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"Philly Cheesesteak" Recipe

"Philly Cheesesteak"

Recipe courtesy Seth Koslow

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on March 19, 2012

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    Such a fantastic recipe the sandwich tastes just like a local place here in town, it's a keeper for sure! I made mine with chicken instead and used a cast iron skillet. Can't wait to try with steak!

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  • on January 18, 2011

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    Easy to make and tasty! We used cheese-whiz for a bit of traditional philly cheesesteak flavor.

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  • on October 09, 2010

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    Marinade...DELICIOUS! Additional info...the french bread does contribute to the "thickness" of the sandwich and trying to take off a bite...etc....I made the recipe exactly as described but used facaccio or ciabatta bread. Annie, Fremont, CA

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  • on June 21, 2010

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    I made this for my dad for Father's Day and he really loved it. The marinade is so tangy and my meat came out buttery soft and tender after marinading for 1 hour. Instead of mozzarella I used baby swiss cheese. This is seriously one of the best marinades I've ever made from scratch. 5 stars from California!

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  • on May 19, 2010

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    I made this for dinner tonight for the Mrs. and I. We were totally impressed!!! Great flavors..Totally satisfying

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  • on March 03, 2010

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    No kidding, this is one of the best things that I ever tasted. Not just the best of my own cooking. Wow! the only caution is that if you're not careful, you'll end up with a sandwich that's taller than your mouth can open.

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  • on February 28, 2010

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    Delicious marinade and perfect cooking times. My family enjoyed this immensely. This has to be one of my favorite grill it shows. All the recipes were awesome !

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  • on November 10, 2009

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    Not only is this a keeper, but we make extra marinade each time and use on a variety of meats during the week. We also used thinly sliced, toasted foccaccia bread. The flavors were just amazing! LOVE LOVE LOVE

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  • on September 16, 2009

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    Soooo good! I marinated overnight. After grilling, slice thin on the bias and you will have very tender meat!

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  • on September 08, 2009

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    This is a keeper!

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