Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Philly Cheesesteak with Peppers and Onions Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 39 reviews

This Philly Cheesesteak Recipe features tender, thinly sliced sirloin steak cooked with sautéed sweet onions and colorful bell peppers, all smothered in melted provolone cheese and served on toasted hoagie rolls. It's a classic American sandwich perfect for game day or any hearty meal.

  • Total Time: 45 minutes
  • Yield: 8 sandwiches

Ingredients

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 and Oils

  • 4 tablespoons vegetable oil, divided (or as needed)
  • 1 ½ teaspoons Lawry’s Seasoned Salt, or other all-purpose seasoning, divided
  • 1 teaspoon garlic pepper, divided

Others

  • 8 hoagie rolls
  • 6 tablespoons softened butter
  • 7 ounces sliced Provolone cheese (7 1-ounce slices), I used Tillamook Farmstyle Thick Cut

Instructions

  1. Chill and Slice the Beef: Place the sirloin beef in the freezer for 20 to 30 minutes to firm it up, making it easier to slice thinly. After chilling, remove from freezer, trim excess fat, and slice as thinly as possible across the grain. Then chop the slices into very small, roughly ¼-inch pieces.
  2. Sauté the Vegetables: 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, cooking and stirring occasionally until they are very tender. Adjust heat to avoid browning. Periodically stir while prepping the beef.
  3. Cook the First Batch of Steak: Transfer the cooked vegetables to a dish and return the skillet to medium-high heat. Add additional oil if needed. Add half of the chopped steak, cooking while 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 vegetable dish, leaving pan juices behind.
  4. Cook the Second Batch of Steak: Add more oil if necessary and repeat the cooking and seasoning process with the remaining steak. Combine all cooked steak with the vegetables in the dish.
  5. Toast the Hoagie Rolls: Preheat your oven to 400°F. Split the hoagie rolls without separating them. Spread each with softened butter, place on a baking sheet, and bake for 3 to 5 minutes until lightly golden and toasted.
  6. Melt the Cheese and Assemble: Drain juices from the pan, then return all the cooked steak and vegetable mixture back to the pan. Arrange the 7 provolone slices in a circle over the meat and vegetables, cover the pan, and cook over medium heat until the cheese melts, about 4 to 5 minutes. Stir mixture gently to combine and then use tongs to fill the toasted hoagie rolls with the cheesy steak and peppers mixture.

Notes

  • Freezing the beef slightly makes it easier to slice thinly for authentic texture.
  • Adjust seasoning amounts to your taste preference for salt and pepper.
  • You can swap provolone cheese for American cheese for a different flavor.
  • Make sure not to overtoast the rolls—they should be just golden and slightly crisp.
  • Use a large deep skillet to ensure even cooking and enough space to sauté ingredients properly.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipesvibe.com/philly-cheesesteak-with-peppers-and-onions-recipe/