Fall is just around the corner but I’m not ready to give up on summer just yet. There is still an abundance of summer’s bounty available at my local grocer so I thought I’d put my own spin on a Philadelphia classic, adding a few more veggies than just peppers and onions for what I like to call a Summer Veggie Philly Cheese Steak Sandwich.
Now, my raised-in-Philly husband was a bit skeptical of the vegetable combination I chose for this dish. Once he got a whiff of the sautéing veggies, he was singing a different tune. The smell of those vegetables sautéing on the stove helps extend the season just a little longer, too. If you’re a weekly meal planner, this dish is perfect for one of those crazy busy weeknights. If you prep the vegetables and steak in advance, this dinner will come together even more quickly. Or you can purchase precut onions and peppers in the produce section of your supermarket for ease and convenience.
Don’t be intimidated by having to cut the steak paper thin. It could be daunting but really is an easy task. Two things to remember. One, use a sharp knife. Using a dull knife will, more than likely, begin to shred the beef. Two, chilled beef is easier to slice than room temperature. The thinner the beef, the quicker it will cook. Sirloin steak would be an alternative choice to the top round.
This dish is very versatile too. If you’re not fond of eggplant, leave it out completely or substitute summer squash, again roughly chopped. Not a bell pepper fan? Celery would be a good substitute. For more color you could use less green pepper and add in some red pepper. If you don’t like Provolone, use your favorite cheese. Great picks include pepper jack, for a touch of heat, or mozzarella.
The addition of a delicious side dish such as seasoned fries, or sweet potato fries, thick-cut onion rings or a slaw will round out the meal. This Summer Veggie Philly Cheese Steak Sandwich is a quick dinner your family will enjoy.
- 2 tablespoons butter
- 1 onion, chopped into large pieces
- 1 green bell pepper, chopped into large pieces
- ½ of a small eggplant, roughly chopped into medium pieces
- 12 baby portobello mushrooms, sliced
- 2 garlic cloves, minced
- Salt and freshly ground black pepper
- 1 pound chilled top round steak
- 8 slices Provolone cheese
- 4 sub or hoagie rolls
- In a heavy skillet, melt 1 tablespoon of butter over medium heat.
- Add the onion, green pepper, eggplant, mushrooms and garlic.
- Season with salt and ground pepper.
- Cook the vegetables, stirring occasionally for about 15 minutes or until tender.
- Meanwhile, cut the steak into paper thin slices.
- In a separate heavy skillet, melt remaining butter and cook steak over medium-high heat. Season with salt and a bit of pepper, stirring occasionally, for 3 - 5 minutes until browned.
- Slice each sub or hoagie roll in half lengthwise, being careful not to slice completely through the roll. Line each roll with 2 slices of Provolone cheese.
- Add the vegetables and top with the steak.
Weekday Supper recipes are great for when life gets busy! It’s easy to find them. Search the #WeekdaySupper hashtag across social media or click here for more on our Sunday Supper website. Also check out the Weekday Supper Pinterest board for plenty more ideas and inspiration.