These sandwiches are one of my family’s favorites. I’ve come under rather harsh criticism for calling these “Philly Cheesesteaks” because although these are like every Philly Cheesesteak I’ve ever had, these are apparently not how they make ’em in Philly. So, for the sake of authenticity and my sanity, these will henceforth be known as “Cheesesteak Sandwiches.” Not from Philly.
Thin slices of tender beef, grilled onions, green peppers, and melty cheese all come together perfectly on a toasty bun. This meal is super simple and is on the table in less than 30 minutes with just a handful of ingredients, which is a win in my book!
Ingredients and Equipment Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Ingredients
- Sirloin steak – Ribeye is kind of the gold standard but I personally feel like it’s a little too fatty (and expensive). Sirloin steak works really well here.
- Butter
- Green bell pepper – Green peppers have a unique flavor that help make this sandwich what it is. If all you have is another color, that’s totally fine, just know it will change the flavor a bit!
- Yellow onion
- Smoked provolone cheese slices – Regular will work, too.
- Kosher salt and black pepper
- Hot sauce – Like Tabasco or Cholula. Optional, but super yummy.
- Hoagie rolls
Equipment
- Food processor – Your job here will be made infinitely easier if you have a food processor. THIS recipe is what food processors were made for. If you’re in the market for a new one (or your very first one), I’ve had a KitchenAid food processor for almost 11 years and it’s still going strong (and I’ve discovered that their customer service is pretty amazing). They don’t have the exact same one that I have now, but I think this machine is about as close as it gets (with some snazzy features that I kind of wish I had…).
One reason some people may not like steak sandwiches is that the steak is cut too thick. If you have a food processor, you can fit it with the slicing blade, partially/mostly freeze your steak, and get paper-thin slices of steak for your sandwiches. It also makes slicing your veggies an absolute breeze.
How to Make Cheesesteak Sandwiches
- Pop your meat in the freezer for 20-30 minutes to make slicing easier.
- Thin slice some green bell peppers and onions using your food processor. Set those aside, and slice your meat in the food processor.
- Then you’ll just sauté that meat in a little butter, add salt, pepper, and the onions and bell peppers, and cook through. Everything will cook fast since we cut it so thin! Add a little hot sauce to taste.
- Slice your rolls in half. Butter the inside of the top half and fill the bottom half with the meat mixture. Top with cheese, and send it all back under the broiler to get melty and toasty. Enjoy immediately!
Storing and Other Tips
- These sandwiches are best enjoyed fresh out of the oven! If you have leftovers, it’s best to store the meat and veggie mixture in an airtight container and assemble additional sandwiches as needed. The meat mixture should be good in the fridge for 3-4 days.
- Freezer Instructions: Slice the meat, onions, and peppers according to the directions. Place the meat on one lined baking sheet in a single layer and the onions and peppers on another lined baking sheet in a single layer. Place in the freezer. When frozen, remove from the freezer and transfer the meat to one freezer bag and the onions and peppers to another freezer bag. When ready to cook, cook according to the directions in the recipe, just for a little longer to allow the excess water to evaporate and the frozen meat to cook thoroughly. Follow the directions above for serving.
Frequently Asked Questions
Can I make this without a food processor?
Sure. You’ll just have to pay extra attention to cutting everything as thinly as possible. Make sure the meat is firmed up in the freezer for 20-30 minutes and slice against the grain with a sharp knife. For the veggies, slice them with a mandolin if you have one available. Otherwise, just do your best to get nice, thin slices.
Can I make this ahead of time?
Yep. Make the meat and veggie mixture ahead of time and enjoy all week. Just warm gently in a skillet before assembling your sandwiches.
Do I have to eat this in a sandwich?
Not necessarily. The meat, veggie, and cheese combo is delicious on its own if you’re looking for low-carb. It would be great with rice and a little hot sauce, cauliflower rice, or in a tortilla.
Cheesesteak Sandwiches
Just a handful of simple ingredients and a few minutes leads to one of the most delicious meals ever! Always a huge hit with everyone!
Servings (4-6 sandwiches depending on size)
Ingredients
- 1 pound sirloin steak
- 2 tablespoons butter plus more for buttering hoagies
- 1 green bell pepper
- 1 medium yellow onion
- Smoked provolone slices
- Kosher salt and freshly-ground black pepper
- Hot sauce like Tabasco or Cholula; optional, I suppose, but super yummy!
- 4-6 Hoagie rolls
Instructions
- Slice bell peppers and onions (preferably in the food processor). Set aside. Slice frozen meat (again, food processor). Set aside.
- Heat 2 tablespoons butter over medium-high heat in a large skillet (cast iron, if you have one). Spread the steak evenly over the bottom of the skillet and season generously with kosher salt and freshly ground black pepper, stirring occasionally. When meat is about halfway cooked, add peppers and onions. Stir occasionally, cooking until most of the liquid is evaporated and meat is cooked through. Season with hot sauce to taste.
- Turn your broiler on high.
- Slice buns and spread butter on the top half. Spoon the steak mixture onto the bottom half. Top with cheese and place under broiler for 1-2 minutes or until cheese is melted and bread is slightly toasty. Enjoy!
Notes
- Nutrition information was calculated for dividing all ingredients between 6 sandwiches.
