Calling all cheesesteak lovers! Want a handheld version with the satisfaction of a burger? This recipe combines juicy, thinly sliced steak with melty cheese and classic cheesesteak toppings - all on a toasted bun. It's the best of both worlds in a delicious and convenient package.
It can often be a challenge to find a new, flavorful but easy recipe. You know, for those busy evenings in the summer where you run from one activity to another. This recipe was a huge hit with the family!
Other sandwich type recipes when you are on the go include these Caesar Salad Wraps and this portable Western Sandwich.
Table of contents
Why You'll Love This Steak Sandwich
The Steak & Cheese: Thinly sliced sirloin gets beautifully caramelized, perfectly balanced by the melty provolone.
Veggie Delight: The colorful mix of peppers, onions, and mushrooms adds a delightful sweetness and crunch, complementing the richness of the steak and cheese.
Bun Bliss: Ciabatta rolls take this sandwich to the next level! Their slightly chewy texture and subtle tang provide the perfect platform for all the delicious fillings.
Customizable: Feel free to add your favorite toppings, such as hot sauce, ketchup, or a sprinkle of Italian seasoning.
Ingredients
2 Tbsp. olive oil
1 thinly sliced large sweet onion (about 2 cups)
½ red bell pepper, cut into small pieces
½ green been pepper, cut into small pieces
½ cup sliced mushrooms (small package cooks down to this)
1 lb sirloin steak, thinly sliced
¼ teaspoon salt (optional)
ground black pepper
4 slices provolone cheese (we are a cheese loving family!)
8 dinner rolls (I found dinner roll-sized ciabatta rolls - yum)
Steak Prep Tip
Freeze for about an hour and it is much easier to slice thinly.
Instructions
Step 1
Heat 2 tablespoon oil in a large skillet (medium high). Saute onions until light brown, soft, and smelling really good! Stay by the pan since they can overcook quickly! It will take about 5-6 minutes. Remove from pan. Cook mushrooms in the same pan on medium heat until they are cooked (they get smaller and are in liquid). Cook peppers last.
I have picky eaters in my family so I cook these veggies separately (but in the same pan). Remove all veggies from pan and display on a plate for serving.
Step 2
Slice steak from the freezer into thin strips. Slice against the grain so it's more tender. Lightly salt and pepper it. If needed, add just a little more oil to your pan. Cook steak slices. Allow space between slices so your meat browns. If the pan is too crowded, it gets too full of watery liquid. It will take approximately 2 minutes or so to cook through on each side. You should have a nice browned look.
Step 3
I placed ½ slice of provolone cheese on each roll, topped with two or three steak pieces, and then the veggies.
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Serve while warm, with a simple side salad (like cole slaw)!
As an fyi, this recipe is popular with teens! It's quick, easy to eat, filling and flavorful. This Philly Cheesesteak recipe will definitely be part of my family's regular meal rotation.
FAQs
Yes! This recipe is made to be adapted. Grilled chicken would be delicious on this sandwich!
Absolutely! Grill it first then slice into thin slices.
Storage
Can be refrigerated up to 4 days. I'd recommend keeping the components of this Cheesesteak steak sandwich seperate and assembling as needed.
Other Delicious Filling Sandwiches
Easy cheesesteak sandwich
Ingredients
- 2 tablespoon olive oil
- 1 large sweet onion, thinly sliced roughly 2 cups
- ½ large green pepper, cut into strips
- 1 8oz mushrooms, sliced
- 1 lb sirloin steak, thinly sliced
- salt and pepper, optional and to taste
- 4 ciabatta rolls, dinner roll size
Instructions
- If time permits, place the steak in the freezer for 20 minutes so it's easier to cut into thin strips.
- Heat 2 tablespoons oil in a large skillet set at medium high. Saute onions until light brown, soft, and smelling really good! It will take about 5-6 minutes. Remove from pan. Cook mushrooms in the same pan on medium heat until they are cooked (they get smaller and are in liquid). Cook peppers last, leaving them slightly crisp.
- Slice the steak you have had in the freezer into thin strips. Slice against the grain so it's more tender. Lightly salt and pepper it. If needed, add just a little more oil to your pan. Cook steak slices. Allow space between slices so your meat browns. It will take approximately 2 minutes or so to cook through on each side. The slices should be nicely browned on the outside but still moist (a touch of pink) on the inside.
- I placed ½ slice of provolone cheese on each roll, topped with two or three steak slices, and then the veggies.
Notes
This recipe is a guide and you can substitute or add anything you and your family would enjoy.
Nutrition (I am not a nutritionist. These are estimates only)
**Originally published June 28, 2016.
pestep81
This recipe looks great. We don't have Giant foods here in Pgh but they do in York where my husband is from so I'll have to mention this to their families, and hey I guess there is no harm in me checking out their recipes. Thanks