Cheesy Cheesesteak with Peppers

Natalie Loop


My brother in law made a delightful melt in your mouth sandwich a few years back and I fell in love. I've tried to replicate his recipe but it never turned out. This is my rendition and I must say it just melts in your mouth. It's a Mardi Gras in to your tastebuds.

★★★★★ 1 vote
25 Min
25 Min


1 Tbsp
plus 1 tsp. of veg oil divided
1 medium
yellow onion, thinly sliced
2 small
red, green or yellow bell peppers, thinly sliced
1 lb
mintue steak cut into thin strips
1/2 c
evaporated milk
1 tsp
dijon mustard
1 c
shredded provolone
hoagie rolls, split


1Minute steak is a thin cut of London broil, Top Round, or Top Sirloin. Sliced into thin strips and sauteed.
2In a large skillet, heat 1 Tbl. oil over medium heat. Add onion and bell peppers and seson with salt and pepper. Cook stirring until softened, about 10 mins. Transfer to a plate Add remaining tsp. of oil to skillet and increase heat to medium-high. Add steak, season with salt and pepper and cook stirring until cooked through 2-3 mins.
3Meanwhile in a small pot, heat evap. milk and Dijon over medium heat until hot. Remove from heat and whisk in provolone until smooth. Season with salt and pepper.
4Divide steak and veggies among rolls and drizzle with sauce.

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