Good Lifestyle

Philadelphia is Sandwich Town USA, at home until Italian hoagie, theroast pork sandwich and, more famous of all, thecheese steak. At Pat and Genoa's in South Philly, you will find the two most famous hoesteak slings of the city, fierce rivals positioned on the other side of the street. Philadelphians may want our head, but the truth must be told: no good. The quality of the meat is weak, the seasoning is shy and the cheese is a guide yellow viscous technicolor (just becauseCheez whiz is traditional does not make it correct). Our version uses offers of offers, intensely weatherbib, Provolone and Caramelized Vegetable Threesome to do better Cheesteak Titans, better (for about 500 calories less). Since you cook yours, you can re-appoint these cheesteaks after the city of your choice.

Nutrition:540 calories, 25 g of grease (10 g saturated), 790 mg of sodium

Serve 4

You will need

1 lb flank skirt or steak
1/2 c. Canola oil or peanut oil, more if necessary
1 Large yellow onion, diced
1 medium green pepper, dice
2 cups of sliced ​​mushrooms
Black salt and pepper
4 tranches of Provolone
4 whole wheat hoagie rolls, slightly grilled

How to do it

1. Place the freezer steak for 20 minutes to close (this will help you cut it).
2. Use a sharp knife to cut the thinmost strips of the beef.
3. Heat the oil in a bigcast iron medium heat.
4. Add the onions and cook for about 5 minutes, until soft and slightly brown.
5. Add the pepper and bell fungi and continue cooking for 5 to 7 minutes until all vegetables are golden. Delete and book.
6. Swirl in enough oil to cover the bottom of the pan and add the sliced ​​steak.
7. Enough with salt and pepper immediately, then use a spatula or clip to keep the steak moving.
8. After the steak brought brown on all sides (because it's slim, it will happen quickly-4 to 5 minutes).
9. In the pan, divide the steak and the vegetable mixture into 4 equal batteries and up each with a slice of Provolonne.
10. Continue cooking for about 1 minute, until the Provolone melted.
11. Serve each stack on a roller of hoagie.

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!