The Better, Faster, Crispier-than-Takeout Air Fryer Cookbook by Ella Sanders

Author:Ella Sanders
Language: eng
Format: epub
Publisher: St. Martin's Publishing Group

STREET CORNER

CHEESESTEAKS

MAKES

PREP

TOTAL

2 SANDWICHES

15 MINUTES

30 MINUTES + MARINATING TIME

1 beef rib-eye steak, thinly sliced (about ½ pound)

1 tablespoon Worcestershire sauce

2 teaspoons reduced-sodium soy sauce

½ sweet onion, thinly sliced

½ bell pepper, thinly sliced

2 teaspoons olive oil

¼ teaspoon salt

2 hoagie rolls

2 slices provolone cheese

The thinly sliced, tender steak, sautéed peppers and onions, and melted cheese that define Philadelphia-style cheesesteaks usually come together on a stovetop. However, there’s no reason not to rely on your air fryer for equally delicious results. To get super-thin pieces of meat, place your steak in the freezer for 15 to 20 minutes before slicing.

In a resealable bag, combine the steak, Worcestershire sauce, and soy sauce. Seal the bag and refrigerate for at least 4 hours, preferably overnight.

Preheat the air fryer to 400°F.

In a large bowl, combine the onion, pepper, olive oil, and salt. Toss until the vegetables are thoroughly coated. Transfer the vegetables to the air fryer basket and air fry for 5 minutes, until the vegetables begin to soften. Scatter the meat on top of the vegetables and air fry for another 5 minutes, until the meat is browned and cooked through. Discard the marinade.

Divide the meat and vegetables between the hoagie rolls. Top with the cheese slices.

Working in batches if necessary, return the sandwiches to the air fryer basket and air fry at 400°F for 2 to 3 minutes, until the cheese is melted and the bread lightly toasted.

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