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The Best Damn Philly Cheesesteak You'll Ever Eat

Updated on August 20, 2016
bravewarrior profile image

Shauna loves food that tantalizes the taste buds. She experiments with textures and flavors when creating dishes from scratch.

Philly Cheesesteak wars are a constant event between Pat’s and Geno’s in South Philly. If I still lived there, they’d have to go up against me. And I’d win!

How’s that for confidence?

This Philly Cheesesteak beats Pat's and Geno's any day!
This Philly Cheesesteak beats Pat's and Geno's any day! | Source

Come Back and Rate This Recipe

4.5 stars from 27 ratings of Philly Cheesesteak

I was raised by a born-and-bred Philly dude. When we lived in Philly, I don’t think Cheeze Whiz had been invented, yet that’s what they put on them now. Yuck! Who wants plastic cheese on their food? Not me. Not then and not now.

If you have a hankerin’ for the best damn Philly Cheesesteak on the planet, you’ve got the tools in your hand with this recipe. I made lunch for my mom and dad when I brought my son home from the birthing center (at the tender age of 10 hours old!) and Dad swears it was the best Cheesesteak he’s ever had. Everyone I’ve made it for since says the same thing. I’m now passing my secret on to you. You’ll be a hit when you lay this on your comrades. That’s a promise!

This sandwich is best made in a cast iron skillet. The brand of sandwich meat I recommend is Philly Gourmet (what else?). It’s 100% beef with no crap added. It’s very thinly sliced and is made to be cooked frozen. You don’t need to add fat to the pan because there’s already some in the meat.

Before I Get to the Recipe, Here's a Bit of History Behind the Philly Cheesesteak Wars

Philly Cheesesteak

Prep time: 5 min
Cook time: 25 min
Ready in: 30 min
Yields: Serves two people
This is the best brand I've found for Philly Cheesesteaks
This is the best brand I've found for Philly Cheesesteaks | Source
Use deli-sliced cheeses
Use deli-sliced cheeses | Source

Here's What You Need to Get Started

  • 1 skillet, 10" cast iron
  • 1 slotted spoon
  • 1 baking sheet
  • 2 hoagie rolls, multi-grain if available, sliced lengthwise (keep them in tact - do not slice all the way through)
  • 1 9 oz package Philly-Gourmet Steaks for Sandwiches, (1 package is enough for two sandwiches)
  • 1/2 sweet onion, sliced, (Vidalia is preferred when in season)
  • 1 tbsp butter, (to fry onions)
  • 3-4 oz mushrooms, baby portabella, sliced and quartered or halved
  • 4-5 slices American cheese, deli-sliced (don't buy the packaged stuff)
  • 6 slices provolone cheese, deli-sliced
  • salt and pepper to taste, (sea salt and freshly ground pepper is best)

How to Make the Best Damn Philly Cheesesteak You'll Ever Eat

  1. Melt the butter over medium heat and add the sliced onions, separating them into rings. Cook until slightly limp and brown. You want them to have a bit of a crunch to them.
  2. Remove onions with a fork and place in the well of the hoagie rolls.
  3. Place onion stuffed hoagie rolls on a baking sheet.
  4. Add mushrooms to the pan and sauté until they reduce and you can smell them. Remove ‘shrooms to a bowl and set aside.
  5. Remove the steak pads from the package. Add one pad (they’re separated by parchment paper for easy removal) to your pan. Poke the meat all over with a fork. With two forks, use a criss-cross motion to break the meat into small pieces. Shove them off to the side of the pan and repeat until all the meat is cooked. Note: it will still be pink at this point. Don’t overcook – you’re not done yet!)
  6. When all the meat is cooked, spread it out in the skillet.
  7. Add the mushrooms back to the pan and mix with the meat using your slotted spoon.
  8. Add salt and pepper to taste.
  9. Cook, stirring with the slotted spoon until meat is no longer pink.
  10. Tear American cheese slices into small pieces, one or two at a time. Mix well with the meat until incorporated. Continue adding cheese until the mixture is kinda gooey and a light brown color.
  11. Remove pan from the heat and spoon the meat/cheese mixture into the hoagie rolls. Be sure to use the slotted spoon so you can leave any excess grease behind. Stuff the hoagie rolls nice and full. A sandwich isn’t a sandwich if there’s more bread than stuff! 
  12. Place 3 pieces Provolone cheese on each hoagie roll. Overlap them and stuff the sides inside the roll(s).
  13. Bake in a 350º oven until the Provolone is melted (about 5 minutes).
  14. Remove from oven and let rest on baking sheet for a minute or two.
  15. Squeeze the sandwiches closed, plate, serve, and enjoy!
Click thumbnail to view full-size
Fry the onionsPlace onions in hoagie rollsBreak up the meat using two forksAs you scramble each piece, push it aside to make roomWhen the meat is cooked, spread it out and add the mushrooms. Cook until meat is no longer pinkAdd cheese to the meat and mix well as it meltsIt'll look like this when all the cheese has been incorporatedSpoon meat, mushroom, and cheese mixture into hoagie rollsTop each sandwich with 3 slices provolone, tucking the overlap into the hoagie rollsBake at 350 degrees until cheese has melted. Remove from oven and let cool a bit before serving
Fry the onions
Fry the onions | Source
Place onions in hoagie rolls
Place onions in hoagie rolls | Source
Break up the meat using two forks
Break up the meat using two forks | Source
As you scramble each piece, push it aside to make room
As you scramble each piece, push it aside to make room | Source
When the meat is cooked, spread it out and add the mushrooms. Cook until meat is no longer pink
When the meat is cooked, spread it out and add the mushrooms. Cook until meat is no longer pink | Source
Add cheese to the meat and mix well as it melts
Add cheese to the meat and mix well as it melts | Source
It'll look like this when all the cheese has been incorporated
It'll look like this when all the cheese has been incorporated | Source
Spoon meat, mushroom, and cheese mixture into hoagie rolls
Spoon meat, mushroom, and cheese mixture into hoagie rolls | Source
Top each sandwich with 3 slices provolone, tucking the overlap into the hoagie rolls
Top each sandwich with 3 slices provolone, tucking the overlap into the hoagie rolls | Source
Bake at 350 degrees until cheese has melted. Remove from oven and let cool a bit before serving
Bake at 350 degrees until cheese has melted. Remove from oven and let cool a bit before serving | Source

