By Sue Lau on June 30, 2004
Photo by Sue Lau
Photo by Sue Lau
"Easy and quick to make. I like using provolone cheese although you can use cheddar spread (melted Velveeta or Cheez-Whiz) if it suits you."
Serving Size: 1 (323 g)
Servings Per Recipe: 4
"Thanks for posting Sue. These sandwiches made for a nice weekday meal. Made as written except for the banana peppers as that was my family's preference. The mushrooms, onions and peppers made it authentic so much so we needed no mayo or mustard. We served the Steak- ums on soft hoagie rolls with the melted cheese. Delish. The whole group loved these. The dish comes together fast so having a good amount of space to do the Steak-ums is important. We added a tossed salad and dinner was served. Enjoy! ChefDLH"
"These were pretty good! I think the only thing I did differently besides leaving out some ingredients my boyfriend doesn't like, is that after I sliced the hoagie roles 3/4 of the way through I buttered them and then put them in the oven @ 350 degrees (face down) until they were golden browned on the inside. Then filled em with meat and cheese etc and put them in the oven face up until the cheese melted. yummy!"
"Oh Sue, this was sublime and so easy! Just what the doctor ordered on this 100+F day. I hadn't had a Philly cheesesteak with mushrooms before, but I won't go without them again. I omitted the green and banana peppers as is our preference, but followed it to the letter for the rest, using provolone, Steak-Ums and a French baguette. Microwaving the sandwich at the end for 45 seconds was ideal and didn't make the bread soggy at all, but allowed the cheese to melt beautifully. (I DO recommend French bread for that purpose.) PERFECT! I should have known you'd have another great recipe, what with all those wonderful-looking Indian dishes of yours I've drooled over for so long. Thanks, Sue!"