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Spicy Philly Cheesesteak

  • Prep Time: 20 Min
  • Cook Time: 30 Min
  • Servings: 4
  • Recipe Views: 1,791 Views

Do you know what is more deliciously decadent than a piping-hot Philly Cheesesteak sandwich? How about a kicked-up Spicy Philly Cheesesteak Sandwich? It has got all of the meat and cheese goodness that you crave with the added bonus of jalapeños and the secret ingredient — hot cherry peppers. They provide just the right amount of vinegary heat and can be found in the marinated vegetable section of your grocery store. One bite of this sandwich and lunchtime will never be the same.

To slice your steaks as thinly as possible, put them in the freezer for about a half an hour. They will not be completely frozen but will stiffen up enough that they will be much easier to slice.



Preheat the oven to broil.

Step 1

Slice the hoagie rolls so they are opened but not sliced all the way through. Add olive oil to a large skillet on medium heat. When the oil is hot, add the onions and bell peppers and cook for 10 minutes until they begin to caramelize. Add jalapeños and continue cooking for another 2 minutes. Slide all the vegetables to the side of the pan to make room for the steak. Sprinkle the salt and pepper on the steak and give it a nice sear. Stir everything together and turn the heat up to medium high. Add the cherry peppers and the brine. Sauté until the meat is fully cooked. Taste and add more seasoning if necessary. Take the mixture off the heat. Place the hoagie rolls on a cookie sheet. Divide the mixture between the hoagie rolls and top each with 2 slices of provolone cheese. Broil for 4 minutes or until the cheese is fully melted and just beginning to brown. Cool for a few minutes before slicing.

Serving Suggestions

Slice each sandwich in half and serve with French fries or potato chips. Do not forget to put out a lot of napkins!

My husband and I owned two restaurants in Beverly Hills and Los Angeles, which we sold in 2016 and retired to Newport Beach, CA. My husband was the Executive Chef and I was the Pastry Chef, our culinary specialties include Southern, American, Cajun/Creole, French and Italian.

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