Philly Cheese Steak

It's hard to think of Philadelphia without thinking of the cheesesteak, a sandwich containing chopped steak, melted cheese and sometimes[ peppers and onions. The big cheese steak debate, ongoing between rival restaurants Pat's and Geno's, is whether the steak should be topped with Provolone or American cheese, or canned cheese whiz. Bobby Flay's loaded cheese steak recipe is topped with a melted Provolone sauce, onions, peppers and mushrooms.]

Total Time:
2 hr 15 min
Prep:
30 min
Inactive:
45 min
Cook:
1 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 to 2 1/2 pound strip loin, trimmed
  • Olive oil
  • Salt and freshly ground black pepper
  • Soft hoagie rolls, split 3/4 open
  • Provolone Sauce, recipe follows
  • Sauteed Mushrooms, recipe follows
  • Caramelized Onions, recipe follows
  • Sauteed Peppers, recipe follows
  • Provolone Sauce:
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 2 cups whole milk, heated
  • 1 cup grated aged provolone cheese
  • 1/4 cup grated Parmigiano-Reggiano
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Sauteed Mushrooms:
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 1/2 pounds mushrooms ( cremini and shiitake), coarsely chopped
  • 3 tablespoons finely chopped fresh parsley leaves
  • Salt and freshly ground black pepper
  • Caramelized Onions:
  • 2 tablespoons unsalted butter
  • 1 tablespoons canola oil
  • 3 large Spanish onions, peeled, halved and thinly sliced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Sauteed Peppers:
  • 2 tablespoons olive oil
  • 2 poblano peppers, thinly sliced
  • 2 Cubano peppers, thinly sliced
  • Salt and freshly ground black pepper
Directions

Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.

Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.

Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.

Provolone Sauce:

Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.

Sauteed Mushrooms:

Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.

Caramelized Onions:

Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.

Sauteed Peppers:

Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.


