Tony Luke’s Authentic Philly Cheesesteak

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb rib eye steak, frozen, cut very thin
  • 3
    cups onions, diced and sauteed
  • 2
    cups Cheese Whiz, heated
  • 9 14
    ounces hoagie rolls
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DIRECTIONS

  • Try to get thin butcher cut Rib Eye. It is much easier than doing it yourself.
  • Tony Luke fresh bakes his rolls. Make rolls out of fresh baked French bread so they hold up better if you’re not making your own.
  • Fry 1/4 to 1/3 pound of the meat on a griddle, moving it as it cooks. It should stay moist, but be thoroughly cooked through. It should have a gray tinge to it.
  • Heat Cheese Whiz and keep warm.
  • Saute a handful of the onions in oil or butter on the grill.
  • Open a roll and grill it till lightly browned.
  • Assemble the sandwiches: roll, slather cheese on one side. Top with sauteed onion. Place meat on the other side and close the sandwich.
  • Serve immediately.
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