Classic Philly Cheesesteak Sandwich (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2½ to 3 pounds petite sirloin, thinly sliced
02 -
7 ounces (7 1-ounce slices) Provolone cheese
03 -
8 hoagie rolls
→ Vegetables
04 -
1 sweet yellow onion, halved and thinly sliced
05 -
1 red bell pepper, thinly sliced
06 -
1 green bell pepper, thinly sliced
→ Seasonings & Oils
07 -
4 tablespoons vegetable oil, divided
08 -
1½ teaspoons Lawry's Seasoned Salt or all-purpose seasoning
09 -
1 teaspoon garlic pepper
10 -
6 tablespoons softened butter
# Instructions:
01 -
Place beef in freezer for 20-30 minutes to make it easier to slice thinly. Trim fat and slice across grain into very small ¼-inch pieces.
02 -
Heat 2 tablespoons oil in large deep sauté pan over medium-low heat. Cook onion and peppers until very tender, stirring occasionally.
03 -
Remove vegetables and cook beef in two batches over medium-high heat for 4-5 minutes each. Season each batch while cooking. Transfer first batch to vegetable dish.
04 -
Preheat oven to 400°F. Split rolls, spread with butter, and toast on baking sheet for 3-5 minutes until golden.
05 -
Drain pan juices. Return all meat and vegetables to pan. Top with provolone slices in circle pattern, cover and cook on medium until cheese melts, about 4-5 minutes. Transfer to toasted rolls.
# Notes:
01 -
Freezing the beef briefly makes it easier to slice thinly
02 -
Work in batches to ensure meat browns properly
03 -
Drain pan juices before final step for best results