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.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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
Rating: Unrated
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.
Rating: Unrated
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?