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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.


  • 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


    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:

    1. The sandwiches can be topped with chopped tomatoes if desired.  
    2. You may substitute your favorite prepared cheese sauce for provolone cheese.
    3. The sautéed bell pepper may be served on top of the beef instead of mixed with the beef.
    4. 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.