Time: 45 minutes
Yield: 8 servings
Philly Cheesesteak is the hometown hero sandwich (see what we did there?) of Philadelphia, and it's the kind of sandwich that makes other regions jealous. Toasted hoagie rolls envelop juicy, savory shredded steak smothered in melty cheese and tender veggies. It’s hearty and satisfying as only the best sandwiches can be. You can serve Philly Cheesesteak as an appetizer, as a lunch, as a snack, or as a delightful dinner!
Place the sirloin in the freezer for 20-30 minutes. This will allow you to easily slice it thin.
Heat a large, deep skillet on the stovetop over medium-low heat.
Add 2 tablespoons of the vegetable oil.
Cook the onion, red pepper, and green pepper until tender, about 5 minutes.
Remove the steak from the freezer and place it on a cutting board.
Slice as thin as possible across the grain, and chop it into very small chunks.
Transfer the tender veggies to a dish and set aside.
Add 1 tablespoon of the oil and turn the heat up to medium-high.
Add half of the chopped steak and cook for 4-5 minutes while stirring frequently.
Season the meat with the all-purpose seasoning and garlic pepper to taste.
Transfer the first batch of the steak to the same plate or bowl with the cooked onion and peppers.
Return the skillet to the heat, add the remaining 1 tablespoon of the oil, and repeat the cooking steps with the remaining steak.
Preheat the oven to 400 degrees F.
Split the hoagies and spread the insides with the softened butter.
Place the hoagies on a baking sheet and place them in the oven until toasted, about 3-5 minutes.
In the skillet, add back all of the steak bits along with the onions and peppers.
Layer the provolone slices over the contents of the skillet.
Cover until the cheese melts, about 3 minutes, and stir well.
Place the cheesesteak mixture into the toasted hoagies.