Description
These Griddled Pepper Cheesesteaks bring the sizzle of a Philly favorite right to your own kitchen. Thin-sliced steak, caramelized onions, colorful bell peppers, and gooey melted cheese all come together on a warm toasted hoagie roll. It’s an easy, 30-minute recipe that tastes like comfort, looks like a feast, and feels like home.
Ingredients
Scale
- 1 lb thinly sliced ribeye or sirloin steak (or flank for leaner option)
- 1 tbsp olive oil or butter
- 1 large onion, thinly sliced
- 2 bell peppers (red, green, or yellow), thinly sliced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp Worcestershire sauce (optional)
- 4 hoagie rolls, lightly toasted
- 8 slices provolone cheese (or cheddar, mozzarella, or American)
- Optional: sautéed mushrooms, crushed red pepper, or jalapeños
Instructions
- Prep the Ingredients: Slice the onion, peppers, and beef thinly. Slightly freeze the steak first to make slicing easier.
- Heat the Griddle: Preheat to medium-high and drizzle olive oil or butter.
- Cook the Veggies: Add onions and peppers with a pinch of salt. Cook 6–8 minutes until soft and caramelized, then remove and set aside.
- Cook the Steak: Add steak to the hot griddle, season with garlic powder, salt, pepper, and Worcestershire sauce. Stir occasionally for 4–6 minutes until browned.
- Combine & Melt: Mix veggies back with steak. Lay cheese slices over the mixture and cover for 1 minute until melted.
- Toast & Assemble: Toast hoagie rolls cut-side down on the griddle until golden. Scoop in the cheesy steak mixture, press lightly, and serve hot.
Notes
Swap beef for chicken or portobello mushrooms for a lighter or vegetarian version. Use Pepper Jack cheese for spice or Swiss for a rich twist. Store leftover steak mix up to 3 days refrigerated—reheat gently on the skillet before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Griddled
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 5g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg