Philadelphia Cheese Steak

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Every Philly resident has his or her own preferred version of this hometown favorite. Beef -- in this case thin-sliced sirloin -- rules in this onion-and-pepper-smothered hot sandwich.

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  • 1

Ingredients

  • .25 cup(s) vegetable oil
  • 4 medium (about 1 1/4 pounds) onions, thinly sliced
  • 1.5 pound(s) boneless sirloin, cut into 1/2-inch-wide strips
  • .25 teaspoon(s) chili powder
  • .25 teaspoon(s) ground black pepper
  • 1 teaspoon(s) salt
  • 2 teaspoon(s) Worcestershire sauce
  • 2 teaspoon(s) molasses
  • 2 clove(s) garlic
  • 2 (about 12 ounces) red bell peppers, thinly sliced
  • 2 (about 12 ounces) green bell peppers, thinly sliced
  • 4 small (about 6 inches long) Italian or French loaves of bread, split open
  • .5 cup(s) shredded mozzarella cheese
  • .5 cup(s) shredded provolone cheese

Preparation

Step 1

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Directions

Prepare the meat filling: In a large nonstick skillet, heat oil over medium heat and sauté onions and sirloin until onions are soft -- about 3 minutes. Add chili powder, pepper, salt, Worcestershire, molasses, and garlic and cook for 5 minutes, stirring occasionally. Add red and green peppers and cook 3 more minutes.

Assemble the sandwiches: Preheat oven broiler. Fill each loaf with 2 cups of meat mixture and sprinkle with 2 tablespoons mozzarella and 2 tablespoons provolone. Place under broiler until cheese melts -- 30 seconds to 1 minute.

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