Philly Cheesesteak
This Philly cheesesteak is made with sirloin sliced into strips and seasoned with a delicious blend of herbs and spices for a flavorsome sandwich. Sometimes I toast the hoagie roll before topping it with the steak, caramelized onions, peppers, and cheese.
salt
½
teaspoon
black pepper
½
teaspoon
paprika
½
teaspoon
chili powder
½
teaspoon
onion powder
½
teaspoon
garlic powder
½
teaspoon
dried thyme
½
teaspoon
dried marjoram
½
teaspoon
dried basil
½
teaspoon
beef sirloin, cut into thin 2 inch strips
1
pound
vegetable oil
3
tablespoons
onion, sliced
1
green bell pepper, julienned
1
Swiss cheese, thinly sliced
3
ounces
hoagie rolls, split lengthwise
4
 Mix salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram, and basil together in a small bowl.
  Place steak in a large bowl; sprinkle seasoning mixture over top and stir to coat.
  Heat 1/2 of the oil in a skillet over medium-high heat. Add steak; cook and stir to the desired doneness. Transfer cooked steak to a plate.
  Heat the remaining oil in the skillet. Add onion and green pepper; cook and stir until tender and caramelized.
  Preheat the oven on the broiler setting.
  Divide cooked beef between the bottoms of 4 rolls. Layer with onion and green pepper, then top with sliced cheese. Place on a cookie sheet.
  Broil in the preheated oven until cheese is melted.
  Cover with tops of rolls and serve.
