These Philly cheesesteak sandwiches are an easy weeknight dinner. Tender slices of beef, sauteed peppers and onions, and lots of gooey cheese make this a great go-to sandwich for game day, parties, or family dinner.
I always got so excited when business took me to Philadelphia. Some of the excitement was because of the history and beauty of the city. But honestly, a lot of it (okay, most of it) was to have Philly cheesesteaks from both Pat’s and Geno’s. I never had a favorite. I wanted to go with a friend and have half a hoagie from each place. Idyllic!
This easy weeknight dinner idea combines the best of both Philly institutions. I like just a bit of processed cheese with a top of melted provolone. How could that be bad?
HOW DO I MAKE A PHILLY CHEESESTEAK?
- The most important element is the beef. You want to pick a cut that is this and well-marbled. The meat has to cook quickly and still be juicy. My preference is a ribeye or a sirloin. If possible, have the butcher slice it as thin as possible. Hen you get some, chop it up a bit more with a chef’s knife. I promise that it will be tender and melt in your mouth buttery. Trust me, you don’t want a tough beef ruining this delicious meal.
- Use sauteed vegetables. This is as important to the texture as the beef. You want the peppers and onions to be sauteed in butter until they are soft and caramelized. I like using red and green peppers, and sweet onions, but any pepper and onion will do. I think, if you like spicy, a poblano or even jalapeno peppers would be delicious.
- Let’s talk about cheese. There are purists who insist on cheese whiz or nothing and those that say only provolone will do. Personally, I love them both. So, let’s do both! My recipe melts just a bit of processed cheese into the meat and also melts provolone on top of the sandwich! It is the best of both worlds.
WHAT SHOULD I SERVE WITH MY PHILLY CHEESESTEAK?
- Try a side of Homemade Creamy Broccoli Salad
- Maybe a dish of Crunchy Asian Slaw
- Or how about an ear of Mexican Grilled Corn
Looking for more easy weeknight dinner ideas? Give these a try.
- Classic Reuben Sandwich by OliviasCuisine.com.
- Buffalo Chicken Quesadillas by LauraFuentes.com.
- Or give my Monte Cristo sandwich a go! It’s the perfect blend of salty and sweet!
An easy weeknight dinner idea, this classic sandwich is bursting with flavor. Thinly sliced beef, sauteed vegetables, and cheese makes for a dish that is perfect for tailgating, game day, or any weeknight dinner.
2 lb. ribeye or sirloin steak, thinly sliced
2 tablespoons Worcestershire sauce
2 tablespoons butter
2 large red peppers, thinly sliced
1 large sweet onion, sliced
Kosher salt to taste
2 slices processed American cheese (like Velveeta slices)
Freshly ground black pepper
4 hoagie rolls
8 slices provolone
With a large chef’s knife, lightly chop the beef to help tenderize the beef. Place the meat into a ziplock bag. Add the Worcestershire sauce and massage into the beef. Place in the refrigerator until needed.
In a large skillet, over medium heat, melt the butter until foamy.
Add the onions and peppers to the hot pan. Season lightly with Kosher salt. Cook, stirring often, until caramelized – about 15 minutes. Remove the peppers and onions to a bowl and set aside.
In the same skillet, add the beef and Worcestershire. Cook the steak until it is no longer pink, about 5 minutes. Add the slices of American cheese, allowing it to melt. Stir into the meat.
Stir the reserved vegetables into the meat.
Preheat the oven to 350 degrees.
Split the hoagie rolls. Divide the beef and vegetable mixture between the rolls. Top with two slices of provolone cheese.
Wrap each sandwich tightly in aluminum foil. Bake in the preheated oven for 20 minutes or until the cheese is melted and the bread is lightly toasted.
- Category: Main Course
- Cuisine: American
Keywords: easy dinner ideas, beef recipes, sandwich recipes, copycat recipes