Calorie Content per Sandwich

Ingredients
Calories
Calories from fat
Philly-Gourmet Steak meat
300
240
Multi-grain hoagie roll
220
23
Onions
4
0
Portabella mushrooms
9
1.5
American cheese
158
118
Provolone cheese
294
201
Total Calories:
985
583.5
As you see, this is not something you want to eat often, but it's a delicious occasional indulgence!

Why My Philly Cheesesteaks Are Better Than Pat's or Geno's

  • Breaking the meat into small, scrambled pieces makes it tender and easy to eat. You won’t find slabs of meat pulling from the hoagie roll each time you take a bite.
  • Placing the onions on the bottom of the roll (as opposed to slapping them on top of the meat) adds texture and a bit of a crunch.
  • Incorporating mushrooms and American cheese into the meat adds flavor without resulting in gloppy layers that sit on top of each other.
  • I use real cheese, not jarred crap that has god-knows-what in it.
  • My Philly Cheesesteak recipe has a higher meat to bread ratio.
  • Adding provolone cheese to the top and baking the cheesesteaks for a few minutes adds a bit more decadence to the sandwich. It also allows the hoagie rolls to crisp a little on the outside while staying soft on the inside. Besides, why put hot sandwich fixins’ in a room temperature roll?

What Say You?

Do you think you'll try your hand at making the best damn Philly Cheesesteak you ever ate?

See results

Bottom Line

Once you try this recipe, you’ll agree that it’s the best damn Philly Cheesesteak you’ll ever eat. A word of caution: this is not something you’ll want to eat often, as it is pretty fattening. However, when you get a hankerin’ for a decadent, mouth-watering, mm mm good hot sandwich, my Philly Cheesesteak recipe is the one you’ll reach for. You may even get two meals out of one sandwich; I usually do.

For you meat eaters, I hope you try this recipe. Maybe together we can resolve the Philly Cheesesteak war once and for all.

Bring it on Pat’s and Geno’s!

Peace,

Bravewarrior

P.S. Please go back up to the top and rate this recipe. Thanks!

© 2015 Shauna L Bowling

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    • DeborahNeyens profile image

      Deborah Neyens 2 years ago from Iowa

      I love a good Philly cheesesteak! Awesome first recipe hub! : )

    • bravewarrior profile image
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      Shauna L Bowling 2 years ago from Central Florida

      I love a good Philly Cheesesteak, too Deb! I did my neighbor's taxes recently. We decided to barter. He repaired my shed and has requested my Philly Cheesesteak. That gave me the idea to post this hub.

      I hope you try it. It really is delicious.

    • profile image

      Barbara Cook 2 years ago

      I only follow your recipe. The steak is readily handy in the frozen section and I get the bakery rolls fresh. Awesome! I even have the ingredients in my freezer now. Emergency nostalgia.

    • bravewarrior profile image
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      Shauna L Bowling 2 years ago from Central Florida

      Mom, I keep them on hand, too. The only thing I need to buy when I get the hankering is mushrooms and an onion. I try to pick up hoagie rolls when they're BOGO and I keep them in the freezer. If the rolls are there for longer than I like, I use them for garlic bread.

      So, are you making Dad Philly Cheesesteaks for dinner tonight? :-)

    • profile image

      DJ Anderson 2 years ago

      Yum! That looks great. You are making me hungry.

      Well written and pictures to make it simple.

      Maybe, you could have a little lunch place to sell Philly-Cheese

      sandwiches. You could make a fortune, and write for the rest of the day.

      Great Job!

      DJ.

    • Sunshine625 profile image

      Linda Bilyeu 2 years ago from Orlando, FL

      Fabulous recipe hub and photos! I used to make my Philly cheesesteaks very similarly, but haven't in a while. When Briantos opened in Avalon Park my family started liking their cheesesteaks better...fine by me :))

    • bravewarrior profile image
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      Shauna L Bowling 2 years ago from Central Florida

      DJ, when I lived in Ft. Lauderdale I rented a tiny little house that had a pass-thru window that led from the living room to the front yard. I soooo wanted to start a cheesesteak business, serving lunch only. The house was right off a main drag, so it would have done well, I think. The only problem was I had a tiny kitchen and no start-up capital, although I had the perfect set-up.

      Now that I think about it, making cheesesteaks for a living would be a helluva lot easier than writing for a living!

    • bravewarrior profile image
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      Shauna L Bowling 2 years ago from Central Florida

      Linda, I've never heard of Briantos. I take it it's a mom and pop operation (which are the best kind)? Are they from Philly?

