Experience the authentic flavors of a classic Philly cheesesteak at home! Tender, thinly sliced sirloin steak cooked with sweet bell peppers and onions, topped with melted provolone, and served on toasted hoagie rolls this sandwich is an irresistible combination of savory, cheesy, and hearty goodness.
Ingredients
- 4 tablespoons vegetable oil, divided (or as needed)
- 1 sweet yellow onion, halved and thinly sliced (2-inch slices)
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2½–3 pounds petite sirloin, thinly sliced
- 1½ teaspoons Lawry’s Seasoned Salt (or any all-purpose seasoning), divided
- 1 teaspoon garlic pepper, divided
- 8 hoagie rolls
- 6 tablespoons softened butter
- 7 ounces provolone cheese, sliced (7 slices, about 1 ounce each)
Instructions
1. Prep the Steak:
Place the sirloin in the freezer for 20–30 minutes to make it easier to slice thinly. Once firm, trim any excess fat and slice across the grain as thin as possible. Chop the slices into roughly ¼-inch pieces.
2. Cook the Vegetables:
Heat 2 tablespoons of vegetable oil in a large sauté pan over medium-low heat. Add the sliced onion, red bell pepper, and green bell pepper. Cook, stirring occasionally, until tender but not browned, about 5–7 minutes. Transfer the vegetables to a plate and set aside.
3. Cook the Steak in Batches:
Return the pan to medium-high heat and add more oil if needed. Cook half of the chopped steak, stirring frequently, for 4–5 minutes or until no pink remains. Season with ¾ teaspoon seasoned salt and ½ teaspoon garlic pepper. Transfer cooked steak to the plate with vegetables, leaving the juices in the pan. Repeat with the remaining steak and seasonings.
4. Toast the Hoagie Rolls:
Preheat oven to 400°F. Split the hoagie rolls without separating them, spread with softened butter, and place on a baking sheet. Bake for 3–5 minutes until lightly golden and toasted.
5. Melt the Cheese:
Drain any excess juices from the pan and return all the steak and vegetables. Arrange provolone slices on top in a circle and cover the pan. Cook on medium heat until the cheese melts, about 4–5 minutes.
6. Assemble the Sandwiches:
Use tongs to transfer the cheesy steak and vegetables onto the toasted hoagie rolls. Serve immediately.
Why You’ll Love This Recipe
- Authentic flavor: A true Philly cheesesteak experience without leaving your kitchen.
- Tender steak: Freezing and slicing the sirloin thin ensures perfectly tender meat.
- Loaded with veggies: Sweet onions and colorful bell peppers complement the savory beef.
- Cheesy and gooey: Provolone melts perfectly, binding all the flavors together.
Tips
- Freeze the steak slightly to make thin slicing easier.
- Cook the vegetables slowly over medium-low heat to prevent burning.
- Drain excess pan juices before melting the cheese to avoid a soggy sandwich.
- Toast hoagie rolls for a crispy exterior that holds up to the filling.
Variations and Substitutions
- Cheese options: Substitute provolone with American, Cheddar, or Pepper Jack.
- Meat options: Use ribeye, top sirloin, or even thinly sliced chicken or turkey for a lighter version.
- Veggie add-ins: Mushrooms or banana peppers add extra flavor and texture.
- Spice it up: Add hot sauce or crushed red pepper for a kick.
FAQs
Can I make this ahead of time?
Yes, you can prep the steak and vegetables in advance, but assemble and melt cheese just before serving for best results.
Why is my steak chewy?
Be sure to slice thinly across the grain; thicker cuts can become tough.
Can I use frozen bell peppers?
Fresh peppers are preferred for texture and flavor, but frozen can work in a pinch—thaw and drain before cooking.
Serving and Suggestions
- Serve with French fries, tater tots, or potato chips for a classic Philly experience.
- Pair with pickles or a side salad for a complete meal.
- Offer hot sauce, ketchup, or mayo on the side for customizable toppings.
Philly Cheesesteak with Peppers and Onions
8
servings20
minutes25
minutesIngredients
4 tablespoons vegetable oil, divided (or as needed)
1 sweet yellow onion, halved and thinly sliced (2-inch slices)
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2½–3 pounds petite sirloin, thinly sliced
1½ teaspoons Lawry’s Seasoned Salt (or any all-purpose seasoning), divided
1 teaspoon garlic pepper, divided
8 hoagie rolls
6 tablespoons softened butter
7 ounces provolone cheese, sliced (7 slices, about 1 ounce each)
Directions
- Prep the Steak:
- Place the sirloin in the freezer for 20–30 minutes to make it easier to slice thinly. Once firm, trim any excess fat and slice across the grain as thin as possible. Chop the slices into roughly ¼-inch pieces.
- Cook the Vegetables:
- Heat 2 tablespoons of vegetable oil in a large sauté pan over medium-low heat. Add the sliced onion, red bell pepper, and green bell pepper. Cook, stirring occasionally, until tender but not browned, about 5–7 minutes. Transfer the vegetables to a plate and set aside.
- Cook the Steak in Batches:
- Return the pan to medium-high heat and add more oil if needed. Cook half of the chopped steak, stirring frequently, for 4–5 minutes or until no pink remains. Season with ¾ teaspoon seasoned salt and ½ teaspoon garlic pepper. Transfer cooked steak to the plate with vegetables, leaving the juices in the pan. Repeat with the remaining steak and seasonings.
- Toast the Hoagie Rolls:
- Preheat oven to 400°F. Split the hoagie rolls without separating them, spread with softened butter, and place on a baking sheet. Bake for 3–5 minutes until lightly golden and toasted.
- Melt the Cheese:
- Drain any excess juices from the pan and return all the steak and vegetables. Arrange provolone slices on top in a circle and cover the pan. Cook on medium heat until the cheese melts, about 4–5 minutes.
- Assemble the Sandwiches:
- Use tongs to transfer the cheesy steak and vegetables onto the toasted hoagie rolls. Serve immediately.
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