Traditional Philly Cheesesteak?


Yesterday in my attempt to expand my family’s dinner menu we made Philly Cheesesteaks. Now, we have never been to Philadelphia and have never had Philly cheesesteaks before, so I was walking blind.

I spent a good part of my day (a lot longer than I should have) searching online for a traditional recipe and I learned one thing: people are very picky about the recipes and not everyone agrees on what is considered a traditional Philly cheesesteak.

Mayo or not? Mushrooms, peppers, or both? Cheez Whiz or provolone? Mix the veggies in with the steak to integrate the flavors or pile them on top of the steak? There were hundreds of varieties and everyone claimed to be traditional.

So here is what I tired:

  • Shaved Steak (found this on a Manager’s Special deal at the grocery store)
  • Half onion, thinly sliced
  • Half green pepper, thinly sliced
  • Extra Virgin Olive Oil (I read this was important)
  • Salt and Pepper
  • Provolone Cheese
  • Italian style sub buns

I put the oil and veggies in the pan and cooked them until they were a soft and then pushed them to the side. I added the meat and browned it, while adding some salt and pepper. I mixed the veggies and meat together. Added the cheese to melt it on top. Slightly toasted the sub buns. Tried my best to scoop the meat mix into the bun while keeping the cheese on top.

Results: My husband and my oldest daughter loved them. I was not so crazy about it. The meat taste stood out so much from the other flavors. My younger two daughters didn’t really eat any because they saw the peppers in it. They were not messy, which from my research it seems like they should have been. I have a feel that I might like Philly Cheesesteaks, just not these ones.

Where did I go wrong on this recipe? I would love any advice or recipes from anyone who might have more experience in the Philly Cheesesteak world!

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