Philly Cheesesteak Sandwiches
These Philly cheesesteak sandwiches combine shaved steak, caramelized peppers and onions, and melted American cheese on toasted buns for a quick, affordable weeknight meal that tastes like your favorite deli.
These Philly cheesesteak sandwiches combine shaved steak, caramelized peppers and onions, and melted American cheese on toasted buns for a quick, affordable weeknight meal that tastes like your favorite deli.
Delivery in as fast as one hour.*
Prices vary by store
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Thinly slice the onions and bell peppers. A mandoline slicer can make this process faster.
On an electric griddle or in a large frying pan over medium heat, add a couple of tablespoons of oil. Add the sliced peppers and onions, season with salt and pepper, and cook until softened and slightly caramelized, about 5-7 minutes.
Once cooked, remove the peppers and onions from the griddle and set aside.
While the vegetables cook, prepare the steak. If using frozen steak slices, separate them and break each slice into 7-8 smaller pieces.
Add the broken-up steak to the hot griddle. No extra oil is needed. Season with salt and pepper.
Cook the steak, flipping and moving it around, until it is fully browned.
Place the hot dog buns, open-faced, on the griddle to toast.
Section the cooked steak into piles roughly the size of your buns. Top each pile with a portion of the cooked peppers and onions.
Lay about 1.5 slices of American cheese over each pile of steak and vegetables. Allow the cheese to melt completely.
Using a spatula, carefully lift each cheesy steak pile and place it into a toasted hot dog bun. Serve immediately.
Store cooked steak and peppers in an airtight container for up to 2 days; reheat gently on the stovetop and assemble with fresh toasted buns.
Yes. Sirloin, ribeye, or flank steak work well if thinly sliced. Deli counter shaved steak is ideal for authentic texture and even cooking.
Substitute with hoagie rolls, sub rolls, or Italian bread. Slice and toast the same way for best results.
Toast the buns well and assemble just before serving. Keep the steak-pepper mixture on medium heat to avoid excess moisture.
Cook the steak and peppers up to 2 days ahead and refrigerate. Reheat gently and assemble with fresh toasted buns for best texture.
Aim for 1/8-inch thickness or thinner. Ask your butcher or deli counter to shave it, or partially freeze raw steak 1–2 hours and slice with a sharp knife.
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