Easy Philly Cheesesteak Sandwiches
Easy Philly Cheesesteak Sandwiches are one of our favorite fall dinners. I like to serve these sandwiches on game nights. And, I also like to make these on Halloween. I like making these for several reasons. First of all, the steak and vegetable mixture heats up really well. Often, I make the steak and veggies early in the day. Then, right before dinner I heat the mixture up in the microwave. Secondly, I like that these are fairly quick to make. And, lastly, I love that my whole family enjoys these for cozy fall dinners.
The Equipment I Used
- A Meat Pounder- You’ll need this to pound your steak slices nice and thin.
- A Cast Iron Skillet- I like to use this to cook my steak. You could any big skillet though.
- A Large Skillet- You’ll need a second skillet to cook the mushrooms, peppers, and onions.
The Ingredients Needed for Easy Philly Cheesesteak Sandwiches
- Steak- You can use filet mignon, rib eye, or New York strip steak. Trim off the fat and pound them thinly.
- Mushrooms- I like lots of mushrooms on my cheesesteak.
- Peppers- You can use any color bell peppers you like.
- Cheese- Sometimes I use provolone cheese, but we also like these with Monterey Pepper Jack cheese.
- Hoagie Rolls- We like our rolls on the softer side. I like to warm them in a 350 degree oven for a few minutes.
- Butter- I like to cook my veggies in unsalted butter.
- Oil- Use vegetable oil to cook your steak.
How I Made my Sandwiches
- First, I cooked my vegetables. You want to cook your mushrooms until all the liquid has evaporated.
- Then, while the veggies cooked, I pounded my steak thin. You want the steak to be paper thin.
- Next, I cooked the steak for just a couple of minutes.
- Finally, I melted the cheese on everything and served it in the buns.
If you like cheesesteaks you need to try these rich and delicious Easy Philly Cheesesteak Sandwiches.
Easy Philly Cheesesteak Sandwiches
Steak sandwiches with lots of mushrooms, peppers, onions, and provolone cheese.
Ingredients
- 6 tbsp. unsalted butter
- 1 cup each sliced red peppers and onions
- 3 cups sliced mushrooms
- 1½ tsp. kosher salt
- ½ tsp. black pepper
- 1½ pounds boneless strip steak or filet mignon
- 2 tbsp. vegetable oil
- 2 cups provolone cheese, shredded
- 4 hoagie rolls, lightly toasted
Instructions
- In a large skillet, melt the butter on medium heat. Add the onions and peppers and cook them for ten minutes.
- Add the mushrooms, salt, and pepper and cook for 15 minutes. Cover and keep warm.
- While the mushrooms cook, cut the steak horizontally, in two inch slices. Using a meat pounder, flatten each slice, until it's as thin as possible. Season the meat with a little bit more salt and pepper.
- Heat a cast iron skillet on high heat, and add the oil. Stir fry the meat in three batches, for about two minutes each. When the meat is done, add it to the vegetables. Sprinkle the cheese on top and cover the pan for a minute so that the cheese melts. Divide this mixture between the four buns and serve.
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