Name: Homemade Cheesesteaks With Mushrooms, Onions and Peppers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 8 ounces fresh sliced mushrooms; 2 cups chopped onions (about ½-inch pieces); 2 cups chopped red or green bell peppers (or a combination of red and green, about ½-inch pieces); 2 pounds boneless sirloin steak (or ribeye steak) (thinly sliced against the grain (about ⅛ inch thick x 1 inch long pieces)); 1 tablespoon garlic powder; 2 tablespoons Montreal Steak Seasoning (I use McCormick Grill Mates brand); salt and pepper (to taste); 4 (10 to 12-inch long) hoagie rolls (see note below); 1 cup shredded mozzarella cheese

Jump to Recipe

These Homemade Cheesesteaks With Mushrooms, Onions and Peppers are not your average cheesesteak sandwich. Thanks to my "secret" ingredient, they pack a flavor punch that rivals any restaurant cheesesteak. And they're super quick and easy to make!

two cheesesteaks with mushrooms, onions and peppers on a white plate, one of them cut in half so you can see the inside

Thinly-sliced, tender, perfectly seasoned sirloin steak, lots of sautéed mushrooms, peppers and onions, and melty mozzarella cheese on a lightly toasted sub roll... Doesn't that make your mouth water just thinking about it? If you love cheesesteak subs with all the fixin's, you've come to the right place!

Jump to:

Ingredients You Need
How to Make Cheesesteaks With Mushrooms, Onions and Peppers
Tips & Tidbits
More Sandwich Recipes to Try
📋Recipe

Okay. First, let's get this out of the way. These are not and are not trying to be Philly cheesesteaks.

This is my version of the yummy cheesesteaks that my mom used to make when I was a kid, kicked up with my super flavorful "secret" ingredient: steak seasoning. That would be McCormick Montreal Steak Seasoning to be exact (nope, not sponsored; I just love the stuff).

I'm not sure exactly what spices are in it. The label says coarse salt, black pepper, red pepper, garlic, onion, and spices (grrr!), which means there are others, but they're not saying what they are. I swear I detect a little dill and/or coriander seed or something else in there. But that's just a guess.

No matter. What I do know is that this awesome blend of spices and seasonings turns an ordinary cheesesteak into an extraordinary cheesesteak!

Take-out cheesesteaks can definitely be hit or miss. I'd much rather make my own and know that it's going to be a winner. Every. Single. Time. Wouldn't you?

And guess what? Besides being super yummy, you're looking at only about 30 minutes to get these on the table, making them perfect for dinner or lunch any day of the week.

Let's get cooking!

four cheesesteaks with mushrooms, onions and peppers on a baking sheet

Ingredients You Need

Olive oil
Fresh sliced mushrooms
Onions
Bell peppers (red or green or a combo)
Boneless sirloin steak (or ribeye steak)
Garlic powder
Montreal steak seasoning
Salt and pepper
Sub/Hoagie rolls
Shredded mozzarella cheese

How to Make Cheesesteaks With Mushrooms, Onions and Peppers

two images, one of a skillet filled with sautéed mushrooms, peppers, and onions with text that says sauté mushrooms, onions, and peppers until softened, the other of sliced raw steak and seasonings added to the skillet with text that says add sliced steak, garlic powder, and steak seasoning

two images, one of cooked steak, mushrooms, onions, and peppers in a skillet with text that says cook until steak is cooked through and lightly browned, the other of 4 sub rolls on a baking sheet filled with the meat mixture with text that says fill rolls with steak mixture

two images, one of sub rolls on a baking sheet filled with steak mixture and topped with shredded cheese with text that says top with cheese, and the other of the finished cheesesteaks on a baking sheet with text that says broil until cheese is melted and buns are lightly toasted

