It’s hard to find fault with a Philly cheese steak sandwich. What’s not to love about juicy steak, caramelized onions and peppers, and bubbly melted provolone all piled on top of a soft baguette? And, thankfully, there’s no need to plan a trip to Philadelphia to eat this classic combo. In fact, it’s surprisingly easy to achieve that authentic steak-pepper-cheese combo in the comfort of your home. Shopping tip: If you can’t find flank steak, top sirloin or skirt steak will both work well.
1 (8-ounce) baguette
1¼ pounds flank steak
1 teaspoon kosher salt, divided
¾ teaspoon black pepper, divided
1 tablespoon canola oil
1 red bell pepper, thinly sliced
1 yellow onion, thinly sliced
4 ounces deli provolone cheese, thinly sliced
Sat fat 10g
How to Make It
Split baguette lengthwise. Scoop out and discard soft inside of baguette (reserve and freeze for bread crumbs), leaving a ½-inch crust. Place cut side up on a baking sheet.
Preheat broiler to high with oven rack 6 inches from heat. Season both sides of flank steak with ½ teaspoon each salt and black pepper. Heat oil in a large cast-iron skillet over high; add steak and cook, turning once, until deeply browned on both sides, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes before thinly slicing.
Add bell pepper and onion to skillet and cook, stirring, until tender, 6 to 8 minutes. Season with remaining ½ teaspoon salt and ¼ teaspoon black pepper.
Top baguette halves with vegetables, steak, and cheese. Broil until cheese is melted and bubbly, about 1 minute. Cut into pieces before serving.
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