| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 3/4 pound frozen sirloin steak, partially thawed (or freeze fresh sirloin for 45 minutes)
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 3/4 teaspoon granulated garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons vegetable oil, plus more if needed
- 1 large or 2 small yellow onions, sliced with the grain
- 1 red bell pepper, cut into thin strips
- 8 ounces mushrooms, sliced
- 3 tablespoons cream cheese
- 2 teaspoons Worcestershire sauce
- 2 slices American cheese
- 4 hoagie rolls
- 3/4 cup shredded mozzarella cheese, or 4 slices provolone
Instructions
- Slice the partially frozen meat into very thin slices. Mix together the chili powder, oregano, garlic, salt and pepper in a small bowl. Toss the meat slices in the mixture to coat.
- Heat the oil in heavy saute pan (such as cast iron) over medium heat. Cook the onions and peppers until tender, about 5 minutes. Add the mushrooms and cook until all the vegetables are soft and golden, about 5 minutes longer.
- Preheat the broiler to high.
- Remove the vegetables to a plate and add a splash more oil to the pan. Raise the heat to medium-high. Cook the meat quickly in the hot pan, browning on both sides. Once brown, reduce the heat to low and mix together the vegetables and beef. Add the cream cheese, Worcestershire sauce and American cheese, and stir until creamy and well incorporated. Split open the hoagie rolls and place on a baking sheet. Divide the beef mixture among the rolls and top with the mozzarella cheese. Broil until the cheese begins to bubble, 1 to 2 minutes. Watch carefully for burning. Serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 612 |
| Total Fat | 39 g |
| Saturated Fat | 17 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 36 g |
| Cholesterol | 128 mg |
| Sodium | 801 mg |
| Serving Size | 1 of 4 servings |
| Calories | 612 |
| Total Fat | 39 g |
| Saturated Fat | 17 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 36 g |
| Cholesterol | 128 mg |
| Sodium | 801 mg |
Reviews
I made this last night but had a couple of changes…added extra cream and American cheeses, omitted the peppers since I was out. I also added a little extra salt. The meal was FANTASTIC and DELICIOUS!
I thin sliced a half frozen chuck roast. It was a small one and it works terrific. Oh my! so good!
Good, but I’d make a couple changes next time.
1. just a mere sprinkling of oregano. Way too much in the recipe; overwhelming flavor.
2. Add another pepper.
1. just a mere sprinkling of oregano. Way too much in the recipe; overwhelming flavor.
2. Add another pepper.
Also agree with the reviews that suggest having this over pasta…I said that immediately when I tasted a forkful without the bun.
Great sandwich, I just don’t know where she shops though. I NEVER see prices like she states in our grocery stores. Maybe the shows are really old.
Just a lovely recipe, from one of my favorite personalities on Foodnetwork. I make it vegetarian with MSF Grillers Recipe Crumbles, and it’s delicious.
Super simple and so good!! My husband, who is not very skilled in the kitchen made this completely by himself and it turned out wonderful! He’s feeling pretty proud of himself today! Definitely will be a regular at our house. Followed the recipe exactly. And we’ve tried other Cheesesteak recipes that were no where near as good. Thank you Ree! Love your recipes!
Yummy. Simple. Fast. A “keeper.”
Grew up loving Philly Sandwiches – THIS RECIPE IS BETTER. ABSOLUTELY YUMMY
Very Tasty. Whole family loved it. I would definitely make again. Thanks Melissa for another great affordable recipe!