Tips & Tidbits

Boneless sirloin steak or ribeye steak might be a little pricey (stock up and freeze it when it's on sale!), but it's what you need for this recipe because these cuts of meat will be tender after the quick cooking time. Less-expensive cuts of meat will be tough and chewy.
Cut the meat nice and thin and against the grain so that it cooks fast and stays tender. A very sharp knife helps. You can also put the meat in the freezer for 20 to 30 minutes to firm it up just enough to make slicing it easier.
If you're not into mushrooms, onions or peppers, you can leave any or all of them out.
I love mozzarella cheese on my cheesesteaks, but provolone is really good as well. You can also use American or any cheese that melts well. And, hey, if you want more cheese, add more!
As with any sandwich, the bread is as important as the filling. You need to get good, sturdy, chewy hoagie rolls. I'm talking the ones from the bakery section of the grocery store (or, even better, an actual bakery). Flimsy, soft rolls just won't do because they will most likely fall apart with all that filling.
Refrigerate any leftover meat mixture in an airtight container for up to 3 to 4 days. Reheat, assemble your sandwiches, broil, and enjoy.
- If you think you will have leftovers, only make as many cheesesteaks as you will need rather than making them all. The leftovers are better if you make the sandwiches the day you want to eat them.
This recipe makes 4 big, hearty and filling sandwiches! Depending on appetites and what you are serving them with, you can get 4 to 8 servings (some people might only want half of one).

four halves of cheesesteaks with mushrooms, onions and peppers on a white plate

Sometimes, if I'm feeling a little "saucy," I'll add some of my No-Cook Homemade Pizza Sauce or 15-Minute Marinara Sauce to the meat mixture. Wow, is that ever good too and definitely worth a try!

Love hot sub sandwiches? Also try my Easy Baked Meatball Subs.

Oh, and I have also turned the leftover meat mixture into breakfast. Use it to fill an omelet or frittata, mix it with some scrambled eggs, or it add to some home fries and serve some fried eggs on top. Absolute deliciousness!

I hope you try this Homemade Cheesesteaks With Mushrooms, Onions and Peppers recipe and love it as much as I do. Thanks for visiting today!

More Sandwich Recipes to Try

If you make this recipe, I'd love to know how it went. Please leave a comment and star rating below. Thanks!

📋Recipe

Homemade Cheesesteaks With Mushrooms, Onions and Peppers

These Homemade Cheesesteaks With Mushrooms, Onions and Peppers are not your average cheesesteaks. Thanks to my "secret" ingredient, they pack a flavor punch that rivals any restaurant cheesesteak sandwich. And they're super quick and easy to make!

5 from 1 vote

Print Recipe Pin Recipe Rate & Comment

Author: Michelle

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: 4 large cheesesteaks (4 to 8 servings)

Estimated Calories: 897

Ingredients

2 tablespoons olive oil
8 ounces fresh sliced mushrooms
2 cups chopped onions, about ½-inch pieces
2 cups chopped red or green bell peppers, or a combination of red and green, about ½-inch pieces
2 pounds boneless sirloin steak (or ribeye steak), thinly sliced against the grain (about ⅛ inch thick x 1 inch long pieces)
1 tablespoon garlic powder
2 tablespoons Montreal Steak Seasoning, I use McCormick Grill Mates brand
salt and pepper, to taste
4 (10 to 12-inch long) hoagie rolls, see note below
1 cup shredded mozzarella cheese

Instructions

In a large skillet (I use a 12-inch skillet), heat the olive oil over medium-high heat. Add the mushrooms, onions and peppers; sauté, stirring occasionally, just until they begin to soften.
Add the sliced steak, garlic powder, and Montreal steak seasoning; stir to combine. Cook, stirring occasionally, just until the meat is cooked through and lightly browned.
Note: Keep an eye on the heat and turn it down, if needed. A little brown on the meat and veggies is a good thing, but burnt veggies are not!
While the meat is cooking, preheat the broiler.
Taste the meat mixture and season with salt and pepper, if needed.
Note: there is salt and pepper in the steak seasoning, so I don't usually need to add any more.
Slice open the rolls (don't cut all the way through) and place them on a large baking sheet; divide the meat mixture evenly among the rolls.
Top each sandwich with ¼ cup of the mozzarella cheese.
Broil until the cheese is melted and the buns are lightly toasted on the top. Serve immediately.

Notes

You need to get good, sturdy, chewy hoagie rolls. I'm talking the ones from the bakery section of the grocery store (or, even better, an actual bakery). Flimsy, soft rolls just won't do because they will most likely fall apart with all that filling.
Refrigerate any leftover meat mixture in an airtight container for up to 3 to 4 days. Reheat, assemble your sandwiches, broil, and enjoy.
This recipe makes 4 big, hearty, and filling sandwiches! Depending on appetites and what you are serving them with, you can get 4 to 8 servings (some people might only want half of one).
Estimated calories are for one whole sandwich.

Did you try this recipe?Be sure to leave a star rating and comment below. Also, share a photo on Instagram and mention @nowcookthis or tag #nowcookthisrecipes.