    • profile image

      Ghost32 2 years ago

      Mine is the "Maybe" I'll make this one day, Sha. Pam and I just looked through this recipe, certainly wouldn't turn it down if YOU cooked it up for us, but if WE did it...well, we just can't help tinkering until it probably wouldn't be recognizable. But if we gutted it like a California hot rod Lincoln (remember that song?)...let's see:

      1. We WANT big chunks of steak in a Philly cheesesteak sandwich, so only hand sliced chunks of rib eye steak would do for the meat.

      2. American cheese? No way; gotta be Swiss!

      3. Pam detests portabella mushrooms, so we'd need to substitute something there for her sandwich (I love portabella).

      But with that said, we'd be off to the races--and we DO have the requisite Lodge cast iron skillet; it's the ONLY skillet I use when I'm cooking. So we're good there!

      Great Hub; we've saved the URL for future reference.

    • bravewarrior profile image
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      Shauna L Bowling 2 years ago from Central Florida

      Ghost, how can I help but love you? You're always honest and I appreciate that.

      1. You can break the meat up any way you want - or not at all. It's very thin. In fact, each pattie has two very thinly sliced pieces, so the six in the pack is really 12. Also, rib eye is the preferred way to go if you can have your butcher slice it paper thin. Freeze it and don't thaw before cooking.

      2. Swiss would be awesome as far as taste but it doesn't melt as well because it's a harder cheese. However, Swiss cheese has the highest content of calcium than all the cheeses. That would do Pam well.

      3. You can certainly substitute the mushrooms of your choice or eliminate them altogether. My son doesn't like mushrooms, so I go thru all the cooking steps up to dishing the meat/cheese mixture into his hoagie roll. Then I add the 'shrooms to the rest of the batch. It's a pain in the ass, but whatever it takes to please the audience, right?

      I'd love to hear what substitutions you made and whether or not Pam liked your rendition of the best damn Philly Cheesesteak you'll ever eat!

    • billybuc profile image

      Bill Holland 2 years ago from Olympia, WA

      We can get them out here but they aren't very good. I had them when I lived on the east coast and they were excellent...so thanks. I do believe we might give this a try. :)

    • marcoujor profile image

      Maria Jordan 2 years ago from Jeffersonville PA

      Oh Sha, I have a hankering for a Philly Cheese Steak, and a damn good one at that...

      this is getting passed right to the Chef with my Valentine's lunch request for tomorrow ...and some jaw breakers and waxy mustaches for a light dessert!

      Voted UP and UABI and shared and although I tried to rate this 5-star (HP would only allow a 4-star rating...so sorry)

      Love, hugs and Happy Valentine's Day, Maria

    • mckbirdbks profile image

      mckbirdbks 2 years ago from Emerald Wells, Just off the crossroads,Texas

      Hello Sha, my doctor called and insisted I ignore this tastey offering of yours. Looks good, however .....

    • Sunshine625 profile image

      Linda Bilyeu 2 years ago from Orlando, FL

      Yes, the owners of Briantos are from Philly. Supposedly their cheese steaks are da bomb! I tried it once, wasn't a fan.

    • Jodah profile image

      John Hansen 2 years ago from Queensland Australia

      Wow Shauna, my mouth is watering. This is my type of food, even though I have never even heard of a Philly cheesesteak, or any cheesesteak for that matter. We can't get those specific ingredient here in Australia but I'm sure I can substitute...won't be able to call it a Philly cheesesteak though. p.s. you must have been inspired to write a recipe hub because of my recent scrambled egg one :) Voted up.

    • rebeccamealey profile image

      Rebecca Mealey 2 years ago from Northeastern Georgia, USA

      One word sums this idea up. YUM! I want to make this. Thanks!

    • Randy Godwin profile image

      Randy Godwin 2 years ago from Southern Georgia

      Sounds and looks delish, Shauna. However, the southern boy in me craves a bit of green bell pepper mixed in with it. :P

    • fpherj48 profile image

      Paula 2 years ago from Beautiful Upstate New York

      Sha....I replied to #1...but was tempted to go with the last one, just because it's so clever! Then I'd be lying though, because I do eat meat.

      Oh Hell, who am I kidding? I'll eat anything put in front of me.

      This looks like a HUGE meal to last an entire day! Yummers! Thanks (I think).....what's another layer of "softy" added to my hips? More to love?

      UP+++pinned!

    • vocalcoach profile image

      Audrey Hunt 2 years ago from Nashville Tn.

      My family will kiss my feet when I follow your delicious recipe. I avoid meat but the rest of the clan loves it. Tried to vote 5 stars but only 4 came up. Voted up UABI and sharing of course!

    • MartieCoetser profile image

      Martie Coetser 2 years ago from South Africa

      This looks absolutely delicious! Shauna's Best Damn Cheesesteak Burger (Burger is our name for this kind of a sandwich - a bread roll with a filling) .

      Yummy!

    • cam8510 profile image

      Chris Mills 2 years ago from St. Louis, MO until the end of June, 2017

      Well, I suppose I'll try it. No Whiz? Geez! I've been in Philly for about fifteen months and I'll be leaving in May. I'll get back to Geno's and Pat's a couple more times. Then I'll try your Damn cheese steak.

      Haha, actually, I think I'll like it better without the plastic cheese. Thanks for a great hub and recipe.

    • bravewarrior profile image
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      Shauna L Bowling 2 years ago from Central Florida

      Very cool, Bill. I hope you do give this recipe a try. It's yummy! Several shops make them here, too but they just don't have the right texture or flavor.

