Up your sandwich game with these Quick and Easy Philly Cheesesteaks. This meal is perfect for when you want some fast food but don’t want to leave your house (or pay delivery fees).
For all your hardcore Philadelphians out there, this is a recipe for “four Provolone and peppers, wit.”
Why are Quick and Easy Philly Cheesesteaks the book-inspired recipe for Soul Dancing?
Soul Dancing takes places in several locations, but the story begins in Philadelphia. Anyone who’s ever spent time in Philly knows that their cheesesteaks are iconic.
You have to try one (or several) when you visit. (I ate three different cheesesteaks on my first Philly visit.) The locals are pretty keen on them, too. Everyone has their favorite cheesesteak shop.
Philly Cheesesteaks are also a great beach sandwich. Several important scenes in Soul Dancing take place at nearby Delaware’s Rehoboth Beach.
I can see main characters Shirlene and her beau Cameron snacking on some cheesesteaks while strolling along the boardwalk, or Shirlene and her BFF Hattie chowing down in between watching the baby in Philly.
What I love about Quick and Easy Philly Cheesesteaks
Philly Cheesesteaks are soooooo good. I first tasted one when I was in my late twenties. One bite, and I wondered why I’d waited so dang long to try it.
These heaping sandwiches serve up thinly sliced, juicy steak piled on a buttery, toasted sub (or hoagie) roll. My version includes sautéed peppers and onions, and plenty of ground black pepper for a little kick. The cheesesteak is topped with gooey melted slices of sharp provolone cheese.
Dude, my mouth is watering right now just writing this blog post. And while looking at these photos!
The taste of these Philly Cheesesteaks is delicious, but the “quick and easy” part of this recipe is the real clincher. Who doesn’t want something quick and easy? (That’s what he said.)
I was shocked at how simple it is to make cheesesteaks at home. Since the veggies are diced small and the beef is sliced so thin, everything cooks up quickly. Which means you’re scarfing down these hearty sandwiches in record time.
What meat do you use for Philly Cheesesteaks?
Classic Philly Cheesesteaks are made with very thinly sliced, or shaved rib-eye. Which is a little pricey for my palate.
My Philly Cheesesteak recipe uses sliced skirt steak, and it was a perfect cut of beef for this sandwich. The trick to getting super-thin slices is to freeze the beef for about 45 minutes before you cut it, and, obviously, to use a well-sharpened knife.
The skirt steak renders out tons of delicious juices at it cooks, and it really soaks up the flavor of the peppers, onions, seasonings, and Worchestershire sauce added to the skillet.
If you’re not a fan of beef, you could always make chicken cheesesteaks with thinly sliced chicken breasts. A great vegetarian option is thinly sliced Portobello or baby bella mushrooms.
What do you serve with Quick and Easy Philly Cheesesteaks?
Keep everything in your meal quick and easy by serving Philly Cheesesteaks up with some oven French fries, Arugula Salad with Watermelon and Feta, Broiled Broccolini, or Tomato, Basil, and Corn Salad.
Great sandwich-worthy dessert ideas are Roasted Pineapple Milkshakes, Winter Wishing Cookies, Totally Different Chocolate Chip Cookies, or Mint Chocolate Chip Hot Fudge Sundaes.
Quick and Easy Philly Cheesesteaks
Ingredients
- 4 long sandwich rolls, toasted
- 4 tbsp salted butter, divided
- garlic powder, to taste (optional)
- 2 tbsp extra virgin olive oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 lb skirt steak, thinly sliced
- 1 tbsp Worcestershire sauce
- 1/2 tsp salt
- 1/4 - 1/2 tsp ground black pepper
- 8 slices of sharp provolone cheese
Instructions
PREP INSTRUCTIONS
- Sprinkle the skirt steak on all sides with the salt and pepper. Freeze for about 45 minutes. This will make it easier to slice later.
- Slice each roll lengthwise in half. Spread 1 tbsp of butter onto each roll. Add garlic powder, to taste, if using.
- Dice the onion and pepper into a large bowl. Set aside.
- Remove the skirt steak from the freezer. Going against the grain of the beef, slice the steak as as thinly as you can. It’s okay if the meat shreds a little. Set aside.
- Place a large skillet over high heat. Toast the rolls on the hot skillet, buttered side down, until brown and crispy. Remove toasted rolls to a plate and let cool.
COOKING INSTRUCTIONS
- Add olive oil to the same skillet and place over medium-high heat.
- Add the diced onions and peppers to the skillet. Cook about 10-15 minutes, until browned and softened.
- Add the sliced beef in a single, even layer to skillet on top of the peppers and onions. Cook beef for 2 minutes one side.
- Add the Worcestershire sauce to the skillet and toss with ingredients to combine. Cook the beef until it's no longer pink and is cooked through, stirring occasionally, about 3-4 more minutes.
- Turn the burner off but leave the skillet on the stove. Divide the beef in the skillet into 4 equal portions. Place slices of cheese on each portion in single layer and cover skillet with a lid to melt the cheese.
- Use a large spatula to remove each portion of cheesesteak from the skillet and place on your toasted bun. Serve cheesesteak sandwiches immediately.
