Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 ½ pounds thinly sliced sirloin steak, cut into small pieces (680g)
  • 1 large onion, thinly sliced (about 1 cup)
  • 1 green bell pepper, thinly sliced (about 1 cup)
  • 1 red bell pepper, thinly sliced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 (15 ounce) can tomato sauce (425g)
  • 1/2 cup beef broth (120ml)
  • 2 tablespoons Worcestershire sauce (30ml)
  • 1 tablespoon brown sugar (15g)
  • 1 teaspoon Dijon mustard (5ml)
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 6 hamburger buns, split
  • 6 slices provolone cheese

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add onion and bell peppers; cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  2. Add the steak to the skillet and cook, breaking it up with a spatula, until browned, about 5-7 minutes. Drain off any excess fat.
  3. Stir in tomato sauce, beef broth, Worcestershire sauce, brown sugar, Dijon mustard, and smoked paprika. Season with salt and pepper to taste. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes, stirring occasionally, until the sauce has thickened.
  4. While the mixture simmers, lightly toast the hamburger buns.
  5. Spoon the Philly Cheesesteak mixture onto the bottom half of each bun. Top with a slice of provolone cheese.
  6. Either place the open-faced sandwiches under a broiler for 1-2 minutes, until the cheese is melted and bubbly (watch carefully to avoid burning!), or cover the skillet with the filled buns and cook over low heat until the cheese melts.
  7. Top with the other half of the bun and serve immediately.