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Grilled "Philly" Cheese Steak Recipe

Grilled "Philly" Cheese Steak

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (27)

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Average Rating:

Total Reviews: 27

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  • on June 30, 2012

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    This was ok. My cheese sauce I couldn't get right. I used a good sharp yellow cheddar and couldn't taste it. Just had a gritty kinda cheesey taste. So I pulled out the Super Sharp white cheddar I had and added that. Mae a Huge difference. So use SHARP CHEDDAR, yes the more expensive kind. The grilled veggies were great and the grilled filet was awww.esome!!!!! I would try and make this again and perfect the cheese sauce. It's very different than aa traditional Philly Cheese Steak but good.

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  • on July 04, 2010

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    We just grilled these for our 4th of July dinner and they melted in your mouth. Did it exactly as Bobby demonstrated without melting the provolone on the grill. They ended up perfect. Doesn't matter if it was an authentic philly cheese steak so long as you're looking for a good meal.

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  • on January 18, 2010

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    This was better than i expected. I had just a couple things left in my freezer/fridge and it came out very well. I did have doubts about the cheese sauce at first but if after i let the sauce cool down a little bit it became more creamy and thick. I have nothing bad to say about this one. 5 stars

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  • on December 09, 2009

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    After adding the dry mustard, didn't like the taste, so I added some ground nutmeg and it was a bit better but the consistency was not creamy as I'd like it. I'd rather melted provolone next time.

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  • on June 26, 2009

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    Who cares about "authentic" Philly? This is better than paper thin pan fried steak with canned cheese. Get real people.

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  • on January 21, 2009

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    Why is everyone complaining about not being an AUTHENTIC philly cheese steak?? I don't think bobby was trying to make it AUTHENTIC? ... This is just HIS version and I thought was VERY GOOD!!! NOW, as far as using "filet mignon", thats MY COMPLAINT!!! I know that EXPENSIVE can be better, but when you DON'T have the money, you must SUBSTITUTE with what you CAN afford !!! I think using mignon is a little EXTREME and the food network should REALIZE that not "EVERYONE" HAS MONEY and they should SUGGEST using other CHEAPER INGREDIENTS, instead of the MOST EXPENSIVE out there!!!!!!

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  • on July 13, 2008

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    I devoured this sandwich in about 5 minutes. The tenderness of the filet combined with the cheese sauce and crunchy vegetables made for a satisfying meal. I made the cheese sauce indoors and had to cook the milk for longer than I expected to get it thickened. Once I added the cheese, the sauce thickened even more.

    My husband insists this is not authentic but he still really liked it. We'd make this again.

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  • on April 17, 2008

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    I found what I was Looking For and sounded Good

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  • on April 11, 2008

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    This may be a tasty sandwich, but an authentic Philadelphia PA style cheese steak it is NOT. I think he's trying to make cheese sauce- which would just be Cheese Whiz. I don't care for Whiz on my sandwiches, I prefer American or Provolone- but a sauce made with flour??? NO WAY!

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  • on April 06, 2008

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    I made this exactly as instructed; however, I did smear a little Cheese Whiz on one side of the bun. We absolutely loved it!

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