Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Philadelphians pride themselves on a sandwich containing thinly sliced pan-fried beefsteak and sautéed peppers topped with lots of melted cheese in a crusty bun.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Hy-Vee butter, softened | ||
| ⅛ tsp. Hy-Vee garlic powder | ||
| 6 mini whole-grain ciabatta buns, split | ||
| 1 lbs. beef top round steak* | ||
| ½ tsp. Hy-Vee salt | ||
| ½ tsp. Hy-Vee ground Italian seasoning | ||
| ¼ tsp. Hy-Vee ground black pepper | ||
| 1 tbsp. Hy-Vee canola oil | ||
| 1 medium onion, sliced | ||
| 3 cloves garlic, minced | ||
| 2 red and/or green bell peppers, cut into 1/4-inch strips | ||
| 2 tsp. Hy-Vee Worcestershire sauce | ||
| 6 slice(s) Hy-Vee Provolone or pepper jack cheese |
Directions
- Preheat oven to 450 degrees.
- Combine butter and garlic powder. Spread onto cut sides of buns. Place buns, buttered sides down, on a baking pan. Toast until light golden brown, about 1 to 2 minutes.
- Cut chilled steak against the grain into thin slices. Season with salt, Italian seasoning and black pepper; set aside.
- In a large skillet, heat oil over medium-high heat. Add onion and garlic; cook for 2 minutes, stirring frequently. Add bell peppers; continue cooking and stirring until vegetables are tender, about 3 minutes. Remove and keep warm.
- Add beef and Worcestershire sauce to skillet; cook and stir until beef reaches desired doneness, about 4 minutes.
- Divide beef and vegetable mixture among buns. Top with cheese slices and top bun. Heat in oven until cheese is melted about 2 minutes.
- *Note: Freeze steak for 30 minutes for easier slicing.
Nutrition facts
Servings
430 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 55mg
- Sodium: 760mg
- Total Carbohydrates: 34g
- Protein: 26g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 80%
0%
Iron 20%
0%
Calcium 20%
Recipe Source:
Hy-Vee Seasons Summer 2014.