    • bravewarrior profile image
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      Shauna L Bowling 2 years ago from Central Florida

      Mar, Philly Cheesesteak topped off with wax lips sounds like the perfect Valentine's Day lunch! My mom had trouble with the rating thingie, too. I wonder what's up?

    • bravewarrior profile image
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      Shauna L Bowling 2 years ago from Central Florida

      Well, Mike, you can't ignore doctor's orders. As I stated, you wouldn't want to make a steady diet of this sandwich, but I enjoy the occasional indulgence. Too bad you can't try one.

    • bravewarrior profile image
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      Shauna L Bowling 2 years ago from Central Florida

      Linda, I'll have to Google their restaurant and see if they have a photo of the cheesesteak. If they make it like Pat's or Geno's I wouldn't be a fan either!

    • bravewarrior profile image
      Author

      Shauna L Bowling 2 years ago from Central Florida

      John, your scrambled egg recipe did inspire me. So did my neighbor when he asked me to make one for him. You can still make this sandwich. Ask your butcher to slice rib eye steak paper thin. Store it in the freezer and cook the meat while it's still frozen. I'd love to hear how your Aussie Cheeseburger turns out!

    • bravewarrior profile image
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      Shauna L Bowling 2 years ago from Central Florida

      Rebecca, yum is right. I want one myself, but it's too early in the morning!

    • bravewarrior profile image
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      Shauna L Bowling 2 years ago from Central Florida

      Randy, you can certainly add green pepper to it. I've done that on occasion. Just don't put catsup, mustard, or mayo on it. That's a cardinal sin!

    • bravewarrior profile image
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      Shauna L Bowling 2 years ago from Central Florida

      Paula, I usually get two meals out of this sandwich. It's filling. But at least that way, you cut the calorie content in half. I don't make them often, but when I do, I'm in salivary glory!

    • bravewarrior profile image
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      Shauna L Bowling 2 years ago from Central Florida

      Audrey, that's very unselfish of you to make a meal for your family that you won't eat yourself. I used to have to make two meals every night when my son was little because he was an extremely picky eater. Fortunately, I don't have to do that anymore. Well, not entirely true. He doesn't like mushrooms , so when I make this sandwich I either have to do without 'shrooms (which I love) or kinda make it in two batches.

      I don't know what's up with the rating module. You're not the first one to tell me it wouldn't let you give this recipe five stars.

    • bravewarrior profile image
      Author

      Shauna L Bowling 2 years ago from Central Florida

      Martie, if you ever visit Philly, I'd advise you not to call a Philly Cheesesteak a cheesesteak burger. Ha ha. Anyway, I hope you give this recipe a try when you have a hankering for comfort food.

    • bravewarrior profile image
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      Shauna L Bowling 2 years ago from Central Florida

      Cam, you're the perfect person to test this recipe against Pat's and Geno's. I hope you do and get back to me. You can do the taste test and let me know if this is the Best Damn Philly Cheesesteak you'll ever eat!

    • mary615 profile image

      Mary Hyatt 2 years ago from Florida

      I was just making out my grocery list for today when I saw your Hub. I'm buying the stuff to make this with, and we'll have this for dinner tonight!

      Voted UP, and shared. Will Pin to my recipe board, too.

    • Born2care2001 profile image

      Rev Bruce S Noll HMN 2 years ago from Asheville NC

      Dear bravewarrior,

      I was born and raised in Philly. Thanks for the memories. Though I moved South in 1980 (After the Phillies won the World Series) I love to reminisce and of course, being a man, you get to my heart through my stomach. While today's cheese steaks at Pat's or Geno's are not the steaks of years gone by when the food was local and fresh, they still remain the standard in the business. (at least that's how they're marketed)

      You tempt me to try this and I'm sure it's delish when you cook it.

      Combine this recipe wit a lil bit of Rocky and you got everything a good Philadelphian could want!

      Tanks!

      Bruce

    • bravewarrior profile image
      Author

      Shauna L Bowling 2 years ago from Central Florida

      Awesome, Mary! The fixins' are on my grocery list, too. Headed to the store shortly!

      Let me know how you like the recipe. I don't know where you shop, but Publix usually has the multi-grain hoagie rolls in the bakery section.

    • bravewarrior profile image
      Author

      Shauna L Bowling 2 years ago from Central Florida

      Bruce, I'd love for you to try this recipe. I don't know when Pat's and Geno's started using cheez whiz, but when I lived in Philly in the '60s and early '70s, it wasn't used. I don't know why they'd add that crap to a Philly classic. Especially at Pat's where the cheesesteak was invented.

      I'd love to combine it with a little bit of Rocky. I've always had sort of a crush on Sly Stallone. I met his sister years ago in Miami. She was in the tattoo shop of a friend of mine. He used to date her. Knows Sly and their Mom real well. Whenever my friend would go out to California, he and Sly would go for a run on their Harleys. I was always hoping to meet him, but it never happened.

    • always exploring profile image

      Ruby Jean Fuller 2 years ago from Southern Illinois

      Believe me when I say that I will make these. I love Philly steak sandwiches. I hope Walmart has the Philly-Gourmet package. ( The only good food store close. ) I like the way you put this together, added some fun along with the recipe. In other words, it was damn good. Hee

    • bravewarrior profile image
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      Shauna L Bowling 2 years ago from Central Florida

      Ruby, Bill's always telling us to make recipes interesting, right? I'm glad you like the fun I added to it. I would imagine Walmart carries Philly-Gourmet. Just don't buy the Steak-Umms - they're horrible and aren't 100% beef.

