First Step: Place 2½ to 3 pounds of petite sirloin in the freezer for 20 to 30 minutes to firm up for easier slicing, while you prep the other ingredients. In a large, deep sauté pan, heat 2 tablespoons vegetable oil over medium-low heat, then add 1 sweet yellow onion (halved and thinly sliced), 1 red bell pepper (thinly sliced), and 1 green bell pepper (thinly sliced). Cook them, stirring occasionally, until tender without browning, which takes about 10-15 minutes for vegan adaptations, use plant-based oil and focus on veg-focused flavor, setting the base for Philly cheesesteak.

Second Step: Remove the beef from the freezer, trim any excess fat, and slice it as thinly as possible against the grain, then chop into small ¼-inch pieces for even cooking. Heat the remaining 2 tablespoons vegetable oil in the same pan over medium-high heat. Add half of the chopped steak, season with ¾ teaspoon seasoned salt and ½ teaspoon garlic pepper, and cook until browned with no pink left, about 3-5 minutes. Use a slotted spoon to transfer it to the dish with the vegetables, repeating with the rest of the steak this step takes 10 minutes, and for low-calorie options, use less oil to keep Philly cheesesteak light yet tasty.

Third Step: Split 8 hoagie rolls 3/4 of the way through without separating them, then mix 6 tablespoons softened butter with 1 pressed garlic clove and spread it on the cut sides. Toast the rolls in a skillet or on a baking sheet in a 400°F oven for 3 to 5 minutes until lightly golden if you want added creaminess, spread a thin layer of mayonnaise on the toasted side before filling. This toasting process adds about 5 minutes and enhances texture; for gluten-free versions, swap the rolls and ensure all seasonings are suitable for Philly cheesesteak adaptations.

Fourth Step: Drain any juices from the pan, return the cooked beef and vegetables to it, and arrange 7 slices of provolone cheese (7 ounces total) on top in a circle. Cover the pan and cook on medium heat until the cheese melts, about 4 to 5 minutes, then stir it into the mixture with tongs for even distribution. This melting step is quick and creates that gooey cheese pull experiment with cheese alternatives if needed, keeping the focus on meltability for your Philly cheesesteak.

Fifth Step: Fill the toasted hoagie roll with the cheesy beef and vegetable mixture, piling it high for that signature sandwich look. This assembly can be done right at the stove, taking just a minute or two, and for dietary tweaks like adding mushrooms, incorporate them earlier in the cooking process to blend flavors seamlessly.

Final Step: Serve the Philly cheesesteak warm, perhaps with a side of fries or a salad, and enjoy that melty, savory bite immediately for the best experience. This recipe makes enough for 8 sandwiches, so it’s great for feeding a crowd, and if you’re making low-calorie changes, balance it with plenty of veggies to keep it hearty without the heaviness.