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Classic Philly Cheesesteak with Peppers and Onions Recipe

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3.8 from 7 reviews

A classic Philly Cheesesteak recipe featuring tender petite sirloin steak thinly sliced and chopped, sautéed with sweet yellow onions and colorful bell peppers. The mixture is cooked to perfection with seasoned salt and garlic pepper, then topped with melted provolone cheese and served on toasted hoagie rolls for an authentic and satisfying sandwich experience.

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

Seasonings and Condiments

  • 4 tablespoons vegetable oil (divided, or as needed)
  • 1½ teaspoons Lawry's Seasoned Salt (or other all-purpose seasoning, divided)
  • 1 teaspoon garlic pepper (divided)
  • 6 tablespoons softened butter

Bread and Cheese

  • 8 hoagie rolls
  • 7 ounces sliced Provolone cheese (7 1-ounce slices, preferably Tillamook Farmstyle Thick Cut)

Instructions

  1. Prepare the beef: Place the beef in the freezer for 20 to 30 minutes to firm it up for easier thin slicing.
  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 onion and bell peppers and cook, stirring occasionally, until they are very tender but not browned. Adjust heat as needed.
  3. Slice and chop the steak: Remove the beef from the freezer, trim excess fat, and slice as thinly as possible across the grain. Then chop the slices finely into approximately ¼-inch pieces, continuing until the pieces are small and uniform.
  4. Cook the steak in batches: Transfer the cooked vegetables to a dish. Add more oil to the skillet and increase heat to medium-high. Add half the chopped steak, season with ¾ teaspoon seasoned salt and ½ teaspoon garlic pepper, and cook, stirring frequently, for 4 to 5 minutes until no pink remains. Use a slotted spoon to transfer cooked steak to the vegetable dish, leaving juices in the pan. Repeat with the remaining steak and seasoning, adding oil as needed.
  5. Preheat the oven: Set your oven to 400°F (204°C) while finishing the steak and preparing the rolls.
  6. Toast the hoagie rolls: Split the rolls open but keep them attached. Spread softened butter on each side, arrange them on a baking sheet, and bake for 3 to 5 minutes until lightly golden and toasted.
  7. Combine and melt cheese: Drain all juices from the skillet, return all steak and vegetables to the pan, and arrange 7 slices of provolone cheese over the mixture in a circular pattern. Cover the pan and cook over medium heat for 4 to 5 minutes until the cheese melts.
  8. Assemble the sandwiches: Stir the mixture gently, then use tongs to transfer the cheesesteak filling into the toasted hoagie rolls. Serve immediately.

Notes

  • Freezing the beef slightly before slicing helps achieve the signature thin slices needed for an authentic Philly cheesesteak texture.
  • If you prefer spicier sandwiches, add sliced jalapeños or a dash of hot sauce to the peppers and onions.
  • Be careful not to overcook the vegetables; tender but not browned is ideal.
  • Use freshly sliced Provolone cheese for the best melt and flavor.
  • Leftover cheesesteak filling can be refrigerated and reheated gently on the stovetop or microwave.

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