    • traveleze profile image

      Lee John 2 years ago from Preston

      MMM looks delicious must try this :)

      Thanks

      Lee

    • bravewarrior profile image
      Author

      Shauna L Bowling 2 years ago from Central Florida

      Lee, it is MMM. I'm so tempted to make one for dinner tonight, but I'm making them for my neighbor next weekend. I'll just have to wait!

      Let me know how it turns out.

    • janshares profile image

      Janis Leslie Evans 2 years ago from Washington, DC

      Yum, yum is all I have to say, bravewarrior. I don't usually get steak and cheese hoagies (or is it cheese steak) but you made me want one. They were so popular in Buffalo, New York when I was a teenager. You're a good sell and I believe that yours is better than Pat's or Geno's. When I visited Philly years ago, I went to one of them but can'r remember which! I will keep this recipe in mind when I have a taste for something gooey, juicy, and decadent. Voted up, useful, and awesome.

    • bravewarrior profile image
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      Shauna L Bowling 2 years ago from Central Florida

      Jan, I love your comment! As far as I'm concerned, my recipe beats both restaurants hands down. When Pat's first originate the Philly Cheesesteak in 1930, there was no such thing as Cheez Wiz. Maybe cutting costs has made both Pat's and Geno's add it instead of cheese (after REAL cheese goes bad after a while). All I can say is, "shame on them". There's a new (or not-so-new) kid in town. My Philly Cheesesteak recipe is the real deal. It might be fattening, but it doesn't include chemicals or plastic cheese. What the hell kind of preservatives and hydrogenated oils go into Cheez Wiz anyway? I'll have to look it up, for sure.

    • Shades-of-truth profile image

      Emily Tack 2 years ago from USA

      Ah! When I still ate beef, and lived in the Philadelphia area, cheesesteaks were a hot commodity. They were absolutely delicious, but I don't remember which places made the best ones.

      Since we are now in FL, I have made Philly cheesesteaks for my family many times. They thought mine were as good as - or better - than the ones we got in Philadelphia.

      Great recipe! The difference in how I made them, was that before I put the onions or the meat in the crusty rolls, I would put the rolls upside-down in the butter left over from sautéing the onions, and cook them until they were light brown. It seemed to add to the overall flavor of the cheesesteak.

    • bravewarrior profile image
      Author

      Shauna L Bowling 2 years ago from Central Florida

      Shades, I can see why you'd put the rolls in the butter. Considering that this recipe is pretty fattening as it is, that's a step I've eliminated. When you combine the meat, cheese, and mushrooms, and top the sandwich off with prov cheese, stick it in the oven for 5 minutes, you get the outside crispiness on the roll without added fat. Besides, if you try my recipe you'll find that it's the crispy outside of the roll and the softness of the interior that pleases the palate. The meat/cheese mixture speaks for itself if made right because it incorporates the flavors of the onions and mushrooms that went into the skillet before the meat.

    • Venkatachari M profile image

      Venkatachari M 2 years ago from Hyderabad, India

      Great recipe. You have given full instructions with images to make it a great guide to us. Voted up.

    • Shades-of-truth profile image

      Emily Tack 2 years ago from USA

      Well, bravewarrior, we didn't worry about the extra fat, 'cause we never used mushrooms.

      Just kidding!!!

    • bravewarrior profile image
      Author

      Shauna L Bowling 2 years ago from Central Florida

      Venkatachari, I'm glad I made replicating the recipe easy. That was my intention. The only pics I left out are sauteing the mushrooms.

    • bravewarrior profile image
      Author

      Shauna L Bowling 2 years ago from Central Florida

      Ha ha. Too funny, Shades! :-)

    • Shades-of-truth profile image

      Emily Tack 2 years ago from USA

      Thought that might make you chuckle! :)

    • bravewarrior profile image
      Author

      Shauna L Bowling 2 years ago from Central Florida

      That it did, Shades. I'm always up for a good chuckle!

    • Lady Guinevere profile image

      Debra Allen 2 years ago from West By God

      Wow looks and sounds so delicious! I loved the way that you brought in the history of the food and the place.

    • bravewarrior profile image
      Author

      Shauna L Bowling 2 years ago from Central Florida

      Thanx, Debra. I wanted to make my first recipe post interesting. I'm glad you enjoyed it.

    • Faith Reaper profile image

      Faith Reaper 2 years ago from southern USA

      Woo hoo, Sha, I believe you have created the best damn Philly Cheesesteak sandwich ever here in your fab recipe! I love Philly Cheesesteak and I have always hated it when the meat would do that, and so your idea about breaking it into piece is perfect. I love the combination of the two different cheeses (the real stuff) and no steak sandwich is complete in my mind without Vidalia onions ...they're the best!

      You certainly have a winner here in this recipe and thank you for sharing. Yes, who wants a cold bun? Hot buns/rolls are the best thing to add to this one's greatest.

      I gave it a five star rating. Up +++ tweeting, pinning, G+ and sharing

      I am looking forward to trying this one!

      Well, shoot, I am still having trouble pinning to Pinterest for some reason. I shall return!

    • bravewarrior profile image
      Author

      Shauna L Bowling 2 years ago from Central Florida

      Faith, I'm thrilled you like my recipe. Breaking the meat up and scrambling it gives you meat in every bite. Leaving it whole too often results in one big slab coming out and all you've left with is bun. And, yes - Vidalia onions all the way!

