Description
This easy Philly Cheesesteak Recipe features tender petite sirloin steak, sautéed sweet onions and colorful bell peppers, and melted provolone cheese all cooked together in a skillet, then loaded onto toasted hoagie rolls for a delicious, classic sandwich perfect for game day or any casual meal.
Ingredients
Vegetables and Meat
- 1 sweet yellow onion, halved and thinly sliced (2-inch slices)
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2½ to 3 pounds petite sirloin, thinly sliced
Seasonings and Fats
- 4 tablespoons vegetable oil, divided (or as needed)
- 1 ½ teaspoons Lawry’s Seasoned Salt, divided
- 1 teaspoon garlic pepper, divided
- 6 tablespoons softened butter
Bread and Cheese
- 8 hoagie rolls
- 7 ounces sliced Provolone cheese (7 1-ounce slices), Tillamook Farmstyle Thick Cut recommended
Instructions
- Prepare the Beef: Place the sirloin in the freezer for 20 to 30 minutes to firm up for easier slicing. Remove and trim excess fat. Slice the beef as thinly as possible across the grain, then chop into very small pieces about ¼-inch in size.
- Sauté the Vegetables: Heat 2 tablespoons of vegetable oil in a large, deep 14-inch sauté pan over medium-low heat. Add onions and bell peppers and cook, stirring occasionally, until very tender but not browned, about 8-10 minutes. Adjust heat as necessary to prevent browning. Transfer cooked vegetables to a dish and set aside.
- Cook the First Batch of Steak: Return skillet to medium-high heat and add more oil if needed. Add half of the chopped steak, stirring frequently and seasoning with ¾ teaspoon seasoned salt and ½ teaspoon garlic pepper. Cook for 4-5 minutes until no pink remains. Transfer the cooked steak to the dish with vegetables using a slotted spoon.
- Cook the Remaining Steak: Add oil if necessary, then repeat the cooking and seasoning process with the remaining steak, transferring it to the dish with veggies once done.
- Toast the Hoagie Rolls: Preheat oven to 400°F (204°C). Split hoagie rolls but do not separate completely. Spread softened butter on the inside of the rolls and place them on a baking sheet. Toast in the oven for 3 to 5 minutes until lightly golden and crispy.
- Melt the Cheese: Drain excess juices from the skillet, then add all the cooked steak, onions, and peppers back to the pan. Arrange the 7 slices of provolone in a circular pattern on top. Cover the pan and heat over medium until the cheese melts, about 4-5 minutes.
- Assemble the Sandwiches: Stir the cheesy steak and vegetable mixture gently, then use tongs to transfer it onto the toasted hoagie rolls. Serve warm and enjoy.
Notes
- Freezing the beef briefly helps achieve thin slices for authentic texture.
- Adjust seasoning to taste if using a different brand or type of seasoning salt.
- For a stronger flavor, you can caramelize the onions longer before adding peppers.
- Use a large deep skillet to comfortably cook all ingredients without crowding.
- Serve immediately after assembling for best cheese melt and sandwich texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
