Philly Cheesesteak Recipe with Peppers and Onions Recipe
This Philly Cheesesteak recipe perfectly combines tender, thinly sliced petite sirloin steak with sautéed sweet onions and colorful bell peppers, all topped with melted provolone cheese and served on toasted hoagie rolls. The steak is chopped finely for a juicy, melt-in-your-mouth texture, while the veggies offer a sweet, tender contrast. This classic sandwich is a delicious and hearty meal that’s easy to prepare and sure to satisfy.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 8 sandwiches 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Vegetables
- 1 sweet yellow onion, halved and thinly sliced (2-inch slices)
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
Meat
- 2½ to 3 pounds petite sirloin, thinly sliced sirloin
Seasonings
- 1½ teaspoons Lawry’s Seasoned Salt, or other all-purpose seasoning, 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), preferably Tillamook Farmstyle Thick Cut
Instructions
- Prepare the Steak: Place the beef in the freezer for 20 to 30 minutes to firm it up for easy slicing. Then, remove it and trim excess fat. Using a sharp knife, slice the steak as thinly as possible across the grain, then chop into very small pieces about ¼-inch in size.
- 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 onions and bell peppers and cook, stirring occasionally, until they become very tender but not browned. Adjust heat as needed to avoid burning.
- Cook the First Batch of Steak: Transfer the sautéed veggies to a dish and increase pan heat to medium-high. Add more oil if needed, then cook half of the chopped steak in the pan, stirring frequently for 4 to 5 minutes until no pink remains. Season with ¾ teaspoon seasoned salt and ½ teaspoon garlic pepper during cooking. Transfer cooked steak to the dish with veggies, leaving pan juices behind.
- Cook the Second Batch of Steak: Add oil if necessary and repeat the cooking and seasoning process with the remaining chopped steak.
- Toast the Hoagie Rolls: Preheat the oven to 400°F. Slice the hoagie rolls open without separating the halves. Spread softened butter on the insides, place rolls on a baking sheet, and bake for 3 to 5 minutes until lightly golden and toasted.
- Melt the Cheese and Assemble: Drain all juice from the pan, then return all the cooked steak, onions, and peppers to it. Arrange the provolone slices over the mixture in a circle and cover the pan. Heat on medium for 4 to 5 minutes until the cheese fully melts. Stir the mixture to incorporate the cheese, then use tongs to transfer it to the toasted hoagie rolls. Serve hot.
Notes
- Freezing the beef slightly before slicing helps achieve thin, even slices for the perfect texture.
- Chopping the steak into very small pieces gives a more traditional Philly cheesesteak texture.
- Using a large, deep sauté pan allows for even cooking of veggies and steak in batches.
- Adjust oil quantity as needed to avoid sticking and ensure proper sautéing.
- Choose good quality provolone cheese for the best flavor and meltability.
- Serving immediately after assembly ensures the sandwich stays warm and the cheese is perfectly gooey.
Keywords: Philly cheesesteak, steak sandwich, cheesesteak recipe, hoagie rolls, beef sandwich, provolone cheese sandwich
