Philly Cheese Steak Sandwich
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 large baguette rolls
- 250 g steak (s), cut into very thin slices
- 2 medium onion (s), cut into very thin slices
- 1 large bell pepper (s), green, cut into thin strips
- 100 g mushrooms, thinly sliced
- 220 g provolone or mozzarella, thinly sliced
- 2 teaspoons garlic, cut into very fine slices
- Salt and pepper, black
- Oil for frying
- some ketchup, optional
Print Recipe
Pin Recipe Instructions
- Heat a pan on medium heat, pour in the oil. Add onions, mushrooms and bell peppers and fry for about 8 minutes, browning slightly, stirring occasionally. Add garlic, salt and pepper and fry for another 30 seconds. Put everything on one side of the pan.
- Place the steak strips on the free surface of the pan and fry for a maximum of 2 minutes, then mix everything together. Now divide into 2 portions in the pan and put the cheese on each half.
- In the meantime, cut the baguettes lengthways once and hollow them out a little. When the cheese has melted on the meat mixture, pour the mixture onto the bottom of each baguette and cover with the top. Optionally, you can add a little ketchup to the meat mixture before the bread roll lid comes on.
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