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Main Philly Cheesesteak Recipe with Peppers and Onions

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A classic Philly cheesesteak loaded with thinly sliced beef, sautéed peppers, and provolone cheese in a toasted hoagie roll.

Ingredients

Scale
  • 4 tablespoons vegetable oil (divided or as needed)
  • 1 sweet yellow onion (halved and thinly sliced)
  • 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)

Instructions

  1. Chill the Beef: Place the beef in the freezer for 20 to 30 minutes to make it easier to slice.
  2. Cook the Vegetables: Heat 2 tablespoons of vegetable oil in a large sauté pan and add onion and bell peppers, cooking until tender and caramelized for about 15-20 minutes.
  3. Prep the Steak: Remove the beef from the freezer, trim fat, and slice thinly against the grain; chop into ¼-inch pieces.
  4. Cook the Beef: Increase heat to medium-high and cook half of the beef, seasoned with ¾ teaspoon seasoned salt and ½ teaspoon garlic pepper for 4-5 minutes. Remove and repeat with remaining steak.
  5. Prepare the Rolls: Preheat the oven to 400°F, split hoagie rolls, butter the insides, and toast for 3-5 minutes until golden.
  6. Combine and Serve: Drain excess juices from the pan, return beef and veggies, top with provolone, cover, and cook until cheese melts (4-5 minutes). Transfer to toasted rolls.

Notes

For more flavor, customize with hot sauces or different cheese varieties. You can also use mushrooms as a vegetarian option.

Nutrition

Find it online: https://easyumrecipes.com/philly-cheesesteak-recipe-peppers-onions/