Philly Beef Cheese Steak Sandwiches --
Lean Cut
  • Total Recipe Time: 30 minutes
  • Makes 4 servings.


  1. 1 beef Top Sirloin Steak Boneless, 3/4 inch thick (about 1 pound)
  2. 1 teaspoon garlic powder
  3. 1/4 teaspoon pepper
  4. 2 teaspoons olive oil, divided
  5. 1 medium onion, thinly sliced (about 2 cups)
  6. 1 medium green bell pepper, thinly sliced (about 2 cups)
  7. 4 whole-grain or whole wheat hoagie rolls, split, toasted
  8. 6 thin slices reduced-fat provolone cheese


  1. Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Season beef with garlic powder and pepper. Set aside.
  2. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add onion and pepper; stir-fry 30 seconds to 1 minute.  Remove from skillet; keep warm.
  3. Heat 1/2 teaspoon oil in same skillet until hot. Add half of beef; stir-fry 2 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with 1/2 teaspoon oil and remaining beef.
  4. Return beef and vegetables to skillet; cook and stir until heated through. Season with salt and pepper, as desired.  Top beef with cheese slices.  Heat, covered, 1 to 2 minutes or until cheese is melted; stir gently to mix.  Place beef mixture on bottom half of rolls.  Close sandwiches. 
  • Test Kitchen Tips
  • You may freeze beef steak in a resealable food-safe plastic bag 30 to 45 minutes or until firm, but not frozen solid for easier slicing.
  • In some classic Philly Beef Cheese Steak Sandwiches, you'll find the addition of sautéed sliced mushrooms.  You may add 8 ounces of sliced mushrooms and stir-fry with onion and pepper. 
  • The sandwiches can be topped with chopped tomatoes, if desired. 

    The sautéed bell pepper may be served on top of the beef instead of mixed with the beef. 
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