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Can’t make it all the way to Philly for your favorite sandwich? We have you covered. Tender beef steak with sautéed peppers and onions make this sandwich a forever classic.
BeefItsWhatsForDinner.com

INGREDIENTS:

  • 1 beef Top Sirloin Steak Boneless, 3/4 inch thick (about 1 pound)
  • 1 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil, divided
  • 1 medium onion, thinly sliced (about 2 cups)
  • 1 medium green bell pepper, thinly sliced (about 2 cups)
  • 4 whole-grain or whole-wheat hoagie rolls, split, toasted
  • 6 thin slices of reduced-fat provolone cheese

    COOKING:

    1. Cut beef Top Sirloin Steak lengthwise in half, then crosswise into 1/8-inch thick strips. Season beef with garlic powder and pepper. Set aside.

    Cook’s Tip: You may freeze beef steak in a resealable food-safe plastic bag for 30 to 45 minutes or until firm, but not frozen solid for easier slicing.

    2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat until hot. Add onion and pepper; stir-fry for 30 seconds to 1 minute. Remove from skillet; keep warm.

    Cook’s Tip: In some classic Philly Beef Cheese Steak Sandwiches, you’ll find the addition of sautéed sliced mushrooms. You may add 8 ounces of sliced mushrooms and stir-fry with onion and pepper.

    3. Heat 1/2 teaspoon oil in the same skillet until hot. Add half of the beef; stir-fry for 2 to 3 minutes or until the outside surface of the beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining 1/2 teaspoon oil and remaining beef.

    Cook’s Tip: To grill, keep steak whole and season with garlic powder and pepper as directed in step 1. Place steak on grid over medium, ash-covered coals. Grill, covered, 7 to 11 minutes (over medium heat on a preheated gas grill, 8 to 13 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning once. 

    4. Return beef and vegetables to skillet; cook and stir until heated through. Season with salt and pepper, as desired. Top beef with cheese slices. Heat, covered, for 1 to 2 minutes or until cheese is melted; stir gently to mix. Place beef mixture on the bottom half of the rolls. Close sandwiches.

    Cook’s Tips:

    • The sandwiches can be topped with chopped tomatoes if desired.  
    • You may substitute your favorite prepared cheese sauce for provolone cheese.
    • The sautéed bell pepper may be served on top of the beef instead of mixed with the beef.
    • You may broil sandwiches filled with beef and vegetable mixture, topped with cheese slices for 2 minutes on HIGH or until cheese is melted and begins to brown.
    • Wash hands with soap and water before cooking and always after touching raw meat.
    • Separate raw meat from other foods.
    • Wash all cutting boards, utensils, and dishes after touching raw meat.
    • Do not reuse marinades used on raw foods.
    • Wash all produce prior to use.
    • Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
    • Refrigerate food promptly.