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Philly Cheesesteaks

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Philly Cheesesteaks

Make Philly Cheesesteak sandwiches at home! Quick. Easy. And oh so tasty!

Philly Cheesesteaks

I have never been to Philly, but I love a good Philly Cheesesteak.  Awhile ago I shared a Philly cheesesteak sloppy joe version that was pretty tasty.  But this time I am going for the real thing!  I am sure there are plenty of people from Philly out there who would disagree with me.  But for something you can make at home, this comes pretty darn close!  Plus you get to choose the quality of meat you use, so I am going to say that is even better.

Philly Cheesesteaks

I am surprised how quickly these came together.  Plus, you can customize them however you want.  I put mushrooms in mine, and green peppers in my husband’s.  We both were happy, and not much extra work for me.  These are really easy to scale down for just a couple people, or make a bunch for a crowd.

What a great thing to have for the Super Bowl.  Have a station set up with all the veggies, meat, and cheese.  People can make there own sandwich.  Then you just have to wrap it in foil, and throw it in the oven to melt the cheese. Serve with Fat Free Potato Chips for a fun dinner.

Philly Cheesesteaks

I used some ribeye steaks I had in the freezer, but I think NY strip, filet, sirloin or even a flank steak would be good.  I was a little skeptical that these Philly Cheesesteaks would taste like the local place I like, but it was very close.

My husband put hot pepper rings and Sriracha on his, because he loves his spice.  But my 7 year old and I ate them as is, and were very happy. I hope you try these, because I think you too, will love them!

Yield: 4

Philly Cheesesteaks

Philly Cheesesteaks
Make your own Philly Cheesesteaks at home!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 4 hoagie rolls
  • 1/2 green pepper, , sliced
  • 1/2 cup onion, , thinly sliced
  • 8 oz . mushrooms, , sliced
  • 1 to 1 1/2 pounds beef steak, (I used ribeye), thinly sliced across the grain
  • 8 slices Provolone cheese
  • salt and pepper
  • 1 Tbls olive oil

Instructions

  1. Preheat oven to 250 degrees.
  2. Heat oil in a skillet over medium high heat. Saute onions, mushrooms, and green peppers for 5-8 minutes, until mushrooms are browned, and the onions are soft. Place in a small bowl, set aside.
  3. Season the steak with salt and pepper. Add to the skillet, reduce heat to medium. Cook, stirring frequently for 2-4 minutes. You want the meat to cook, but not get over done. Add in the veggies, and divide into equal portions.
  4. Place slices of cheese on top of each portion, cover and let cook for 2 minutes.
  5. Place portions into hoagie rolls. Wrap in aluminum foil. Bake for 10 minutes.
  6. Serve immediately.

Notes

Adapted from The Little Kitchen

Nutrition Information

Yield

4

Serving Size

1
Amount Per ServingCalories 606 Saturated Fat 17g Cholesterol 107mg Sodium 766mg Carbohydrates 26g Fiber 2g Sugar 5g Protein 43g
© Erin S
Category: Main Course

 

 

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Comments

  6. I’ve only made cheesesteaks once but they really are so good! I’ve never had one in Philly either, but I’d probably prefer homemade anyway 🙂 Yours look great!

    Reply

  10. I’ve never been to Philly either but I love Philly cheesesteaks. I actually crave them but gee, I’ve never thought of making them at home. This is great!

    Reply

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