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Philly Cheesesteaks


  • 2 Tbsp dijon mustard
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp thyme
  • 1/2 tsp parsley
  • 1 1/2 lb top sirloin steak, sliced thin***see note
  • olive oil
  • 1 sliced onion
  • 1 sliced green bell pepper
  • 1 sliced red bell pepper
  • 45 soft hoagie rolls
  • 810 slices provolone cheese


  1. In a gallon sized ziploc bag, add the mustard, vinegar, Worcestershire sauce and seasonings. Seal and knead the bag to combine the ingredients. Add in the sliced beef and marinate from 6 hours to overnight.
  2. in a skillet, add in some olive oil. Then add in onion and peppers and cook until tender. Remove to a plate and set aside.
  3. Now remove the steak from the marinade and add to the skillet. Cook undisturbed for a minute. Then stir to cook until no longer pink. This just takes a few minutes. Add the onion/peppers back in and warm.
  4. Open hoagie rolls and place on a baking sheet. Top each roll with 2 slices of cheese. Broil until cheese is melted and rolls are toasted.
  5. Sere rolls topped with beef mixture. Makes 4-5 sandwiches.


Place the beef in the freezer for 45 minutes and then slice.

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