I don’t know about you guys, but when it gets this hot outside, I have very little desire to cook. Unfortunately, my family still thinks that they need to eat. Since deli meat sandwiches and PB&Js and cold cereal get really old, really quick, I have to mix things up a little.

I’ve never met someone who doesn’t like Philly Cheesesteaks–maybe vegetarians and the world’s pickiest eaters. And since that title currently belongs to my son and he loves them, then we’re talking picky. Speaking of Philly, I’ve come under rather harsh criticism for calling these “Philly Cheesesteaks” because although these are like every Philly Cheesesteak I’ve ever had, these are apparently not how they make ’em in Philly. So, for the sake of authenticity and my sanity, these will henceforth be known as “Cheesesteak Sandwiches.” Not from Philly.

One of the things I love about this recipe is that it really only requires a handful of some of my favorite ingredients–some butter, an onion, a bell pepper, some sirloin steak (I know ribeyes are kind of the gold standard, but I feel like they’re a little too fatty. Can we still be friends?)

cheesesteak sandwiches-1

Okay, your job here will be made infinitely easier if you have a food processor. THIS recipe is what food processors were made for. If you’re in the market for a new one (or your very first one), I’ve had a KitchenAid food processor for almost 11 years and it’s still going strong (and I’ve discovered that their customer service is pretty amazing). They don’t have the exact same one that I have now, but I think this machine is about as close as it gets (with some snazzy features that I kind of wish I had…)

One reason some people may not like steak sandwiches is that the steak is cut too thickly. If you have a food processor, you can fit it with the slicing blade, partially/mostly freeze your steak, and get paper-thin slices of steak for your sandwiches.

cheesesteak sandwiches-4

Also, you can slice your onion and green peppers, making this recipe a breeze! As always, you should consult the manufacturer’s instructions to make sure it’s okay to use the food processor to slice meat, but, generally speaking, the rule of thumb is that if you can pierce the meat with the tip of a sharp knife, it’s okay to put it in your food processor.

All righty then, onto the recipe. Slice bell peppers and onions (preferably in the food processor).

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Set aside. Slice frozen meat (again, food processor).

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Set aside. Heat 2 Tbsp. butter over medium-high heat in a large skillet. Add steak and stir-fry. Season heavily with salt and lots of freshly-ground pepper. When meat is about half-cooked, add peppers and onions. Stir occasionally, cooking until most of the liquid is evaporated and meat is cooked through. Season with hot sauce to taste. For me, I don’t want them super spicy, but I like a little bit of that extra flavor.

Slice buns and butter the top half.

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spoon steak mixture inside.

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Top with cheese…

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and place under broiler for 1-2 minutes or until cheese is melted and bread is slightly toasty. Enjoy!

Cheesesteak Subs from Our Best Bites

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Cheesesteak Sandwiches

  • Author: Our Best Bites
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25
  • Yield: 4-6

Description

Just a handful of simple ingredients and a few minutes leads to one of the most delicious meals ever! Always a huge hit with everyone!


Ingredients

1 pound sirloin steak

2 Tbsp. butter

1 green bell pepper

1 medium yellow onion

Smoked provolone slices

Kosher salt and freshly-ground black pepper

Hot sauce (like Tabasco or Cholula; optional, I suppose, but super yummy!)

46 Hoagie rolls


Instructions

Slice bell peppers and onions (preferably in the food processor). Set aside. Slice frozen meat (again, food processor). Set aside. Heat 2 tablespoons butter over medium-high heat in a large skillet (cast iron, if you have one). Spread the steak evenly over the bottom of the skillet and season generously with kosher salt and freshly ground black pepper, stirring occasionally. When meat is about halfway cooked, add peppers and onions. Stir occasionally, cooking until most of the liquid is evaporated and meat is cooked through. Season with hot sauce to taste.

Slice buns and spread butter on the top half. Spoon the steak mixture onto the bottom half. Top with cheese and place under broiler for 1-2 minutes or until cheese is melted and bread is slightly toasty. Enjoy!


