Herb Cheese Cheesesteaks

Serves: 2
Total Calories: 375


1 tablespoon olive oil
2 medium onions, halved and thinly sliced
salt and ground black pepper to taste
8 to 9 ounces thin-cut beef round steaks for sandwiches
1/3 cup garlic and herb cream cheese (about 2 ounces)
2 sub or hoagie buns, about 8 inches, split and warmed


Heat half of the oil in a large skillet over medium-high heat. Add the onions, cover, and sauté until lightly browned and very tender season with salt and pepper. Transfer to a plate.

Add the remaining oil to the pan. Add the steaks and cook until browned, chopping the meat as it cooks into coarse shreds season with salt and pepper. Divide the steak into 2 portions. Top each portion with half of the onions. Turn off the heat and cover the pan.

Meanwhile, spread half the cheese over the insides of the rolls. Place a portion of steak in each roll, and spoon the remaining cheese on top to serve.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 2
Total Calories: 375
Calories from Fat: 207

This Herb Cheese Cheesesteaks recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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