Philly-cheese-steak-sandwich

This recipe makes the famous American Philly Cheese Steak sandwich a quick, balanced hot meal above all else. Pair it with raw vegetables and a tall glass of water for the perfect on-the-go dinner before soccer practice. Enjoy it as soon as the cheese melts or take it away!


* Ingredients : 


°¼ tsp. (1 ml) every: garlic powder, salt & pepper

° 1 c. (15 ml) canola oil, divided

° 1 pound (500 g) quick cook inside round steak (3-4 steaks)

° 1 onion, cutting to thin tranches

° 2 C (500 ml) slice ​​mushroom

° ½ green pepper,

° ½ yellow pepper, thinly sliced

° 1 baguette of whole wheat

° 1 garlic clove, halved

° 1 C mozzarella cheese


* Preparation : 


Placing rack in upper third of oven. Preheat grill. In  bowl, blend garlic powder, salt, & pepper.Organize steaks in single layer on plate also prick both sides with  fork. In-skillet, heat 1 tbspp (5 ml) canola-oil on heat. Cooking-steaks for 2 min per-side. Removing to skillet & set apart on clean plate.

In same skillet, heat 2 tbsp.Canola-oil onheat. Cooking onions about 2 min, adding mushrooms, pepper & rest blending of salt and pepper; keep cooking for a min, stirring often.

Cutting baguette to four equal-sized pieces. Cut them lengthwise in half and place them, then cut them up on a baking tray lined with parchment paper. Rub every piece of bread with cut sides of  garlic clove. Place the baking tray under the grill and toast the bread for about a minute. 


Take it out of the oven. Reserve the four “tops” of the baguette pieces. Place baguette pieces on steak plate (cut into thin slices if necessary), and mix mushrooms and mozzarella. Returning to grill for for 1 min or to cheese has melt . Removing to oven, and top sandwiches with reserved toast pieces. Eat it right away or wrap it in baking paper and take it to lunch!

Enjoy !

PANERA BROCCOLI CHEESE SOUP

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