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Philly Cheesesteak Sandwiches

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Enjoy Philly Cheesesteak Sandwiches at home! Cooked thinly shaved steak, caramelized peppers and onions and melty cheese stuffed into a soft roll. Serves 6.
Course Mains & Entrees
Cuisine American
Keyword garlic, green peppers, onions, pepper jack cheese, skirt steak, steak
Prep Time 25 minutes
Cook Time 20 minutes
Additional Time 6 minutes
Total Time 51 minutes
Servings 6 servings
Calories 631
Author Laurie McNamara

Equipment

Ingredients

  • 3 tablespoons butter divided
  • 1 tablespoon avocado oil divided
  • 1 large green bell pepper thinly sliced into strips
  • 1 or 2 medium yellow onion thinly sliced vertically
  • kosher salt
  • 24 ounces shaved steak ribeye preferred
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon freshly ground black pepper
  • worcestershire sauce to taste, optional
  • 12 slices white American cheese
  • 6 6" soft sub buns or rolls horizontally sliced 3/4 the way through
US Customary - Metric

Instructions

  • Preheat your griddle to 350°-375°.
    Once hot add 2 tablespoons butter and half the oil. Use a spatula and spread evenly over the griddle.
  • Add the sliced peppers and onion with a pinch of salt and toss it all around and spread evenly to cook. Tossing occasionally and spreading out again until cooked to your preference. Transfer cooked peppers and onions to a bowl or plate.
  • Add the remaining butter and oil and spread it out over the griddled. Evenly distribute the shaved steak onto the griddle. Let the steak form a dark sear for a few minutes before flipping and continuing to cook and using spatula to break it up a bit.
  • You can season the beef with just salt and freshly ground black pepper if you wish, or additionally season with garlic powder and onion powder.
  • Add a few splashes of Worcestershire sauce if desired for more flavor, or simply omit this ingredient altogether.
  • Add the peppers and onions to the cooked steak and toss to combine.
  • Once cooked you can either:
    a) Separate the mixture into 6 portions (or 4 if wanting a more meaty sandwich) and top with 2 slices of cheese (or more), cover with a few lids or tented aluminum foil to allow steam to melt the cheese. Then place the roll cut-side down onto the steak and cheese and use a spatula to get under it and then quickly flip. This is the more traditional method.
    or
    b) Keep the steak, peppers and onion warm on the griddle over low heat while preheating your oven to 400°.  (I recommend preheating your oven while cooking the onions and peppers.) Add a slice of cheese to the bottom of the sliced roll, top with the hot steak mixture and two slices of cheese and pop into the oven on the middle rack for 6 to 8 minutes or until the cheese has melted.
  • Serve immediately.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition

Serving: 1sandwich | Calories: 631kcal | Carbohydrates: 37g | Protein: 36g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 1100mg | Potassium: 432mg | Fiber: 2g | Sugar: 7g | Vitamin A: 664IU | Vitamin C: 17mg | Calcium: 463mg | Iron: 13mg