{"id":8430,"date":"2020-04-01T05:15:55","date_gmt":"2020-04-01T10:15:55","guid":{"rendered":"https:\/\/www.oliviaskitchen.net\/?p=8430"},"modified":"2020-04-01T05:17:28","modified_gmt":"2020-04-01T10:17:28","slug":"philly-cheesesteak","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=8430","title":{"rendered":"Philly Cheesesteak"},"content":{"rendered":"\n

Before all this social distancing thing , there’s one place that my husband likes to take us for good sandwiches . They’re a couple from New York and they moved here in Knoxville and opened a small restaurant \/ middle eastern grocery store . <\/p>\n\n\n\n

I usually have Gyros when we go there , my hubby’s favorite is Philly Cheesesteak . After a while I thought that couldn’t be hard to make yourself . <\/p>\n\n\n\n

So I bought this skirt steak , n I happened to look what to do with it . Turned out they can be used for this sandwich . I made sure I slice them as thin as possible . The only way to do it is having them a little bit frozen still . But not totally frozen otherwise you wouldn’t be able to slice then . Sharpen your knife helps too .<\/p>\n\n\n\n

This is obviously the teenager’s in the house favorite food . Our 15 years old ended up eating 3 of this in one seating lol . Obviously he approves ! <\/p>\n\n\n\n

As far as the macros , it really depends on how much you put in the rolls , what kind of rolls you use etc . <\/p>\n\n\n\n

With these ingredients I divide them evenly for 6 rolls . Mine comes out approx : <\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n

Philly Cheesesteak <\/h2>\n\n\n\n

Serving 6 <\/p>\n\n\n\n

  • About 1 lb Skirt steak <\/li>
  • 225 grams Green pepper sliced thinly <\/li>
  • 225 grams onion sliced thinly <\/li>
  • Kosher salt and black pepper <\/li>
  • Light mayo<\/li>
  • 4 oz ( divide evenly ) Provolone cheese , ask for number 1 slice at the deli . Reason is thin slice will make the cheese melt really fast under the broiler without burning the rolls .<\/li>
  • 6 Hoagie rolls ( I used pepperidge farm ) <\/li><\/ul>\n\n\n\n

    Instruction :<\/h3>\n\n\n\n
    • Slice the skirt steak as thin as possible . Season it well with kosher salt and black pepper . <\/li><\/ul>\n\n\n\n
      \"\"
      Mix with salt n pepper by hand <\/figcaption><\/figure>\n\n\n\n
      • Caramelize the onion n cook the pepper <\/li><\/ul>\n\n\n\n
        \"\"
        Cooked peppers n onion
        <\/figcaption><\/figure>\n\n\n\n
        • Toast the hoagie rolls at 400 F for 2 minutes . <\/li><\/ul>\n\n\n\n
          • Heat up skillet , spray with olive oil . Sear the steak until the pink is almost gone . Less than a minute both side . Yes it’s quick . <\/li><\/ul>\n\n\n\n
            \"\"
            Cooked skirt steak<\/figcaption><\/figure>\n\n\n\n
            \"\"
            Before adding the cheese<\/figcaption><\/figure>\n\n\n\n
            • Once everything is ready , it’s time to assemble . On the rolls , just add little mayo , don’t go crazy about it , it’s just enough for a little flavor . Turn on your broiler .<\/li>
            • Add the steak , the onion mix goes on top and topped with provolone cheese . Make sure it covers everything . <\/li>
            • Place the rolls under the broiler , about 2 minutes or so . Keep an eye on it , you just need it to melt the cheese. Don’t burn it . <\/li>
            • Take it out n eat immediately . <\/li><\/ul>\n\n\n\n
              \"\"<\/figure>\n","protected":false},"excerpt":{"rendered":"

              Before all this social distancing thing , there’s one place that my husband likes to take us for good sandwiches . They’re a couple from New York and they moved here in Knoxville and opened a small restaurant \/ middle eastern grocery store . I usually have Gyros when we go there , my hubby’s favorite is Philly Cheesesteak . After a while I thought that couldn’t be hard to make yourself . So I bought this skirt steak , n I happened to look what to do with it . Turned out they can be used for this sandwich . I made sure I slice them as thin as possible . The only way to do it is having them a little bit frozen still . But not totally frozen otherwise you wouldn’t be able to slice then . Sharpen your knife helps too . This is obviously the teenager’s in the house favorite food . Our 15 years old ended up eating 3 of this in one seating lol . Obviously he approves ! As far as the macros , it really depends on how much you put in the rolls , what kind of rolls you use etc . With these ingredients I divide them evenly for 6 rolls . Mine comes out approx : Philly Cheesesteak Serving 6 About 1 lb Skirt steak 225 grams Green pepper sliced thinly 225 grams onion sliced thinly Kosher salt and black pepper Light mayo 4 oz ( divide evenly ) Provolone cheese , ask for number 1 slice at the deli . Reason is thin slice will make the cheese melt really fast under the broiler without burning the rolls . 6 Hoagie rolls ( I used pepperidge farm ) Instruction : Slice the skirt steak as thin as possible . Season it well with kosher salt and black pepper . Caramelize the onion n cook the pepper Toast the hoagie rolls at 400 F for 2 minutes . Heat up skillet , spray with olive oil . Sear the steak until the pink is almost gone . Less than a minute both side . Yes it’s quick . Once everything is ready , it’s time to assemble . On the rolls , just add little mayo , don’t go crazy about it , it’s just enough for a little flavor . Turn on your broiler . Add the steak , the onion mix goes on top and topped with provolone cheese . Make sure it covers everything . Place the rolls under the broiler , about 2 minutes or so . Keep an eye on it , you just need it to melt the cheese. Don’t burn it . Take it out n eat immediately .<\/p>\n","protected":false},"author":16,"featured_media":8437,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8430","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8430","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8430"}],"version-history":[{"count":2,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8430\/revisions"}],"predecessor-version":[{"id":8440,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/8430\/revisions\/8440"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/8437"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8430"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8430"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8430"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}