Print Options

Back to Peppery Philly Steaks >

Include these items:

Select reviews >

Taste of Home Logo

Peppery Philly Steaks

 Peppery Philly Steaks
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
5-6 ServingsPrep/Total Time: 30 min.


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


  • In a large skillet, cook the steak, peppers and onion over medium
  • heat in oil until meat is no longer pink. Spread butter on rolls;
  • top with meat mixture, chilies and cheese. Wrap in heavy-duty foil.
  • Bake at 350° for 10-12 minutes or until heated through and cheese
  • is melted. Yield: 5-6 servings.
Nutritional Facts: 1 serving (1 each) equals 473 calories, 24 g fat (10 g saturated fat), 94 mg cholesterol, 397 mg sodium, 30 g carbohydrate, 2 g fiber, 32 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a

2 of 2

Peppery Philly Steaks (continued)

Wine (continued)
full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.