This easy Philly Cheesesteak Recipe is the ultimate game day fare! Tender bites of sirloin, sautéed peppers and onions, and melted provolone cheese are all cooked up in one skillet and loaded on toasted hoagie rolls.
If you love a good Philly Cheesesteak and have always wished you could create this delicious classic at home, you are in the right place!
I cook for six here so I’m painfully aware of the need to streamline my cooking processes and always make a concentrated effort to limit cleanup. Especially with recipes that will be happening when I’m entertaining or in the case of this weekend, watching the big game (go Niners!). We may not be in California anymore but it’s still all about the 49ers in this house.
This recipe cooks up enough Philly Cheesesteak filling to load up 8 hoagie rolls and it’s all done in one skillet on the stove.
I love to add bell peppers and onions to add a burst of color and a ton of flavor to these tasty cheesesteaks.
My family inhaled these.
Table of contents
The Best Cut of Beef for Cheesesteaks
It’s important to use a cut of beef that does not require a long cooking time to get tender. Ribeye is a common choice but the cost is beyond what I’m willing to spend, especially considering this recipe calls for 2½ to 3 pounds of beef.
My favorite cut of beef for this Philly Cheesesteak recipe is sirloin, specifically petite sirloin. Top sirloin is a wonderful choice but petite sirloin is less expensive and still plenty tender enough to create a fabulous Cheesesteak. It’s also a thinner cut so there is a bit less slicing involved.
I’ve been able to pick up value packs of petite sirloin for less than $4 per pound at my local Safeway. You just can’t beat that!
You’ll need a good, sharp knife to slice the sirloin as thinly as possible against the grain. Once sliced, cut the beef into very small (¼-inch-ish) pieces.
Pro Tip
Place your sirloin in the freezer for 20 to 30 minutes to make it easier to slice.
How to Make Philly Cheesesteaks with Peppers and Onions
The process is easy! You’ll need a large, deep sauté pan to start. If you don’t have any large sauté pans, a Dutch oven will do the trick.
- Sauté thinly sliced onion and bell pepper in vegetable oil over medium-low heat. You want to avoid browning the peppers and onions so if they do begin to brown, reduce the heat under the pan a bit. When they are nice and tender, transfer them to a large dish and set aside.
- Add additional oil to the pan and then add half of the chopped sirloin to the hot pan. Season with a little Lawry’s Seasoned Salt, or your favorite all-purpose seasoning, and a little garlic pepper. Cook and stir until browned and then transfer this first batch of browned beef to the dish with the peppers and onions.
Repeat the process with the remaining beef and seasoning. Transfer the second batch of browned beef to the dish and drain any juices from the pan.
- Return the pan to the heat and transfer the cooked veggies and beef to the pan. Place sliced provolone over the top and cover the pan to allow the cheese to melt (note – the recipe calls for 7 slices of provolone but these process photos were scaled down a bit.)
- Use tongs to mix the melted cheese throughout the beef and veggie mixture and it’s time to load up those hoagie rolls!
How to Prepare the Hoagie Rolls
This is an important step for a good quality Cheesesteak!
Whenever making any substantial sandwiches with warm ingredients it is always a good idea to toast the rolls first. You’ll have just the right amount of time to take care of this task while the cheese is melting into the beef and veggie mixture.
- Split the rolls but do not separate them. Lightly butter the inside and place them, opened up, on a baking sheet.
- Pop the baking sheet in a preheated 400 degree F oven.
- Divide the Philly Cheesesteak mixture between the toasted hoagie rolls and you are ready to serve.
These are substantial sandwiches that will satisfy your hungriest guests and spot-on perfect for Super Bowl Sunday! That being said, I think they are pretty darned perfect for any day.
More Sandwich Recipes You’ll Love
- Slow Cooker Drip Beef Sandwiches
- Italian Sausage Sandwich
- Chicken Cordon Bleu Sandwiches
- Crock Pot Italian Beef Sandwiches
- Cuban Sandwich (Cubano)
- Italian Turkey Meatball Subs
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Philly Cheesesteak Recipe with Peppers and Onions
Video
Ingredients
- 4 tablespoons vegetable oil, divided (or as needed)
- 1 sweet yellow onion, halved and thinly sliced (2-inch slices)
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2½ to 3 pounds petite sirloin, thinly sliced sirloin
- 1 ½ teaspoons Lawry’s Seasoned Salt, or other all-purpose seasoning, divided
- 1 teaspoon garlic pepper, divided
- 8 hoagie rolls
- 6 tablespoons softened butter
- 7 ounces sliced Provolone cheese, (7 1-ounce slices) I used Tillamook Farmstyle Thick Cut
Instructions
- Before starting, place beef in the freezer for about 20 to 30 minutes. This will make it easy to slice thinly.
- Add 2 tablespoons vegetable oil to a large, deep (14-inch) sauté pan and place over MEDIUM-LOW heat. Add onion and bell peppers. Allow to cook, stirring occasionally, until very tender. If they are beginning to brown, turn the heat under the skillet down a bit. While the veggies are cooking, prepare the steak, returning to stir every now and then.
- 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. Check on those veggies periodically while you're prepping the beef.
- When the veggies are tender, transfer them to a dish and return the skillet to the heat. Add additional oil 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 and ½ teaspoon garlic pepper while cooking. Transfer the first batch of steak with a slotted spoon to the dish with the onions and peppers, leaving the juice behind in the pan. Add additional oil, if needed and repeat with remaining steak and seasoning.
- Preheat oven to 400 degrees F.
- Split open the hoagies rolls but do not separate them. Spread them with the 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 and the onions and peppers. Place 7 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.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
This recipe is EPIC! Everyone loves it. It is requested regularly! Thank you SO MUCH!!
So good! I added mushrooms too!
This was a great recipe. It turned out well. The only thing I did different was to really thinly slice the onions. The recipe said”2-inch slices”. I chose to make my thinner.
Hi Gini. The recipe does state to thinly slice the onions so you’re on the right track! By 2-inch slices, I mean they should be about that long. So happy the recipe worked out well for you! 🙂
Super yummy! Made a garlic horseradish sauce to add on top!
Delicious and Easy! My husband is GF so we put it on Ancient Grains GF French bread open face. It will make a regular appearance on our table. I think next time I’ll eat mine on the recommended roll.
But how much seasoning do u add of the lawrys and garlic pepper? Or whatever seasonings used??
All of the exact amounts are provided in the recipe card at the bottom of the post.
I preped everything but after smelling the meat & cheese, I snuck a whole roll. filled it to the max. and devoured it.. It was sooo good . Easy directions, left my comp. on counter easy to follow.4 hrs later ate 2nd one. I love to cook, I am 85 yrs old, and live with Bella (dog) Thanks again Valerie…
I loved the recipe…question… Could I let this recipe cool then put it in a calzone, bake the calzone, then freeze itl? Would it rewarm ok and keep the taste? I love calzones…just curious? Something different?
It’s difficult to say whether this would work without testing but I think it’s worth a try!
I am 56 years old and I’ve never had a philly. I know I know. So I found your recipe and figured I’d try it. OMG it is sooooooo good. The entire family loved it. I followed one your people who commented and used the Montreal seasoning. I made this two weekends in a row, for real. I feel like I could eat it every day lmao. Thank you for an amazing recipe and a very helpful video.
Yay, Pam! I’m so happy you loved it. Thanks so much for your comment and rating. 🙂