My Take on Philly Cheese Steak

There used to be a Philly cheese steak place that I really enjoyed. But, it’s been closed for years. I’ve never been to Philly – but, I’m told this place made cheesesteak as authentic as I could get, locally. I still think about those sandwiches. Now that I’m thinking about it, I need to find another local place that sells delicious cheesesteak, in the meanwhile – I decided to try my hand at making it at home.

In my house, we don’t all always get to sit down at the table together – so I like to cook things that can be eaten in shifts. This recipe fits the bill.

I kept it pretty simple – just steak, onions and bell peppers. I seasoned it with McCormick’s Montreal Steak seasoning and a little salt.

I started by prepping my vegetables – I used 3 onions and 3 bell peppers. The vegetables will cook down quite a bit.

I used a thinly sliced beef sirloin tip steak. I cut the steaks into strips (cutting across the grain to keep the meet tender). The steak was seasoned with 1 tbsp of the steak seasoning and I let it sit, while I cooked the vegetables.

I used my cast iron wok to cook this (yes, it is for more than stir fry!), as it offered ample space for the volume of food that I was cooking and the cast iron gives such a great sear to whatever you cook! To ready the wok, I heated it over high heat and added some avocado oil.

I started the onions first – I added about a tsp of the Montreal Steak Seasoning to the onions.

I cooked the onions until they were nicely browned, then I added in the bell peppers.

I cooked the vegetables until they were good and done. Look at that color!! This is why I do love a cast iron skillet (or, in this case, a wok). Do note that the vegetables cook down quite a bit – this is why I used 3 onions and 3 bell peppers!

I removed the vegetables from the wok and set to the side. I added a little more of the avocado oil spray to the wok and threw in the beef.

Since this beef is sliced thin, it doesn’t take long to cook it through.

Once the beef was done, I added the vegetables back into the wok and seasoned it all with a little bit of salt. And let the vegetables and beef meld together for a bit.

Once the mixture was done, I served it up on a hoagie roll with some sliced white American cheese. I think recipes are sometimes hit or miss – this one was a hit. And, I love that it is so super easy to make!

Philly Cheese Steak

1 1/4 pounds thinly sliced sirloin tip steak
3 onions, sliced
3 bell peppers, sliced
1 tbsp McCormick’s Montreal Steak Seasoning (plus 1 tsp)
1/2 tsp salt (optional)
Avocado Oil Spray
White American cheese slices

  • Prep onions and bell peppers by slicing, set aside
  • Cut the steak into strips
  • Season steak with the steak seasoning, set aside
  • In a hot pan, spray some avocado oil spray
  • Add onions and 1 tsp of the steak seasoning – cook until the onions start to brown
  • Add in the bell peppers and continue to cook the vegetables until they are soft
  • Remove the vegetables and set aside
  • Add a little more avocado oil spray
  • Put the steak in the heated pan and cook through
  • Add the vegetables back into the pan and toss everything together, add salt if desired
  • Allow everything to cook together for about 10 minutes
  • Serve on hoagie rolls, topped with white

One Comment on “My Take on Philly Cheese Steak

  1. Pingback: My Take on Philly Cheese Steak — Michelle Can Cook! | My Meals are on Wheels

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