Reviews (2)
Add Rating & Review
16 Ratings
5 star values:
4
4 star values:
7
3 star values:
3
2 star values:
2
1 star values:
0
Martha Stewart Member
Rating: Unrated
11/24/2014
Being from Philly also, I agree, it is not a hoagie. I would make one other suggestion. I never cut the steak into strips, I cook them whole. I began making cheese steaks when I was 12 and helped out at a neighborhood deli. (That was many years ago when it was legal.) Anyway, I like the meat better cooked whole rather than in strips. It bites and chews and tastes better.
Martha Stewart Member
Rating: Unrated
11/24/2014
It looks tasty but it's a cheesesteak! What made you call it a hoagie? I am originally from Philadelphia and I thought you might have come up with a great combination of hoagie ingredients. Want to give it another try?
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Gallery
Cheesesteaks with Peppers
Recipe Summary
prep: 25 mins
total: 25 mins
Yield: Makes 4
Ingredients
Ingredient Checklist
1 tablespoon plus 1 teaspoon vegetable oil, divided
1 medium yellow onion, thinly sliced
2 small red bell peppers, thinly sliced
Salt and pepper
1 pound minute steak, cut into thin strips
1/2 cup evaporated milk
1 teaspoon Dijon mustard
1 cup shredded provolone (4 ounces)
4 hoagie rolls, split
Cook's Notes
Minute steak is a thin cut of London broil (also called top round) or top sirloin. Sliced into thin strips and sauteed, it’s the perfect filling for satisfying sandwich.
Gallery
Cheesesteaks with Peppers
Recipe Summary
prep: 25 mins
total: 25 mins
Yield: Makes 4
Gallery
Cheesesteaks with Peppers
Cheesesteaks with Peppers
Cheesesteaks with Peppers
Recipe Summary
prep: 25 mins
total: 25 mins
Yield: Makes 4
Recipe Summary
prep: 25 mins
total: 25 mins
Yield: Makes 4
prep: 25 mins
total: 25 mins
prep:
25 mins
total:
Yield: Makes 4
Makes 4
Ingredients
Ingredients
- 1 tablespoon plus 1 teaspoon vegetable oil, divided
- 1 medium yellow onion, thinly sliced
- 2 small red bell peppers, thinly sliced
- Salt and pepper
- 1 pound minute steak, cut into thin strips
- 1/2 cup evaporated milk
- 1 teaspoon Dijon mustard
- 1 cup shredded provolone (4 ounces)
- 4 hoagie rolls, split
Directions
In a large skillet, heat 1 tablespoon oil over medium. Add onion and bell peppers and season with salt and pepper. Cook, stirring, until softened, about 10 minutes. Transfer to a plate. Add remaining teaspoon oil to skillet and increase heat to medium-high. Add steak, season with salt and pepper, and cook, stirring, until cooked through, 2 to 3 minutes.
Meanwhile, in a small pot, heat evaporated milk and Dijon over medium until hot. Remove from heat and whisk in provolone until smooth. Season with salt and pepper.
Divide steak and vegetables among rolls and drizzle with sauce.
Cook's Notes
Minute steak is a thin cut of London broil (also called top round) or top sirloin. Sliced into thin strips and sauteed, it’s the perfect filling for satisfying sandwich.
Cook’s Notes
Minute steak is a thin cut of London broil (also called top round) or top sirloin. Sliced into thin strips and sauteed, it’s the perfect filling for satisfying sandwich.
Reviews (2)
Add Rating & Review
16 Ratings
5 star values:
4
4 star values:
7
3 star values:
3
2 star values:
2
1 star values:
0
Martha Stewart Member
Rating: Unrated
11/24/2014
Being from Philly also, I agree, it is not a hoagie. I would make one other suggestion. I never cut the steak into strips, I cook them whole. I began making cheese steaks when I was 12 and helped out at a neighborhood deli. (That was many years ago when it was legal.) Anyway, I like the meat better cooked whole rather than in strips. It bites and chews and tastes better.
Martha Stewart Member
Rating: Unrated
11/24/2014
It looks tasty but it's a cheesesteak! What made you call it a hoagie? I am originally from Philadelphia and I thought you might have come up with a great combination of hoagie ingredients. Want to give it another try?
Reviews (2)
Add Rating & Review
16 Ratings
5 star values:
4
4 star values:
7
3 star values:
3
2 star values:
2
1 star values:
0
Add Rating & Review
16 Ratings
5 star values:
4
4 star values:
7
3 star values:
3
2 star values:
2
1 star values:
0
16 Ratings
5 star values:
4
4 star values:
7
3 star values:
3
2 star values:
2
1 star values:
0
16 Ratings
5 star values:
4
4 star values:
7
3 star values:
3
2 star values:
2
1 star values:
0
- 5 star values:
- 4
- 4 star values:
- 7
- 3 star values:
- 3
- 2 star values:
- 2
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
11/24/2014
Being from Philly also, I agree, it is not a hoagie. I would make one other suggestion. I never cut the steak into strips, I cook them whole. I began making cheese steaks when I was 12 and helped out at a neighborhood deli. (That was many years ago when it was legal.) Anyway, I like the meat better cooked whole rather than in strips. It bites and chews and tastes better.
Martha Stewart Member
Rating: Unrated
11/24/2014
It looks tasty but it's a cheesesteak! What made you call it a hoagie? I am originally from Philadelphia and I thought you might have come up with a great combination of hoagie ingredients. Want to give it another try?
Martha Stewart Member
Rating: Unrated
11/24/2014
Being from Philly also, I agree, it is not a hoagie. I would make one other suggestion. I never cut the steak into strips, I cook them whole. I began making cheese steaks when I was 12 and helped out at a neighborhood deli. (That was many years ago when it was legal.) Anyway, I like the meat better cooked whole rather than in strips. It bites and chews and tastes better.
Rating: Unrated
It looks tasty but it's a cheesesteak! What made you call it a hoagie? I am originally from Philadelphia and I thought you might have come up with a great combination of hoagie ingredients. Want to give it another try?
All Reviews for Cheesesteaks with Peppers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cheesesteaks with Peppers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
