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Under 30 Minutes

Under 30 Minutes

Cheesesteaks with Peppers

Minute steak is a thin cut of London broil (also called top round) or top sirloin. Sliced into thin strips and sauteed, it's the perfect filling for satisfying sandwich.

  • prep: 25 mins
    total time: 25 mins
  • yield: Makes 4

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Ingredients

  • 1 tablespoon plus 1 teaspoon vegetable oil, divided
  • 1 medium yellow onion, thinly sliced
  • 2 small red bell peppers, thinly sliced
  • Salt and pepper
  • 1 pound minute steak, cut into thin strips
  • 1/2 cup evaporated milk
  • 1 teaspoon Dijon mustard
  • 1 cup shredded provolone (4 ounces)
  • 4 hoagie rolls, split

Cook's Note

No need to head to Philly when you're craving a cheesesteak. This weeknight version comes together in less time than it takes to wait in line at one of the city's famous sandwich shops.

Directions

  1. Step 1

    In a large skillet, heat 1 tablespoon oil over medium. Add onion and bell peppers and season with salt and pepper. Cook, stirring, until softened, about 10 minutes. Transfer to a plate. Add remaining teaspoon oil to skillet and increase heat to medium-high. Add steak, season with salt and pepper, and cook, stirring, until cooked through, 2 to 3 minutes.

  2. Step 2

    Meanwhile, in a small pot, heat evaporated milk and Dijon over medium until hot. Remove from heat and whisk in provolone until smooth. Season with salt and pepper.

  3. Step 3

    Divide steak and vegetables among rolls and drizzle with sauce.

Source
Everyday Food, November 2012

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