Philly Cheesesteaks with Shaved Ribeye and Soft Onions
By Joe
Source: Serious Eats — Leah Colins, Philly Cheesesteaks.
A philly cheesesteaks recipe for 2 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Shave the steak. If you have a whole steak, trim it, cut it across the grain into sections about 8 cm wide, and freeze until firm but not solid, about 1 hour. Shave the meat as thinly as you can, cutting on a bias against the grain, then chop the pile roughly.
- 2
Brown the meat and onion. Heat an empty 30 cm cast-iron pan over medium-high heat for 5 minutes, add the oil, and when it just starts to smoke, spread the meat and onion in an even layer. Leave them without stirring until well browned on the first side, 4 to 6 minutes, then cook, stirring and pulling the slices apart, until the meat is browned and no longer pink, 2 to 4 minutes more.
- 3
Melt the cheese and fill the rolls. Stir in the torn provolone, the parmesan if you are using it, and salt and pepper, and keep stirring until the cheese has melted, 1 to 2 minutes. Take the pan off the heat, split the mixture into two roll-length piles, shingle two slices of provolone over each, and lid the pan for about a minute so the cheese melts. Invert a split roll over each pile and, with a wide spatula, flip the filling into the bread. Bring them to the table at once.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
68.8 g protein for 960 kcal = 7.2 g per 100 kcal, so protein gives about 29% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 960 kcal |
| Protein | 68.8 g |
| Carbohydrate | 28.1 g |
| of which sugars | 4.3 g |
| of which free sugars | 0 g |
| Fat | 62.6 g |
| of which saturates | 25.3 g |
| Fibre | 1.9 g |
| Salt | 3.33 g |
Protein per 100 kcal
7.2 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
