Philly Cheese Steak Sandwich


Up your sandwich game with a Philly Cheese Steak Sandwich, this recipe is a quick way to pull together a hot balanced meal. Serve with some cut up veggies on the side and water. Once the cheese has melted, enjoy this scrumptious sandwich right away or pack and take on the go. Perfect for a quick weeknight meal if you are on your way to soccer practice!

Philly Cheese Steak Sandwich
Prep time
Cook time
Total time
Serves: 4 servings
  • ¼ tsp (1 mL) each garlic powder, salt and pepper
  • 1 tbsp (15 mL) canola oil, divided
  • 1 lb (500 g) fast fry beef round steaks (inside round)
  • 1 medium white onion, cut in half and then thinly sliced
  • 2 cups (500 mL) sliced button mushrooms
  • ½ green bell pepper, thinly sliced
  • ½ yellow bell pepper, thinly sliced
  • 1 whole-wheat French baguette
  • 1 clove of garlic, cut in half
  • 1 cup (250 mL) shredded mozzarella cheese
  1. Position the oven rack in top third of oven. Preheat the oven’s broiler. In a small bowl, mix together garlic powder, salt and pepper.
  2. Place fast fry steaks in a single layer on a plate and pierce all over both sides with a fork
  3. to tenderize the beef. Season beef with half of the salt and pepper mixture. In a large non-stick skillet, heat 1 tsp (5 mL) canola oil over medium-high. Cook beef for 2 minutes on each side. Remove from the skillet and set aside on a clean plate.
  4. In the same skillet, heat 2 tsp (10 mL) canola oil over medium-high heat. Cook the onions for 2 minutes, stir in mushrooms, peppers and the remaining salt and pepper mixture and cook for another minute stirring often.
  5. Cut baguette into 4 equal size pieces. Slice horizontally and place on a parchment-lined baking sheet open sides facing up. Rub each baguette with garlic. Place baking sheet in the oven under the broiler to toast the bread, about 1 minute. Remove from the oven; set the four baguette “tops” off to the side for later use. Layer the remaining four baguette slices on the baking sheet evenly with steak (slice the steak into smaller strips if needed), mushroom mixture and mozzarella cheese. Broil for another minute or until cheese is melted. Take out of the oven and top with the other half of the baguette. Enjoy right away or wrap in parchment to pack for lunch!
Tip: Piercing a tough cut of beef, such as an inside round, with a fork helps to tenderize it. You can also tenderize meat by using a meat mallet, slicing I thinly, cooking it low and slow or by using a marinade.


This recipe is from the new cookbook from the Yummy Lunch ClubYummy Cooking 101. Would you like all 8 recipes? Just download the book here!


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