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Pairs Well With
Lager

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3.8 87
Really good just careful not to overcook steak!!! but SOOO Awesome. american cheese sauce is the best item not reviewed by moderator and published
WAY TOO MUCH MILK IN THE CHEESE SAUCE. TRY I/2 CUP. item not reviewed by moderator and published
Tremendous amount of work for mediocre result. Liked the recommendation for Poblano and Cubano Chiles, but really, four saute pans and a saucepan for a Cheeses steak? Provolone sauce broke and was grainy by the time mushrooms, onions and steak were ready for plating. Going back to former way: Saute onions, mushrooms and peppers: slice steak and saute, cover with provolone, toast bun and serve. item not reviewed by moderator and published
THE only meat you should use for a Philly is Ribeye. And real Phillys use Cheez-Whiz - not provolone... item not reviewed by moderator and published
2 HOURS for a sandwich? EPIC FAIL! item not reviewed by moderator and published
I have the highest respect for Bobby Flay. The man was on iron chef for Pete's sake. That being said, I can't even conceive of the idea of trying this recipe on the fact it takes 2+ hours to make. it's a cheese steak for crying out loud. it falls in the realm of fast food. FAST FOOD!! 2+ hours is not fast. saute your veggies, fry up your steak while seasoning, slap it together on a subroll with the cheese of your choice while it's still hot to make the cheese melt, plate with fries (maybe), and call it a day. I'm wondering if Bobby made this 2hrs long for some particular reason. A man who can whip up multiple dishes on iron chef from the given ingredient given at a moment's notice in a limited amount of time. On camera is one thing, but off camera i just can not see Bobby Flay taking two hours to make a cheese, if he was hungry, or going to a place that would take two hours to make one. item not reviewed by moderator and published
Hmm ... not exactly what I was hoping. The sauce really isn't like any of the Philly's I've had. It's certainly a different take on the sandwich. Not bad but not great either. I ended up shredding some cheddar into the sauce because it just seemed lacking. Then I melted American cheese on the steak and used this sauce as like a butter of sorts on the roll. It made a TON of sauce too. The sandwiches were good -- but made better by the onions, mushrooms and added cheese. I won't make it again. item not reviewed by moderator and published
I saw the episode on this recipe. I wanted to jump into the tv for this sandwich. I have made this sandwich for many of my friends, and they all say its the best Philly they ever had!!! The cheese sauce makes it!! Home run bobby!!! item not reviewed by moderator and published
the provolone cheese just dosen't do this sandwhich any good. i'm italian and love sharp provolone but not here Bobby. a little short of a bechemel sauce, maybe try a mornay or cheese sauce next time. it may do good with cauliflower, have to try it that way. item not reviewed by moderator and published
Great recipe, but I cant make anything without adding or substracting. The cheese sauce was great but I like straight provolone instead (next time I think the cheese sauce would be great with pasta. Oh and no steak sub can be without my canned sliced jalopenos from my garden. Really, thanks for making this, I loved it item not reviewed by moderator and published
So simple but so full of flavor.... I did substitute the cheese with brie, gave the sandwich a great elegant twist. item not reviewed by moderator and published
I wish I would have read the reviews before I attempted this. I agree with everyone else that the cheese sauce was less than stellar. However, my biggest disappointment was the beef. Very bland and just down right disgusting. It's not very often that I can't salvage a recipe gone awry but there was no saving this one. Also, despite how basic the recipe looks I stood in my kitchen for close to 2 hours chopping and slicing and sauteing this stuff just to throw it all away. The only good thing about this was the veggies. item not reviewed by moderator and published
Taste like the restaurant Philly cheesesteaks---used carne picado which is shredded steak and seasoned meat with monterery steak seasoning. One thing, however, to be careful about is the cheese sauce. You have to really whisk the milk in slowly for it to thicken. Also, recipe calls for large quantities of each ingredient for the cheese sauce but says its only for 4 servings---the cheese sauce recipe should be reduced by half of all the ingredients if it is truly feeding 4 otherwise you will have a lot of leftover cheese sauce. item not reviewed by moderator and published
This was a huge hit with my family. Everyone loved it and the cheeses complimented the meat and veggies so well! Absolutely delicious item not reviewed by moderator and published
I agree with the previous review, you have to wait until the milk thickens before adding cheese and that may not happen in 5 minutes. Also people shouldn't be rating the recipe based on difficulty, if you're worried about timing this is what I did. First cut everything up, meat and veggies, then finish the sauce it does not have to be hot for this sandwich to work, finish your veggies, set oven on warm and keep them in there covered with foil, then meat then buns..... item not reviewed by moderator and published
