Philly Cheesesteak Sandwiches

This meal is all about thinly sliced, juicy beef cooked alongside hearty onions, sweet peppers and of course, a double dose of cheese! All this goodness is sandwiched in the middle of a toasted roll.

This version is my homemade version, the Midwest version, if you will. Because obviously, I’m not chillin’ on the streets of Philadelphia, where this sandwich originated. Nope, I’m right here at home in Illinois.

Here’s what I love about this recipe.

You can make the whole thing from start to finish and have a meal in under 30 minutes, OR you can take all that goodness and freeze it for another time.

I have instructions for both! Here’s the lowdown:

It all starts with beef

When it comes to choosing your steak, you can make just about anything work for this recipe. Here on the farm, I’ve used cuts of beef including sirloin, round steak, and ribeye for this sandwich. It’s an incredibly versatile recipe, so use what’s on sale, what you love, or what you have in your freezer. Your pick!

If your beef has been frozen like ours is, you’re going to cut it before it thaws completely. This makes it super easy to slice thinly. If it’s fresh, just pop it in the freezer for about 30 minutes, just long enough to firm it up a bit.

Philly Cheesteaks

Ingredients

1 pound top round steak sliced thin
1/2 tsp salt
1/4 tsp pepper
1 tsp garlic powder
1 onion halved and sliced
2 bell peppers (any color) seeded and sliced
1 Tbsp soy sauce
1 Tbsp Worcestershire sauce
2 Tbsp olive oil divided
8 slices provolone cheese
6 French style rolls halved lengthwise

Instructions

TO MAKE FRESH:

Before starting, freeze beef for 30-45 minutes until slightly frozen. This will make it easier for you to thinly slice the beef. Cut into thin slices and set aside.
Place french rolls on an oven safe pan, cut side open. Broil until lightly toasted. Remove and set aside.
Heat a large skillet over medium high heat. Add 1 Tablespoon of oil. Once heated, add onion, peppers, soy sauce and Worcestershire. Cook, stirring occasionally, for 12-15 minutes until onions and peppers are softened and begin to brown. Remove from pan and set aside, covering to keep warm.
Heat remaining Tablespoon of oil in the pan. Add beef, salt, pepper and garlic powder. Cook, stirring frequently until meat is just cooked through. Add peppers back to the skillet and mix to combine.
Top mixture with four slices of provolone cheese. Cover with lid until cheese begins to melt.
Divide cheesesteak mixture between four sandwiches. Top each with an additional slice of cheese. Serve and enjoy!

How do I make this as a freezer meal?

To make this as a freezer meal, you simply prep most of the meal and then put it into a gallon size freezer bags.

Philly Cheesesteak Freezer Prep

Tip: Squeeze out most of the air to prevent freezer burn.

TO ASSEMBLE FREEZER MEAL

Before starting, freeze beef for 30-45 minutes until slightly frozen. This will make it easier for you to thinly slice the beef.
Cut into thin slices. Place in a gallon sized bag and add salt, pepper and garlic powder.
In a separate gallon sized bag, combine bell peppers and onions. Add soy sauce and Worcestershire sauce. Seal bag.
Place both bags into a gallon sized bag and label. Add cheese to freeze with the meal, if desired. Be sure to label so you remember what this is.

TO COOK FREEZER MEAL

Thaw ingredients if previously frozen.
Place french rolls on an oven safe pan, cut side open. Broil until lightly toasted. Remove and set aside.
Heat a large skillet over medium high heat. Add 1 Tablespoon of oil. Add contents of your onion & peppers bag. Cook, stirring occasionally, for 12-15 minutes until onions and peppers are softened and begin to brown. Remove from pan and set aside, covering to keep warm.
Heat remaining Tablespoon of oil in the pan. Add contents of beef bag. Cook, stirring frequently until meat is just cooked through. Add peppers back to the skillet and mix to combine.
Top mixture with four slices of provolone cheese. Cover with lid until cheese begins to melt.
Divide cheesesteak mixture between four sandwiches. Top each with an additional slice of cheese. Serve and enjoy!