Pat's King of Steaks Philadelphia Cheese Steak

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The best cheese steak recipe ever. So simple and delicious.

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First I would like to say that this recipe does not taste as good with out Rocky playing in the background....with that said, this recipe rocks!!! You gotta go with the ribeye steak. Call up your local grocery store and have them thinly pre-slice it for you. I cooked mine in butter rather than oil and it tasted amazing. I know traditional Philly Cheesteaks use provolone but you have to get Kraft Cheez Whiz. I found mine in the dairy section of the grocers. If you dont live near Philly and cant get to Pat's King of steaks, this is the closest you are going to get. Enjoy

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Made these for a birthday dinner. Big hit. Gotta do it with the rib eye, so worth it! The boys all started with provolone but then tried the cheese wiz...definitely the way to go!

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Never been been to Philly, but after this recipe I think I know where I am taking my next vacation. It was amazing. Tried it first without the ketchup and it was ok, Next time tried with ketchup and I am telling you DON'T FORGET THE KETCHUP!! It was amazing. Will be making this again.

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I am from Alabama and never been to Philly, but after seeing Pats and Ginos on the Food network I made my own. Thinly sliced ribeye, and cheese wiz my wife and I and all my friends loved them. I even called both places to see if they would overnight me some steaks but its not happing maybe some day I can make the trip and try the real deal.

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I have been to Pats at 2-3 AM many times.. Where are the green peppers &
taking the meat( bread out of the bun in the recipe ????

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I grew up eating Pat's Steaks. The one thing I remember is watching them put 10lb Nature's Reserve frozen rib eye roast in a Hobart spring coiled slicer that would do nothing but slice every hour. They pulled the coil back and dropped the the sucker in the long tube holding chamber and the blade would swing around and chop all by itself while the spring coiled plate would be behind the meat pushing it on the blade.

Rib eye is the key ingredient! Don't cut corners. Thin slices is what you want. The reason why Philly cheese steaks are so tender and flavorful is because Pat's and Geno's both use rib eye, which is the most flavorful and tender beef do to it being so heavily marbleized with fat. This is where all the juice and drip come from off the sub!

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I have made these several times for my hubby and me. He begs me to make extra so he can take them to work and make all his co workers jealous!

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Very good and tasty, but the recipe needs to be adjusted a little because 8oz of steak will only go onto 3 sandwiches if you are using 24oz's ;

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They are so delicious, and easy to prepare.