Philly Cheesesteak Recipe
Indulge in the classic flavors of this Philly Cheesesteak Recipe with Peppers and Onions! Juicy sirloin, caramelized veggies, and melty provolone create the perfect bite inside toasted hoagie rolls.
With every bite, you’ll enjoy tender steak, savory sautéed peppers and onions, and gooey cheese—all harmonized to perfection. Whether for game day or a family dinner, it’s an easy crowd favorite.
Ingredients That Make This Philly Cheesesteak Unforgettable
- Sirloin steak – Thinly sliced for ultimate tenderness and seasoned for bold, savory flavor.
- Red and green bell peppers – Add vibrant color and a subtly sweet taste to the dish.
- Sweet yellow onion – Perfectly caramelized to add a deep, natural sweetness.
- Provolone cheese – Melts beautifully for that irresistible gooey texture.
- Hoagie rolls – Toasted to perfection for a crunchy exterior and soft interior.
- Butter and vegetable oil – Keep the rolls buttery and the cooking smooth.
- Seasonings (Lawry’s Seasoned Salt and garlic pepper) – Bring out the best in every bite.
How to Make the Ultimate Philly Cheesesteak
- Prepare the steak: Slightly freeze the sirloin to slice it thinly, then chop it into fine pieces.
- Cook the veggies: Sauté peppers and onions until soft and golden.
- Sear the steak: Cook the steak in batches for perfect caramelization, seasoning it generously.
- Toast the rolls: Butter and toast hoagie rolls until golden and crisp.
- Combine and melt: Mix cooked steak and veggies, top with provolone, and melt it all into gooey perfection.
- Assemble: Fill the toasted rolls with the cheesy steak mixture and serve immediately.
Expert Tips for the Perfect Cheesesteak
For tender steak, freeze the sirloin for 20-30 minutes before slicing. This makes cutting thin, even pieces much easier. Be sure to slice against the grain to avoid chewy bites.
Sauté the peppers and onions over low to medium heat for a sweeter, more caramelized flavor. Avoid rushing this step to allow the natural sugars to develop fully.
To melt the cheese evenly, cover the pan while it’s on low heat. This creates steam and ensures a creamy, cheesy finish that evenly coats the steak and veggies.
Storing and Reheating Leftovers
To keep your Philly cheesesteak filling fresh, store it in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat, stirring until warmed through.
Avoid assembling sandwiches ahead of time, as the hoagie rolls may become soggy. Instead, toast fresh rolls and assemble only when ready to enjoy.
Enjoy the ultimate comfort food with this Philly Cheesesteak Recipe with Peppers and Onions—perfectly balanced and undeniably satisfying!
Philly Cheesesteak Recipe
Ingredients
- 1 red bell pepper thinly sliced
- 7 ounces sliced Provolone cheese 7 thick-cut 1-ounce slices
- 1 green bell pepper thinly sliced
- 4 tablespoons vegetable oil divided (or as needed)
- 6 tablespoons softened butter
- 8 hoagie rolls split but not separated
- 1 teaspoon garlic pepper divided
- 2½ to 3 pounds petite sirloin thinly sliced
- 1 sweet yellow onion halved and thinly sliced into 2-inch strips
- 1½ teaspoons Lawry’s Seasoned Salt or another all-purpose seasoning, divided
Instructions
- Place the beef in the freezer for 20 to 30 minutes to make slicing easier.
- Heat 2 tablespoons of vegetable oil in a large, deep sauté pan over medium-low heat. Add the onion and bell peppers, cooking slowly and stirring occasionally until the vegetables are very tender. Reduce the heat if they begin to brown. Stir occasionally while preparing the steak.
- Take the beef from the freezer and set it on a cutting board. Use a sharp knife to trim away excess fat and slice the beef thinly against the grain. Chop the slices into very small pieces, continuing until the pieces are about ¼-inch in size.
- Once the vegetables are softened, transfer them to a dish and return the skillet to the stove. Add more oil as needed and heat the skillet over medium-high heat. Add half of the chopped steak, stirring frequently for 4 to 5 minutes, until fully cooked and no pink remains. Season this batch with ¾ teaspoon of seasoned salt and ½ teaspoon of garlic pepper. Use a slotted spoon to transfer the cooked steak to the dish with the peppers and onions, leaving the juices behind. Repeat the process with the remaining steak, seasoning, and additional oil as necessary.
- Preheat the oven to 400°F.
- Spread the softened butter onto the inside of the hoagie rolls. Arrange them on a baking sheet and bake for 3 to 5 minutes until lightly toasted and golden.
- Drain any excess juices from the pan and return it to the stove. Combine the cooked steak, peppers, and onions back into the pan. Place the provolone cheese slices in a circle on top of the mixture, cover the pan, and allow the cheese to melt over medium heat for about 4 to 5 minutes. Stir to mix the melted cheese into the filling.
- Use tongs to scoop the filling onto the toasted hoagie rolls. Serve immediately for an irresistible sandwich experience.