Lunch

Creamy Philly Cheesesteak

Prep Time:  |  Cook Time:  |  Servings:  |  Calories:
philly

<p>Try this melty Philly Cheesesteak made with Sargento® Creamery Sliced Provolone. Juicy steak is topped with sauteed mushrooms and onions and then topped with creamy cheese slices!</p>

Ingredients
  • 1 lb Ribeye steak, thinly sliced
  • Salt and pepper to taste
  • 1 sweet onion, diced
  • 1 cup mushrooms, sliced
  • 5 slices Sargento® Creamery Provolone Cheese
  • 1 - 12 in sub roll - cut in half lengthwise
  • 2 Tbsp unsalted butter, softened
  • 1 Tbsp olive oil
Directions
  1. Spread butter onto the cut sides of the sub roll. Toast the buns on a large skillet on medium heat until golden brown and then set aside.
  2. Add 1 Tbsp oil to your skillet and sautee the onions and mushrooms until caramelized. Transfer them to a bowl and set aside.
  3. Spread the sliced steak in an even layer in the skillet. Let brown for a couple of minutes undisturbed, then flip and season with salt and pepper. Sautee until steak is fully cooked through and then stir in the onions and mushrooms.
  4. Spoon the steak mixture over the sub roll and top with cheese slices. Serve warm.

0 out of 5
0 Reviews

There are currently no reviews or comments.