Philly Cheesesteaks are one of my hubby’s favorite foods. Well, actually anything with steak in the title or name is his favorite food.
Isn’t that most guys tho? I feel like it is…
Anyway, today I’m bringing you our family’s favorite Philly Cheesesteak recipe. It’s super simple and I love whipping it up on a busy weeknight when I have no idea what else to make.
We usually always have at least these three things in the freezer – chicken breast, steaks of some kind, and ground beef. Which makes this a super easy to whip together kind of meal.
Start by slicing your steak really thin. I like to keep it partially frozen for this because it makes it easier to slice into smaller and more even pieces.
Heat a large skillet over medium-high heat and add a little olive oil. Season the steak all over with fajita or taco seasoning and salt and pepper.
Add the steak to the skillet and sear for about 2-3 minutes per side – basically just until browned on the outside. Remove it from the skillet to a clean plate or bowl.
Reduce the heat on the skillet to medium and add some butter. Butter makes everything better. Ha!
Add some sliced peppers, onions, and poblanos to the skillet and season with salt and pepper.
Cook, stirring occasionally until the onions are translucent and starting to caramelize and the peppers are crisp tender; about 10-12 minutes.
While the peppers are cooking, heat the broiler to 500° F or the highest that your oven will go and place the rack about 6-8 inches from the top.
Line a sheet pan with foil and put the hoagie rolls, sliced side open onto the pan.
Once the peppers and onions are cooked, add the steak back to the pan just to warn through and toss with the peppers. Evenly place generous amounts onto the prepared hoagie rolls.
Sprinkle with a generous amount of shredded mozzarella cheese (or your favorite) then place under the broiler for 2-3 minutes until the cheese is melted and the buns are starting to turn golden brown on the edges.
Remove from oven and let cool for a couple minutes before serving.
I suggest using some of the reserve juices from the steak and peppers pan for dipping or drizzling over the top of the cheesesteaks. Adds a little more flavor!
See… super simple, quick weeknight dinner.
- 2 lb flank steak sliced
- 2 Tbsp olive oil divided
- 2 tsp fajita seasoning
- 1 Tbsp unsalted butter
- 1 medium yellow onion sliced
- 1 large red bell pepper sliced
- 2 large poblano peppers sliced
- 6 hoagie rolls
- 2 cups shredded mozzarella cheese
- Heat a large skillet over medium-high heat and add 2 Tbsp olive oil. Add the sliced steak and season with fajita seasoning and salt and pepper, to taste.
- Sear the steak for 3-4 minutes per side, stirring occasionally, until browned. Transfer to clean plate and cover with foil.
- Reduce heat to medium and add the butter. let butter melt completely then add the sliced onion, bell and poblano peppers. Season with salt and pepper.
- Sauté, stirring often until onions are translucent and beginning to caramelize; about 10-12 minutes.
- Meanwhile, heat the broiler to 500° F and place the rack 6 inches from the top of the oven. Line a sheet pan with foil.
- Once the onions and peppers are cooked, add the steak back to the pan to warm through; cooking about 3-4 minutes.
- Place your hoagie rolls on the sheet pan, sliced side up. Open the rolls and place even amounts of steak and peppers in each roll.
- Sprinkle each roll evenly with shredded cheese then place under the broiler for 2-3 minutes until the cheese is melted and bubbling.
- Remove from oven and let cool for 1-2 minutes before serving.