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
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Questions & Reviews
My husband loved these. No wait, you don’t understand. My husband LOVED these, and he’s about as picky as a panda. They will definitely be going in our regular rotation. Thanks!
P.s. We did cream cheese on the buns rather than butter, delish!
Still love these 😀
Thanks for the Friday Flashback! We made this tonight and my husband begged that it be added to the rotation!
It looks like you toasted the bun before putting the meat inside, but it doesn’t say how. Is there a missing step?
Nah, I just messed up my own steps, haha–do it the way it’s written and you’ll be happier. 🙂
Thanks!! I was coming on ask that same question because it definitely looks pretty toasted and delicious in the picture !!
Made this tonight. It’s something I have always wanted to cook but never had because I didn’t think it was something I could replicate at home. Oh man. I was wrong. This was so so so good. I used white American cheese instead of provolone. Amazing!
I’ve made this a number of times now and every time it’s a hit! I’ve been using petite sirloin steaks and they work perfectly! Thank you for an amazing recipe!!
Another great dinner! Pretty sure if it was legal my husband would marry you right now.
Thanks again!