Loaded Philly Cheese Steaks Recipe
Loaded Philly Cheese Steaks Recipe photo by Taste of Home
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Loaded Philly Cheese Steaks Recipe

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For a scrumptious twist on a Philly favorite, take a bite of this hearty bomber. With cheese sauce, tender steak and sauteed veggies, it has plenty of mass appeal. —Diane Higgins, Tampa, Florida
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES: 6 servings


  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup 2% milk
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 cup (4 ounces) shredded pepper Jack cheese
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 3 boneless beef top loin steaks (10 ounces each)
  • 3 tablespoons canola oil, divided
  • 3 medium onions, sliced
  • 3 small green peppers, sliced
  • 6 hoagie buns

Nutritional Facts

1 each: 729 calories, 38g fat (18g saturated fat), 123mg cholesterol, 879mg sodium, 50g carbohydrate (12g sugars, 3g fiber), 48g protein.


  1. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheeses, pepper and salt just until melted. Remove from the heat; keep warm.
  2. In a large skillet over medium heat, cook steaks in 1 tablespoon oil for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
  3. In the same skillet, saute onions and peppers in remaining oil until tender. Slice steak; place in hoagie buns. Add onions and peppers; top with cheese sauce. Yield: 6 servings.
Originally published as Loaded Philly Cheese Steaks in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p174

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Shelley Serani User ID: 5598535 191406
Reviewed Jan. 15, 2014

"This was excellent! I adjusted the types of cheeses due to my friend not being able to do spicy foods. I used mozzarella and the Mexican cheese blend."

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