Our 10 most popular recipes for the month delivered right to your inbox!
We just spent a week in Philly and enjoyed the cheesesteak sandwiches, I would like to try to make them at home. Thanks!
I'd be interested in a great T&T recipe too.
We took a trip to Philly years ago and I still think of those yummy cheesesteak sandwiches. I hope someone will share a recipe.
Real Philly Cheesesteak Sandwich
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.
This web site is suppose to be a video showing you how to make them.
Margie, a few weeks ago someone on the BB was talking about these sandwiches, they sounded so good, so I did a google search to find a recipe. Found one I thought looked good and copied it, it's almost like the one you posted except yours has peppers instead of mushrooms. I'd prefer peppers, so thanks for posting your recipe!
Thanks for sharing Cubbybear!!
Thank You, Thank You, Thank You!!! Guess what's on the menu for tomorrow. I've copied your recipe and watched the video. Thanks again.
Hi Jacee ~ I am from the Philly area and I couldn't agree more ~ Hope you went to Tony Lucas ~ They are the best ~ While Pats was first this one imo Is Better ~ Made to order and you had best get that 2 napkin !~
3 things are Key to a perfect Philly Cheesesteak ~ Cheesewhiz~ a must and a Good hoagie roll ~ Don't even think buns or a soft roll ~ Its just not the same ~ and the Steak ~ ~ We use shaved rib eye steak ~ Since the origional, the Philly Cheesesteak has really branched out ~ Usually it was just fried onions and green peppers or plain ~ Now there are so many options ~ Plain or dressed they can't be beat !~
Tony Lucas is now available in some supermarkets ~ Not quite like the real deal but not bad at all !~ Janie ~ Go Philies ~
Taste of Home member since 2004. Taste of Home field Editor since 2009*
Enjoying every Minute.
Hey Janie I was born and raised in Philly? I never heard of Tony Lucas, but I do know about Pat's and Geno's steaks. I was just in Philly about a month ago, and naturally I had my Pat's steak wit, not wit out. You are right you do need to use Cheesewhiz, and a good hoagie roll. I have been told the hard wadder (my accent still prevails) in Philly is what makes the rolls so good. You just can't beat a Philly hoagie, made in Philly. I was among tourist, Philadelphians, all lining up for these sandwiches. They are so...........good. Hey the Eagles are playing the Panthers in Sept. in Charlotte. Even though I live in Panther territory, our hearts will always be Eagles fans. All of my children (6) of them, and a nephew from Atalnta, and my neice and her husband from Florida are coming here to Charlotte to watch the Panthers get beat. Go Eagles Gail
Thank you for this recipe! I've always wanted to know the correct way instead of using Steak-Ums.
I have a very difficult time deciphering the line between boredom and hunger.
Hi Gail ~ 6 Children ~ wow ` What a woman~ Tony Lucas is not quite as old as Pats ~ i was thinking that it as newer. Then you know all about the lines !~ yep ~ It can take as long as 30 minutes to get one of their steaks ~ Another great Philly Landmark ~ Reading Terminal ~ A must visit ` and yep Pat'sFamous Cheesesteaks can be found there as well.
The difference between the 2 steaks is that Tonys are loaded ~ They are served with Mayonnaise, lettuce, tomato, onion and pickle~ Janie
Fly Eagles Fly ~ Janie
© RDA Enthusiast Brands, LLC 2014