Philly Cheese Steak Sandwiches


A shout out goes to Shanna for this recipe. She made these for me and I seriously literally melted due to the warm melty cheesy goodness in my hands. I love them. I love her. Thank you Shanna. The trick? Slice the beef ever so thin (have your butcher do it! . . . am I from the ‘50s?? Who has a butcher?? Get the guy at the meat counter at the grocery store to slice it for you . . . tell him “wafer” thin or “shaved”), use green pepper strips sparingly and slice them real thin, and toast those fresh buns, baby!! You’ll have a warm handful of the most divine comfort food ever invented. When you bond anything together with cheese, it just makes a happy mess, doesn’t it?


3 T butter, divided

1 sweet onion, halved and sliced very thin

1/2 green pepper, sliced into very thin strips

1 1/2 lb. beef tenderloin, rib-eye or sirloin steak, sliced wafer thin

coarse salt

fresh-ground pepper

4 cups shredded mozzarella or provolone cheese

6 hoagie buns, buttered and toasted*


Melt 1 T butter in saucepan over medium heat. Add onions and peppers. Sauté 10 minutes or until vegetables are soft and onions are caramelized. Set aside and cover to keep warm. Heat 1 T butter in skillet over medium heat. Cook half the steak strips in butter until brown, 2-3 minutes per side. Cut into meat with tongs or spatula while cooking to tenderize. Salt and pepper meat. Set first batch aside, covering to keep warm, and melt 1 T butter in skillet again and cook the second batch of the steak strips. Salt and pepper second batch. Return first batch of steak strips to skillet. Add vegetables. Top mixture with cheese. Cover until cheese melts. Stir and spoon onto hoagie buns.


*To toast buns, generously butter buns. Place buttered-side down in skillet over medium/low heat. Toast until golden, 5 minutes or so.

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