Tag Archives: Yellow Peppers

Cheese Steak Hoagies

14 Dec
Cheese Steak Hoagie

Cheese Steak Hoagie

Well this post is long overdue! I made these cheesy-gooey sandwiches a day or so before moving out of my parent’s condo we were using as our temporary home during the remodel of our new house. While the ingredients in this are simple, it does use several pots and pans for all the steps. You could minimize the mess by re-using the same skillet between cooking the various fillings for this lovely sandwich. It also helps to slice everything up ahead of time.

Sliced and Grated Cheese Steak Ingredients

Sliced and Grated Cheese Steak Ingredients

The basis for this recipe is courtesy of Bobby Flay over at Food Network. His original recipe also had mushrooms and used spicy peppers in lieu of the sweet peppers, but my version made all family members satisfied. OH! And buy fresh hoagie rolls for this, they make all the difference!

Cheese Steak Hoagies
Adapted from Philly Cheese Steak by Bobby Flay at Food Network

1 to 1.5 pounds boneless beef loin steaks
Caramelized Onions, recipe below
Sauteed Peppers, recipe below
Provolone Cheese Sauce, recipe below
Sauteed Steak Strips, recipe below
Soft fresh hoagie rolls, split 3/4 open

Freeze the steak for about 45 minutes before slicing it. It will slice super thin very easily if you do this step first. While the steak is in the freezer, prepare the rest of the ingredients. (I prepped the steak earlier in the day, but you don’t have to do that.)

Caramelizing the Onions

Caramelizing the Onions

Caramelized Onions
2 tablespoons unsalted butter
1 tablespoon grapeseed or other heat tolerant oil
1 large sweet onion, peeled, halved and thinly sliced
Ground black pepper and salt, to taste

Heat butter and oil in a large skillet over medium to medium low heat. Add the onions and season, to taste. Cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes. Meanwhile, prepare the peppers and cheese sauce.

Cooking the Onions and Peppers

Cooking the Onions and Peppers

Sauteed Peppers
2 tablespoons olive oil
1 red pepper
1 yellow pepper
Ground black pepper and Mrs. Dash or salt, to taste

Add the oil to a skillet over medium-high heat. Add the peppers and seasonings and cook until soft, about 15 minutes, stirring occasionally. When done, remove to a plate or bowl, cover, and set aside.

Provolone Cheese Sauce
1 tablespoon unsalted butter
1 tablespoon flour
1 1/4 cups milk, heated
3/4 cup grated Provolone cheese
1/4 cup grated Parmesan cheese
Ground black pepper, to taste

Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Now slowly whisk in the warm milk, stirring constantly until thickened, about 5 minutes. Remove from heat and whisk in the two cheeses until melted and combined. Season with pepper, to taste. Cover to keep warm, and set aside. If needed, you can warm it back up over low heat later.

Cooking the Steak and Cheese Sauce

Cooking the Steak and Cheese Sauce

Sauteed Steak Strips
Partially frozen steaks, sliced very thin
1/2 teaspoon olive oil
Ground black pepper, to taste
Salt or Mrs. Dash, to taste

Final Assembly
Heat the skillet you used for the onions over high heat; no need to wipe out! Toss the steak strips with the oil and seasonings, then add to the skillet. Cook for about one minute per side or until done to your liking.

Place a hoagie roll on each plate, then fill with steak strips, onions, peppers, and top with cheese sauce. Open mouth wide!

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