Authentic Philly Cheese Steaks

        We absolutely love Philly Cheese Steaks!  I have a recipe for Philly Cheese Steak Sandwich with Homemade Provolone Cheese Sauce and a fantastic Chicken Philly Cheese Steak that are TO DIE FOR.  But as good as they are, I have seen enough food network shows to know that they aren’t ‘authentic’.  So I finally bit the bullet and gave them a try according to the way they are made in Philly and boy did it make a believer out of me.   The most surprising thing about this recipe though, was how easy and how few ingredients it was!  They are expensive for sandwiches because they use thinly sliced ribeye.  So buy your steak on sale and freeze it and save it for a special occasion 😉

Authentic Philly Cheese Steaks 

Ingredients

24 oz ribeye, very thinly sliced (I freeze my steak for an hour or so to make it easier to slice very thin)

1 large onion, thinly sliced

1 bell pepper, sliced

6 Tbsp oil, divided

cheese whiz

4 Sub Rolls

Directions

Heat skillet over medium heat.  Add bell peppers and onions and cook til desired doneness.  Remove from skillet and set aside.  Add 3 more Tbsp of oil and crank heat up to medium high.  Add thinly sliced ribeye.  Saute slices of meat quickly on both sides.  Scramble into smaller pieces with a flat spatula.

Don’t season the steak or veggies, because the cheese whiz is plenty salty.  Remove steak to a plate.

Take the sub rolls and put a thick layer of cheese whiz inside the top and bottom buns.  Pour off and discard any juice that has accumulated under the veggies or meat while they have rested, or you will have a soggy sandwich.  I can’t stand a soggy sandwich.

Add 1/4 of the meat and veggies to each sub

Now you can finish these in the oven or microwave.

For the microwave: Wrap the sub in a paper towel and warm for 45 minutes or until it is warmed through and the bread is steamy.  Slice in half and serve.

For the oven: wrap each sub in some aluminum foil and place in a 350 degree oven for 5 minutes or until warmed through and bread is steamy.  Slice in half and serve.