Philly Cheese Steak


Main Dish
Philly Cheese Steak

Primary Media

Plate of philly cheese steak with side of chips

User Rating

3.22 out of 5 stars
Rate it:
27 ratings

Recipe Data


Recipe Wellness Badges


    Save Options

    Servings and Ingredients

    Serves 4
    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 slice(s) Hy-Vee Swiss cheese


    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.

    Nutrition facts


    690 Calories per serving

    Amounts Per Serving

    • Total Fat: 24g
    • Cholesterol: 65mg
    • Sodium: 720mg
    • Total Carbohydrates: 76g
    • Protein: 53g

    Daily Values

    Vitamin A 25%
    Vitamin C 70%
    Iron 40%
    Calcium 40%

    Recipe Source:

    Hy-Vee Seasons Summer 2011.