Awesome dinner! Take your time with the provolone sauce. You have to slowly whisk in the milk. I believe the people who complained about the provolone sauce being to runny rushed, not allowing it to thicken prior to adding the cheeses. item not reviewed by moderator and published
I have made this several times and have made adjustments to the cheese sauce. I think the consistency is off, its also too thin. I make it with chedder and american instead of provolone. I also use shaved beef as it is less expensive, but very tasty. The little changes that give it the 5 stars it needs. item not reviewed by moderator and published
I can see how this would work if you had an industrial kitchen and a full staff to help prep and cook. There is no way to deliver this sandwich hot and yummy with one person and a 4 burner cook top. Simple is best...they last time I made a Philly Cheese Steak I used left over prime rib, chopped jalapenos for a bit of fire and provalone cheese....done in 30 minutes in one pan....everyone loved it. Not so much tonight. item not reviewed by moderator and published
I was extremely disappointed in the consistency of this cheese sauce. It was WAY too thin for a Philly cheesesteak. I managed to salvage it by making a roux with another Tbsp of both butter and flour and then adding the already made cheese sauce to it. Then it came out fine, but have enough sauce leftover to make some Mac and cheese with it. So all was not lost, but next time I will only use 1 cup of milk not 2 as the recipe states. item not reviewed by moderator and published
That cheese sause made this the best cheese steak we've ever eaten! item not reviewed by moderator and published
My family really loved this! They prefer me not to use the Italian cheeses, and use cheddar cheese. Next time I'll use cheddar cheese to see if I can put 5 stars! item not reviewed by moderator and published
The cheese sauce was thinner than we wanted. I fixed it by doubling the butter and flour for a thicker sauce. item not reviewed by moderator and published
very tasty I used the cheese sauce as well as adding sliced provolone cheese whih I melted in the oven before topping with vegis and cheese sauce, will deffinetly make it again item not reviewed by moderator and published
This was pretty good, but it tasted better when I opted for slices of provolone cheese over the provolone sauce. item not reviewed by moderator and published
I will defiantly be making this again soon. The mushrooms really set off the cheese steak flavor I love and the cheese too! You must try it for yourself. item not reviewed by moderator and published
I was really looking forward to the cheese sauce, it sounded different and better from just melted cheese but it was a real disappointment and quite a bit of extra work... next time i'm just going with a simple cheese that will melt when combined with the hot meat/grilled veggies... i really wanted to rate this higher but i just cannot. sorry item not reviewed by moderator and published
This was AMAZING! I made it for my brothers birthday. The peppers and onions just blended so well with the meat. The sauce was cheesy and well worth the extra work. The only thing I didn't like was the hoagie rolls. I am just not a big fan of them. item not reviewed by moderator and published
People! Don't be fooled by this or any other huckster on TV or the internet trying to sell you a cheesesteak with green peppers. Nobody from Philly puts green peppers on a cheesesteak. Don't get me wrong. I love sauteed peppers, but visit any sandwich shop around the city, order "cheese wit'", and you get your cheesesteak with fried onions. Period. item not reviewed by moderator and published
This is WAYYYYYYYYYYYYYY to complicated for Philly Cheese Steak... all you do is throw the thin sliced onion and bell peppers on/in the griddle/pan with some oil, garlic, salt, and pepper till well fried. Put that off to the side of the griddle/pan and put the meat on to cook...when done stir it all together or add them one at a time to soft hoagie bun and add your favorite cheese.. I grate provolone cheese, some use america - whatever you want... then eat and enjoy... this recipe is like the "Ultimate Fussy FooFoo Cook" tries to do the local "Artery Clogging - Best Food You Will Ever Eat - Greasy Spoon"! item not reviewed by moderator and published
If you are having issues with the sauce, I messed up the first one but got it on the second try. Don't let the Butter get brown or burn, Med heat might be to high. As soon as the butter melts hit it with the flour and don't stop whisking until you add the cheese at the end. item not reviewed by moderator and published
This is a pretty tasty recipe, I had issues with the cheese sauce as well. I'm pretty sure it was operator error though. Instead of serving on the traditional Hogie I used sour dough bread and grilled the sandwiches. item not reviewed by moderator and published
DELICIOUS item not reviewed by moderator and published
