Real Philly Cheesesteak

31 review, 4.7 star(s). 87% would make again

Ready in 15 minutes

This is as real as it gets, and as good as it gets!


1 pound Rib Eye; frozen, then cut very thin
1 Onion
1 Green and Red Pepper; cut into strips
Provolone Cheese; or Cheese Whiz
4 Hoagie Rolls

Original recipe makes 4




Make friends with your butcher. You need him to partially freeze a hunk of Rib Eye, and then slice it very thin. You want it sliced thin even though common sense tells us that thick is better. You can buy the hunk of rib eye and freeze and slice it yourself, but the butcher generally does a better job than I do. I can only get it about 1/8" thick and he does less.


This is the hard part. If you aren't in the Tristate area, and can't get AMOROSOS rolls (the only thing that is REALLY good on a cheesesteak) then you have to find a substitute. Squishy sub rolls will NOT do. They do not hold together under pressure. Refrain from buying those "hero" rolls too. A good hoagie roll is almost rubbery in texture, but quite soft. The best substitute I have found is a loaf of French bread. Not as good as the real thing, but hey, beggars can't be choosers.


All of this is personal choice. I like fried onions and peppers myself. Cheeses used vary - I hate to admit it but I think cheese whiz tastes the best. Provolone is awesome too and that's what I would use if I was afraid of the plastic orange stuff called whiz. Cooking the steak: In a cast iron frying pan, or a grill pan heat some oil. Saute toppings until pliable - make them however you like them. Remove them from pan and set aside. Pour some more oil in the pan (I use olive oil, but if you have access to the stuff they use in restaurants on grills it would taste even better) on medium high heat. Place 1/4 to 1/3 of a pound of meat in the pan, lying the pieces flat and overlapping to form a shape that will fit nicely in a bun. When the meat turns gray with doneness, flip it over and begin to shred the steak in the pan. You want bite-sized pieces that are easy to eat. If you are using cheese slices now is the time to lie them on top of the meat. Add the other toppings back into the pan next to the meat and allow to reheat. Cover the pan to allow the cheese to melt. This should take 1-2 minutes. If the meat looks overcooked, that's OK - it should be GRAY.

This is the time to toast the bread if you so wish. I don't like mine toasted at all. Warmed is OK. If you are using cheese whiz, warm it in the microwave. Pick up meat and melted cheese with a

spatula and deposit on the roll. IF using cheese whiz, use a butter knife or chopstick to smear whiz next to the meat.

Push the meat on one side of the roll and deposit the toppings next to it. This is important because if you put the toppings ON the meat, they will not be in the bottom of the sandwich, which really sux. You should get meat, toppings and cheese in every bite.

Verified by stevemur
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Added salsa and sour cream for a little extra.




Calories Per Serving: 593 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Make these all the time
carlosbrizuela 1y ago

Excellent recipe. Came out great. I made one little addition, when I sauteed the onions and green peppers I added peppadew peppers. Gave it a nice flavor and a little kick.
qmackey 2y ago

A very good sandwich. I added red peppers and mushrooms also. The next morning, I made scrambled eggs and added the leftover vegetables and meat. Very good !!
babe1958 2y ago

husband really like it
lindalghln 2y ago

I agree that Amoroso's rolls make more difference than you can possibly imagine. Go to their website and see if you get it near you. If you live where white American cheese is available try that
Spazcat 2y ago

prettygirl18 3y ago

very good and easy to make
richarddowens 3y ago

talynnde 3y ago

It was so good! I just used thin cut roast beef and it was delicious
Hethnoelle 3y ago

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