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Cheesesteak
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| Source: |
Alton Brown, Good Eats |
| Yield: |
3 Sandwiches |
| Serving Size: |
1 |
| Servings: |
3 |
This recipe is taken from Alton Brown's Good Eats, the Tender is the Loin episode.
If you've got a nice vacuum packed PSMO Tenderloin to carve up, here's a great way to use the chain and any scrap meat.
The meat is butterflied or pounded flat, then seared and chopped up. Peppers, onions and mushrooms are cooked in the juices, then cheese placed on top to melt. Then it's all piled onto a nice french bun. |
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Ingredients
| Cheesesteak |
| Ingredient |
Amount |
Calories |
Fat (g) |
Carbs (g) |
Prot (g) |
Cheese, Swiss
|
1.5 Ounce (or Provelone
or Cheesewhiz) |
162 |
11.9 |
2.3 |
11.4 |
Bread, French
|
7.5 Ounce (3 Rolls) |
570 |
3.8 |
114.1 |
19 |
Salt
|
1 Dash (2 pinches) |
0 |
0 |
0 |
0 |
Beef, Tenderloin
|
16 Ounce |
768 |
40.4 |
0 |
94.4 |
Pepper, Black
|
1 Pinch |
0 |
0 |
0 |
0 |
| Total: |
1500 |
56.1 |
116.4 |
124.8 |
| Per Serving: |
500 |
18.7 |
38.8 |
41.6 |
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