This Philly Cheesesteak Sandwiches are fast and easy with the perfect thin sliced beef, peppers, onions and cheese stuffed in a toasted bun.
1lb. Philly Cheesesteak Meat (ribeye or sirloin beef, thinly sliced), divided into 4-4 oz. portionssee notes below
4Hoagie Buns, toasted (optional on the toasting)
Cheese Sauce or cheese slices (provolone, pepperjack or swiss)Cheese Whiz works great or my cheese sauce (link below)
season salt or salt and pepper to taste
In a non-stick skillet, on medium heat, add your meat and saute with 1 tbsp of butter. If your meat is in the 4 oz. portions, you can choose to cook the meat in the pre-portions or cook it all together in your pan and divide it on the buns after cooking.
After your meat starts to brown, add your peppers and onions to each portion or to the entire pan if you are not cooking them in portions (If you are adding mushrooms, don't add them until the very end because they cook fast). Add your other tbsp. of butter and mix it around. Season with your season salt or salt and pepper. Season to taste. Let the veggies cook until they are crisp-tender or to your liking. If you are adding mushrooms, add them to the pan once your other veggies are almost done to your liking.
If you are choosing to use cheese slices, add the slices to each portion abd let it melt on top of the meat and veggies. If you are cooking it all together you can add the slices on top of the entire pan of meat and let it melt.
Spread the Cheese Sauce or Cheez Whiz on your toasted buns (toasted buns are optional).
Once the cheese has melted on the meat, place the portioned meat in each bun. If you cooked it all together, portion the meat into 4 equal portions and place it on your buns.
Both sliced cheese melted on the meat as it cooks and the Cheese Sauce (or Cheese Whiz) on the bun is yummy, but you can do whatever you like!If you are not using all 4 meat portions, throw them in the freezer to keep until you are ready to use them, or try them in a Philly Cheesesteak Rollup!