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Loaded Philly Cheesesteaks

Total Time

Prep: 25 min. Cook: 15 min.


6 servings

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
Loaded Philly Cheesesteaks Recipe photo by Taste of Home


  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup 2% milk
  • 2 cups shredded cheddar cheese
  • 1 cup 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


  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 thermometer should read 135°; medium, 140°; medium-well, 145°). 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.

Nutrition Facts

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

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