Mini Philly Cheesesteak

Our take on Philadelphia’s most well-known sandwich. We use real cheese instead of canned cheese as well as some extra vegetables.

PREP TIME: 10 minutes
COOK TIME: 15 minutes
YIELD: 12 rolls


  • 1 pound thinly sliced beef
  • 2 onions
  • 3 bell peppers
  • 8 mushrooms
  • ½ pound provolone or swiss cheese
  • 1 pack of bread rolls- we like Martin's Potato Rolls
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Method of Preparation

  1. Preheat Wolf Convection Oven to Medium Broil.
  2. Thinly slice the onions, peppers, and mushrooms.
  3. Add 1 tablespoon of olive oil to a pan and begin to sauté the vegetables until wilted and golden.
  4. Add 1 tablespoon of olive oil to another pan and begin sautéing the beef. Add the garlic powder, onion powder, paprika, salt, and pepper.
  5. To assemble, add the steak and vegetables to the rolls, and top it off with cheese. Place in the oven on rack position have for 1-2 minutes, until the cheese gets melted.
  6. Serve and enjoy!

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