Ah, the Philly Cheesesteak—what a symphony of sizzling beef, gooey cheese, and onions doing a delicate dance on your taste buds. I remember my first bite on a bustling street corner in Philadelphia; it was love at first taste, even if the cheese was a bit too drippy. Now, imagine recreating that magic at home, where you can control every delicious detail—except maybe the charming chaos of Philly’s streets.
Steps
- Place the beef in the freezer for 20 to 30 minutes to make slicing easier. Once chilled, use a sharp knife to trim excess fat and slice the sirloin thinly across the grain. Chop the slices into small, ¼-inch pieces.
- In a large sauté pan, heat 2 tablespoons of vegetable oil over medium-low heat. Add the thinly sliced onions and bell peppers, stirring occasionally until they soften without browning. Once tender, transfer them to a dish and set aside.
- Add more oil to the same pan and increase the heat to medium-high. Cook half of the chopped beef, seasoning with seasoned salt and garlic pepper, until browned. Move this batch to the dish with the veggies, leaving juices in the pan.
- Repeat the cooking process with the remaining beef and seasoning, then transfer it all to the dish with the cooked veggies. Preheat the oven to 400 degrees Fahrenheit while you finish the beef.
- Split the hoagie rolls, keeping them connected, and spread softened butter inside. Place them on a baking sheet and toast in the oven for 3 to 5 minutes until golden.
- Drain any excess juices from the pan and return the beef and veggie mix to it. Lay the provolone slices over the top, cover, and cook on medium until the cheese melts. Stir the mixture and load it onto the toasted rolls using tongs.
Ingredients
- 4 tablespoons vegetable oil, divided
- 1 sweet yellow onion, halved and thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2½ to 3 pounds petite sirloin, thinly sliced
- 1½ teaspoons seasoned salt, divided
- 1 teaspoon garlic pepper, divided
- 8 hoagie rolls
- 6 tablespoons softened butter
- 7 ounces sliced provolone cheese (7 slices)
FAQ
- What is the best cut of beef for making Philly Cheesesteaks?
- While ribeye is a popular choice for Philly Cheesesteaks, sirloin, particularly petite sirloin, is a great alternative. It’s more affordable and still tender, making it a perfect choice for this dish.
- How can I make slicing the beef easier?
- To make slicing the beef easier, place the sirloin in the freezer for about 20 to 30 minutes. This will firm up the meat, allowing you to slice it more thinly and accurately.
- What type of pan should I use to make Philly Cheesesteaks?
- A large, deep sauté pan is recommended for making Philly Cheesesteaks. However, if you don’t have one, a Dutch oven will work as well.
- Why is it important to toast the hoagie rolls?
- Toasting the hoagie rolls ensures they can hold up to the hearty filling without becoming soggy. It adds a nice texture and helps keep the sandwich intact.
- How can I prevent the peppers and onions from browning too much?
- To prevent the peppers and onions from browning while sautéing, cook them over medium-low heat. If they start to brown, reduce the heat to maintain their tenderness without overcooking.
Tips
- Freeze the Beef for Easier Slicing: Place the sirloin in the freezer for about 20 to 30 minutes before slicing. This will firm up the meat, making it easier to slice thinly and evenly.
- Toast the Hoagie Rolls: For a better texture and to prevent sogginess, lightly butter and toast the hoagie rolls in a preheated 400°F oven while the cheese is melting into the beef and vegetable mixture.
- Cook Veggies Without Browning: Sauté the peppers and onions over medium-low heat to ensure they become tender without browning. If they start to brown, lower the heat slightly.
- Mix Cheese into the Filling: After melting the provolone cheese over the beef and vegetable mixture, use tongs to thoroughly mix it in. This helps evenly distribute the cheesy flavor throughout the filling.
Equipment
- Large, deep sauté pan (or a Dutch oven)
- Sharp knife for slicing meat thinly
- Tongs for handling the mixture and assembling sandwiches
- Baking sheet for toasting hoagie rolls
