Philly Cheese Steak Sandwich

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Yummy and quick to fix!

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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.

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this was great. i toasted sub rolls and then melted the provolone on the buns under the broiler instead of adding it into the meat... put the steak (the only things i added here were some brown sugar and paprika to the meat with salt and pepper, onions and peppers on top and it was a hit. i also sliced up some jalepenos and sauteed them to add in for a kick. yum!

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it is ok but i would not call it a philly cheese steak. ain't nothing like the real thing. lived there for many years. i would call it emerils version of a steak sandwich.

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This is a nice simple recipe to make on a night when you have other things going on and you want to avoid going out. I am sure we are going to make this again.

The oven is to toast the buns so that it does not make the sandwich cold...

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Awesome as usual Emeril: This is very tasty. I grilled the bun a little to make it extra delicious.

Chris Darland
Talent,OR

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I made this a month ago and my husband asked for it tonite New Years Eve!
I used McCormicks Monterey Steak seasoning on the meat befoe cooking it.
Maybe thats what made the difference.
My husband said it was one of the best sandwiches he had.
I also cook the onions till they carmelize, and add lots of garlic.
Did 1/2 white American and Provolone.
American is salty.
Can't imagine how this is bland unless you don't season the meat.
I use that seasoning on hamburgers, and all steaks I grill.

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Have you ever had a real Philly cheese steak?

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All the reviews gave this recipe 5 stars, so I tired it. It was the worst! So boring will never do again and the directions were not complete. I will stick to allrecipes.com

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Ok. I am starting this review off by saying that the end product does not disappoint. It is really good. The onions, green peppers, and garlic melt in your mouth. Provolone cheese is stringielishious. A great Kiser roll tasts great. And the meat needs to be of good quality.

Now for the recipe has some holes:

1. The beginning of the recipe says to use oil. But the ingredients does not list the quantity. I used 3 Tablespoons.

2. The recipe says to cook the meat next to the veggies. But if you do not pre-cook the meat, then it will not get done. Also, be warned that carmelizing onions is tricky. It must be done on a low heat. But if you put the meat next to the veggies and expect it to cook on a medium high heat, then the carmelization will move quickly and might burn.

3. Ok...Finally, the beginning of the recipe says to pre-heat to cook the oven. It doesn't say what to use the oven for. This confuses me. For me, I used the to pre-cook the buns. It turned out great. I also used the oven to pre-cook the meat.

But, again, the end product is great!