Philly Cheesesteaks with Peppers and Onions

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Philly Cheesesteaks with Peppers and Onions

These Philly Cheesesteaks with Peppers and Onions are packed with thinly sliced sirloin steak, sautéed veggies, and melty provolone, all tucked into a toasted hoagie roll. The steak is frozen briefly to make slicing easier, then chopped and seasoned for classic cheesesteak texture and flavor. With flexible toppings to suit everyone’s tastes, this hearty sandwich is a delicious, customizable crowd-pleaser.

Course Main Dish

Cuisine American

Keyword beef, cheesesteak, cheesesteak sandwich, philly

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 408kcal

Author Laura

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.

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