Philly Steak And Cheese


I’ve been to Philadelphia many times and have had the pleasure of having cheese steaks from the most famous places Pat’s, Geno’s, Talk Of The Town.  Another outstanding cheese steak can be found in Atlantic City at The White House.  The big debate is what kind of cheese to use. Provolone, American, or Wiz.  My version of this classic is wiz.  The toppings which consist of fried onions, peppers, and mushrooms is strictly what you prefer.  The secret to making the best cheese steak is the steak you use and the quality of the roll.  I don’t use minute steaks or a mass produced hoagie roll.  You need to use fresh shaved rib eye and a fresh italian or french roll.


1/2 lb of shaved rib eye
1 fresh italian or french hoagie roll
caramelized onions
sauteed green peppers
sauteed mushrooms
3 tbs of cheese wiz
olive oil
salt and pepper
In large pan or griddle saute onions until caramelized, if desired add peppers and mushrooms and saute until soft.  Remove toppings and set aside.  Place steak in pan, sprinkle with salt and pepper and cook.  While steak is cooking take the spatchula and chop the meat into small pieces.  Once the meat appears close to being done (approximately 1 minute) add the wiz on top of the meat.  When the wiz looks close to melting add the toppings and mix all the ingredients together.  You can heat the roll in the microwave for about 20 seconds.   When all is ready place the steak mixture on the roll and you now have an authentic Philly Steak And Cheese. 

2 thoughts on “Philly Steak And Cheese”

    1. I don’t have a specific roll that I use. I go to the bakery section at the grocery store and look for fresh rolls that are available at that time.

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