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    You are in: Home / Recipes / Philly Cheesesteak (The Way I Remember It) Recipe
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    Philly Cheesesteak (The Way I Remember It)

    Philly Cheesesteak (The Way I Remember It). Photo by Suzanna Marie

    1/2 Photos of Philly Cheesesteak (The Way I Remember It)

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    SarikaKisSzentem's Note:

    Lived in N. E. Philly until 1972. Moved to Wilkes-Barre area. There was one place that made cheesesteaks that was awesome. THAT'S the recipe I've submitted. Dicing the onion early in the day alters the strong taste of onion to give the sandwich that certain "taste". Green Peppers are NOT the norm only an option as are mushrooms.

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    Ingredients:

    Serves: 3

    Yield:

    Hoagies

    Units: US | Metric

    • 1 lb thinly sliced rib eye steaks or 1 lb deli roast beef, thinly sliced
    • 1 -2 large bermuda onion, diced on the large side not sliced (if you like onions use the 2)
    • 9 slices American cheese
    • 3 hoagie rolls, 12-inch
    • ketchup or marinara sauce
    • 2 tablespoons peanut oil, preferably
    • salt

    Directions:

    1. 1
      Large dice the onions and set them aside earlier in the day; covered with a paper towel.
    2. 2
      Pour the peanut oil into a large hot stainless steel fry pan. Quickly saute the onions tossing them often until they become slightly translucent and tinged with brown. Remove and set aside.
    3. 3
      In the same hot pan add some of the meat (not all; it will sweat and release too much liquid) and roughly tear apart with two forks. When nicely browned remove and keep warm. Continue to do all the meat.
    4. 4
      Slice the hoagie buns (make sure they are really fresh. To get them sllightly crispy leave them early in the day uncovered) and place 1/3 of the meat in each. Top evenly with the cheese. Distribute the cooked onions and place in 300 degree oven on a baking pan until cheese is melted.
    5. 5
      You have the options of using either ketchup or a marinara sauce.

    Ratings & Reviews:

    • on September 29, 2009

      I totally agree..this is not a cheesesteak! They are served with typically provalone or cheese whiz! And KETCHUP!!!! Are ya freekin kidding me?? My poor relatives would roll over in their graves. If ya are looking for a "traditional" recipe like I was then keep looking!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 09, 2009

      55

      Made for Fall '09 PAC. Well...DH would take a bite then say, "This is wonderful." Take a bite, say "This is really good." Take a bite...you get the picture. He was totally blown away with this Cheesesteak. We used Marinara as our topping. The sandwich was MORE than a meal. Will definitely make again. Thank you so much for sharing!!! P.S. DH would say "Thank You" but he's in Cheesesteak Heaven right now.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 22, 2009

      The true Philly Cheesesteaks are made with Olive Oil & Provalone Cheese. Some people now use Cheesewiz, but originally Provalone was & still is used. AlanLeonetti@q.com

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Philly Cheesesteak (The Way I Remember It)

    Serving Size: 1 (310 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 892.9
     
    Calories from Fat 544
    60%
    Total Fat 60.4 g
    93%
    Saturated Fat 25.2 g
    126%
    Cholesterol 143.6 mg
    47%
    Sodium 1012.4 mg
    42%
    Total Carbohydrate 40.4 g
    13%
    Dietary Fiber 2.0 g
    8%
    Sugars 3.1 g
    12%
    Protein 45.1 g
    90%

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