Pat's King of Steaks Philly Cheesesteak

Pat's King of Steaks Philly Cheesesteak
Staff Writer
Taste of Home

"This ultimate cheesesteak, an icon sandwich in Philly, is a best-seller at Pat's King of Steaks Restaurant. Patrons praise its thinly cut beef and crusty Italian rolls."

— Frank E. Olivieri, Philadelphia

Click here to see 10 Iconic Recipes That Define America

4
Servings
762
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 large onion, sliced
  • Ketchup (optional)
  • 1 small green bell pepper, sliced (optional)
  • Easy Cheese, or other processed cheese sauce
  • 1 small red bell pepper, sliced (optional)
  • 6 Tablespoons canola oil, divided
  • 4 crusty Italian rolls, split
  • 1 1/2 Pound beef rib-eye steaks, thinly sliced
  • 1/2 Pound sliced fresh mushrooms (optional)

Directions

In a large skillet, sauté the onion and, if desired, mushrooms and peppers in 3 tablespoons oil until tender. Remove and keep warm. In the same pan, sauté the beef in the remaining oil for 45-60 seconds or until meat reaches desired doneness. 

On each roll bottom, layer the beef, onion mixture, cheese, and ketchup if desired. Replace tops.

Nutritional Facts

Total Fat
69g
99%
Sugar
8g
9%
Saturated Fat
22g
92%
Cholesterol
121mg
40%
Carbohydrate, by difference
10g
8%
Protein
28g
61%
Vitamin A, RAE
2µg
0%
Vitamin B-12
5µg
100%
Vitamin K (phylloquinone)
19µg
21%
Calcium, Ca
23mg
2%
Choline, total
119mg
28%
Fiber, total dietary
1g
4%
Folate, total
12µg
3%
Iron, Fe
3mg
17%
Magnesium, Mg
29mg
9%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
229mg
33%
Selenium, Se
22µg
40%
Sodium, Na
117mg
8%
Vitamin D (D2 + D3)
1µg
7%
Water
142g
5%
Zinc, Zn
6mg
75%

Steak Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Steak Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.