Philly Cheesesteak Sandwiches

Philly Cheesesteak Sandwiches

When winter ends and the weather warms, it’s the perfect time to fire up a flat top grill. A flat top is one of the best ways to cook for a crowd, and nothing beats a Philly cheesesteak sandwich when you want something fast, flavorful, and satisfying. Don’t worry if you don’t have a flat top grill—you can make this indoors with a cast iron skillet. Just cook your vegetables first and toast your hoagies in the oven.

Ingredients

• 2 lbs sirloin or steak of choice (flank, skirt, tri tip all work great)
• 1 sweet onion
• 1 red bell pepper
• 1 green bell pepper
• 6–8 hoagie rolls
• Provolone cheese or your favorite melting cheese
• 3 Tbsp olive oil
• 3 Tbsp red wine vinegar
• Your favorite beef rub or salt, pepper, and garlic
• Optional: mushrooms

Instructions

1. Prepare the Steak

• For paper-thin slices, cut steak while it’s still partially frozen.
• Slice against the grain with a sharp knife into thin strips.
• Place in a bowl or Ziploc bag with olive oil, red wine vinegar, and seasoning. Toss to coat evenly.

2. Prep the Vegetables

• Slice onion and bell peppers into 2-inch strips.
• Keep separate from meat until cooking.

3. Cook on the Grill or Skillet

• Preheat grill or flat top with one side on high heat (for meat) and one side on medium (for veggies).
• Add steak to hot side, spreading evenly for a good sear.
• Add vegetables to medium side and cook until tender, stirring frequently.
• Once meat is seared and crispy, stir in vegetables and top with cheese to melt.

4. Toast the Hoagie Rolls

• Open rolls and toast directly on the grill with a little oil or butter.
• Once lightly browned, flip open and get ready to fill.

5. Assemble the Sandwiches

• Fill toasted rolls with beef, vegetables, and melted cheese.
• Add sauces if desired: marinara, steak sauce, BBQ sauce, mayo, cheese whiz, ranch, or creamy horseradish.
• Serve hot and enjoy!