Philly Cheesesteak with Provolone and Mushrooms

This classic Philly cheesesteak sandwich is made with provolone cheese and mushrooms for a delicious twist on the traditional recipe that can be prepared in just 20 minutes! The savory steak is combined with sautéed mushrooms and onions before being topped with melted provolone cheese for an irresistible sandwich that’s sure to please any crowd!

Cooking Equipment:

Skillet, oven-safe plate or baking sheet, spatula or spoon

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

American

Keywords:

Philly Cheesesteak, Provolone, Mushrooms, Sandwich

Meal:

Main Course

Cooking Method:

Sautéing & Baking

Dietary Restrictions:

Gluten-free (if using gluten-free bread)

Servings:

Ingredients:

2 tablespoons olive oil

1/2 cup sliced mushrooms

1/4 cup diced onion

1/4 teaspoon garlic powder

1/4 teaspoon dried oregano leaves

Salt and pepper to taste

2 ounces thinly sliced steak (such as ribeye or sirloin)

2 slices provolone cheese

2 slices Italian bread or hoagie roll

Cooking Instructions:

Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, onion, garlic powder, oregano, salt and pepper. Cook until the vegetables are softened and lightly browned, about 5 minutes.

Push the vegetables to one side of the skillet and add the steak slices to the other side. Cook until the steak is cooked through, about 3 minutes per side.

Place a slice of provolone cheese on each slice of bread or roll. Top with the steak and mushroom mixture and top with another slice of cheese. Place in a preheated 350°F oven for 5 minutes or until cheese is melted and bubbly. Serve hot.

Nutrition:

Calories: 590; Fat: 28g; Carbohydrates: 46g; Protein: 37g; Sodium: 1160mg; Cholesterol: 80mg.

Rating:

Did You Know?

The state of Texas is famous for its barbecue, with beef brisket being a popular choice.