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Description
Philadelphia’s famous and oh-so-tasty fast-food sandwiches are easy to make at home, and precut fajita vegetables help cut down on prep time. Like the classic, these feature thinly sliced grilled beef and caramelized vegetables piled up in toasted rolls and enveloped in melted cheese. To easily cut the steak into thin strips, pop it in the freezer for about 30 minutes before slicing. The recipe is a Yummly original created by Ashley Strickland Freeman.
Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. boneless rib eye steaks
- 4 hoagie rolls (or sub rolls)
- 1/4 cup salted butter (softened)
- 2 Tbsp. vegetable oil (divided)
- 1 tsp. kosher salt (divided)
- 1/2 tsp. black pepper (preferably freshly ground, divided)
- 16 oz. sliced fajita vegetables (1 pkg., including onion and red and green bell pepper)
- 6 Tbsp. mayonnaise
- 3/4 tsp. garlic powder
- 8 slices provolone cheese
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Directions
- Freeze steak in a single layer for about 30 minutes. Meanwhile, preheat oven to 400°F. Split rolls, spread butter on cut sides, and set them on a sheet pan.
- Bake rolls until toasted, 5-8 minutes. Set aside.
- Thinly slice steak crosswise about 1/8 inch thick.
NutritionView More
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1150Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1150Calories from Fat730 |
% DAILY VALUE |
Total Fat81g125% |
Saturated Fat33g165% |
Trans Fat0g |
Cholesterol200mg67% |
Sodium1790mg75% |
Potassium710mg20% |
Protein61g |
Calories from Fat730 |
% DAILY VALUE |
Total Carbohydrate41g14% |
Dietary Fiber1g4% |
Sugars3g |
Vitamin A20% |
Vitamin C0% |
Calcium50% |
Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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