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Loaded Philly Cheesesteaks

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
  • Total Time
    Prep: 25 min. Cook: 15 min.
  • Makes
    6 servings


  • 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


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