      Thanx for the shares and the votes and I'd love to hear how you like this recipe.

      I wouldn't worry about Pinterest. I hear they're making changes that affect earnings by eliminating the affiliate programs. I, quite frankly, don't use it. But to each his own, right?

    • DreamerMeg profile image

      DreamerMeg 2 years ago from Northern Ireland

      I have never seen this type of sandwich before but it certainly sounds tasty!

    • tillsontitan profile image

      Mary Craig 2 years ago from New York

      There's Philly Cheesesteaks cooking all over the place thanks to you dear Sha. Oh it looks so good I can almost smell it.

      I hate it when you have long pieces of meat sticking out or falling out. Your solution is perfect! Guess what I'm buying when I go shopping? Can't get the brand of cheesesteaks you have but that's okay, I think at this point any one will do!

      Voted up, useful, awesome, and interesting.

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      Shauna L Bowling 2 years ago from Central Florida

      Hey, Meg! Long time no see!

      This sandwich has become an American classic. It originated in Philadelphia in 1930 by Pat's. At the time, it was a hot dog stand. One night the original owner (Pat) ran out of hot dogs. He went down the street and picked up some steaks, sliced them thinly, grilled some onions on the flat top, put the meat and onions in a hoagie roll and the steak sandwich was born. Once it took off, cheese was added. Sadly, in later years, Cheez Whiz was substituted for real cheese. I guess it was a question of economics, but it's a change that never should have been made in my opinion.

      Thank you for reading!

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      Shauna L Bowling 2 years ago from Central Florida

      Mary, don't buy Steak-Umms, they're aweful! If you can't find Philly-Gourmet, ask the butcher to thinly slice rib eye steaks. Tell him to make them paper thin and they're for sandwiches. Then freeze the meat. Cook it frozen. The fat in the meat will melt, adding flavor and giving you the moisture you need in order for it to not stick to the pan.

      Let me know how it turns out!

    • tillsontitan profile image

      Mary Craig 2 years ago from New York

      Thanks for the heads up! I'll give it a try.

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      Shauna L Bowling 2 years ago from Central Florida

      Cool. Are you sure Philly-Gourmet isn't available in your grocery store? As close as you are to PA, that surprises me. It's in the freezer section along with Bubba burgers and the like.

    • tirelesstraveler profile image

      Judy Specht 2 years ago from California

      You broke my heart. Can't eat the rolls any more, but I would love to. The video about Pat and Gino's was awesome. Enjoyed the read.

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      Shauna L Bowling 2 years ago from Central Florida

      Tirelesstraveler, you can always eliminate the bread. I've eaten the left over innards many times without stuffing it into bread. There's always a way.

    • tirelesstraveler profile image

      Judy Specht 2 years ago from California

      Oh gosh that sounds like a good idea. Yum.

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      Shauna L Bowling 2 years ago from Central Florida

      Try it, tirelesstraveler and see for yourself. It is yummy!

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      Anna Haven 2 years ago from Scotland

      Not sure how I missed this one. Well it was an education for me as I had never heard of it. We don't have anything similar here. I am not really a meat eater but if I was I would definitely give it a go.

      You made it very interesting and somehow invited us into your kitchen. You have managed to make a recipe hub sizzle!

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      Shauna L Bowling 2 years ago from Central Florida

      Anna, the fact that you read this in spite of the fact that you don't eat meat, is a huge compliment! Thank you for your loyalty and your awesome comment. I love your closing paragraph. You made my day!

    • Nell Rose profile image

      Nell Rose 2 years ago from England

      lol! I was reading this so carefully! I love this sort of food, but never made these before! and guess what? yep, I want to make one now! what a yum hub! voted up and shared! nell

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      Shauna L Bowling 2 years ago from Central Florida

      Nell, let me know how it turns out. I'm having a Philly Cheesesteak party this weekend. Real, not really a party, but I'm making them for me, my son, and my neighbors. I'm sooo looking forward to the delectable goodness!

    • Nell Rose profile image

      Nell Rose 2 years ago from England

      Send one over on the next plane heading my way! LOL! have a great time!

    • LindaSmith1 profile image

      LindaSmith1 2 years ago from USA

      I have had Pat's and Gino's Philly Cheesteak. They may have been good years ago, but no more!!!

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      Shauna L Bowling 2 years ago from Central Florida

      Ha ha, Nell. I would, but it might not make it. It'll probably be eaten by the staff before it ever hits ground!

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      Shauna L Bowling 2 years ago from Central Florida

      Linda, I've never had them. I lived on the other side of Philly. However, even back then plastic cheese crap was not part of the recipe. Pat's (especially as the originator of the Philly Cheesesteak) and Geno's have obviously chosen cheap products over quality. That's fine with me. Use my recipe when you want an awesome cheesesteak. I hope both venues find this article and challenge me to a throw-down.

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      Deb Hirt 2 years ago from Stillwater, OK

      You know, Sha, when I lived in Wilmington, I went to Philly upon occasion, but never had a cheesesteak. Just couldn't bring myself to do it, but I DID discover DiBruno's Cheese Shop and Superior Ravioli Company.

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      Sheila Brown 2 years ago from Southern Oklahoma

      I am still trying to find that perfect Philly cheesesteak! This sounds so good! I am pinning this and writing down the ingredients right now!

