Philly Cheesesteaks with Peppers and Onions
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Today, I’m serving up one of our family favorites—Philly cheesesteaks with peppers and onions. These classic sandwiches are a guaranteed crowd-pleaser, and while I usually keep it simple with deli roast beef or a ready-to-cook product like Steak-umm, this time I decided to upgrade with fresh sirloin steak for a heartier, more satisfying bite.
If you’re working with raw steak, here’s a handy prep tip: freeze your sirloin for about 45 minutes before slicing. It firms up just enough to make thinly sliced steak a breeze, perfect for achieving that signature cheesesteak texture without struggling with slippery cuts.
And when it comes to assembly, I like to keep things flexible. I sauté the peppers and onions separately so that everyone can build their sandwich just the way they like it. Some in my family love the savory veggie mix piled high, while others prefer their cheesesteak straight-up with just steak and melty cheese. This way, everyone wins at dinner.
Ingredients for Philly Cheesesteak Sandwiches
- BUTTER
- SWEET YELLOW ONION
- BELL PEPPERS
- PETITE SIRLOIN
- SEASONED SALT
- GARLIC POWDER
- BLACK PEPPER
- HOAGIE ROLLS
- SLICES OF PROVOLONE CHEESE
Instructions for Philly Cheesesteaks with Peppers and Onions
Prep the Steak – Start by placing the sirloin steak in the freezer for about 45 minutes—this helps firm it up, making it much easier to slice into thin strips.
Cook the Veggies – While the steak chills, melt 2 tablespoons of butter in a large skillet over medium-low heat. Add sliced onions and bell peppers, and cook them slowly, stirring occasionally, until they’re incredibly tender. If they start to brown too quickly, reduce the heat slightly to keep them soft and sweet.
Slice and Chop the Steak – Once the steak is semi-frozen, transfer it to a cutting board. Trim any excess fat, then slice it as thinly as possible across the grain. Chop the strips into small pieces—aim for ¼-inch bits for classic cheesesteak texture.
Cook the Steak – Set the veggies aside and return the skillet to medium-high heat. Melt 2 more tablespoons of butter, then add half the chopped steak. Cook, stirring often, for about 4 to 5 minutes, or until no pink remains. While cooking, season with ¾ teaspoon seasoned salt, ¼ teaspoon garlic powder, and ¼ teaspoon black pepper. Use a slotted spoon to transfer the cooked meat to a dish, leaving the juices behind. Repeat with the remaining steak and seasoning.
Toast the Hoagies – Preheat the oven to 400°F (200°C). Split open 8 hoagie rolls, but keep the halves attached. Spread them with softened butter, arrange on a baking sheet, and bake for 3 to 5 minutes, or until lightly golden and crispy.
Melt the Cheese & Assemble – Drain excess juices from the skillet and return all the cooked steak to the pan. Arrange provolone slices in a circle over the steak, cover, and heat over medium until the cheese is perfectly melted—about 4 to 5 minutes. Stir gently to coat the steak in melty goodness.
Use tongs to load up the toasted hoagie rolls with the cheesy steak mixture and the sautéed peppers and onions. Serve hot and enjoy—this recipe makes 8 hearty sandwiches.
Frequently Asked Questions
What other cuts of beef work for homemade Philly cheesesteaks?
Ribeye or top round are great options. Sirloin is lean and flavorful, while ribeye steak adds richness thanks to its marbling. Freezing the steak for 30–45 minutes makes it easier to slice thinly across the grain.
Can I use deli roast beef or pre-cooked steak strips instead?
Yes! Deli roast beef or products like Steak-umm are convenient alternatives. Just be sure to sauté them briefly with the seasonings to warm and infuse flavor.
Do I have to include peppers and onions?
Not at all. While they’re a classic addition, you can keep them separate during cooking so each person can customize their sandwich. Mushrooms or jalapeños are tasty optional add-ins, too.
What kind of cheese is best for Philly cheesesteaks? Provolone is a popular choice for its mild, creamy melt. American cheese or Cheez Whiz are also traditional options, depending on your taste and how authentic you want to go. I also have a recipe for a provolone sauce.
How do I get the steak pieces small enough?
After slicing the steak thinly, chop it into ¼-inch bits. Keep chopping until the pieces are very fine—this helps the meat cook evenly and gives that classic cheesesteak texture.
Can I make these ahead of time?
You can prep the steak, veggies, and even toast the rolls ahead. Store the steak and vegetables in the fridge. Just reheat the meat with the cheese and vegetable mixture gently before assembling to keep everything melty and delicious.
FOR MORE RECIPES LIKE THIS, TRY:
- Philly Chicken Cheesesteak Sandwiches
- Delicious Philly Cheesesteak Quesadillas
- Philly Cheesesteak Sloppy Joes
- Quick and Easy Cheesesteak Subs
Philly Cheesesteaks with Peppers and Onions
Real Mom Kitchen
Equipment
Ingredients
- 2½ to 3 pounds petite sirloin thinly sliced sirloin
- 10 Tbsp butter divided (or as needed)
- 1 sweet yellow onion halved and thinly sliced
- 2 bell peppers thinly sliced (I use red)
- 1 ½ tsp Lawry’s Seasoned Salt divided
- ½ tsp garlic powder divided
- ½ tsp pepper divided
- 8 hoagie rolls
- 8 slices Provolone cheese
Instructions
- Before starting, place beef in the freezer for 45 minutes. This will make it easy to slice thinly.
- Add 2 tablespoons of butter to a large skillet and place over MEDIUM-LOW heat. Add onion and bell peppers. Allow to cook, stirring occasionally, until very tender. If they begin to brown, turn the heat under the skillet down a bit.
- Remove steak from freezer and place it on a cutting board. Use a sharp knife to trim edges of excess fat and then slice it as thinly as possible across the grain. Chop the sliced steak into very small pieces. Keep chopping until you can chop no more! You want little ¼-inch-ish pieces.
- When the veggies are tender, transfer them to a dish and return the skillet to the heat. Add an additional 2 tablespoons of butter and place over MEDIUM-HIGH heat. Add half of the chopped steak and cook, stirring frequently, for about 4 to 5 minutes, or until no pink remains. Season with ¾ teaspoon seasoned salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon pepper while cooking. Transfer the first batch of steak with a slotted spoon to a dish, leaving the juice behind in the pan. Repeat with the remaining steak and seasoning.
- Preheat oven to 400 degrees F. Split open the hoagies rolls but do not separate them. Spread them with the remaining softened butter and place them on a baking sheet. Transfer the baking sheet to the oven and bake for 3 to 5 minutes or until lightly golden and toasted.
- Drain off all of the juices from the pan and return to the stove. Add back all of the steak. Place the provolone slices over the mixture in a circle and cover the pan. Cook on MEDIUM until cheese melts, about 4 to 5 minutes, then stir and use tongs to transfer to the toasted sandwich rolls along with the peppers and onions. Serves 8.
Nutrition
This recipe is adapted from Valerie’s Kitchen.
