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The Best Damn Philly Cheesesteak You'll Ever Eat

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

This Philly cheesesteak beats Pat's and Geno's any day!

This Philly cheesesteak beats Pat's and Geno's any day!

Philly cheesesteak wars are a constant event between Pat’s and Geno’s in South Philly. (See a bit of history about this rivalry in the video below.) If I still lived there, they’d have to go up against me. And I’d win!

How’s that for confidence?

No Cheeze Whiz Here!

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.

Cook Time

Prep timeCook timeReady inYields

5 min

25 min

30 min

Serves two people

Ingredients

  • 2 hoagie rolls, multi-grain if available, sliced lengthwise (keep them intact—do not slice all the way through)
  • 1 (9-ounce) 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 tablespoon butter (to fry onions)
  • 3 to 4 ounces mushrooms, baby portabella, sliced and quartered or halved
  • 4 to 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)

Equipment:

  • 1 skillet, 10-inch
  • 1 slotted spoon
  • 1 baking sheet

Instructions

  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 350°F 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!

Come Back and Rate This Recipe

Calorie Content per Sandwich

IngredientsCaloriesCalories 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

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?

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, mouthwatering, 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 rate this recipe. Thanks!

What Say You?

© 2015 Shauna L Bowling

Comments

Shauna L Bowling (author) from Central Florida on May 24, 2020:

No, Greg, I don't make my own rolls. Kudos to you for giving it a try. Let me know how you like this recipe and if you made hoagie rolls from scratch.

Thanks for checking out this recipe. I must say, it's a winner!

greg cain from Moscow, Idaho, USA on May 24, 2020:

Shauna - This sounds and looks yummy. We are all big fans of a good Philly here in my house. So...we are going to try this recipe very soon. Do you make your own hoagie rolls, too? Just curious because I did that last week (made the dough in a bread machine) for an Italian Beef recipe of my wife's. The rolls were outstanding. Now I'm thinking of making them again for this recipe.

ALLY on March 12, 2020:

SURE IT IS

Shauna L Bowling (author) from Central Florida on December 02, 2019:

Devika, it is delicious, but definitely not something you want to eat regularly.

Thanks for stopping by!

Devika Primic on November 28, 2019:

A great way to spoil yourself and it sounds delicious.

Shauna L Bowling (author) from Central Florida on April 26, 2019:

I don't eat them very often, either, Aurelio. Every now and then I get a hankering and make one. I much prefer mine over those available locally.

An occasional indulgence is one way to reward ourselves for restraint.

Aurelio Locsin from Orange County, CA on April 25, 2019:

This sounds delish. I love Philly Cheesesteaks but don't eat them too much for health reasons.

Shauna L Bowling (author) from Central Florida on November 13, 2018:

Yes, they are, Spy. Now you can make your own. Just follow my recipe and treat yourself once in a while.

Life Under Construction from Neverland on November 13, 2018:

I miss Philly Cheesesteak so bad. Used to be my favorite when I was still working at Y. They are soooo good!

Shauna L Bowling (author) from Central Florida on November 11, 2018:

Linda, everyone I've made this for loves it. In fact, my dad, who was born and raised in Philly says it's the best damn Philly cheesesteak he's ever had. Now, that's a compliment!

I'll have to make you one when you come visit. grin, grin!

Linda Lum from Washington State, USA on November 10, 2018:

Oh good heavens, I think I gained a pound or two just looking at those great photos.

I want one of these right now. Do you deliver?

Seriously, I had a Philly cheesesteak just once and thought "meh, why all the fuss?" Now I understand; the sandwich I got was NOTHING like this. Yours, I know, would be amazing.

Shauna L Bowling (author) from Central Florida on August 31, 2018:

Thanks, Ziyena! I went to South Florida to visit my family over this past 4th of July week. On the 4th I made cheesesteaks for my folks, sister and niece. They all said it was the best Philly cheesesteak they'd ever had. Considering my dad was born and raised in Philly, that was a huge compliment!

ziyena from the United States on August 30, 2018:

My weakness ... and what puts the pounds on me! You've definitely mastered the recipe Hub. Put together exceptionally well. AND you're right ... real cheese

Shauna L Bowling (author) from Central Florida on September 10, 2016:

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

Rolly A. Chabot on September 10, 2016:

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

Shauna L Bowling (author) from Central Florida on June 17, 2016:

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!

FlourishAnyway from USA on June 17, 2016:

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

Shauna L Bowling (author) from Central Florida on May 18, 2016:

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

Nell Rose from England on May 18, 2016:

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!

Shauna L Bowling (author) from Central Florida on September 10, 2015:

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.

Patricia Scott from North Central Florida on September 10, 2015:

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

Shauna L Bowling (author) from Central Florida on August 03, 2015:

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!

Mary Wickison from Brazil on August 03, 2015:

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?

Shauna L Bowling (author) from Central Florida on August 03, 2015:

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

Catherine Giordano from Orlando Florida on August 03, 2015:

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

Shauna L Bowling (author) from Central Florida on August 01, 2015:

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.

Mary Wickison from Brazil on July 31, 2015:

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.