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      Shauna L Bowling 2 years ago from Central Florida

      Awesome, Sheila! I made Philly Cheesesteaks for my neighbors this past weekend. They all said they were the best cheesesteaks they'd ever eaten. One guy loved them so much he ate two!

    • FlourishAnyway profile image

      FlourishAnyway 2 years ago from USA

      Although I no longer eat red meat, recipes like this can make think back to the good times and good tastes. Sharing, 5 stars, voting up and more.

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      Shauna L Bowling 2 years ago from Central Florida

      Flourish, I really appreciate that. The fact that you read this despite the fact that you no longer eat red meat is an honor. Thank you.

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      peachy 2 years ago from Home Sweet Home

      i have not eat cheese for years, will try this recipe

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      Shauna L Bowling 2 years ago from Central Florida

      Peachpurple, this is full of cheese. I'm delighted you want to try it!

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      Margaret Schindel 2 years ago from Massachusetts

      Shauna, my husband's a sucker for a good Philly Cheesesteak! We can get a pretty decent one here in Boston but I just may have to try my hand at making some with your recipe. :)

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      Shauna L Bowling 2 years ago from Central Florida

      Margaret, I hope you do try this recipe. Chances are very good that your husband will deem you the Queen of Philly Cheesesteaks!

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      poetryman6969 2 years ago

      If you cannot see the meat because there is so much cheese, you have done it right!

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      Shauna L Bowling 2 years ago from Central Florida

      You got it, poetryman! What's more is there's cheese mixed in with the meat, too. Yum to the enth degree!

    • PegCole17 profile image

      Peg Cole 2 years ago from Dallas, Texas

      These sandwiches look and sound delicious. I would love to give them a try. I'm with you on using real cheese for cooking. There's nothing like melted cheese to make a sandwich rich and yummy. Thanks for sharing your wonderful recipe. I cannot believe you were in the kitchen cooking these right after your son was born. Wow, woman.

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      Shauna L Bowling 2 years ago from Central Florida

      Peg, these pictures were taken about a year ago. But, yes, I made these for my folks when my son wasn't even 12 hours old. They really are delicious. I made them for my neighbors shortly after I posted this recipe. The woman person of the bunch is not much of a red meat eater, so I wasn't sure she'd like it. She made a point to tell me how awesome it was and stated asking me questions about how to make it, so I printed this hub for her. I'm curious to hear her feedback when she tries the recipe herself.

    • FlourishAnyway profile image

      FlourishAnyway 2 years ago from USA

      I need to stop thinking about this. Wow, it still looks good.

    • bravewarrior profile image
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      Shauna L Bowling 2 years ago from Central Florida

      Ha ha, Flourish! A cheesesteak once in a while is a delicious indulgence.

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      Nadine May 2 years ago from Cape Town, Western Cape, South Africa

      It's my time to cook, so I was in time to read your recipe, but I already changed your instructions in my mind by using chicken instead, since we do not eat any red meat. Indeed very high in protein, but I will give it a try after some alterations!

    • bravewarrior profile image
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      Shauna L Bowling 2 years ago from Central Florida

      Let me know how it turns out, Nadine. I've never tried this using chicken, but then again, I'm not adverse to eating red meat on occasion.

      I'd be curious to know your substitutions. May I suggest you take pix as you make the dish, then post your alternative recipe?

    • Docmo profile image

      Mohan Kumar 2 years ago from UK

      Shaun's, dear - your best 'damn' Philly cheesesteak has got me salivating in anticipation. When' I'm next in Florida - I shall invite myself for this gourmet treat. And thanks for the detailed recipe, you domestic goddess.

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      Shauna L Bowling 2 years ago from Central Florida

      Doc, you're on! It's great to see you!

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      Jenn 2 years ago

      I must make these Philly Cheesesteaks soon. Thanks for the recipe. Also, forgive me for some of my typos and grammatical errors in my post as I am posting from my mobile.

    • bravewarrior profile image
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      Shauna L Bowling 2 years ago from Central Florida

      Jenn, I don't see any typos. As for the recipe, I do hope you try it. My neighbor says he's going to try my recipe this weekend. I can't wait to see (taste) how it turns out!

    • Pamela99 profile image

      Pamela Oglesby 2 years ago from United States

      I visited Philly once, and yes, I made sure I went to Pat's and Giono's to try one of their cheese steaks as I had heard about the war between them. Anyway, the Liberty Bell was out for repair, so you have to see all the sights when visiting a new city. :)

      I can't remember which one I went to, but we chose the longest line as we figured that would be the best one, right?? Anyway, we did like it, but your recipe blows them away! I would eat them once in a while and forget about the calories. Definitely a 5* recipe.

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      Shauna L Bowling 2 years ago from Central Florida

      Pamela, I have to agree with you: my recipe blows them way, even if I say so myself!

      The Liberty Bell was out for repair??? What was wrong with it? Surely they weren't fixing the crack....

    • Shyron E Shenko profile image

      Shyron E Shenko 2 years ago from Texas

      Shauna, in the poll you should let us choose more that one, I would have chosen the 1st and the last one.

      Voted up, UABI and shared.

      Blessings and Hugs

    • bravewarrior profile image
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      Shauna L Bowling 2 years ago from Central Florida

      Shyron, I appreciate your comment, but the first and last choices in my poll are contradictory. How can use love a good cheesesteak without eating meat?

      Thanx for the shares, despite my confusion in your poll choices.

