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Loaded Philly Cheese Steaks

 Loaded Philly Cheese Steaks
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
6 ServingsPrep: 25 min. Cook: 15 min.


  • 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


  • 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.
  • 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.
  • In the same skillet, saute onions and peppers in remaining oil until
  • tender. Slice steak; place in hoagie buns. Add onions and peppers;

2 of 2

Loaded Philly Cheese Steaks (continued)

Directions (continued)

  • top with cheese sauce. Yield: 6 servings.
Nutritional Facts: 1 sandwich equals 729 calories, 38 g fat (18 g saturated fat), 123 mg cholesterol, 879 mg sodium, 50 g carbohydrate, 3 g fiber, 48 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.