Recipe

Philly Cheesesteak Recipe

Add Step-by-Step Photos	Sas / All my dishes 1 year, 3 months ago I have only been to Philadelphia once. I ate at Pat's and Gino's every meal I could. It was a long time ago and I have eaten 1 Philly Cheesesteak that came close. I'm glad because my body and health may have taken a different path. I know this t... More Prep:15m Cook:3m Servings:4	Sas
	cheesesteak all american the perfect sandwich

Does this look good? Yeah! / Nope

Fans

mango

bobbyc0117

greekgirrr

broadzilla

Ingredients

1 rib eye steak- frozen

Sliced Onion

Sliced Mushrooms

Cheese-it gets hairy here-either provolone or Cheese Whiz. I prefer Whiz

4 Rolls. They should be Amorosos and there is a national locater to find these rolls. I can get them 10 minutes away and most of you will be able to do the same. The roll is 50% the flavor. French bread is ok.

I put the cheese whiz into a bottle and gently heat before putting on the roll.

Directions

If you have a meat slicer, shave the steak. If not ask the butcher to help you out. Pick out a piece of meat and have the butcher deep freeze it until he can work with it. have him shave it for you.

Heat a grill pan; add some olive oil, fry the onions and mushrooms, if you want them. Remove and set aside.

Pour more oil into the pan heat to Med/High and fry the meat. When the steak turns a tan hue turn it and continue to fry. If using provolone lay the cheese over the hot meat.

Either put the Whiz on the roll or just lift the meat and cheese and put to one side of the grinder roll and place the warm vegetables on the other side.

"Whiz Wit"

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Comments

mango 1 year, 3 months ago said:
Sounds great!!!!!!!!!!!

greekgirrrl 1 year, 3 months ago said:
Sounds awesome but I wouldn't know. I am just a mere mortal from NY. My BF is the resident cheesesteak expert having been born and raised in PA! I will definitely have to make it for him and get back to you.

sas 1 year, 3 months ago said:
It's never as good as the real deal. There is something about a good old greasy broken in griddle. There is a lot to be said about the cooking surfaces and the outcome of the flavors.