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Cheesesteaks with Peppers

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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.

Source: Everyday Food, November 2012
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

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.

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Reviews

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How would you rate this recipe?
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  • CJKilley
    24 NOV, 2014
    Being from Philly also, I agree, it is not a hoagie. I would make one other suggestion. I never cut the steak into strips, I cook them whole. I began making cheese steaks when I was 12 and helped out at a neighborhood deli. (That was many years ago when it was legal.) Anyway, I like the meat better cooked whole rather than in strips. It bites and chews and tastes better.
    Reply
  • fromphila
    24 NOV, 2014
    It looks tasty but it's a cheesesteak! What made you call it a hoagie? I am originally from Philadelphia and I thought you might have come up with a great combination of hoagie ingredients. Want to give it another try?
    Reply

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