Description
This Philly Cheesesteak recipe features tender petite sirloin thinly sliced and cooked with sweet yellow onions and colorful bell peppers, all melted together under provolone cheese. The sandwich is served in warm, toasted hoagie rolls spread with butter, delivering the classic, rich flavors of the beloved Philadelphia dish in about 45 minutes, perfect for feeding a crowd.
Ingredients
Vegetables
- 1 sweet yellow onion, halved and thinly sliced into 2-inch slices
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
Meat
- 2½ to 3 pounds petite sirloin, thinly sliced
Seasonings
- 1½ teaspoons Lawry’s Seasoned Salt (divided)
- 1 teaspoon garlic pepper (divided)
Other Ingredients
- 4 tablespoons vegetable oil (divided, or as needed)
- 8 hoagie rolls
- 6 tablespoons softened butter
- 7 ounces sliced Provolone cheese (7 one-ounce slices; Tillamook Farmstyle Thick Cut recommended)
Instructions
- Freeze the Beef: Place the petite sirloin beef in the freezer for 20 to 30 minutes to firm it up; this will make it easier to slice thinly.
- Sauté Onions and Peppers: Heat 2 tablespoons of vegetable oil in a large, deep 14-inch sauté pan over medium-low heat. Add the sliced onion and bell peppers, cooking them with occasional stirring until very tender but not browned. Reduce heat if browning occurs.
- Slice and Chop the Beef: Remove the partially frozen steak from the freezer. On a cutting board, trim off excess fat, then slice the beef as thinly as possible across the grain. Chop the sliced steak finely into approximately ¼-inch pieces, continuing until the pieces are small and uniform. Monitor the veggies as you prepare the beef.
- Cook the Steak in Batches: Transfer the cooked veggies to a dish. Return the skillet to the stove over medium-high heat, adding additional oil as needed. Add half of the chopped steak, stirring frequently, and cook for 4 to 5 minutes until no pink remains. Season the cooking steak with ¾ teaspoon seasoned salt and ½ teaspoon garlic pepper. Use a slotted spoon to move cooked steak to the plate with veggies, leaving juices in the pan. Add more oil if necessary and repeat this process with the remaining steak and seasoning.
- Toast the Hoagie Rolls: Preheat the oven to 400°F. Split the hoagie rolls open but keep them attached at the bottom. Spread them with softened butter, arrange on a baking sheet, and toast in the oven for 3 to 5 minutes until lightly golden.
- Melt Cheese over the Steak and Veggies: Drain all juices from the pan and return it to medium heat. Add back all the cooked steak, onions, and peppers. Arrange the provolone cheese slices over the mixture in a circular pattern. Cover the pan and cook for 4 to 5 minutes until the cheese melts. Stir gently to combine.
- Assemble the Sandwiches: Using tongs, transfer the cheesy steak and vegetable mixture onto the toasted hoagie rolls, distributing evenly among the 8 sandwiches. Serve immediately for best flavor and texture.
Notes
- Freezing the beef before slicing helps achieve uniformly thin pieces, which cook quickly and tenderly.
- If you prefer a spicier sandwich, consider adding sliced jalapeños or hot sauce to the vegetables.
- Using freshly buttered and toasted hoagie rolls adds a pleasant crunch and balances the savory filling.
- Provolone cheese can be substituted with American or mozzarella cheese if desired.
- Leftover steak and veggie mixture reheats well and can be saved for lunch the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
