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Philly Cheesesteak With Sweet Peppers and Homemade Provolone Sauce


Homemade version of this classic sandwich

What You Need

  • 1 beef ribeye
  • 2 pretzal rolls
  • 1 small yellow onion, sliced
  • 1 small green pepper, sliced
  • 1 Tablespoon olive oil
  • 1 Cup small mini peppers, sliced into rounds
  • 3 Tablespoons unsalted butter
  • 3 Tablespoons all-purpose flour
  • 1 Cup whole milk
  • 1 Cup provolone, shredded
  • salt and pepper to taste


  1. Prepare the Philly Cheesesteaks: Preheat a grill to medium-high heat. Salt and pepper both sides of the steak. Place steak on grill and cook the first side about 5 to 7 minutes. Flip, and continue cooking for another 4 minutes or until cooked to desired temperature. Let the steak rest before slicing thinly. In medium skillet preheated to medium-high heat, add olive oil, green pepper, onions, and a pinch of salt and pepper. Cook for about 7 to 8 minutes or until the veggies have softened. Set aside. Prepare the provolone sauce: In a small saucepan preheated to medium heat, add the butter. Let it melt and then whisk in flour. Keep whisking for a minute until you cook out all of that raw flour taste. Gradually add the milk. Stir often so the milk doesn't clump. After about five minutes the sauce should thicken and then you add the provolone. Stir and add pinch of salt and pepper. To Serve: Take a pretzel bun and place half of the steak slices into the bun. Top with green/onion mixture and provolone sauce. Garnish with sweet pepper rounds!
Cooking time (duration)

TOTAL TIME: 35 min Prep Time: 10 min Cook Time: 25 min

Number of servings (yield)

2 servings




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