Prep 5 mins
Cook 10 mins
It's so simple & easy for the life of me I don't know why our local restaurants can't get it right, the key is the Ribeye and the Cheez Whiz, if you veer off that course it won't taste right. In answer to Alan's review I beg to differ! I just watched a show that followed the making of these great sandwiches at both Pat's & Geno's and guess what?! The Provolone was added after the fact because of customer requests, not the Authentic cheese!!! Pat invented the sandwich and uses Cheez Whiz -- not slamming Alan but I got it from the source so do try the sandwich, you'll absolutely LOVE it! I use butter because that adds a depth of flavor you don't get with the olive oil. Use what you like!
- 1 lb rib eye steak, sliced wafer thin
- 1 large onion, sliced very thin
- 18 ounces Cheez Whiz
- 3 tablespoons butter
- 4 hoagie rolls
- Have your butcher slice a thick ribeye into slices as thin as he (or she) can. If you like the original (Pat's) chop the slices into bite sized pieces. If you like Geno's then don't chop.
- Start a double boiler up & place the cheez whiz in it to warm up, if you can't find that size just any squeeze bottle will do as long as it's cheez whiz, that's the important part.
- Place onions in some butter on a griddle or in a large skillet and cook until nicely carmelized.
- Scootch them over & add beef, turn once browned, when done just scootch them over to cook the rest of the meat. You don't want to overlap the meat while it's cooking.
- Place a nice heap of the beef onto a hoagie roll, no need to warm the roll, it's positively awesome as is, add a good heap of the onions & slather with the cheese whiz. That's it! Enjoy the hell out of it, these are SO DARNED GOOD! Trust me, it was the hit of our little super bowl party -- .
This is EXACTLY how I have made them for years, to the gastronomic delight of friends and family. Simple, easy, and delicious.
@Alan - It may not be "authentic" to you and your recipe, but since the original Philly was made witout cheese, yours is a variation as well. WitWiz has been an accepted standard for decades. Also "You should use olive oil & not butter" - Why? Most cooks use oil, butter, or a combination of both to saut? onions to bring out the natural sweetness of the onions.
Regardless - The Phillysteak is an American delight in any variation, and thanks to Babychops for posting this recipe.
Holy smokes! Really??? This is soooooo good. I had to do a little dance after eating my sandwich. I am a Midwest girl who honestly doesn't care what is authentic or not...all I know is utter deliciousness. Thanks for the recipe ( sidenote: ribeye is the only way to go IMO )
These were fabulous! Thank you so much for the recipe! My husband wanted to try a real Philly cheesesteak and having tried both famous Pat's and Geno's I think this one is just as good!