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Peppery Philly Steaks

Total Time

Prep/Total Time: 30 min.


6 servings

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


  • 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.

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