We did our own show down !! Bobby flay vs cheese whiz ... and the winner is by unanimous decision ....CHEESE WHIZ !!! Thought it might be gross but truly it is really good on a steak sandwich. Bobby Flay's recipe bombed. I gave it 3 stars because the recipe worked and it was good just not great and certainly not as good as the cheese whiz item not reviewed by moderator and published
My two Yorkie puppies - soon to be joined by three are reeling along with me as we are watching the throw down challenge. Wait a moment - classic cheese steak with Cheese Wiz -No one born in or around Philadelphia would ever call a cheese steak made with cheese wiz - a cheese steak- BARF. My puppies are carrying on and barking. So am I. The results that said cheese wiz was a better opinion mean that the Philadelphia area has been invaded by aliens. I imagine next, the sauce which was always available will now be replaced with a sauce which is easily found a Taco Bell. Ben Franklin be damned - cheese wiz - yeech! item not reviewed by moderator and published
loved it item not reviewed by moderator and published
Very good! item not reviewed by moderator and published
i just made this recipe for my family and every thing turnd out great but the cheese. it was grainy and no thickness at all. i followed the recipe to a t. bobby you let me down again!!!! if i could go lower then 1 star i would!!! item not reviewed by moderator and published
Totally uneatable because of cheese will not make again item not reviewed by moderator and published
I just made this for dinner and it was amazing!! I had read most of the reviews and I took some ideas from them. I used Bobby's other recipes steak marinade(from his other philly cheese steak recipe) to prevent the "lack of flavour" and I used regular provolone instead of aged to make sure the cheese sauce wasn't too powerful. The combination of the 2 recipes was amazing!!!! Also, if you had problems with the cheese sauce clumping or separating its probably your technique rather than this recipes fault. As long as you slowly add the hot milk and continuously whisk while adding the milk it should be no problem!! item not reviewed by moderator and published
I read Richard from Boston's comment regarding 'snot' tasting like poblano chilis. Apparently he has experienced snot and compares it to 'green chili'. Who knew that was what boogers taste like. item not reviewed by moderator and published
Wasnt sure what to expect as had only tasted Philly Cheese Steak in Diners before, but it was much nicer than anything I've had before. We will stay at home in future and make it ourselves! item not reviewed by moderator and published
It will be worth eating during football gamesat home. item not reviewed by moderator and published
After spending to much money and 40 days and 40 nights trying to get the cheese to not be grainy, I ended up sending my wife to the store to get cheese whiz. item not reviewed by moderator and published
I couldn't wait to make this recipe. Went to local butcher shop, picked up 2 pounds of my thinly sliced steak($35), came home started up the veggies and got cooking. But to my disappointment it was rather boring.....Was not that great at all. The one thing that kinda makes me feel better about it is that my brother in-law went to Philly and said there cheese steaks weren't that great. Didn't see what the fuss was all about. Maybe i didn't add enough pepper, didn't throw in my own seasonings, I don't know. Just way too expensive when i can go to a local restaurant and get something that tastes better for way cheaper. item not reviewed by moderator and published
instead of using the cheese sauce i just used hellmanns mayo MMMMMmmmmm just as good and food made quicker.... meat i ued also was sirlion cut thin/medium gave more of a meaty look to the sandwitch item not reviewed by moderator and published
The sauce on this was amazing, and very simple. We took brisket that we had grilled a few days ago, and cut into strips. Tossed onions and green peppers in olive oil and steak seasoning and carmelized on a griddle. Toasted the buns, and then topped with the sauce. The sauce is what makes it!!! item not reviewed by moderator and published
Wow! Cannot Thank You Enough! It was perfect for my family dinner of 8. We marinated the meat in Hawaiian Salt and Pepper for 1 hour before cutting. Thanks for such a wonderful easy dinner that satisfied everyone. item not reviewed by moderator and published
Very easy to follow. I had the butcher cut rib eye paper thin. The whole family loved it. Also good with Cheese Whiz. item not reviewed by moderator and published
I watched the episode of throw down featuring this recipe and thought, 'I could do that! And, MAN, that good!' I tried it and the provolone sauce really made the sandwich! It was so good! item not reviewed by moderator and published
My husbands favorite sandwich, asked for anytime we're making a special meal! item not reviewed by moderator and published
After this episode my bf and I were going to drive to Philly but due to rising gas prices, we figured making this recipe would be a good substitute. It was excellent. I didn't have any problems with getting cheese sauce to come together. The aged provolone has a very strong taste and it was good to try but next time I would probably just leave it off. I used a combo of ribeye and strip steak. The meat was awesome. I also loved the onions... I let them cook down for almost an hour. Yum yum. item not reviewed by moderator and published
