Peppery Philly Steaks Recipe

5 4 5
Peppery Philly Steaks Recipe
Peppery Philly Steaks Recipe photo by Taste of Home
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Peppery Philly Steaks Recipe

Read Reviews
5 4 5
Publisher Photo
Since we love to cook and eat, my husband and I are always developing new recipes. This is one we especially enjoy when we have fresh peppers. Our home is a small mountain cabin that's 3 hours from town. We have no electricity or phone...and we cook about half the time on a wood stove. -Edie Fitch, Clifton, Arizona
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 tablespoons canola oil, divided
  • 1 medium green pepper, julienned
  • 1 medium sweet red pepper, julienned
  • 1 large onion, halved and thinly sliced
  • 1-1/2 pounds beef top sirloin steak, cut into 1/4-inch strips
  • 1/2 teaspoon salt
  • 2 cans (4 ounces each) whole green chilies, drained and sliced
  • 2 tablespoons butter, softened
  • 6 French or Italian sandwich rolls, split
  • 6 slices Swiss cheese

Directions

Preheat oven to 350°. In a large skillet, heat 1 tablespoon oil over medium heat. Add peppers and onion; cook and stir until crisp-tender. Remove from pan.
In same pan, heat remaining oil over medium-high heat. Add beef; cook and stir 2-3 minutes or until no longer pink. Stir in salt, chilies and pepper mixture; heat through.
Spread butter over cut sides of rolls. On roll bottoms, layer steak mixture and cheese; replace tops. Place in a 15x10x1-in. baking pan; cover tightly with foil. Bake 10-12 minutes or until cheese is melted. Yield: 6 servings.
Originally published as Peppery Philly Steaks in Country Woman July/August 1998, p31

Nutritional Facts

1 sandwich: 473 calories, 21g fat (7g saturated fat), 66mg cholesterol, 650mg sodium, 36g carbohydrate (4g sugars, 2g fiber), 34g protein.

  • 3 tablespoons canola oil, divided
  • 1 medium green pepper, julienned
  • 1 medium sweet red pepper, julienned
  • 1 large onion, halved and thinly sliced
  • 1-1/2 pounds beef top sirloin steak, cut into 1/4-inch strips
  • 1/2 teaspoon salt
  • 2 cans (4 ounces each) whole green chilies, drained and sliced
  • 2 tablespoons butter, softened
  • 6 French or Italian sandwich rolls, split
  • 6 slices Swiss cheese
  1. Preheat oven to 350°. In a large skillet, heat 1 tablespoon oil over medium heat. Add peppers and onion; cook and stir until crisp-tender. Remove from pan.
  2. In same pan, heat remaining oil over medium-high heat. Add beef; cook and stir 2-3 minutes or until no longer pink. Stir in salt, chilies and pepper mixture; heat through.
  3. Spread butter over cut sides of rolls. On roll bottoms, layer steak mixture and cheese; replace tops. Place in a 15x10x1-in. baking pan; cover tightly with foil. Bake 10-12 minutes or until cheese is melted. Yield: 6 servings.
Originally published as Peppery Philly Steaks in Country Woman July/August 1998, p31

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Reviews forPeppery Philly Steaks

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PJNighthawk User ID: 4027636 17707
Reviewed Jul. 11, 2012

"Thank you Edie for a delicious and quick recipe. I actually used a frozen pull apart steak that I get at Costco, to make it even quickier & easier for me. I also didn't use the green chilies. Everyone enjoyed & I am passing this recipe on to my daughter."

MY REVIEW
justmbeth User ID: 1196484 29205
Reviewed Jan. 2, 2012

"Great flavor for a quick philly type sandwich. Will do again."

MY REVIEW
bfify80 User ID: 3007375 17705
Reviewed Dec. 17, 2010

"All I had were hotdog buns and it worked out great...this was pretty good for a quick recipe!"

MY REVIEW
805ness User ID: 3541516 47353
Reviewed Aug. 3, 2009

"I love this recipe. I cut it in half for 2 people. It's good, easy, and fast."

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