American
Unconventional Philly Cheesesteak
Sirloin steak, caramelized onions, red and green peppers and provolone are stuffed into hoagie rolls for a homemade cheesesteak variation. It is not pretending to be the final authority on Philadelphia. Philadelphia would object loudly, and frankly that seems fair.
What It Is
This is a steak-and-provolone hoagie with sautéed peppers and onions.
Origin
The cheesesteak is associated with Philadelphia, Pennsylvania, where steak sandwiches developed in the 20th century. This recipe is explicitly an unconventional home variation.
Fun Fact
Traditional Philadelphia cheesesteaks vary by shop and preference, but thinly sliced beef on a long roll is the defining core. Peppers are common on variations but not mandatory.
Ingredients
- 2 tbsp extra-virgin olive oil
- 2 green peppers, sliced
- 2 red peppers, thinly sliced
- 1 yellow onion, sliced
- ¾ tsp kosher salt
- 1½ lb sirloin steak, thinly sliced
- ½ tsp ground black pepper
- 10 slices provolone
- 4 hoagie rolls
Steps
- Heat part of the oil in a large skillet over medium heat.
- Add peppers and onion, season with salt and cook 8–10 minutes, until caramelized. Remove and set aside.
- Add remaining oil and steak to the skillet. Cook until nearly at your preferred doneness and season with salt and pepper.
- Return vegetables to the skillet and toss with steak.
- Cover the mixture with provolone, cover the pan and cook about 3 minutes, until cheese is melted.
- Divide among hoagie rolls and serve.
Notes
The source calls this 'traditional' in one sentence and 'unconventional' in the title. Spoon & Scribble sides with the title.
Substitutions
Use another melting cheese instead of provolone. Add mushrooms, hot peppers or pickles. Serve with au jus if desired.
Storage
Refrigerate cooked steak-and-pepper filling for up to 3 days. Store bread separately.
Freezing
Freeze the cooked filling for up to 2 months. Do not freeze assembled sandwiches for best bread texture.