Spicy Philly Cheesesteaks with Jalapeños
Ingredients
-
8
oz.
strip steak or ribeye
-
2
pieces
hoagies or other large deli subs
-
⅓
cup
shredded pepperjack cheese
-
⅓
cup
shredded cheddar cheese
-
1
tbsp.
olive oil
-
½
piece
red bell pepper, thinly sliced
-
½
piece
poblano pepper, thinly sliced
-
½
medium
onion, thinly sliced
-
1
small
shallot, thinly sliced
-
½
piece
jalapeño, thinly sliced
-
to taste
kosher salt & freshly cracked pepper
-
2
cloves
garlic, minced
-
1½
tsp.
light brown sugar
-
1
tsp.
soy sauce
-
¼
cup
french fried onions
Instructions
- Freeze the ribeye for one hour before slicing.
- Cut the hoagies lengthwise without cutting all the way through and remove some bread from the middle.
- Combine the cheeses in a bowl and set aside.
- Preheat the oven to 375°F.
- Heat olive oil in a skillet over medium heat and add the sliced peppers, onion, shallot, jalapeño, and a pinch of salt and pepper.
- Cook the vegetables for 13-15 minutes until they start to brown.
- Slice the steak as thinly as possible and set aside.
- Add minced garlic to the vegetables and cook for one minute.
- Stir in brown sugar and soy sauce, cooking for an additional two minutes.
- Mix the steak into the vegetables and cook until just browned, about 3-4 minutes.
- Stir in half of the cheese into the mixture and turn off the heat.
- Stuff the hoagies with the cheesesteak mixture and top with french fried onions and remaining cheese.
- Wrap each hoagie tightly in foil and bake for 6-7 minutes.
- Carefully remove from foil and serve immediately.
Nutrition Facts (estimated)
Servings
2 sandwiches
Calories
602
Total fat
30g
Total carbohydrates
42g
Total protein
36g
Sodium
800mg
Cholesterol
80mg
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