Philly Cheesesteak with Peppers and Onions Recipe
This classic Philly Cheesesteak recipe features tender, thinly sliced petite sirloin cooked with sautéed sweet onions and colorful bell peppers, all smothered in melted Provolone cheese and served on toasted hoagie rolls. Perfect for a satisfying sandwich experience, this recipe balances savory beef with vibrant veggies and creamy cheese for an authentic taste of Philadelphia.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Sandwich
- Method: Stovetop
- Cuisine: American
Ingredients
Beef and Seasonings
- 2½ to 3 pounds petite sirloin, thinly sliced
- 1½ teaspoons Lawry’s Seasoned Salt, divided
- 1 teaspoon garlic pepper, divided
Vegetables
- 1 sweet yellow onion, halved and thinly sliced into 2-inch slices
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
Other Ingredients
- 4 tablespoons vegetable oil, divided (or as needed)
- 8 hoagie rolls
- 6 tablespoons softened butter
- 7 ounces sliced Provolone cheese (7 one-ounce slices; Tillamook Farmstyle Thick Cut recommended)
Instructions
- Prepare the Beef: Place the petite sirloin in the freezer for 20 to 30 minutes to firm it up, making it easier to slice thinly.
- Sauté 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. Cook, stirring occasionally, until they are very tender but not browned, adjusting the heat if necessary to prevent burning.
- Slice and Chop Beef: Remove the beef from the freezer and place on a cutting board. Trim excess fat, then slice as thinly as possible across the grain. Chop the slices into very small, roughly ¼-inch pieces, continuing to chop until you can’t cut any smaller. Keep an eye on the vegetables while chopping.
- Cook Beef in Batches: Transfer the tender vegetables to a plate and return the skillet to medium-high heat. Add more oil if needed. Add half of the chopped beef and cook, stirring frequently, for 4 to 5 minutes until no pink remains. Season with ¾ teaspoon seasoned salt and ½ teaspoon garlic pepper as it cooks. Use a slotted spoon to transfer the cooked beef to the plate with vegetables, leaving pan juices behind. Repeat the process with the remaining beef and seasonings.
- Toast Hoagie Rolls: Preheat the oven to 400°F. Split the hoagie rolls without separating them completely. Spread softened butter inside the rolls and place on a baking sheet. Bake for 3 to 5 minutes until the bread is lightly golden and toasted.
- Melt Cheese and Combine Ingredients: Drain all juices from the pan and return it to the stove. Add all cooked beef, onions, and peppers back to the pan. Arrange the Provolone cheese slices in a circle over the mixture. Cover the pan and cook over medium heat until the cheese melts, about 4 to 5 minutes.
- Assemble the Sandwiches: Stir the cheesesteak mixture gently to combine, then use tongs to transfer the hot cheesy beef and vegetables onto the toasted hoagie rolls. Serve immediately for the best experience.
Notes
- Freezing the beef briefly makes it easier to slice thinly and achieve a classic Philly cheesesteak texture.
- Cooking the steak in batches ensures even cooking and prevents overcrowding in the pan.
- Adjust seasoning to taste, especially if substituting the recommended Lawry’s Seasoned Salt with a different seasoning.
- If preferred, you can substitute petite sirloin with ribeye or another tender cut for a richer flavor.
- Keep the hoagie rolls split but intact while toasting to help contain the filling.
