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Philly Cheesesteaks

 Philly Cheesesteaks
Steak in any capacity pleases my husband. Philly Cheesesteaks make a nice dinner choice or a great option instead of burgers. — Susan Seymour, Valatie, New York
4 ServingsPrep: 30 min. + freezing Broil: 5 min.


  • 1 beef top sirloin steak (1-1/2 pounds)
  • 3 tablespoons butter, divided
  • 4 medium onions, halved and sliced
  • 2 small green peppers, cut into thin strips
  • 2 small sweet red peppers, cut into thin strips
  • 1 teaspoon hot pepper sauce
  • 4 submarine buns, split and toasted
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 slices cheddar cheese


  • Freeze steak 1 hour until firm but not frozen.
  • In a large skillet, heat 2 tablespoons butter over medium heat. Add
  • onions, peppers and pepper sauce; cook and stir 5 minutes or until
  • tender; remove and keep warm.
  • Place bun bottoms on a baking sheet, cut side up. Remove steak from
  • freezer; cut into thin slices. Sprinkle with salt and pepper. In
  • same skillet, heat remaining butter over medium-high heat. Add beef
  • in batches; cook and stir 1-2 minutes or until meat is no longer
  • pink. Remove from pan.
  • Layer bun bottoms with meat, onion mixture and cheese. Broil 4 in.
  • from heat for 2-3 minutes or until cheese is melted. Replace tops.
  • Yield: 4 servings.

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Philly Cheesesteaks (continued)

Nutritional Facts: 1 sandwich equals 985 calories, 41 g fat (22 g saturated fat), 151 mg cholesterol, 1,702 mg sodium, 87 g carbohydrate, 8 g fiber, 65 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.