Philly Cheesesteaks are indulgent handhelds composed of caramelized onion and peppers with charred steak all tucked into a toasted hoagie roll with melted cheese. These handhelds are quick enough to be a weeknight dinner and classy to pass for entertaining guests.
- 2 pounds rib eye or New York strip steak, sliced into ¼-inch strips
- 5 tablespoons olive oil, divided
- 1 yellow onion, sliced
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 6 hoagie rolls, cut half-way open
- 12 slices pepper Jack cheese
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
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Place the sliced steak into a large bowl along with 2 tablespoons of olive oil and half of the Philly cheesesteak seasoning. Toss until steak is coated in seasoning.
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Heat 1 tablespoon of olive oil in a large skillet over medium/high heat. Add half of the steak and sear until browned, about 3-5 minutes. Add 1 tablespoon of olive oil and repeat with remaining steak. Transfer to a plate.
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Add 1 tablespoon of olive oil to the skillet along with onion, bell peppers, and remaining seasoning. Sauté until the peppers are soft and onion is translucent, about 10 minutes. Add the steak to the skillet and turn off heat. Toss the steak and peppers together until steak is heated through.
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Line a sheet pan with parchment paper or foil. Turn the broiler to high.
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Divide the steak and peppers between the 4 hoagie rolls and arrange onto the sheet pan. Place 2 slices of cheese over each Philly cheesesteak. Place into the oven to broil for 2-3 minutes until cheese is melted and bubbly. Serve immediately.