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Philly Cheese Steak Recipe

Philly Cheese Steak

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (80)

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Average Rating:

Total Reviews: 80

Showing 71-80 of 80

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  • on January 02, 2007

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    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

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  • on January 02, 2007

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    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.

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  • on December 26, 2006

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    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!

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  • on November 24, 2006

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    nice touch with the cheese sauce

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  • on October 23, 2006

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    Try not to drink alcohol before you offer up an opinion, or offer reviews that make the rest of us want to ralph. Thanks.

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  • on October 22, 2006

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    It was great all around. will make again.

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  • on October 22, 2006

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    Great tasting and fun to make!!!

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  • on October 20, 2006

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    just grrrrrate. thank you

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  • on October 19, 2006

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    Great recipe, with or without the peppers and onions.

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  • on October 19, 2006

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    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.

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