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Philly Steak Sandwich

Philly Steak Sandwich

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
SWIZZLESTICKS

SWIZZLESTICKS

These sandwiches are delicious. I purchase steak that has been sliced for making stir-fry, which takes a little less time, but achieves the same results.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 641 kcal
  • 32%
  • Fat:
  • 38.4 g
  • 59%
  • Carbs:
  • 39.5g
  • 13%
  • Protein:
  • 35.3 g
  • 71%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 717 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. Place the beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over beef.
  2. Heat half of the oil in a skillet over medium-high heat. Saute beef to desired doneness, and remove from pan. Heat the remaining oil in the skillet, and saute the onion and green pepper.
  3. Preheat oven on broiler setting.
  4. Divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. Cover with tops of rolls, and serve.
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Reviews

CHINADOLL30
137

CHINADOLL30

12/24/2002

Being from Philly, and no longer living there, this recipe caught my eye. It is however, NOT by any stretch of the imagination a "Philly Cheese Steak". Steak must be much thinner, cheese should be provolone and mixed in with the meat, and I've never had green peppers on one, unless they were hot peppers. Good sandwich, just keep in mind it is not what it calls itself.

RogueOnion8
85

RogueOnion8

3/6/2005

Great spice/seasoning mix for the meat. In the future I will add 3 tablespoons of olive oil and allow the meat to marinade overnight. I used swiss cheese but next time I will use provolone. The amount of cheese needs to be increased drastically (maybe double or triple the amount of cheese called for). Be sure to buy large hoagie rolls as smaller ones don't hold all the ingredients. I recommend adding a cup of sliced mushrooms to the meat mixture.

DANATHOM
70

DANATHOM

9/1/2003

Not a Philly cheesesteak, but OK. For Philly-style cheesesteak, meat should be super thin (freeze 90% and shave across grain using thin slicing disc of food processor). Also, cheese should be american or provolone (slices laid over and stirred into meat while it's in the skillet, at end of cooking) or Cheese Whiz. But if you're not specifically looking for a Philly cheesesteak, this is a tasty sandwich for what it is.

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