Philly Cheesesteak for One
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Thin-sliced ribeye, onion, and green pepper under melted provolone, piled into a toasted hoagie roll.
Ingredients
- 1 ribeye steak (4–5 oz)
- ¼ tsp salt divided
- ⅛ tsp black pepper
- 1 six-inch hoagie roll
- 1½ tbsp salted butter divided
- ½ small onion thinly sliced (2.5 oz/74 g)
- ½ small green bell pepper thinly sliced (2.5 oz/74 g)
- 1 garlic clove sliced
- ½ tbsp olive oil
- 2 slices provolone cheese
Equipment
- skillet
- baking sheet
- chef’s knife
Directions
- Put the steak in the freezer for 15 to 20 minutes so it firms up. Slice it across the grain into thin strips, about ⅛ inch thick, and season with ⅛ teaspoon of the salt and all of the pepper.
- Heat the oven to 350°F. Split the roll without cutting all the way through, spread ½ tablespoon of the butter inside, and toast it on a lined baking sheet for about 5 minutes. Keep it warm.
- Melt the remaining 1 tablespoon of butter in a 10-inch skillet over medium heat. Add the onion, bell pepper, and the rest of the salt (⅛ teaspoon) and cook for about 10 minutes, until soft and browned.
- Stir in the garlic and cook 1 minute more. Move the vegetables to a plate.
- Heat the oil in the same skillet and cook the steak for 1 to 2 minutes per side. Put the vegetables back in the pan.
- Lay the provolone over the steak and vegetables, turn the heat to low, and cover for 1 to 2 minutes, until the cheese melts. Pile everything into the toasted roll.
Nutrition
Serving: 372g | Calories: 995kcal | Carbohydrates: 52g | Protein: 48g | Fat: 66g | Saturated Fat: 31g | Trans Fat: 0.7g | Cholesterol: 190mg | Sodium: 1567mg | Potassium: 703mg | Fiber: 3.3g | Sugar: 4.1g | Vitamin A: 1035IU | Vitamin C: 32mg | Calcium: 455mg | Iron: 5.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 sandwich); steak counted as raw rib steak, small end (ribeye), six-inch hoagie roll counted as hard roll (a 6-inch hoagie roll about 85 g). Brands and portions vary, so use it only as an approximation.