Philly Cheesesteak

35 min · Easy · Serves 1

700 kcal per serving · 42g protein

Thin-seared beef, sweet onions and peppers under a blanket of melted provolone, stuffed into a toasted roll — the Philadelphia legend.

Ingredients

• 150 g Steak
• Cuban or hoagie roll × 1
• Onions × 1
• Bell Pepper × 1
• 40 g Provolone
• 10 g Butter

Method

1. Slice everything

   

   Slice the steak as thinly as you can (freeze it for 15 minutes first to make this easier), and slice the onion and pepper into strips.

2. Soften the veg

   

   Cook the onion and pepper in half the butter in a large frying pan over medium-high heat until soft and browned at the edges, then push them to one side of the pan.

3. Sear the beef

   

   Add the beef in a single layer and sear hard, breaking it up with the spatula, until browned but still juicy.

4. Melt the cheese

   

   Mix the beef and vegetables together, season, lay the provolone over the top and let it melt into the meat.

5. Toast the roll

   

   Split the roll, butter it and toast it cut-side down in the same pan until golden.

6. Load and serve

   

   Pile the cheesy beef and vegetables into the roll and serve hot.