    • suzzycue profile image

      Susan Britton 2 years ago from Ontario, Canada

      I did not know they now use cheese wiz ,that is just wrong. Your recipe gets two thumbs up from me Yum:)

    • bravewarrior profile image
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      Shauna L Bowling 2 years ago from Central Florida

      Suzzycue, I agree with you completely. Cheez Wiz shouldn't even be on the market, let alone be used in a classic sandwich such as the Philly cheesesteak. What on earth are they thinking?????

      Thanx for the thumbs ups. I hope you try my recipe and come back to let me know what you think of my version.

    • unknown spy profile image

      IAmForbidden 2 years ago from Neverland - where children never grow up.

      Never had one taste of Philly Cheesesteak though. Maybe when I come to see you? :) But I think this is really great.

    • bravewarrior profile image
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      Shauna L Bowling 2 years ago from Central Florida

      You're on, Spy! They really are delicious if made right.

    • Minnetonka Twin profile image

      Linda Rogers 2 years ago from Minnesota

      I haven't eaten lunch yet and my mouth is watering looking at this Philly cheese steak sandwich. It sounds decadent and I can't wait to try it out. Pinning this baby!

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      Shauna L Bowling 2 years ago from Central Florida

      Linda, don't you know not to read recipes or go to the grocery store when you're hungry? :-)

      Seriously, I hope you try it. It's definitely decadent and delicious!

      Thanx for the pin!!

    • Minnetonka Twin profile image

      Linda Rogers 2 years ago from Minnesota

      Shauna-I know, I never learn! Thanks again for a spectacular recipe.

    • bravewarrior profile image
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      Shauna L Bowling 2 years ago from Central Florida

      You're welcome. Let me know how it turns out.

    • Charito1962 profile image

      Charito Maranan-Montecillo 2 years ago from Manila, Philippines

      Hi, Ms. Shauna! I hardly eat Philly Cheesesteak, but you've got my mouth watering for this recipe! Thanks for sharing.

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      Shauna L Bowling 2 years ago from Central Florida

      Charito, that's quite a compliment! Thank you for that.

    • Blond Logic profile image

      Mary Wickison 24 months ago from Brazil

      Oh damn! This looks so good but I can't get the ingredients where I live in Brazil. I would have to make so many substitutions it would be totally different. I still might have a go though...my mind is now in a whirl.

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      Shauna L Bowling 24 months ago from Central Florida

      Blond Logic, if you have access to beef, have your butcher thinly slice rib-eye steak for you. As far as the cheeses, use a mild melting cheese for the meat mixture and a more robust flavored melting cheese for the top.

      I'd love to hear what you come up with.

    • CatherineGiordano profile image

      Catherine Giordano 24 months ago from Orlando Florida

      Now I know the secret to Philly cheese steak. Mix the cheese with the meat. as well as putting it on top. Thanks.

    • bravewarrior profile image
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      Shauna L Bowling 24 months ago from Central Florida

      Yep, that's the secret, Catherine. It makes a huge difference in flavor and texture.

    • Blond Logic profile image

      Mary Wickison 24 months ago from Brazil

      I mentioned this to my husband and he was interested. Very interested! This is going to sound silly but do you eat it like a sandwich or use a knife and fork?

    • bravewarrior profile image
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      Shauna L Bowling 24 months ago from Central Florida

      Blond Logic, you eat it like a sandwich. When you take it out of the oven, squeeze it closed and secure with a fork or toothpick. Let is sit for a minute or two, then enjoy!

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      Patricia Scott 22 months ago from sunny Florida

      You know I often hear that we 'eat with our eyes first' and while I do agree that seeing a luscious food before us does make us wish to dig in, I am also tantalized by the aromas wafting around the kitchen and home when something divine is being prepared.

      And this morning, even before breakfast, I can smell that beef cookin' and hear the butter and onions in the pan....yummm

      Sounds divine...I will have to give this a try.

      Angels are once again on the way to you...ps shared pinned g+ tweeted

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      Shauna L Bowling 22 months ago from Central Florida

      Patricia, too bad we can't incorporate smellavision into our hubs, huh? :-)

      Just the smell of onions cooking makes me hungry!

      Let me know how you like this sandwich. I can't wait to hear what you think.

    • Nell Rose profile image

      Nell Rose 14 months ago from England

      Now that is different but sounds amazing! lol! If I make that my son will be telling me to go over and cook for him at his house! great idea and love it!

    • bravewarrior profile image
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      Shauna L Bowling 14 months ago from Central Florida

      It's an indulgence, Nell, but definitely worth trying. I never order cheesesteaks out because they're never as good as mine!

    • FlourishAnyway profile image

      FlourishAnyway 13 months ago from USA

      I've shared this on HP and G+ed it. Why isn't it on delishably? Seriously.

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      Shauna L Bowling 13 months ago from Central Florida

      Thank you, Flourish. I don't know why it's not on Delishably. Maybe HP hasn't gotten around to reviewing this one yet. I've only had a few of my hubs moved to niche sites. So far, neither of the recipes I've posted have been moved. Hopefully, it's just a matter of time.

      Thanks for sharing!

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      Rolly A. Chabot 10 months ago

      Hi Shauna...

      Now that you have me slathering and hungry this is one I need to try... thank you for sharing with us...

      Hugs from Canada

    • bravewarrior profile image
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      Shauna L Bowling 10 months ago from Central Florida

      I hope you do try it, Rolly. Let me know if it cured your slathering hunger! LOL...

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