Philly-style beef cheesesteak roll

Name: Philly-style beef cheesesteak roll
Cook time: 15 min
Yield: 1
Cuisine: American
Ingredients: 190 g beef boneless (ran/topside), all fat trimmed, sliced paper-thin by the butcher (190 g beef boneless lean); 1/2 small onion, thinly sliced (60 g onion); 3/4 tsp (3.4 g cooking oil); 1 tsp soy sauce (5 g soy sauce); 1/2 tsp coarsely ground (1 g black pepper); 1 pinch (0.5 g salt); 1.5 heaped tbsp grated (15 g mozzarella local); 1 bakery bun (or a long roll of the same weight) (70 g burger bun)

Paper-thin lean beef seared hard with soft onions, a splash of soy sauce and lots of black pepper, melted together with mozzarella and piled into a toasted bun. Ready in 15 minutes.

Protein 51 gCarbs 45 gFat 22 g

Makes 1 · On the day 15 min · Fresh

Jump to recipe Watch the video

Video: Easy Philly Cheesesteak Recipe — Preppy Kitchen

The video’s version isn’t the same as ours; follow the amounts below for the numbers above.

Ingredients

190 g beef boneless (ran/topside), all fat trimmed, sliced paper-thin by the butcher 190 g

1/2 small onion, thinly sliced 60 g

3/4 tsp · cooking oil 3.4 g

1 tsp soy sauce 5 g

1/2 tsp coarsely ground · black pepper 1 g

1 pinch · salt 0.5 g

1.5 heaped tbsp grated · mozzarella local 15 g

1 bakery bun (or a long roll of the same weight) · burger bun 70 g

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Method

If the butcher could not slice it thin: freeze the beef 30 min until firm, then slice as thin as you can.
Pan on medium: half the oil, onion and a pinch of salt 5 min until soft and golden; push to one side.
Turn the heat to high, add the rest of the oil and the beef in one layer; leave 1 min, then stir-fry 2 min until no pink shows.
Add soy sauce and black pepper, mix the onions back in, and shape into a bun-sized pile.
Scatter the cheese on top, lid on, 1 min on low until melted.
Toast the bun cut side down 30 s, then slide the whole pile into it with the spatula.

Keeping

Keeps: Eat fresh; raw sliced beef keeps 1 day in the fridge

Why it tastes good: Thin slices and a very hot pan: the beef should sear, not stew. Crowd the pan and it goes grey and tough.

Nutrition, per portion