Notes

Freezer Instructions: Slice the meat, onions, and peppers according to the directions. Place the meat on one lined baking sheet in a single layer and the onions and peppers on another lined baking sheet in a single layer. Place in the freezer. When frozen, remove from the freezer and transfer the meat to one freezer bag and the onions and peppers to another freezer bag.

When ready to cook, cook according to the directions in the recipe, just for a little longer to allow the excess water to evaporate and the frozen meat to cook thoroughly. Follow the directions above for serving.

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45 comments

  1. You can pretty much use any boneless steak (and really not a dumb question, BTW!) Top sirloin works great, I used flat iron the other day, if you can find a fillet on sale and don’t want to eat it whole, you can do that, although I would CRY if you cut up a full-priced fillet or New York steak to use in sandwiches! 🙂

  2. Erin, that’s so funny that you bring up The Italian Place because that’s where I fell in love with steak sandwiches! I’ve never been to the one in Utah county, but I used to go to the one in Logan every day during the summer with my dad. I don’t even know if it’s still there, but oh, man, I loved that place!!

    1. Just letting you know that the Italian Place would spread cream cheese on the bread and grill it some and not butter. They would also cook the meat and veggies with some cream cheese as well. Usually Philadelphia cream cheese.

  3. When I saw this recipe, I not only salivated, but I cried a little inside because I don’t have a food processor. But hearing the tips on having grocery stores cut it for you, in addition to the fact that my birthday is in November and I now know what to ask for, lifts my spirits a little bit! Thanks for the delicious looking sandwich. P.S. Did you ever eat at The Italian Place when you lived in Orem/Provo? I LOVED (and greatly miss) their sandwiches.

  4. Jenschmerer–Unfortunately, there's not an attachment for your Kitchenaid mixer, mostly due to the design of the food processor; it's definitely it's own unit. The GOOD thing is that there are some very affordable food processors out there. I would definitely stick to the higher-end processors; we got a Black and Decker for our wedding and I literally never used it because it was so poorly designed and just didn't work as well as some of the others.

    This is the one I have: http://www.amazon.com/KitchenAid-KFP740CR-9-Cup-Processor-Chrome/dp/B0007SXIMM/ref=pd_bbs_sr_2?ie=UTF8&s=home-garden&qid=1217615006&sr=8-2. It's awesome. I love that it has a smaller workbowl inside, so if you're working on something smaller, you can do it in there. And I love Kitchenaid; the customer service and quality are fantastic.

    I believe this is what Sara has:
    http://www.amazon.com/Cuisinart-DLC-1BCH-Mini-Prep-Processor-Chrome/dp/B000H4C5F2/ref=sr_1_6?ie=UTF8&s=home-garden&qid=1217615120&sr=1-6. She loves hers, too, although it's much smaller than mine.

    Another good option is:
    http://www.amazon.com/Cuisinart-CBT-500FP-SmartPower-Processor-Stainless/dp/B0006ONQOM/ref=sr_1_3?ie=UTF8&s=home-garden&qid=1217615205&sr=1-3. I always saw them at Costco when we had one close by (sob). I love that it's a blender AND a food processor!

    As a side note, I couldn't live without mine! Okay, I could, but life is so much easier with one! I really love the grating blade–cheese, veggies, etc. are SO EASY!

  5. That’s a great idea to have the butcher cut the roast for you. And roast is on sale at Macey’s this week…I just might have to find an excuse to make it there. Hmmm…I’ve been thinking lately I’d like to get a food processor. Hearing the practical applications for one- like this recipe- make me want to get one for sure. What suggestions does everyone have for what the best one out there is? I also have a kitchen aid already. Is there maybe an attachment for that that I could just buy? It seems like there’s an attachment for just about everything for those kitchen aids! Thanks for the great blog- I just discovered you through a friend and along with great recipes, I love that you give some great food education as well- THANKS!

  6. This is one of my families favs as well. We like to add mushrooms (we’re not much of bell pepper fans, but load on the mushrooms) One tip for those of you without a food processor, I buy a cheap roast at the butcher counter and have them slice it as thin as they can. Most grocery stores (I know Macey’s for one) will be happy to slice it for you. Also Albertsons, Safeway, depending upon where you live.
    Thanks for all the yummy recipes and ideas!

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