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Philly Cheese Steak

10 Ratings
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Serves: 4

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All you need:

  • 1 (16 oz) 100% Natural Angus Reserve boneless beef top sirloin steak
  • Hy-Vee salt and Hy-Vee black pepper, to taste
  • 1 tbsp Hy-Vee Select olive oil
  • 1 large Vidalia onion, thinly sliced and separated into rings
  • 1 medium red bell pepper, seeded, cut into 1/4-inch slices
  • 2 (8 oz each) Asiago flute rolls
  • 4 slices Hy-Vee Swiss cheese

All you do:

  1. Preheat broiler to LOW. Trim fat from steak and season with salt and pepper. Place steak on an unheated rack of a broiler pan. Broil 3 to 4 inches from heat until desired doneness. Allow 15 to 17 minutes for medium-rare doneness (145 degrees) or 20 to 22 minutes for medium doneness (160 degrees).
  2. Meanwhile, heat a large nonstick skillet over medium-high heat. Add olive oil, onion and bell pepper. Cover and cook for 5 minutes. Uncover and cook 5 minutes more or just until tender, stirring occasionally.
  3. Split each roll in half widthwise, to yield 4 rolls. Then cut each roll in half lengthwise, to yield a top and bottom for each of the four rolls.
  4. Place split rolls on a large baking sheet, cut sides up. Broil 4 to 5 inches from heat for 1 to 2 minutes or until lightly toasted. Remove bun tops from baking sheet; set aside. Slice steak into bite-size strips. Divide steak strips and pepper mixture among bun bottoms. Top with cheese slice. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. Top with bun tops.

Daily Values:

25% vitamin A 40% calcium
70% vitamin C 40% iron

Nutrition Facts per serving:

Calories: 690 Protein: 53g
Carbohydrate: 76g Saturated Fat: 9g
Cholesterol: 65mg Sodium: 720mg
Dietary Fiber: 1g Sugars: 3g
Fat: 24g Trans fats: 0g
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