6 Ingredient Philly Cheesesteak Sandwiches
Crazy easy and crazy delicious — especially when you start with our pasture-raised thin-sliced Sirloin Steak. Meat this good doesn't need much — bell peppers, onions, a blanket of melty cheese + toasted rolls are all you need, but feel free to mix up the types of peppers, cheese, rolls.
- 1 lb Thin Sliced Sirloin Steak
- 1/2 onion, sliced
- 1 bell pepper (green, red, yellow or a combo), sliced
- 4 slices pepper jack or provolone cheese
- 1-2 Tablespoons beef broth or chicken broth
- 2 crusty rolls or soft sausage rolls
- oil, for pan
- salt and pepper, to taste
Coat the bottom of your pan with oil and then sautee the onion and peppers over medium-high until softened and the onions are almost translucent. Season with salt and pepper.
Remove onion-pepper mixture and set aside. Turn the heat up to high and add a little more oil.
Sear the slices of Top Sirloin, working in batches so you don’t overcrowd the pan which will result in beef that’s boiled, not seared with crispy browned edges. Season with salt and pepper.
Once the meat is all cooked, add the onion-pepper mix back into the pan. Hit it with a splash of beef or chicken broth and then layer the cheese slices over the top of the mixture.
Place a lid on the pan and let the heat melt the cheese for about 1-2 minutes.
While the meat is finishing, toast your rolls in the oven or on the grill.
Pile the meat mixture on top of your rolls and dig in!