Philly Cheese Steak Sandwich

Total Time:
20 min
10 min
10 min

2 sandwiches

  • 2 fresh Italian sandwich rolls or Kaiser buns, split in half crosswise
  • 1 white onion, thinly sliced
  • 1/2 large green bell pepper, thinly sliced
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 pound rib-eye steak, very very thinly shaved or sliced
  • 1/3 pound thinly sliced white American cheese, or Provolone cheese OR 4 ounces melted cheese whiz
  • Ketchup, optional topping
  • Italian pickled peppers, accompaniment

Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle.

Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the Sauteed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice or Put the meat in the bun and dip the spatula in the cheese whiz and then wipe the spatula down the inside of the bread.

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4.4 56
One word to describe this sandwich..."YUUUUUMMMY"! item not reviewed by moderator and published
Unbelievably bland! Marinate the meat first! item not reviewed by moderator and published
Update: Our culinary team has removed the step to preheat oven as it is not used in this recipe. We apologize for the confusion. Admin Customer Service item not reviewed by moderator and published
Very easy - 5 out of 5. I recommend doubling this recipe and taking this to work and warming in a toaster oven (preferred, or microwave: leftovers are delicious! Sincerely, Canadian Shaker item not reviewed by moderator and published
Absolutley wonderful, but not a surprise with this chef! item not reviewed by moderator and published
Delicious! We're making this for our football party in September. I've done a lot of research about how this sandwich came about, the restaurant is still open in South Philly. Cheese wasn't added to this sandwich until about the 1950's, and you have to request it as a topping in the original restaurant(Cheese Whiz, Provolone or American! Amazing sandwich, with awesome history. item not reviewed by moderator and published
Anyone else find it a bit disturbing that Emeril suggests using melted cheese whiz? I thought he was a chef?!?! I used mature English Cheddar and it was delicious...and hopefully contained less preservatives than areosol cheese! item not reviewed by moderator and published
We love this recipe! Make it at least once a month. We add The Keg steak seasoning with the steak as it sautes and top it off with banana peppers! Better than any philly cheese steak we have ever had at a restaurant! item not reviewed by moderator and published
Yummy and quick to fix! item not reviewed by moderator and published
Thanks, yum! Great tips and easy recipe to follow! Use this as a guide and make it yours depending on what the family likes..I added small mushrooms and buttered them in butter. I also used a large sourdough bread that was a little over a buck , can't beat that! cut the roll in half, add all the cooked-grilled items inside the sub, put it in the 200 degree pre-heated oven and let the cheese melt all over the meat, etc...and easy to make. item not reviewed by moderator and published

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