Philly Cheese Steak

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Totally uneatable because of cheese will not make again

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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!!

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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.

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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!

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It will be worth eating during football gamesat home.

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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.

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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.

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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

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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!!!

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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.