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A Real Philly Cheese Steak

Use this authentic Philly cheese steak recipe to learn how to make a Philly cheese steak sandwich. When you know how to make Philly cheese steak, all other sandwiches will be inferior. This is the original Philly cheese steak.


  • 1 pound Rib eye steak, very thinly cut
  • 4 amorsos rolls, or 1 loaf of French bread
  • 1 cup onions, chopped
  • 1 cup mushrooms, sliced
  • Olive oil
  • Cheese Whiz, or Provolone cheese


  1.  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.
  2. In a cast iron frying pan, or a grill pan heat some oil. Saute onions and mushrooms until pliable. Remove them from pan and set aside.
  3. Pour some more oil in the panon 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 grey with doneness, flip it over and if you are using cheese slices now is the time to lie them on top of the meat.
  4. 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, thats ok - it should be gray.
  5. This is the time to toast the bread if you so wish. If you are using cheese whiz, warm it in the microwave.
  6. 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.
  7. 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. You should get meat, toppings and cheese in every bite.

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Little seems to trigger more heated discussions than what constitutes a real Philly cheese steak. I'm not a purist. I'm in the group that likes green peppers and onions, doesn't care for mushrooms, and can live with either provolone or Cheez Whiz. I'd also agree with the comment below about not toasting the bun. That makes it a whole different sandwich. A sub and pizza place near where I lived in Michigan toasted their sub rolls, and it really did make the sub into something different.

as a philly boy all my life i have to DO NOT TOAST THE BUN!! you use a good italian roll,onions are optional ( as ordering a whiz wit.. (with onions) yes WIT ! AND NO MUSHROOMS cheeses are cheez wiz, or provolone!


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