Philly Cheesesteak Sandwiches with Peppers and Onions
Philly cheesesteak sandwiches with peppers and onions combine tender steak, roasted bell peppers, sweet onions, and melted provolone on hoagie rolls for a satisfying weeknight dinner.
Servings: 4 servings
Ingredients
- 1 lb strip steak or boneless rib eye
- 1 clove garlic minced
- 4 tablespoons olive oil divided
- 2 teaspoons balsamic vinegar
- 1/2 teaspoon salt plus more to taste
- Freshly ground black pepper to taste
- 1 medium red bell pepper cored and sliced into thin strips
- 1 medium green bell pepper cored and sliced into thin strips
- 1 medium sweet onion halved lengthwise and thinly sliced
- 6 slices provolone cheese
- 4 Italian style hoagie or torpedo rolls (6 to 7 inches)
Instructions
- Preheat the oven to 400°F and line a sheet pan with parchment paper. Slice the rolls and set them aside.
- Trim any excess fat from the steak and slice it thinly across the grain (see notes).
- In a medium bowl, whisk together 1-1/2 tablespoons of the olive oil, the balsamic vinegar, and garlic. Add the steak, season with 1/2 teaspoon salt and a few grinds of black pepper, and toss to coat.
- Arrange the bell peppers on the prepared baking sheet in a single layer. Season lightly with salt and pepper and roast until tender and lightly caramelized, 10 to 12 minutes.
- While the peppers roast, heat 1-1/2 tablespoons of the olive oil in a large skillet over medium heat. Add the onion and cook until softened and golden, 6 to 7 minutes, stirring often. Transfer to a plate.
- Once the peppers are done, add the remaining tablespoon of olive oil to the skillet and increase the heat to medium-high. Add the steak in a single layer and cook, stirring frequently, until browned and just cooked through, about 2 to 3 minutes.
- Reduce the heat to medium-low. Return the onions to the skillet along with the roasted peppers and stir to combine. Taste and adjust the seasoning if needed.
- Arrange the slices of provolone cheese over the steak mixture. Cover the pan, remove it from the heat, and let the cheese melt, 1 to 2 minutes. Gently stir to distribute the cheese throughout the mixture.
- Lightly toast the rolls if desired. Divide the steak mixture among them and serve immediately.
Notes
Slicing the steak: For easier slicing, place the steak in the freezer for 20 to 30 minutes before cutting.
Nutrition
Calories: 576 | Total Fat: 28g | Cholesterol: 89mg | Sodium: 714mg | Carbohydrates: 40g | Fiber: 3g | Sugar: 8g | Protein: 40g