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The Philly Cheese Steak

The Philly Cheese Steak

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 30 minutes

Cook Time: 20 minutes

Ingredients: Add ingredients to List

The Philly Cheese Steak
1 tablespoon Canola oil
2 cup Onions, peeld, cut in half and thinly sliced
1 cup Green bell pepper cut in strips
8 oz Fresh sliced mushrooms
1 tablespoon Water
28 oz premium shaved beef
1/2 teaspoon Black pepper, freshly ground
6 oz Provolone cheese, slice
4 each Submarine/hoagie/sandwich rolls

directions:

Although Philly Cheese Steaks are served all over the country, they're most famously made in Philadelphia at Pat's King of Steaks and Geno's Steaks, both open 24/7. With shops across the street from each other, the owners have waged a friendly battle, and their devotees are loyal. What distinguishes a Philly Cheese Steak from a steak sandwich are the quickly fried, paper-thin slices of shredded beef, created by the original owner Pat. Joe, founder of Geno's Steaks, added the cheese, most famously provolone (more recently, he added processed cheese spread for speed.) The battle for the title of creator continues.
Note: Premium shaved beef is the key to this sandwich. The meat may be sold frozen, but make sure it's thawed when preparing the recipe.
1. Heat a large nonstick skillet over medium high heat. When it's hot, add 2 tsp. of the oil. Add onions, green pepper, and, if desired, mushrooms. Cook, watching the heat level, until vegetables have softened, darkened, and become slightly crispy, about 15 to 20 minutes. If they start to burn, lower heat. If pan gets too dry, add water. Transfer vegetables to a plate or bowl and tent with foil to keep warm.
2. Add remaining 1 tsp. oil to skillet. Increase heat to high. When it's smoking, add beef and black pepper. Break up meat with tongs and press down on meat with a spatula. When it's browned, about 2 minutes, turn it over. Top with cheese. Cook until cheese is melted and meat is browned, about 1 minute.
3. Use tongs or a spatula to divide meat and cheese among four rolls. Top with vegetable mixture. Serve immediately.
Hannaford fresh Magazine, July - August 2008

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Quantity Ingredients  
1 tablespoon Canola oil  
2 cup Onions, peeld, cut in half and thinly sliced  
1 cup Green bell pepper cut in strips  
8 oz Fresh sliced mushrooms  
1 tablespoon Water  
28 oz premium shaved beef  
1/2 teaspoon Black pepper, freshly ground  
6 oz Provolone cheese, slice  
4 each Submarine/hoagie/sandwich rolls  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 683 kcal (34%)
Calories from Fat 315 kcal (0%)
Total Fat 35 g (53%)
Saturated Fat 20 g (100%)
Cholesterol 164 mg (54%)
Sodium 2428 mg (101%)
Total Carbohydrates 45 g (15%)
Dietary Fiber 7 g (28%)
Protein 64 g (106%)
Vitamins
Vitamin A 599 IU (11%)
Vitamin C 39 mg (65%)
Minerals
Calcium 424 mg (8%)
Iron 12 mg (20%)
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