pepper. Place steak on an unheated rack of a broiler pan. Broil 3 to 4 inches from heat until desired doneness. Allow 15 to 17 minutes for medium-rare doneness (145 degrees) or 20 to 22 minutes for medium doneness (160 degrees).
    2. Meanwhile, heat a large nonstick skillet over medium-high heat. Add olive oil, onion and bell pepper. Cover and cook for 5 minutes. Uncover and cook 5 minutes more or just until tender, stirring occasionally.
    3. Split each roll in half widthwise, to yield 4 rolls. Then cut each roll in half lengthwise, to yield a top and bottom for each of the four rolls.
    4. Place split rolls on a large baking sheet, cut sides up. Broil 4 to 5 inches from heat for 1 to 2 minutes or until lightly toasted. Remove bun tops from baking sheet; set aside. Slice steak into bite-size strips. Divide steak strips and pepper mixture among bun bottoms. Top with cheese slice. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. Top with bun tops.

    Nutrition facts

    Servings

    690 Calories per serving

    Amounts Per Serving

    • Total Fat: 24g
    • Cholesterol: 65mg
    • Sodium: 720mg
    • Total Carbohydrates: 76g
    • Protein: 53g

    Daily Values

    0%
    Vitamin A 25%
    0%
    Vitamin C 70%
    0%
    Iron 40%
    0%
    Calcium 40%

    Recipe Source:

    Hy-Vee Seasons Summer 2011.