Prep 30 mins
Cook 15 mins
This is the sandwich Philadelphia, Pennsylvania is famous for. Try them, then you'll find out why. Prep and cook times are approximate.
- 4 large crusty rolls
- 1 lb boneless sirloin steak
- 2 tablespoons vegetable oil, divided
- 2 onions, thinly sliced
- 1 green pepper, sliced into thin strips
- 1 red pepper, sliced into thin strips
- hot pepper sauce
- 1 cup provolone cheese or 1 cup mozzarella cheese or 1 cup cheddar cheese, shredded
- Cut the rolls in half; grill or broil cut sides until toasted.
- Wrap in foil and keep in warm oven.
- Slice beef into thin strips across the grain for maximum tenderness, about 1/4 inch or thinner.
- Meat will be easier to slice if partially frozen for about 1 hour beforehand.
- In large skillet or wok, heat 1 tbsp oil over high heat; stir-fry beef for about 2 minutes, or until meat is just browned.
- Transfer to plate.
- Add remaining oil to skillet; cook onions and red and green pepper strips, stirring often, for 4 to 5 minutes or until onions are softened.
- Return beef to skillet to reheat, tossing to mix well.
- Season to taste with salt and hot pepper sauce.
- Divide mixture among the bottom halves of rolls.
- Top with cheese and return to oven to melt cheese.
- Cover with top halves of rolls, press together gently and serve hot.
I used green pepper only, Cheez-Whiz for cheese and I left out the hot pepper sauce - thought it might be too spicey for my taste. I really enjoy this recipe - I've made it several times and intend to make it many more times. Thanks for posting this recipe.
I amended this one slightly by using deli sliced roast beef in place of the steak. I used only green peppers and added sliced mushrooms over and above the rest of the ingredients. I began with the vegetables and added the beef after (it was julienned from the slices so it only needed too be warmed up). Things were looking so good, I forgot the seasonings but since I had provolone cheese, it didn't really seem to matter. Thanks keen5, you helped us find a great one!