Smothered Philly Cheese Cubed Steak
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. Serve these smothered cheese steaks stacked on a toasted garlic-butter hoagie roll and you’ve prepared a homemade meal that’s better than take-out.
Easy Smothered Philly Cheese Cubed Steak Recipe
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 cheese cubed steak for the tender texture and quick cooking time.
How to Make the Best Smothered Philly Cheese Cubed Steaks Recipe
My life is crazy busy just like yours. I have two sons 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.
- Ingredients you’ll need to make homemade Smothered Philly Cheese Cubed Steaks in the oven: 2 pounds cubed sirloin steak, steak season, olive oil, green bell pepper and onion, thinly sliced, teriyaki sauce, garlic salt, sliced mozzarella cheese and toasted hoagie rolls for serving.
- Kitchen gadgets you’ll need: A large sheet pan, measuring cups and spoons, a sharp knife and a cutting board.
- You can top these steaks with any variety of bell peppers you enjoy. You can also add mushrooms.
- When you’re feeling sassy try making them with a different kind of cheese such as habanero or pepper jack for a kick.
- 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.
- Side dishes to serve with smothered cheese cubed steak: Creamy Buttermilk Mashed Potatoes, Garlic Chive Mashed Potato Puffins made in a muffin pan or BLT Layered Pasta Salad. A Classic Wedge Salad is always a winning choice and if you’re skipping the buns, a loaf of Cheesy Garlic Herb Bread will work beautifully.
- Store leftover Smothered Philly Cheese Cubed Steak chilled in the refrigerator for up to 2 days. Reheat gently in a 350°F oven or microwave.
More Southern Style Steak Recipes to Make
Other variations of cheese steaks you may like to try is my Three Cheesesteak Dip served with tortilla chips pita chips or garlic bread. Gooey and delicious family style Mozzarella Cheesesteak Stromboli . My Slow Cooked Smothered Cubed Steak or Slow Cooked Swiss Steak served over mashed potatoes is comfort food done right. You might also enjoy this recipe for Philly Cheese Steak Sloppy Joes from Belly Full.
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Smothered Philly Cheese Cubed Steak
Ingredients
- 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
- 1/2 tsp red pepper flakes or black pepper
- 12 slices mozzarella cheese
- 6 garlic-butter hoagie rolls toasted
Instructions
- 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.
Nutrition
Tried it tonight..so good! Thank you!
Was great. We eat it with out the bread. And a side salad.
Never thought of using Teriyaki sauce this way. It really flavored the steak and was so good! Can’t wait to eat it again!!!
I’m so happy you loved it, thanks!