The Atlanta Journal-Constitution
WEEKNIGHT CHEESESTEAKS
recipe from F1
2 tablespoons vegetable oil 1 onion, halved and thinly sliced 1 bell pepper (any color), thinly sliced Salt 1 pound (85% lean) ground beef 6 deli slices provolone cheese 4 hoagie rolls, split ON THE SIDE: Mixed green salad
Heat a broiler to high with the rack in the secondhighest position.
Coat the bottom of a large, preferably cast-iron or carbon steel, skillet with the oil and place over high heat. When the oil is shimmering, add the onion and pepper and cook, stirring occasionally, until just beginning to soften and char, 3 to 5 minutes. Season with salt.
Crumble the beef over the vegetables in an even layer, season with salt, and then let cook, undisturbed, until juices begin to pool on the top of the beef and most of the meat is no longer pink, 3 to 5 minutes. Give the beef and vegetables a quick stir, then continue to cook until the beef is fully cooked through, another 30 seconds to 1 minute. Lay the cheese slices out in a blanket over the beef mixture and let melt, 30 seconds to 1 minute. Remove from the heat.
Meanwhile, while the meat is cooking, toast the bread, cut-side up, under the broiler. When the cheese is melted and bread is toasted, use a spatula to divide up the meat mixture and place in rolls. Serve with salad on the side.
Serves 4. Per serving: 620 calories (percent of calories from fat, 40), 44 grams protein, 51 grams carbohydrates, 8 grams fiber, 28 grams total fat (11 grams saturated), 99 milligrams cholesterol, 1,231 milligrams sodium.