Philly Cheese Steak

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Very easy to follow. I had the butcher cut rib eye paper thin. The whole family loved it. Also good with Cheese Whiz.

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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!

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My husbands favorite sandwich, asked for anytime we're making a special meal!

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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.

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If you melt the cheese to quickly it will be grainy. You have to add it gradually and melt it slowly.

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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!

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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!

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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!

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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.

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...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!