Philly Cheese Steak

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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.

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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!!!

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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.

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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

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So simple but so full of flavor.... I did substitute the cheese with brie, gave the sandwich a great elegant twist.

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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.

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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.

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This was a huge hit with my family. Everyone loved it and the cheeses complimented the meat and veggies so well! Absolutely delicious

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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.....

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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.