Philly Cheese Steak Sandwich

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I have not tried this recipe, but I can testify that rib eye steak is the reason this is soooo good. I know people that would say, "What? you used a rib eye??" Let me tell you, it makes all the difference. What I do is buy one or two extra steaks. I do the traditional grilling of steak with friends and then use the extra and any left over to thinly slice and chop to make the sandwich. The next import thing is the roll. Don't waste your time with mass produced bread. Nothing beats an Italian long roll. And Cheese Wiz? Some may like it, but to me and friends, it imparts a "fake" or processed flavor. Provolone is the way to go. But hey, to each their own in the world of food.

Happy cooking.

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Flavorful and quick to make. Best steak sandwich recipe I have ever come across.

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it is a great sandwich, and as usual Emeril ups the quality. if you toast the buns then you are in heaven - and if you put the steak in the freezer slicing it thin is no problem. Put those philly boys out of business - make your own! provolone or white american you've got a great sandwich.

throw in jalapenos and you've got a texas kick that would turn those philly boys into real men!

thanks emeril!

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What a great recipe! Thanks, Emeril! Our whole family enjoyed this and we will be making the recipe again - very soon! We doubled th recipe for our family of 5 and there was plenty! We also used provolone cheese - so great when it melts!! Try this tonight!

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My local Phiily Cheese Steak establishment, just lost a customer! I'll be making ours from now on.

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This is probably one of the best, simplest recipes for the Philly Cheese Steak that I've found, and I really loved it. I cooked it with both the Provolone and the American just to test both cheeses (I will not eat easy cheese, knowingly, haha. I found a small tip. If you cook with the provolone, you may want to lightly salt the meat and cheese on the sandwich after cooking, I found it to be a little bland without the added salt. If you cooked with the American cheese, you're good, the cheese is practically 90% sodium anyways, haha. I rated this a 4/5 as I loved it, but I think it needed something more. I did add a bit of veganaise (a mayo substitute, veggie spread, which is awesome btw to the sandwich after trying them. I noticed an increase in flavor but it still wasn't enough to push it over the edge to 5/5 status. I'm working on a "secret sauce" to compliment the sandwich. If I perfect it, I'll post the recipe here in case you feel the way I do.

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Recommend grilling the buns to make them crispy and adding a little mayo, which gave mine a perfect tang!

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This sandwich was absolutely wonderful! This receipe was very easy! I agree that the better the cut of steak the better the sandwich. I chose a lean ribeye, and asked the butcher to slice it for me. I did vary slightly from the recipe...I marinated the steak in a mixture of Dale's Steak Seasoning sauce, worchestershire sauce, garlic powder, and onion powder. It was phenomenal!!!

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Have made this twice using provolone cheese and it is oh so good. I don't understand rating the recipe poorly because it wasn't mentioned that you should put the buns in the preheated oven to get them WARM. These are a yummy treat and we will be enjoying them again and again.

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What is the oven for? Did I just miss it? I can't seem to find any reason for preheating the oven in this recipe. I hope someone re-writes this recipe or at least corrects it.