Description
This classic Philly Cheesesteak recipe features tender, thinly sliced petite sirloin cooked with sweet yellow onions and colorful bell peppers, all topped with melted Provolone cheese and served in toasted hoagie rolls. The combination of savory steak, caramelized vegetables, and gooey cheese makes for a delicious and satisfying sandwich perfect for any occasion.
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)
- 1½ teaspoons Lawry’s Seasoned Salt, divided (or other all-purpose seasoning)
- 1 teaspoon garlic pepper, divided
Other
- 8 hoagie rolls
- 6 tablespoons softened butter
- 7 ounces sliced Provolone cheese (7 1-ounce slices, preferably thick cut)
Instructions
- Freeze and Slice the Beef: Place the beef in the freezer for 20 to 30 minutes to firm it up, making it easier to slice thinly. Once slightly frozen, trim excess fat and slice thinly across the grain. Then chop into small, roughly ¼-inch pieces for even cooking.
- Cook 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 very tender but not browned. Adjust heat accordingly to prevent burning while prepping the beef.
- Cook the First Half of Steak: Remove the vegetables from the pan and set aside. Add additional oil to the same pan and increase heat to medium-high. Add half of the chopped steak and cook, stirring frequently, for 4 to 5 minutes until no pink remains. Season with half of the seasoned salt and garlic pepper while cooking. Transfer cooked steak to the dish with the vegetables, leaving the juices behind in the pan.
- Cook the Remaining Steak: Add more oil if needed and repeat the cooking process with the remaining steak and seasonings. Combine this cooked portion with the vegetables and previous steak batch.
- Toast the Rolls: Preheat oven to 400°F (204°C). Split the hoagie rolls open, but do not separate completely. Spread softened butter inside each roll, place them on a baking sheet, and toast in the oven for 3 to 5 minutes until lightly golden and crispy.
- Melt Cheese and Assemble: Drain all juices from the pan and return cooked steak and vegetables to the stove over medium heat. Arrange the Provolone slices over the mixture in a circular pattern. Cover the pan and cook for about 4 to 5 minutes until the cheese melts. Stir gently, then use tongs to transfer the cheesy steak filling into the toasted rolls.
Notes
- Freezing the beef slightly before slicing helps create thin, tender pieces ideal for this sandwich.
- Cook the vegetables low and slow to bring out their natural sweetness without browning them too much.
- Season the steak while cooking to evenly distribute flavors.
- Use thick-sliced Provolone for better melt and flavor.
- Make sure to toast the hoagie rolls to add texture contrast and prevent sogginess.
- You can substitute petite sirloin with ribeye or top round for varied taste and tenderness.
