Cheesesteaks with Peppers

Name: Cheesesteaks with Peppers
Prep time: 25 min
Total time: 25 min
Yield: Makes 4
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

Rating: 3.81 stars

16 Ratings
2 Reviews

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.

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Recipe Summary

prep:

25 mins

total:

25 mins

Yield:

Makes 4

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

Directions

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.

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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.
Step 3

Divide steak and vegetables among rolls and drizzle with sauce.

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.

Reviews (2)

16 Ratings

5 star values: 4
4 star values: 7
3 star values: 3
2 star values: 2
1 star values: 0

Anonymous

11/24/2014

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.

Anonymous

11/24/2014

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?

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Ingredients

Directions

Cook's Notes

Reviews (2)

All Reviews for Cheesesteaks with Peppers