- These sandwiches are best enjoyed fresh out of the oven! If you have leftovers, it’s best to store the meat and veggie mixture in an airtight container and assemble additional sandwiches as needed. The meat mixture should be good in the fridge for 3-4 days.
- Freezer Instructions: Slice the meat, onions, and peppers according to the directions. Place the meat on one lined baking sheet in a single layer and the onions and peppers on another lined baking sheet in a single layer. Place in the freezer. When frozen, remove from the freezer and transfer the meat to one freezer bag and the onions and peppers to another freezer bag. When ready to cook, cook according to the directions in the recipe, just for a little longer to allow the excess water to evaporate and the frozen meat to cook thoroughly. Follow the directions above for serving.
Nutrition
Serving: 1sandwich, Calories: 414kcal, Carbohydrates: 33g, Protein: 28g, Fat: 19g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 79mg, Sodium: 553mg, Potassium: 410mg, Fiber: 2g, Sugar: 2g, Vitamin A: 474IU, Vitamin C: 17mg, Calcium: 227mg, Iron: 3mg
Calories: 414kcal
Cost: $18
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
Questions & Reviews
Yeah, I could never do that to a filet. Yikes! I’ll have to look for top serloin on sale
You can pretty much use any boneless steak (and really not a dumb question, BTW!) Top sirloin works great, I used flat iron the other day, if you can find a fillet on sale and don’t want to eat it whole, you can do that, although I would CRY if you cut up a full-priced fillet or New York steak to use in sandwiches! 🙂
YES!!! Another great dinner I cant wait to try!
Now for a dumb question. What kind of steak should I be using? Skirt steak?
drooooool….must have now! Looks so yummy!
Erin, that’s so funny that you bring up The Italian Place because that’s where I fell in love with steak sandwiches! I’ve never been to the one in Utah county, but I used to go to the one in Logan every day during the summer with my dad. I don’t even know if it’s still there, but oh, man, I loved that place!!
Just letting you know that the Italian Place would spread cream cheese on the bread and grill it some and not butter. They would also cook the meat and veggies with some cream cheese as well. Usually Philadelphia cream cheese.
When I saw this recipe, I not only salivated, but I cried a little inside because I don’t have a food processor. But hearing the tips on having grocery stores cut it for you, in addition to the fact that my birthday is in November and I now know what to ask for, lifts my spirits a little bit! Thanks for the delicious looking sandwich. P.S. Did you ever eat at The Italian Place when you lived in Orem/Provo? I LOVED (and greatly miss) their sandwiches.
The Italian Place was our absolve favorite! Never had anything better!
Jenschmerer–Unfortunately, there's not an attachment for your Kitchenaid mixer, mostly due to the design of the food processor; it's definitely it's own unit. The GOOD thing is that there are some very affordable food processors out there. I would definitely stick to the higher-end processors; we got a Black and Decker for our wedding and I literally never used it because it was so poorly designed and just didn't work as well as some of the others.
This is the one I have: http://www.amazon.com/KitchenAid-KFP740CR-9-Cup-Processor-Chrome/dp/B0007SXIMM/ref=pd_bbs_sr_2?ie=UTF8&s=home-garden&qid=1217615006&sr=8-2. It's awesome. I love that it has a smaller workbowl inside, so if you're working on something smaller, you can do it in there. And I love Kitchenaid; the customer service and quality are fantastic.
I believe this is what Sara has:
http://www.amazon.com/Cuisinart-DLC-1BCH-Mini-Prep-Processor-Chrome/dp/B000H4C5F2/ref=sr_1_6?ie=UTF8&s=home-garden&qid=1217615120&sr=1-6. She loves hers, too, although it's much smaller than mine.
Another good option is:
http://www.amazon.com/Cuisinart-CBT-500FP-SmartPower-Processor-Stainless/dp/B0006ONQOM/ref=sr_1_3?ie=UTF8&s=home-garden&qid=1217615205&sr=1-3. I always saw them at Costco when we had one close by (sob). I love that it's a blender AND a food processor!
As a side note, I couldn't live without mine! Okay, I could, but life is so much easier with one! I really love the grating blade–cheese, veggies, etc. are SO EASY!
That’s a great idea to have the butcher cut the roast for you. And roast is on sale at Macey’s this week…I just might have to find an excuse to make it there. Hmmm…I’ve been thinking lately I’d like to get a food processor. Hearing the practical applications for one- like this recipe- make me want to get one for sure. What suggestions does everyone have for what the best one out there is? I also have a kitchen aid already. Is there maybe an attachment for that that I could just buy? It seems like there’s an attachment for just about everything for those kitchen aids! Thanks for the great blog- I just discovered you through a friend and along with great recipes, I love that you give some great food education as well- THANKS!
This is one of my families favs as well. We like to add mushrooms (we’re not much of bell pepper fans, but load on the mushrooms) One tip for those of you without a food processor, I buy a cheap roast at the butcher counter and have them slice it as thin as they can. Most grocery stores (I know Macey’s for one) will be happy to slice it for you. Also Albertsons, Safeway, depending upon where you live.
Thanks for all the yummy recipes and ideas!
Back to the grocery store! This looks fantastic, can’t wait to make it!