homemade philly cheesesteak on a bun with a side salad
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Homemade Philly Cheesesteak

Now you can have the popular Philly Cheesesteak sandwiches at home! Tender steak, green peppers, and onions smothered in melted cheese! This will become one of your go-to dinner recipes!
Course Main Course
Cuisine American
Keyword beef sandwiches, philly cheesesteak, steak sandwiches
Prep Time 15 minutes
Cook Time 20 minutes
broiler time 5 minutes
Total Time 35 minutes
Servings 6
Calories 475kcal
Author Chellie Schmitz

Ingredients

  • 2 lbs top round steak boneless
  • 2 onions
  • 2 green bell peppers
  • 1 tbsp Italian seasoning
  • salt and pepper to taste
  • 6 slices provolone cheese
  • 6 hoagie rolls whole wheat
  • 1 cup beef broth
  • 2 tsp garlic cloves minced
  • 2 tbsp olive oil

Instructions

  • Slice steak against the grain into thin slices.
  • Slice the peppers and onions in to think slices (about 1/4 inch), mince garlic or run through a garlic press.
  • Turn Instant Pot on Saute'. Add olive oil and let warm for a few minutes. Add peppers and onions and saute', stirring occasionally, until the onions are beginning to be translucent, about 5 minutes.
  • Add garlic and stir for 30 seconds more. Turn off Instant Pot and remove vegetable mixture and set aside.
  • Place steak, Italian seasoning, salt, pepper and broth into the Instant Pot. Make sure valve is set to 'sealed' position. Cook on high pressure for 20 minutes, allowing to natural release for 10 minutes. Carefully turn the valve to vent and allow the release to finish.
  • Place hoagie rolls on a sheet pan. Place beef on each roll, then top with vegetable mixture and 1 slice of provolone cheese. Place in the broiler until the cheese is melted, about 3-5 minutes. Serve immediately.

Notes

If you don't have an instant pot, saute' the veggies in a skillet. After removing them, saute' the meat, stirring occasionally until cooked to your liking. 
For a low carb option, ditch the hoagie rolls and wrap in lettuce. After the steak is finished cooking, add the peppers and onions back to the pan. Place the cheese on top of the mixture in your skillet and let it melt. Serve on Romaine boats, Bibb/Boston lettuce, on top crunchy cabbage, or cole slaw! 

Nutrition

Calories: 475kcal | Carbohydrates: 25g | Protein: 47g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 111mg | Sodium: 688mg | Potassium: 825mg | Fiber: 3g | Sugar: 5g | Vitamin A: 405IU | Vitamin C: 34.9mg | Calcium: 315mg | Iron: 5.4mg