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My husband loves Philly Cheesesteak Sandwiches. This recipe is a bit unconventional as it includes not only onions, but green peppers, and mushrooms, all mixed together with gooey mozzarella and provolone cheese and placed on a toasted hoagie roll. So yummy!
This also makes a great weeknight dinner as it’s quick to prepare. Or serve it for a night of football. Or for a Super Bowl Party! You guests will think you’ve slaved over a stove all afternoon, but this easy-to-make sandwich can be prepared in less than an hour.
Ingredients for Philly Cheesesteak Sandwiches
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A Note About Meats
In researching this recipe, I noticed that a lot of recipes used ribeye steak, tenderloin, or sirloin. Maybe it’s because I was raised on a farm, but using such good quality steak for a sandwich just isn’t going to happen in my house. I might use a sirloin for this, but honestly, a simple round steak does the job. A round steak that has NOT been tenderized, that is.
I’ll save my choice meats for some good ol’ juicy steak dinners, thank you very much. But that’s my house. If you want to use something other than a round steak, by all means, go ahead. I’ve also used deer tenderloin for this recipe, which works good, as well. Use what works for you and your family.
Instructions for Making This Recipe
Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a cutting board and a Santoku or Chef’s knife, slice the round steak into thin strips. With a Chef’s knife on a second cutting board, slice sweet onion, green bell peppers, and mushrooms. Mince the garlic.
When working with both meats and vegetables, it’s always a good idea to use a separate cutting board for your meats to avoid any foodborne illness.
Using a box grater, shred the mozzarella and provolone cheese. Set aside until ready to use.
Make the Philly Steaks
In a large skillet, sauté the sliced sweet onion, green bell pepper, mushrooms, and minced garlic in olive oil until tender and onions have caramelized. Season with kosher salt and freshly ground black pepper. Remove from pan and keep warm in a bowl.
With the same skillet, and using more olive oil, if needed, cook the prepared strips of steak on medium-high heat until brown. Sprinkle with more kosher salt and freshly ground black pepper. Remove from heat. Cover the steak with the grated cheese and allow it to melt.
Toast the hoagie rolls in the oven or in a toaster oven until lightly browned.
Another option would be to butter the insides of the rolls and heat them on a griddle until nicely browned.
To make the sandwiches, pile spoonfuls of cheesy meat on toasted rolls, then top with generous amounts of the onion mixture.
This recipe will serve 4-6 people. Serve with Baked Parmesan Fries, Potato Salad, or Beer-Battered Onion Rings.
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Philly Cheesesteak Sandwiches
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 2 tablespoons olive oil
- 1 large sweet onion (sliced)
- 1 large green bell pepper (sliced)
- 4 medium button mushrooms (sliced)
- 1 tablespoon minced garlic
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 pounds "untenderized" round steak (sliced into thin strips)
- 1 cup mozzarella cheese (grated)
- 1 cup provolone cheese (grated)
- 1 package hoagie rolls (split and toasted)
Instructions
- Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
- Using a cutting board and a Santoku knife, slice the round steak into thin strips.
- With a Chef's knife on a second cutting board, slice sweet onion, green bell peppers, and mushrooms. Mince the garlic.
- Using a box grater, shred the mozzarella and provolone cheese. Set aside until ready to use.
Make the Steak Sandwich
- In a large skillet, saute the sliced sweet onion, green bell pepper, mushrooms, and minced garlic in olive oil until tender and onions have caramelized. Season with kosher salt and freshly ground black pepper. Remove from pan and keep warm in a bowl.
- With the same skillet, and using more olive oil, if needed, cook the prepared strips of steak on medium-high heat until brown. Sprinkle with more kosher salt and freshly ground black pepper.
- Remove from heat. Cover the steak with the grated cheese and allow it to melt.
- Toast the hoagie rolls in the oven or in a toaster oven until lightly browned. Another option is to butter the inside of the rolls and heat on a griddle until nicely browned.
- To make the sandwiches, pile spoonfuls of cheesy meat on toasted rolls, then top with generous amounts of the onion mixture. Makes 4-6 sandwiches.
Nutrition
Actually, your cut is spot-on, Deborah. The bottom of the round and the sirloin tip are preferred cuts. And, precisely for the reason you cite: it’s wasteful and unnecessary to use premium cuts of beef to make this sandwich. Those cuts are indeed better saved for steak dinners. I wouldn’t put filet mignon in a chili and let it cook away until it tasted like shoe leather, either; the bean and seasoning cook takes time, and time is required to infuse the beef with seasoning and gravy flavor; by then the premium cut meat has been abused.
Also, green peppers and mushrooms, mixed together with mozzarella and provolone cheese, might be found on anyone’s cheesteak in Philly or South Jersey. Some might even cover that with a bit of hot marinara thereby making a “Pizza Steak (a very popular sandwich).”
It looks good to me. Born in Philly, raised in South Jersey.
All the best.
Hi Edward. Thanks so much for stopping by and leaving your comment. I appreciate the support and glad to know that this recipe is Philly approved!!