Shauna L Bowling (author) from Central Florida on July 22, 2015:

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

Charito Maranan-Montecillo from Manila, Philippines on July 22, 2015:

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

Shauna L Bowling (author) from Central Florida on July 14, 2015:

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

Linda Rogers from Minnesota on July 14, 2015:

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

Shauna L Bowling (author) from Central Florida on July 14, 2015:

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!!

Linda Rogers from Minnesota on July 14, 2015:

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!

Shauna L Bowling (author) from Central Florida on April 28, 2015:

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

Life Under Construction from Neverland on April 27, 2015:

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

Shauna L Bowling (author) from Central Florida on April 23, 2015:

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.

Susan Britton from Ontario, Canada on April 23, 2015:

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

Shauna L Bowling (author) from Central Florida on April 22, 2015:

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.

Shyron E Shenko from Texas on April 22, 2015:

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

Shauna L Bowling (author) from Central Florida on April 01, 2015:

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....

Pamela Oglesby from Sunny Florida on April 01, 2015:

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.

Shauna L Bowling (author) from Central Florida on March 28, 2015:

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!

Jenn on March 28, 2015:

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.

Shauna L Bowling (author) from Central Florida on March 27, 2015:

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

Mohan Kumar from UK on March 27, 2015:

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.

Shauna L Bowling (author) from Central Florida on March 22, 2015:

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?

Nadine May from Cape Town, Western Cape, South Africa on March 22, 2015:

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!

Shauna L Bowling (author) from Central Florida on March 20, 2015:

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

FlourishAnyway from USA on March 20, 2015:

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

Shauna L Bowling (author) from Central Florida on March 05, 2015:

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.

Peg Cole from Northeast of Dallas, Texas on March 05, 2015:

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.

Shauna L Bowling (author) from Central Florida on March 04, 2015:

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

poetryman6969 on March 04, 2015:

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

Shauna L Bowling (author) from Central Florida on February 27, 2015:

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

Margaret Schindel from Massachusetts on February 27, 2015:

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. :)

Shauna L Bowling (author) from Central Florida on February 26, 2015:

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

peachy from Home Sweet Home on February 26, 2015:

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

Shauna L Bowling (author) from Central Florida on February 26, 2015:

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.

FlourishAnyway from USA on February 26, 2015:

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.

Shauna L Bowling (author) from Central Florida on February 25, 2015:

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!

Sheila Brown from Southern Oklahoma on February 24, 2015:

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!

Deb Hirt from Stillwater, OK on February 24, 2015:

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.

Shauna L Bowling (author) from Central Florida on February 19, 2015:

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.

Shauna L Bowling (author) from Central Florida on February 19, 2015:

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

LindaSmith1 from USA on February 19, 2015:

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

Nell Rose from England on February 19, 2015:

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

Shauna L Bowling (author) from Central Florida on February 19, 2015:

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 from England on February 19, 2015:

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

Shauna L Bowling (author) from Central Florida on February 18, 2015:

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!

Anna Haven from Scotland on February 18, 2015:

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!

Shauna L Bowling (author) from Central Florida on February 18, 2015:

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

Judy Specht from California on February 17, 2015:

Oh gosh that sounds like a good idea. Yum.

Shauna L Bowling (author) from Central Florida on February 17, 2015:

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.

Judy Specht from California on February 17, 2015:

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.

Shauna L Bowling (author) from Central Florida on February 17, 2015:

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.

Mary Craig from New York on February 17, 2015:

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

Shauna L Bowling (author) from Central Florida on February 16, 2015:

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!

Shauna L Bowling (author) from Central Florida on February 16, 2015:

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!

Mary Craig from New York on February 16, 2015:

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.

DreamerMeg from Northern Ireland on February 16, 2015:

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

Shauna L Bowling (author) from Central Florida on February 16, 2015:

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?

Faith Reaper from southern USA on February 16, 2015:

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!

Shauna L Bowling (author) from Central Florida on February 16, 2015:

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

Debra Allen from West By God on February 16, 2015:

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

Shauna L Bowling (author) from Central Florida on February 15, 2015:

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

Emily Tack from USA on February 15, 2015:

Thought that might make you chuckle! :)

Shauna L Bowling (author) from Central Florida on February 15, 2015:

Ha ha. Too funny, Shades! :-)

Shauna L Bowling (author) from Central Florida on February 15, 2015:

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

Emily Tack from USA on February 15, 2015:

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

Just kidding!!!

Venkatachari M from Hyderabad, India on February 14, 2015:

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

Shauna L Bowling (author) from Central Florida on February 14, 2015:

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.

Emily Tack from USA on February 14, 2015:

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.

Shauna L Bowling (author) from Central Florida on February 14, 2015:

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.

Janis Leslie Evans from Washington, DC on February 14, 2015:

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.

Shauna L Bowling (author) from Central Florida on February 14, 2015:

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.

Lee John from Preston on February 14, 2015:

MMM looks delicious must try this :)

Thanks

Lee

Shauna L Bowling (author) from Central Florida on February 14, 2015:

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.

Ruby Jean Richert from Southern Illinois on February 14, 2015:

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

Shauna L Bowling (author) from Central Florida on February 14, 2015:

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.

Shauna L Bowling (author) from Central Florida on February 14, 2015:

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.