If you love a good Philly Cheesesteak and have always wished you could make this delicious classic at home, you’ve come to the right place! This recipe cooks enough Philly Cheesesteak filling to load 8 hoagie rolls and it’s all done in one pan on the stove. With the process of making Philly Cheesesteak, you also need some side dish with it. There are many options for some best Philly Cheesesteak Side Dishes but French Fries works every time for everyone.
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The best cut of beef for cheesesteaks
It is essential to use a cut of beef that does not require a long cooking time to be tender. Ribeye is a common choice, but the price 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 the tenderloin. Prime sirloin is a great choice, but petite sirloin is cheaper and still tender enough to make an excellent cheesesteak. It’s also a thinner cut, so less slicing is required. I was able to pick up value packages of tenderloin for less than $4 a pound at my local Safeway. You just can’t beat that!
You will need a good, sharp knife to slice the tenderloin as thinly as possible. After cutting, cut the beef into very small (¼ inch) pieces.
How to Make Philly Cheesesteaks with Peppers and Onions
The procedure is easy! To begin with, you will need a large, deep pan. If you don’t have any large sauté pans, a dutch oven will do.
I like to add peppers and onions to give these tasty cheesesteaks a burst of color and lots of flavor. Heat vegetable oil over MEDIUM-LOW heat and sauté thinly sliced onion and bell pepper. To avoid browning the peppers and onions, if they start to brown, reduce the heat a little under the pan. When nice and soft, transfer to a large bowl and set aside.
Add more oil to the pan, then add half of the sliced 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, then transfer this first batch of roast beef to the bowl with the peppers and onions.
For how long do you keep steak on heat?
You need to repeat the above process with the remaining beef and spices. Transfer the second batch of browned beef to a bowl and drain all the juices from the pan. Keep the stove on Medium Low.
Return the pan to the heat and transfer the cooked vegetables and beef to the pan. Top with sliced ?? provolone and cover the pan to melt the cheese (note – the recipe calls for 7 slices of provolone, but these process photos have been scaled down a bit.)
Using tongs, mix the melted cheese with the beef and vegetable mixture and it’s time to load those hoagie rolls!
How to Prepare Hoagie Rolls
This is an important step for a quality cheesesteak.
- Whenever you’re making large sandwiches with hot ingredients, it’s always a good idea to toast the rolls first.
- Divide the rolls, but do not separate them. Brush the inside lightly with butter and place them on a baking sheet when opened.
- Place the baking sheet in a preheated 400-degree F oven.
- You will have just enough time to take care of this task while the cheese melts into the beef and vegetable mixture.
- Divide the mixture between the toasted hoagie rolls and serve.
These are hearty sandwiches that will satisfy your hungriest guests and are perfect for Super Bowl Sunday! That being said, I think they’re pretty darn perfect for every day.
You should check out my Slow Cooker Corned Beef Sandwiches for another great option.