Creamy Philly Cheesesteak

When it comes to classic comfort food, the Philly cheesesteak reigns supreme—a delicious fusion of tender beef, sautéed vegetables, and gooey cheese, all piled high on a soft hoagie roll. Did you know that nearly 53 million Philly cheesesteaks are consumed in the U.S. each year? That’s enough to fill the Liberty Bell to the brim! Imagine the aroma of sizzling onions and peppers caramelizing in a hot pan, a sensory delight that takes you straight to a bustling street corner in Philadelphia. Today, let’s break down how to create this iconic sandwich at home in a way that’s quick, simple, and incredibly satisfying.

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How to Make Philly Cheesesteak Recipe with Peppers and Onions

If you’re battling the clock and want a dinner that’s as delicious as it is speedy, this recipe is your best friend. In just 30 minutes, you can have a plateful of mouthwatering cheesesteaks ready to go. With a few kitchen tricks up your sleeve, you’ll have juicy, flavorful sandwiches that’ll impress even the most discerning cheesesteak aficionado.

Ingredient Lineup

To craft a mouthwatering Philly cheesesteak you’ll need:

• 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)

Step-by-Step Method

Ready to dive into some culinary action? Here’s how you’ll whip up these phenomenal sandwiches:

1. Before starting, place beef in the freezer for about 20 to 30 minutes. This will make it easy to slice thinly.
2. 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.
3. While the veggies are cooking, prepare the steak, returning to stir every now and then.
4. 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.
5. 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.
6. 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.
7. Preheat oven to 400 degrees F.
8. 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.
9. 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.

Nutrition Breakdown

For each serving, you can expect about:

• Serving size: 1 sandwich
• Calories: 670
• Protein: 42g
• Carbs: 43g
• Fat: 34g
• Fiber: 2g

Steak is an excellent source of protein, while the bell peppers contribute vitamins A and C, making these cheesesteaks not just tasty but a balanced meal idea.

How to Serve It Best

Serve these Philly cheesesteaks hot from the pan, generously filled and oozy with cheese. Pair with crispy fries or a zesty coleslaw for that perfect crunch. On a hot summer day, they make an excellent choice for outdoor barbecues, or enjoy them cozy at home on a rainy evening with a good movie.

How to Store It Right

Leftovers can be a lifesaver! Store any uneaten sandwiches in an airtight container in the fridge for up to 3 days. For longer storage, wrap the sandwiches in aluminum foil and place them in the freezer where they’ll stay fresh for up to 3 months. Just remember: the sooner you enjoy them again, the better!

Expert Tips

1. Slice for Success: Make sure to slice the steak against the grain for tender bites.
2. Veggie Variations: Feel free to add mushrooms or jalapeños for an extra kick.
3. Doughy Delight: Don’t skip the buttering and toasting step; it adds fantastic flavor and texture.
4. Consider the Cheese: While provolone is classic, you can substitute with Cheez Whiz for a true Philly experience!
5. Cook in Batches: Avoid crowding the pan when cooking steak; this helps to sear rather than steam the meat.

Flavor Experiments

• Seasoned with Style: Try adding a splash of Worcestershire sauce during cooking for an umami boost.
• Gourmet Twist: Top with sautéed mushrooms and a drizzle of truffle oil for a luxe finish.
• Playful Pop: Switch out your cheese for pepper jack for a spicy kick that’ll tingle your senses.

Learn from My Mistakes

1. Not slicing your steak thinly enough will make it chewy. Make sure to freeze it for easier slicing.
2. Overcrowding the pan could result in steaming rather than browning; work in batches for perfect sear.
3. Forgetting to toast the rolls? That leads to soggy sandwiches. Always butter and toast for a nice crunch.
4. Adding cheese too early causes it to get overcooked. Keep it to the end so it melts beautifully.
5. Neglecting to season properly can make the dish bland—season in layers as you cook for the best flavor.

What to Do with Leftovers

1. Cheesesteak Quesadillas: Stuff tortillas with leftovers, add some cheese, and grill until crispy for a quick lunch.
2. Breakfast Hash: Use your cheesesteak mix in a breakfast hash with potatoes and eggs for a hearty morning meal.
3. Stuffed Peppers: Mix the meat and veggies with rice, stuff into halved bell peppers, and bake for a comforting dinner.

Quick Questions

Can I use other meats instead of beef for a cheesesteak? Absolutely! Chicken or turkey can make a delightful twist on the classic recipe.

What’s the best cheese for Philly cheesesteaks? Provolone is traditional, but Cheez Whiz and American cheese are also popular choices that melt beautifully.

How can I make this dish vegetarian? Substitute the steak with sautéed mushrooms, tempeh, or seitan for a deliciously meat-free option.

Can I prepare the filling ahead of time? Yes! The steak, peppers, and onions can be cooked and stored in the fridge for a few days, making it easy to assemble when you’re ready to eat.

There you have it—a fabulous, fast recipe for Philly cheesesteaks that melds history with home cooking. Embrace the flavors, get your family excited, and relish this iconic meal that shows love through food. Happy cooking!