Philly Cheesesteak Sandwiches

These Philly Cheesesteak Sandwiches are filled with thin slices of steak, caramelized peppers and onions and copious amounts of melted cheese!

It’s a fantastic thing those darn cheesesteaks.

Steak… peppers and onions… with gooey-melty cheese sandwiched in a loaf of crusty bread. Lord have mercy. I’ve always been a steak and cheese sub fan since I can remember, I just never thought to make them myself… until last week.

I’ve had this sandwich on the brain and it’s been nagging me ever since. Every morning I woke up… thinking of cheesesteaks. Went to bed… cheesesteak dreams you guys!!! So as soon as I got through my grueling shifts at the hospital I literally ran to the grocery store and picked up the few ingredients it takes to whip these up.

Now I’ve never been to Philly and these probably aren’t your typical cheesesteaks… but the inspiration is there, and so is the CHEESE. Boom.

I believe typical Philly cheesesteak sandwiches call for provolone, which you can totally use, but I wanted to spice things up a bit so I sported my Philly with some pepper jack. Pepper jack and steak are now the bestest of BFFS.

First, start with a skirt steak that’s around a pound, not under a pound. If it’s a little over that’s fine because this one is. Flank or ribeye are also delicious alternatives but I like the skirt.

Because in my head I want my steak slices a certain size… and because it’s easier; I slice my skirt steak into thirds.

Next, place the three pieces on a rimmed sheet pan and pop them into the freezer for like 20-25 minutes. I’ve learned a partially frozen steak makes for an easier time slicing. 

Meanwhile the steak is in the freezer, doin’ its thang… slice, trim and strip-up a whole green pepper.

Next, move on to the onion. Halve, strip, slice {vertically} and trim the ends of a large yellow onion. Set it off to the side with the sliced green bell peppers.

Now the steak is partially, slightly and only a little bit frozen.

Find the grain in the meat and slice across it on a slight angle to maximize the surface ratio. And with maximized surface ratio… means more area for browning.

That’s 1.21 lbs of perfectly sliced skirt steak.

Meanwhile the skirt steak is coming up to room temperature, heat a griddle to medium-high heat with a couple tablespoons of olive oil. Add the sliced peppers and onion, toss it all around and sprinkle with a little kosher salt.

Next, stir them around every so often and let them soften.

After 8 to 10 minutes of softening… squeeze in two cloves of garlic.

Next, toss the garlic around for a minute to cook and then remove all of the peppers and onions to a bowl or plate.

Then pour a couple more splashes of oil onto the griddle.

Next, scatter the slices of skirt steak onto the hot griddle and let it cook for a few.

Then flip the steak and continue to cook and brown and get all glorious!

Next drizzle with a half tablespoon {give or take} of Worcestershiretonville… what’s it called again? just kidding.

Then sprinkle with a half teaspoon of coarse cracked black pepper and stir some more.

Next, throw the peppers and onions back into the mix and give it a good toss.

Then top with slices of pepper jack cheese, or a heaping cup of grated pepper jack will do too.

Next, cover with a lid and let the steam do its thang. If you don’t have a lid like this… cover loosely with tinfoil.

Meanwhile slice a large French loaf in half and then slice each half horizontally, but not all the way through. If you’re making this for four you could cut the loaf into fourths before slicing and stuffing.

Now the cheese is melted and ready to be mixed up with the juicy steak and caramelized onions and peppers.

Lastly, use tongs to stuff all that goodness into the split French loaves…

Yes I had to use my beer to hold this up and take the picture…

Now what you didn’t see is me unhinging my jaw to fit this gigantic sandwich into my mouth. Honestly there’s no good way to eat Philly cheesesteak sandwiches… just go for it and maybe wear a bib.

Enjoy! And if you give these Philly Cheesesteak Sandwiches a try, let me know! Snap a photo and tag me on twitter or instagram!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

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Yield: 4 servings

Philly Cheesesteak Sandwiches

Philly Cheesesteak Sandwiches are simple. Steak, peppers and onions and melty cheese stuffed into a crusty roll. Do it.

Prep Time: 25 mins

Cook Time: 30 mins

Additional Time: 5 mins

Total Time: 1 hr

Ingredients

• 1¼ pound skirt steak
• 1 green bell pepper, sliced into strips
• 1 large yellow onion, sliced vertically
• extra light olive oil
• 1/2 tablespoon worcestershire sauce
• 1/2 teaspoon freshly ground black pepper
• kosher salt
• 4 slices pepper jack cheese
• 1 french bread

Instructions 

• Slice your skirt steak into thirds, pop it onto a small sheet pan and place it into the freezer for 20-25 minutes.
• Meanwhile you can prep the peppers and onions and preheat a griddle pan to medium-high heat.
• After the time is up, remove the steak from the freezer. Slice the steak across the grain and at slight angle into quarter inch thick pieces, give or take.
• Add a tablespoon or so of olive oil to the hot griddle and add the peppers, onions and a couple pinches of kosher salt. Let those sizzle, stirring occasionally for 8 to 10 minutes until soft. With your garlic press, squeeze in two cloves of garlic and stir it all around for a minute before removing the peppers and onions to a bowl or plate.
• Add another couple of tablespoons of oil to the griddle and then evenly distribute the sliced skirt steak onto the hot griddle. Let the steak form a dark sear for a few minutes before flipping and continuing to cook.
• Add a half tablespoon of Worcestershire sauce and the half teaspoon of coarse cracked black pepper and stir. Add the peppers and onions to the cooked steak and cover with slices of pepper jack. Cover with a domed lid so the steam can help melt the cheese. Once melted stir it all together so the cheese is throughout the steak and peppers.
• Slice the French loaf in half, then horizontally stopping before going all the way through. Divide the cheesy-steak and peppers into each of the French loaves and serve hot.
• For four servings, cut the loaf into fourths before slicing horizontally and stuffing with the steak and peppers.

Notes

This recipe will serve four people perfectly, or two who are extremely hungry!

Serving: 1g, Calories: 607kcal, Carbohydrates: 62g, Protein: 48g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 108mg, Sodium: 742mg, Potassium: 686mg, Fiber: 4g, Sugar: 5g, Vitamin A: 287IU, Vitamin C: 27mg, Calcium: 224mg, Iron: 7mg

Author: Laurie McNamara

Course: Mains & Entrees

Cuisine: American

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