Philly-Style Cheese Steaks from Seasons


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Philly-Style Cheese Steaks from Seasons

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Philly-style cheese steaks served on ciabatta rolls

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    Philadelphians pride themselves on a sandwich containing thinly sliced pan-fried beefsteak and sautéed peppers topped with lots of melted cheese in a crusty bun.

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    Servings and Ingredients

    Serves 6
    2 tbsp. Hy-Vee butter, softened
    ⅛ tsp. Hy-Vee garlic powder
    6 mini whole-grain ciabatta buns, split
    1 lbs. beef top round steak*
    ½ tsp. Hy-Vee salt
    ½ tsp. Hy-Vee ground Italian seasoning
    ¼ tsp. Hy-Vee ground black pepper
    1 tbsp. Hy-Vee canola oil
    1 medium onion, sliced
    3 cloves garlic, minced
    2 red and/or green bell peppers, cut into 1/4-inch strips
    2 tsp. Hy-Vee Worcestershire sauce
    6 slice(s) Hy-Vee Provolone or pepper jack cheese


    1. Preheat oven to 450 degrees.
    2. Combine butter and garlic powder. Spread onto cut sides of buns. Place buns, buttered sides down, on a baking pan. Toast until light golden brown, about 1 to 2 minutes.
    3. Cut chilled steak against the grain into thin slices. Season with salt, Italian seasoning and black pepper; set aside.
    4. In a large skillet, heat oil over medium-high heat. Add onion and garlic; cook for 2 minutes, stirring frequently. Add bell peppers; continue cooking and stirring until vegetables are tender, about 3 minutes. Remove and keep warm.
    5. Add beef and Worcestershire sauce to skillet; cook and stir until beef reaches desired doneness, about 4 minutes.
    6. Divide beef and vegetable mixture among buns. Top with cheese slices and top bun. Heat in oven until cheese is melted about 2 minutes.
    7. *Note: Freeze steak for 30 minutes for easier slicing.

    Nutrition facts


    430 Calories per serving

    Amounts Per Serving

    • Total Fat: 19g
    • Cholesterol: 55mg
    • Sodium: 760mg
    • Total Carbohydrates: 34g
    • Protein: 26g

    Daily Values

    Vitamin A 20%
    Vitamin C 80%
    Iron 20%
    Calcium 20%

    Recipe Source:

    Hy-Vee Seasons Summer 2014.