Philly Cheesesteak


I am a Texan gal, so I have a love for barbeque brisket, burgers, and Tex Mex. But my parents are northeasterners, so I also love seafood, Italian subs, and cheesesteaks. My parents grew up in the Philadelphia area, and besides loving to visit to see family up there, I also love to eat sandwiches. And lots of them.

I am on a constant search for how to create the perfect cheesesteak in my own kitchen. Now there is a lot of contention surrounding the cheesesteaks based on people’s personal preferences. What type of cheese should top your cheesesteak? Provolone, American, or Cheese Whiz? Should there be peppers? Mushrooms?

While I love squirting cheese whiz on Ritz crackers (who else loved to make pretty cheese whiz designs on their crackers or see how tall you can pile it before your cheese tower collapses?), I am not a huge fan of it on my cheesesteaks.

This cheesesteak recipe reflects how I like mine: with provolone, mushrooms, NO peppers (bell peppers are the devil’s handiwork in my mind), and topped with ketchup. Make according to your own preferences following the same method. Just don’t tell me if you use peppers.

From The Little Kitchen


4 soft hoagie rolls
3 tablespoons butter, divided
1 onion, thinly sliced
8 ounces mushrooms
1/2 pounds rib eye steak
Salt and pepper
Provolone cheese
Ketchup, for topping


Preheat oven to 250°F. Slice your hoagie rolls and prepare four pieces of foil.

Heat a large skillet over medium-high heat. Melt one tablespoon of butter and add onions and mushrooms. Season with salt and pepper. Cook until tender, 5-7 minutes. Remove from pan and set aside.

Cut the rib eye into thin slices against the grain. Chop the slices into small pieces. Melt 1 tablespoon of butter in the pan. Add half of the rib eye, seasoning with salt and pepper. Cook for 2-4 minutes. Top with cheese. Cover with lid and cook until melted, 1-3 minutes. Stir in half of the mushroom and onion mixture. Divide the filling between two hoagie roolls. Repeat with remaining steak, mushrooms, onions, and cheese. Tighly wrap each sandwich individually with foil. Bake in oven for 10-15 minutes. Eat immediately, topping with ketchup if desire.

Makes 4 sandwiches.


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