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.
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
- 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 teaspoon 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
- 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 ½ teaspoon each seasoned salt and garlic pepper while cooking. Transfer first batch of steak with a slotted spoon to dish with onions and peppers, leaving juice behind in 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 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.
Questions and Reviews
Awesome recipe, simple but tasty. My family loved the first batch so much I have to make another…and that’s ok with me!
This recipe is simple and delicious. My husband said it was the best Philly Cheese Steak he ever had. I used shredded 6 blend cheese Italian blend.
Yay!!! Thanks for your comment, Lola. 🙂
I love the fact that it was only two spices. I also just lightly toasted the buns in a skillet on the cooktop since it was too hot to turn the oven on!
How about skipping the creative writing class assignment, and just get to the recipe!
Thankfully for you, Al, I’ve got that prominent JUMP TO RECIPE button right there at the top of every one of my posts. Give it a try. 🙂
That’s right Valerie, you can’t miss seeing that button! And the rest of us enjoy reading your comments, so don’t let one crabby guy discourage you 🙂
So glad this recipe was a hit!
This was fantastic! Hubby and son loved it!
A good alternative to the tedious slicing of the meat, is to run it through a meat grinder using the kidney blade, and largest grinder holes. This will give you perfect 1/4 inch pieces. My mom calls this “Chili grind.”
I used thin-sliced sirloin and rolled each piece up into a log and then sliced off thin pieces. I loved the long thin pieces of meat VS finely chopped pieces of meat. I also substituted Swiss cheese because that’s how I always ate Cheesesteak sandwiches when I lived in Philly.
SOOOO delicious! I made hoagie buns which took the whole meal over the top. I love the texture of the finely minced sirloin and it wasn’t much work to cut it up. This will definily be made again.
This was delicious! Made it for lunch and it was a hit with the fam. I used Gary’s QuickSteak sirloin in this because I got it on sale at my Safeway. I personally love the peppers in mine. Thanks for the recipe!
You’re welcome, Amanda 🙂 So glad it worked out for you.
Delicious! Did not have any Provolone, so instead, I used Swiss.
It still turned out great! Thank you for sharing.
I had 3 pounds of chili grind ground beef, that worked perfectly. I used the kidney blade in my grinder, on some chuck roasts they were selling cheaper than ground beef.
My husband loves Philly cheesesteak and I finally decided to make it for him, so I am glad to have found your Philly cheesesteak recipe because it is simple and easy to make. What makes the Philly cheesesteak is the right ingredients so it really doesn’t matter if they are not cooked on the hot grease grill to have the authentic Philly cheesesteak flavor 😀
Haha of course there are comments about it being inauthentic but it certainly tastes like the ones I ate in New Jersey. Better than I expected to make at home. Love this recipe!