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.
Prep time: PT20M
Cook time: PT25M
Total time: PT45M
Rating
4.99 stars (300 reviews)
Keywords
philly cheesesteak
Ingredients
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 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) I used Tillamook Farmstyle Thick Cut)
Categories
Main Course
Cuisine
American
Steps
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 ¾ teaspoon seasoned salt and ½ teaspoon garlic pepper while cooking. Transfer the first batch of steak with a slotted spoon to the dish with the onions and peppers, leaving the juice behind in the 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.
Nutitrion
Serving Size: 1 sandwich
Calories: 532 kcal
Carbohydrates: 38 g
Protein: 44 g
Fat: 22 g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 126 mg
Sodium: 916 mg
Sugar: 8 g
Unsaturated Fat: 7 g
Reviews
Tim Kingan on 2026-04-10 (5 stars): I need need need to eat one of these cheesesteak sandwiches. But really good fresh hoagie rolls are hard to find. Can you reference a recipe, one of yours, for making them? I’ve been wanting to spend time on bread making, and this could get me going. I love your recipes and I’m on your list.
Thor Bannister on 2025-12-22 (5 stars): So amazing. Great flavor and everyone absolutely loved it. I sobbed the onions and peppers for a bag of GV frozen that worked absolutely amazing everyone said. Although I did not like the red bell peppers in it. I also subbed the meat for already sliced philly meat from GV also. Unfortunately I had to hurry on this one.
Desiree on 2025-12-01 (5 stars): Even my picky 6 year old asked for seconds. Very tasty and gonna become a frequent addition. Thanks
Angelonious on 2025-10-24 (5 stars): Everyone in my family loved this. I didn't change a thing. I'll be saving this as a go-to. Thank you!
Al Smith on 2025-10-13 (4 stars): I substitute pre-roasted pork tenderloin, thinly sliced per this recipe after roasting. I've found the pork tenderloin (not pork loin) to be very tender and even less expensive than ground beef (at Aldi). No changes to any other part of the recipe except to be careful with the salt as most packaged pork tenderloins are pre-marinated (already salted).
Jayne on 2025-08-15 (5 stars): Just finished the sandwiches I made for supper with
This recipe. It's fabulous.
Ashley N on 2025-07-14 (5 stars): So yummy, I used shaved ribeye 12oz, 1/2 a green pepper, 1/2 a red pepper and 1/3 of a sweet onion. Added mayo to buns it was the best Philly cheesesteak ever!
LJ on 2025-06-23 (5 stars): Absolutely amazing! This recipe is a keeper!!! Thank you for sharing!
Matt B. on 2025-06-23 (5 stars): Great recipe. I'm not a fan of adding the seasoned salt, I used a few splashes of worcestershire sauce instead.
And a few jalapeno slices.
