Try this Philly-Style Cheesesteaks with Smoked Paprika Potato Chips recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 450°F. Line 2 baking sheets with parchment papers. Rinse all produce. Cut potatoes crosswise into 1/8-inch rounds, add to 1 prepared sheet, and toss with smoked paprika, 1 tablespoon olive oil, 3/4 teaspoon salt, and black pepper as desired. Transfer half to other prepared sheet. Arrange in a single layer, spacing apart. Bake, rotating sheets halfway through, until browned, 15-20 minutes total.
While potato chips bake, pat steaks dry with paper towel and season all over with 3/4 teaspoon salt and black pepper as desired. Heat 1/2 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add steaks and sear until browned, 4 minutes per side (they'll finish cooking in Step 5). Transfer steaks to cutting board to rest, reserving pan, off heat, for Step 4.
While steaks sear, halve bell pepper lengthwise, discarding seeds and stem; cut lengthwise into 1/8-inch strips. Peel onions, halve, and thinly slice. Slice rolls open horizontally, splitting partway but leaving 1 edge intact.
Heat 1 tablespoon olive oil in pan from steaks over medium-high heat. When oil is shimmering, add bell pepper and onions; sauté, stirring, until beginning to soften, 4-6 minutes. Add white wine vinegar, Worchestershire sauce, and 3 tablespoons water; cook until liquid is reduced by half, 2-3 minutes more. Remove pan from heat; season with 3/4 teaspoon salt and black pepper as desired.
While vegetables cook, cut rested steaks against the grain as thinly as possible. Add sliced steak to pan with sautéed vegetables, still off heat, and toss to combine. Fill rolls with steak and vegetables, then top with mozzarella and provolone. Divide potato chips among serving plates, discarding parchment. Add cheeseteaks to 1 sheet and bake until cheese is melted and bread is toasted, 4-5 minutes.
While sandwiches bake, use the downtime to set the table or get ahead on dishes. Add Philly-style cheesesteaks to plates with smoked paprika potato chips. Dig in!
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Serving Size: 1 Serving (1809g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1789 | ||
Calories from Fat: 478 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53.1g | 71 % | |
Saturated Fat 19.5g | 97 % | |
Monounsaturated Fat 21g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 534.2mg | 164 % | |
Sodium 942.7mg | 33 % | |
Potassium 5985.7mg | 158 % | |
Total Carbohydrate 89g | 26 % | |
Dietary Fiber 12.4g | 50 % | |
Sugars, other 76.6g | ||
Protein 241.3g | 345 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1789
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