Gluten-Free Classic Cheesesteak Sandwich
Satisfy your craving for a hearty, indulgent sandwich with this Gluten-Free Classic Cheesesteak Sandwich recipe! Tender slices of perfectly seasoned ribeye steak, golden caramelized onions, sautéed bell peppers, and earthy mushrooms come together under a blanket of gooey provolone cheese. All this deliciousness is nestled inside crispy-yet-soft gluten-free French baguettes, making it a comforting and satisfying option for those with gluten sensitivities. With just 35 minutes from start to finish, this easy-to-make recipe delivers all the bold flavors of a traditional Philly cheesesteak while catering to a gluten-free lifestyle. Whether you're planning a quick family dinner or a flavorful lunch, this cheesesteak sandwich is sure to impress!
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Recipe Information
Ingredients
- 2 pieces Gluten-Free French Baguettes
- 1 pound Ribeye Steak
- 0.5 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 1 medium Onion
- 1 medium Green Bell Pepper
- 1 cup Mushrooms
- 8 slices Provolone Cheese Slices
- 2 tablespoons Olive Oil
Instructions
Place the ribeye steak in the freezer for about 15-20 minutes to make it easier to slice thinly.
While the steak is in the freezer, thinly slice the onion and green bell pepper. Clean and slice the mushrooms as well.
Remove the steak from the freezer and slice it as thinly as possible. Season with salt and pepper.
Preheat a large skillet or griddle over medium-high heat and add 1 tablespoon of olive oil.
Add the onions, bell peppers, and mushrooms to the skillet, stirring occasionally until the vegetables are golden and tender, approximately 5-7 minutes. Remove the vegetables from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Increase the heat to high and add the sliced steak in a single layer. Cook for about 1-2 minutes on each side until browned.
Return the cooked vegetables to the skillet and mix well with the steak.
Reduce the heat to low. Place 4 slices of provolone cheese onto the steak and vegetable mixture, covering the entire skillet. Let the cheese melt to create a gooey layer.
While the cheese is melting, warm the gluten-free baguettes in the oven at 350°F for about 5 minutes, or according to package instructions.
Once the cheese has melted, divide the steak and vegetable mixture evenly between the two baguettes.
Top each portion of steak with two additional slices of provolone cheese, close the sandwiches, and let them rest for a minute to allow the cheese to melt slightly into the bread.
Slice each baguette sandwich in half and serve hot.
Nutrition Facts
Calories |
2403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.6 g | 191% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 479 mg | 160% | |
| Sodium | 5158 mg | 224% | |
| Total Carbohydrate | 90.1 g | 33% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 17.2 g | ||
| Protein | 190.5 g | 381% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1727 mg | 133% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2624 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