If you melt the cheese to quickly it will be grainy. You have to add it gradually and melt it slowly. item not reviewed by moderator and published
I was disappointed in this recipe. I have been to Philly and have had Philly cheese steaks from a number of places. To be honest, I am not sure what all the fuss is about? In the end it is just fried steak with cheese whiz on a roll. Whats the big deal? When I had it in Philly I was like ?Is this what all the fuss is about?? I was not impressed by Philly cheese steak even from Philly. When I saw this episode, Bobby made it look great! It looked much better than what I had in Philly, so my wife and I decided to give it a try. The 1st problem was the butcher would not thinly slice the meat for us, sighting health code problems, E-coli, salmonella, Trigg noses ect. They will only use their slicer for deli meats. We bought a good cut of rib eye $15, the aged provolone another $10. We followed the recipe to the letter. The only variable could have been the sub rolls but they seemed just fine. What an EXPENSIVE disappointment! The cheese sauce was grainy and the flavor was only OK. The steak was nice and tender but would have tasted much better on the grill as a 1 to 2 inch thick rib eye steak. We are done with this mess. For the money, I will visit my local sub shop that does a steak and cheese sub that blows this Philly cheese steak out of the water at more than half the price and 75% less work! item not reviewed by moderator and published
I TWEAKED THIS RECIPE SLIGHTLY. INSTEAD OF USING THE CHEESESAUCE I USED VELVEETA. I SHREDDED THE VELVEETA AND AFTER PUTTING THE STEAK ON THE SUB ROLL I TOPPED IT WITH VELVEETA CHEESE AND THEN ADDED THE THE MUSHROOMS, ONIONS AND PEPPERS. DELICIOUS! MY FAMILY WAS SOOO IMPRESSED. WILL MAKE AGAIN AND AGAIN... I CAN'T WAIT TO MAKE THIS FOR COMPANY SO TIME. THANK YOU FOR A WONDERULY DELICIOUS DINNER! item not reviewed by moderator and published
I made it without the mushrooms, cut down on the cheese sauce by half of the liquid because I didn't need the quantity, but kept the flour and butter the same(roux). Used cheddar and swiss let it cool just a bit to thicken. Turned out great...Used sourdough torpedo rolls and removed most of interior to make space for the rest of the ingredients. Will make again and again. Thanks Bobby...You are great! item not reviewed by moderator and published
It was ok. The sauce over powered any flavor from the meat & vegetables. It was good still but I may go with less sauce, a bit more salt or seasoning for the meat. item not reviewed by moderator and published
...just slice everything up, season it, oil it, and sautee everything on a hot, cast-iron grill pan / griddle. It's like a big stir-fry. The cheese sauce here is excellent, however you could EASILY heat up Kraft Cheez Whiz, PHILLY-STYLE, and save yourself the time and effort. Shmear the hoagie roll with the cheese and get some tongs and grab a bit of everything and toss it on. You can't go wrong! item not reviewed by moderator and published
This was the best cheese steak recipe I have ever had. Each flavor was popped but blended together nicely. item not reviewed by moderator and published
This was ok. The meat, onions and mushrooms were very good. I did not make the peppers. The cheese sauce didn't do it for us. Plus it was a pain to make all of this in different pans. I caramelized the onions and then at the end added the mushrooms to eliminate one more pan. item not reviewed by moderator and published
Very good! Love the cheese sauce! item not reviewed by moderator and published
If you make this for your friends they will want you to make it ever time they come over for football or anything else. Its a pain in the butt!! I love it, taste great! Get some good quality meat and you will love it too!! The Cheese sauce separates it from all other sandwiches. What else can I say. It's the best ever!!! item not reviewed by moderator and published
I live in Orange COunty California, so I would think that I could find just about anything in a grocery store especially with all the speciality stores around here. however, we went to 4 stores and none of them had a Cubano, so we jsut used the Poblano, which is called Pastilla here. Apparently hoagie rolls are only found in the tri-state area, so we used a huge loaf of french bread, the kind that is like $1 at the store fresh. we used New York strip steak cut horizontally. I spend an hour on the cheese sauce which finally after much tweaking came out the way it should have but with twice the time. So instead we used a 1/2 lb. of sliced provolone, my husband wasn't sold on the sauce. I think i didn't heat the milk well enough and so the sauce had a hard time thickening up, that is what took so long and it came out a little grainer than my husband wanted. all in all, WE LOVED IT! It was worth the work and the time and fed about 8 adults with the men coming back for more and more. It's a great sandwich for poker night!!!!! item not reviewed by moderator and published
Delicious! item not reviewed by moderator and published
