Philly Cheesesteak with Onions and Peppers
Sink your teeth into this Philly Cheesesteak with Onions and Peppers Thinly sliced, juicy beef sautéed with sweet caramelized onions and colorful peppers, all smothered in melty cheese and piled into a warm, toasted roll.
Ingredients
- Main Ingredients
- 1 lb ribeye steak or sirloin, thinly sliced (partially frozen for easier slicing)
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 large onion, thinly sliced
- 1 large green bell pepper, thinly sliced
- 1 large red bell pepper, thinly sliced
- Salt and black pepper, to taste
- Cheese u0026 Bread
- 8 slices Provolone cheese (or Cheez Whiz, American cheese, or mozzarella)
- 4 hoagie rolls or sub sandwich rolls, split lengthwise
Instructions
- Step 1: Prepare the Steak : Place steak in the freezer for 30–40 minutes for easier slicing. Slice thinly across the grain and season lightly with salt and pepper.
- Step 2: Cook the Vegetables : Heat oil and butter in a large skillet over medium heat.Add onions and peppers, cooking until soft and caramelized (about 6–8 minutes).Transfer to a plate and set aside.
- Step 3: Cook the Steak : In the same skillet, increase heat to medium-high. Add sliced steak in a single layer. Cook for 2–3 minutes, stirring occasionally, until browned and cooked through.
- Step 4: Combine u0026 Melt the Cheese : Add onions and peppers back into the skillet with the beef. Mix well, then layer cheese slices over the mixture. Cover the skillet for 1–2 minutes to melt cheese.
- Step 5: Assemble the Sandwich : Toast hoagie rolls lightly for extra crunch (optional).Spoon the cheesy beef and veggie mixture into each roll. Serve immediately while hot.