On busy days a pan filled with mouthwatering Smothered Philly Cheese Cubed Steak will hit the proverbial spot. They’re succulent, tender and packed with flavor with the bonus of taking mere minutes to prepare. Cubed steak is usually made using sirloin or top round that the butcher has processed using a meat tenderizer which gives it a fierce pounding, The process leaves tiny indentations in the steak pieces shaped like “cubes” hence the name. I chose it to make this smothered Philly-style cubed steak for the tender texture and quick cooking time. Serve these smothered steaks stacked on a toasted garlic-butter hoagie roll and you’ve prepared a homemade meal that’s better than take-out.
My life is crazy busy just like yours. I have 2 sons to and they both have voracious appetites that I struggle to satisfy some days. I love dishes you can personalize, and that’s one more reason to love this easy dish as they can each be changed to suit everyone’s taste. Top them with any variety of peppers you enjoy or your favorite type of mushrooms. If you’re feeling sassy try making them with a different kind of cheese. My sons eat these smothered steaks on hoagie rolls but, most often I eat them without the bread and it’s a fantastic meal either way. It’s meal-time in no-time, it doesn’t get any better than that.
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See it at The Weekend Potluck here
- 2 lb cubed sirloin steak
- 2-3 tsp Montreal or Chicago steak seasoning
- Teriyaki sauce
- Olive oil
- 1 large green bell pepper, seeded and thinly sliced
- 1 jumbo sweet onion, sliced into thin wedges
- 1 tsp garlic salt
- ½ tsp red pepper flakes or black pepper
- 12 slices mozzarella cheese
- 6 toasted garlic-butter hoagie rolls
- Preheat the oven to broil. Have nearby a large sheet pan lightly spritzed with cooking spray.
- Season the cubed steak on both sides with steak seasoning. Adjust the amount to your taste. Sprinkle each piece on both sides with a few dashes of Teriyaki sauce.
- Heat a few drizzles of olive oil in a large grill pan or skillet. Add the seasoned steak to the skillet.
- Brown on both sides, cooking for around 2 minutes each side, depending on thickness then remove to the baking sheet.
- Add the green pepper and onion to the skillet. Season with garlic salt and red pepper flakes. Adjust the amount to your taste. Cook until beginning to soften and brown leaving crisp tender.
- Top the steaks evenly with the green pepper and onion then cover each steak with 2 pieces of mozzarella cheese.
- Place into the oven under the broiler until the cheese is bubbly, melted and browned.
- Rest for 5 minutes then serve on toasted garlic butter hoagie rolls.