There’s a little restaurant in my town that makes delicious Philly cheesesteak sandwiches. Or so I think. I know there is a lot of controversy regarding what makes one of these “authentic”, so before tackling this recipe I did a little research and also got some advice from my good friend Mary-Tyler who lives near Philadelphia. I also found this article that might interest you, in case you want to order like a pro! I ended up going with two styles, one seems to be the “authentic” style with just steak, onions and cheese whiz. That did not sound appetizing to me, so we also made some that were steak, onions, bell peppers, mushrooms, provolone and hot banana pepper rings with mayo. Neither my husband nor I cared much for the cheese whiz topped one, but both were practically fighting over the provolone one! Unfortunately, we only got a picture of the cheese whiz topped sandwich. It wasn’t BAD, but it wasn’t as good as the other 🙂 Guess we’ll never be authentic!
Philly Cheesesteak Sandwiches
(Makes 2-3 sandwiches, depending on amount of meat used)
1 frozen steak (ribeye preferred, we used NY Strip since we had one already!)
buns – we used Cobblestone Mill Philly Style Hoagies
1-2 tbsp olive oil
seasonings to taste (we used cajun seasoning)
1 onion, chopped
1/2 bell pepper, chopped
2 mushrooms, sliced
1 jar hot banana pepper rings
Using an electric carving knife, cut very thin slices of steak while it’s still semi-frozen (easier to cut when it’s firm). Season to taste.
Heat oil in a large nonstick skillet. Add vegetables and cook until tender. Remove and set aside. Add the steak slices and cook on each side until they are done to your liking. Remove and set aside.
Prepare your sandwiches with your topping preference.
I really wish we had gotten a picture of the provolone one too 😦