Philly steaks are Philly steaks but if you have to try and make it at home this is the best your gonna get, the provolone cheese sauce makes everything better, as long as you get the right bread, it will be the best you can make at home. item not reviewed by moderator and published
I have never enjoyed a sandwich so much!! An incredible food experience. Bobby Flay is a genius!! item not reviewed by moderator and published
This recipe is outstanding. I'm going to use it in my new little Bistro Thank You Bobby Flay item not reviewed by moderator and published
There is too many ingredients and too much time preparing the cheese sauce and caramelizing the onions. However---once these are done then the Philly Cheese Steak is superb. item not reviewed by moderator and published
This easy, not to expensive and now a new family favorite! item not reviewed by moderator and published
Beautiful meat, onions, mushrooms....full of flavor. The cheese sauce was quite potent - you don't need too much of it. We substitued some things (it was hard to find the pepper and onion types) but it tasted great anyway. item not reviewed by moderator and published
I made this recipe one night for my family - we devoured them! It was a Philly Cheesesteak but with an up-scale taste. These would be great for company with a cold beer! YUM YUM item not reviewed by moderator and published
When you have a chance to get to Philly, I'll take you to get a Cheese steak and hoagie(s) to. rick reed item not reviewed by moderator and published
cheese sauce was a big hit!!!! item not reviewed by moderator and published
I am from Philly and could not wait to make this for friends. Can I say everyone was dissappointed except the dog who got the meat. I spent $50 on a steak that had no taste and quite frankly I am so embarrased I made for company. item not reviewed by moderator and published
He uses alot of savory ingredients, making better than your average cheesesteak. item not reviewed by moderator and published
Philly created cheesesteak. Bobby improved it. Loved the onions, mushrooms, and peppers on it! Thanks! item not reviewed by moderator and published
Wow, this recipe is absolutely fabulous. My friends and I get together and throw a progressive dinner every year. It involves five families cooking a four course meal for up to twenty persons a course. I modified this recipe and put a small amount of the cheese steak on a super fancy square of brioche bread and decorated the plate with a sprig of cilantro. It was a smashing success. item not reviewed by moderator and published
outstanding blend of flavor and a very savory cheese sauce item not reviewed by moderator and published
After seeing your Philly cheese-steak throw down. My Son had a huge craving. He came up with a few alterations to your recipe. We had some homemade salsa verde on hand. We added it to our own cheese blend: 4oz of velveta cheese 1/4 cup of graded guyere cheese 2 T of milk Salse Vede to taste (we used 2 T.) Salsa Verde recipe: 2 skinned and charred Jalapenos (seeds removed) 1 sliced oinion vinegar to cover 1 T. Sugar Heat till cooked item not reviewed by moderator and published
Excellent. Don't be a moron. If you don't like peppers and onions the secret is....Just leave them off! and don't complain. item not reviewed by moderator and published
These were excellent. The cheese sauce didn't cooperate for me and I ended up adding quite a bit of flour to get it to thicken, but it still tasted really good! item not reviewed by moderator and published
nice touch with the cheese sauce item not reviewed by moderator and published
Try not to drink alcohol before you offer up an opinion, or offer reviews that make the rest of us want to ralph. Thanks. item not reviewed by moderator and published
It was great all around. will make again. item not reviewed by moderator and published
Great tasting and fun to make!!! item not reviewed by moderator and published
just grrrrrate. thank you item not reviewed by moderator and published
Great recipe, with or without the peppers and onions. item not reviewed by moderator and published
Why does everyone insist on putting onions and peppers on a cheesesteak. There are 3 ingredients to a cheesesteak. Cheese, Steak, Roll. Thats it. Whenever Im not in the Philly area and order one and ask if I want onions, peppers, mushrooms, sauce, or any other junk to hide the flavor of their rotten food, I leave and never go back. In my opinion Tony Lukes is the best cheesesteak joint in Philly. item not reviewed by moderator and published
i make it even easier (its a quick weeknight dish): go to the deli counter an buy good sliced roast beef. done in 60 sec. item not reviewed by moderator and published
no u use mozerella item not reviewed by moderator and published
This dish did not take over 2 hours to cook. It was delicious item not reviewed by moderator and published
mmmm! Bobby Flay hits a Home Run with this... item not reviewed by moderator and published
The beef was disgusting? So you either purchased low quality beef or you cooked the meat poorly? You really must be a piss poor cook. item not reviewed by moderator and published
I think you mean "inedible". item not reviewed by moderator and published

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