Philly Cheese Steak


Philly Cheesesteak is without a doubt our favorite at home Friday night cheat meal. I mean, drippy provolone cheese and marinated sirloin steak all on a buttery, toasted, crusty roll with hand-cut fries AND a cold cider….yes please! Ryan and I jokingly call this our “Dateline Meal”. We know that it’s rare that we have a free Friday to hang on the couch and do big fat nothing! Everyone needs a nothing Friday/weekend sometimes. So, when it’s Philly Cheesesteak night that immediately means we are in for the night and ready to simply relax, watch some good TV, and enjoy each other’s company. Ok, let’s get to the cheesesteaks!

Green Pepper, Red Pepper & OnionSlice 1 small-medium green pepper, 1 red pepper, and 1/2 white onion into thin strips. Heat 1 teaspoon of olive oil in a medium sized pan over medium heat and toss the veggies in the pan. Pour another teaspoon of olive oil over the peppers and onion and season with salt and pepper. Toss the veggies in the pan so all are lightly coated with the olive oil. Cook the peppers and onions for 2-3 minutes until translucent. Remove them from the pan and set aside. Be sure to keep the pan nice and hot for the meat.

Slice the thin sirloin steak into 1 inch strips against the grain, and add to a plastic baggy with 1 teaspoon of A1 steak sauce and 2 minced cloves of garlic. Allow to marinate for 5 minutes. Once the marinating is complete, add the steak to the hot pan and season generously with salt, pepper, and a shake or two of red pepper flakes. Toss in 1 more tablespoon of A1 steak sauce and 1 tablespoon of Worcestershire sauce. Cook the meat for 3-4 minutes before adding the pepper/onion medley back into the pan. While the meat and veggies are making your stomach sing with the aroma, move on to the toasting your rolls.

Preheat the oven to 400°, slice the rolls in halves (lengthwise) and spread butter and a drizzle of olive oil on the inside slices. Throw them in the oven and allow to toast to 2-3 minutes. By this time your meat, peppers and onions have had a wonderful playdate in the pan. Now it’s time to add the provolone cheese. I like to add the cheese while the meat is still in the pan in order to properly melt and soak up some of the juices that are hanging out in the pan. Divide the meat and peppers into the length of your bun size. Place 2 pieces of provolone over each sides of what will be your sandwiches. The cheese will take about 2 minutes or so to completely melt down. If you’re a fan of lettuce and tomato on your cheesesteak, use this time to slice those up.


And now, the build out! Remove your buns from the oven and with a simple lift with a spatula your meat, cheese and pepper mixture should evenly spread across the bread nice and cheesy! Add a little mayo to the top layer of the bun with another shake of black pepper and top with lettuce and tomato. Now take a bite and do little yummy happy dance. Enjoy!

Philly Cheese Steak
Prep time
Cook time
Total time
Cheesy Philly Cheesesteaks
Recipe type: Sandwich
Cuisine: American
Serves: 2
  • 1 lb sirloin steak
  • 2-3 tablespoons A1 steak sauce
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves
  • 1 small-medium green pepper
  • 1 small-medium red pepper
  • ½ white onion
  • 1 small tomato
  • ½ head iceberg lettuce
  • 2 hoagie rolls
  • 2 tablespoons mayonaise
  1. Slice green pepper, red pepper and onion in thin strips, set aside.
  2. Slice sirloin and place in air tight plastic baggie along with 1 tablespoon of A1 steak sauce and 2 minced garlic cloves. Allow to marinate for 5 minutes.
  3. Add 1 teaspoon of olive oil to medium sized pan on medium heat.
  4. Add peppers and onions to hot pan and drizzle with olive oil.
  5. Season peppers and onions with salt and pepper.
  6. Cook peppers for 2-3 minutes and remove from pan, set aside.
  7. Add marinated steak to the hot pan and add an additional 1 tablespoon more of A1 steak sauce along with 1 tablespoon of Worcestershire sauce and season with salt, pepper, and red pepper flakes.
  8. Cook for 3-4 minutes and add pepper and onion mixture back to the pan. Cook for another 2-3 minutes and separate meat and veggie mixture into two sides the length of the hoagie roll.
  9. Add 2 pieces of provolone cheese to each side, and allow to melt for 2 minutes.
  10. Slice hoagie rolls in halves and add butter and a drizzle of olive oil, toast on 400 degrees for 2-3 minutes.
  11. Add steak, pepper, onion and cheese mixture on each bun and top with lettuce, tomato and mayo


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