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Heather's Philly Cheese Steak

 
One serving costs about $3.73 One serving costs about $3.73

$3.73 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 valentine's day,father's day lunch,main course,main dish,dinner
spoonacular Score:71%

Spoonacular Score: 71%

 

Heather's Philly Cheese Steak takes approximately approximately 45 minutes from beginning to end. This recipe serves 6 and costs $3.73 per serving. One serving contains 564 calories, 35g of protein, and 30g of fat. A mixture of garlic cloves, hoagie rolls 4, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. It can be enjoyed any time, but it is especially good for valentin day. Only a few people really liked this main course. 1 person found this recipe to be flavorful and satisfying. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 72%. This score is solid. Similar recipes are Philly Cheese Steak, Philly Cheese Steak Burgers, and Philly Cheese Steak Omelet.

Ingredients

Servings:
24 oz
24 oz rib-eye steak
rib-eye steak
1
1  yellow onion
yellow onion
2
2  green bell peppers
green bell peppers
8 oz
8 oz cremini mushrooms
cremini mushrooms
4
4  garlic cloves
garlic cloves
some
some Salt & Pepper
Salt & Pepper
4 oz
4 oz provolone cheese
provolone cheese
6
6  italian sub rolls
italian sub rolls
3 Tbsps
3 Tbsps olive oil
olive oil
24 oz rib-eye steak
24 oz
rib-eye steak
1  yellow onion
1
yellow onion
2  green bell peppers
2
green bell peppers
8 oz cremini mushrooms
8 oz
cremini mushrooms
4  garlic cloves
4
garlic cloves
some Salt & Pepper
some
Salt & Pepper
4 oz provolone cheese
4 oz
provolone cheese
6  italian sub rolls
6
italian sub rolls
3 Tbsps olive oil
3 Tbsps
olive oil

Equipment

broiler
broiler
frying pan
frying pan
spatula
spatula
knife
knife
bowl
bowl
aluminum foil
aluminum foil
oven
oven
broiler
broiler
frying pan
frying pan
spatula
spatula
knife
knife
bowl
bowl
aluminum foil
aluminum foil
oven
oven


Instructions

First thing you want to do is heat a large heavy bottom skillet on medium heat. Then place your Rib-eye steaks in the freezer. The steaks have to be in the freezer for 1 hour. While the skillet is heating up slice up the onion into 2 inch strips and set them in a bowl to the side. Slice up the bell pepper remove all the seeds and pith (the white stiff inside the pepper) and set aside. Slice up the mushrooms and set to the side. Mince the garlic and set it to the side. At this point your skillet should be nice and hot. This is an important step in cooking and will help the things you are cooking actually turn out the way you had planned! Now we want to caramelize the onions. The r Put the olive oil in the pan to coat the pan. Start with 1 tablespoon and if your pan is larger and needs 2 tablespoons then add that to make sure the bottom of the pan is coated then throw in the onions. Now all you do it wait. You let the onions cook stirring every few minutes so they do not stick to the bottom of the pan. If they look like they are drying out you can add water to the pan. Just add a tablespoon at a time. The closer the onions get to being done the more often you will need to scrap the pan and stir them around so they do not burn. When the onions are about half way toward being down you can throw in the peppers (at about the 20 minute mark.) Then after 30 minutes throw in the mushrooms. After 45 minutes your onions should be caramelized the peppers should be cooked down and firm yet soft and the mushrooms should be cooked and browned. When this has happened you need to transfer the onions, peppers and mushrooms to a plate and tent with foil. DO NOT TURN YOUR SKILET OFF let it continue to heat for when you cook the meat. At this point your steaks will have been in the freezer for 1 hour. This will make it easy for you to slice them into paper thin slices. You can avoid this step all together if you have a nice butcher who wants to slice the meat up for you! I did it this way in case you don't have this as an option to show you that you can do it yourself too and without a meat slicer! Pull out one steak at a time and with your sharpest knife slice against the grain of the steak as thin as you can. After you meat is sliced place it in a bowl or on a plate and salt and pepper it. I probably used 1 teaspoon of sea salt and 1 tablespoon of fresh ground black pepper. Stir the m In your hot skillet put in 1 tablespoon of olive oil to coat the pan a little and throw in your steak. You want to cook it in sections. You do not want so much meat in the pan that it does not brown. You want to cook it for about 1 minute per side or just until it is not pink. You want to cut it up with a metal spatula as you are turning it to cut it up some more. Plate the meat and cook the next batch until all the meat is cooked. Dump the onion, pepper and mushroom mixture onto your cooked meat and stir it up. Turn your broiler in your oven on to high. Cut your sandwich rolls so that they are open but still connected in the back so they are only cut 3/4 of the way. Place a slice of cheese on the inside of each roll. Top with the meat mixture and the place cheese on top of the steak mixture. I put 4 to 6 ounces of cheese in the recipe depending on how cheesey you want it but you just want to make sure there is enough on top to get all the meat you piled up cheesey. Place it it the broiler for 5 minutes. You want it to broil until the cheese is melted and slightly browned. This could take more or less time depending on your oven. Once the sandwiches are done in the broiler you are ready to plate and serve! For step by step photos go to http://www.sweetsins2share.com/

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.73
Ingredient
24 ounces rib-eye steak
1 yellow onion
2 green bell peppers
8 ounces cremini mushrooms
4 garlic cloves
4 ounces provolone cheese
6 italian sub rolls
3 tablespoons olive oil
Price
$15.10
$0.24
$0.73
$1.26
$0.27
$1.51
$2.74
$0.50
$22.35

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

Green Tips

  • Choose organic, grassfed beef whenever possible. If you're worried about your grocery budget, try eating a few vegetarian meals so you can afford better meat!

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

Disclaimer

Nutritional Information

Quickview
563 Calories
34g Protein
30g Total Fat
38g Carbs
30% Health Score
Limit These
Calories
563
28%

Fat
30g
47%

  Saturated Fat
11g
71%

Carbohydrates
38g
13%

  Sugar
6g
8%

Cholesterol
82mg
27%

Sodium
554mg
24%

Get Enough Of These
Protein
34g
69%

Iron
13mg
73%

Selenium
40µg
58%

Zinc
6mg
46%

Vitamin C
33mg
41%

Vitamin B12
2µg
37%

Vitamin B3
7mg
36%

Vitamin B6
0.64mg
32%

Phosphorus
318mg
32%

Vitamin B2
0.54mg
31%

Calcium
175mg
18%

Potassium
603mg
17%

Copper
0.32mg
16%

Vitamin B1
0.17mg
12%

Magnesium
38mg
10%

Fiber
2g
9%

Vitamin K
9µg
9%

Manganese
0.16mg
8%

Vitamin E
1mg
8%

Vitamin B5
0.73mg
7%

Vitamin A
330IU
7%

Folate
22µg
6%

Vitamin D
0.25µg
2%

covered percent of daily need

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