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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (279g) Recipe makes 4 servings |
||
| Calories 767 | ||
| Calories from Fat 536 | (69%) | |
| Amount Per Serving | %DV | |
| Total Fat 59.6g | 91% | |
| Saturated Fat 18.6g | 93% | |
| Monounsaturated Fat 21.8g | ||
| Polyunsaturated Fat 13.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 115mg | 38% | |
| Sodium 327mg | 13% | |
| Potassium 616mg | 17% | |
| Total Carbohydrate 22.9g | 7% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 1.7g | ||
| Protein 33.4g | 66% | |
Ingredients
- 24 ounces boneless rib-eye steaks (Freeze and use meat slicer to thinnest cut)
- 4 crusty Italian rolls (sliced lengthwise to form a cradle, similar to a hot dog bun.)
- 1 large Spanish onion (Diced, wit)
- 6 tablespoons soya oil
- Cheez Whiz
- sauteed mushroom (optional)
- sauteed red & green sweet pepper (optional)
Directions
1
Heat a griddle, iron skillet or a non stick pan over medium heat. Add 3 Tablespoons of oil to the pan & sauté the onions to desired doneness.2
Remove the vegetables and add the remaining oil and sauté slices of meat quickly on both sides, The slices will quickly brown, scramble into smaller pieces with a flat spatula.3
Melt the Cheez Whiz in a pot or in the microwave.4
Place 6 oz. of the meat into the rolls and push the meat on one side of the roll and deposit the toppings next to it.5
Use a butter knife or chopstick to smear the whiz next to the meat.6
This is important because if you put the toppings ON the meat, they will not be in the bottom of the sandwich. You should get meat, toppings and cheese in every bite.7
Pizza Steak Variation - instead of using cheese whiz, top with pizza sauce & sliced or crumbled mozzarella. Place briefly under a broiler to melt & lightly brown the cheese.
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- Course > Lunch/Snacks > Sandwiches
- Main Ingredient > Meat > Beef > Steaks
- Cuisine > North American > United States > Northeastern
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- Occasion > Novelty > Copycat
- Dietary > Low in... > Low Sodium
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Featured Reviews for This Recipe
From: Panthur
On Sep 16, 2006
This is the closest thing to the authentic Philly steak I've seen on here. I personally wouldn't have this with peppers, only onions. And it wouldn't matter to me what type of onion. The most important aspect is the italian roll. It must be crusty, hearth oven or brick oven baked. Amoroso is the preferred brand but that brand is hard to find outside of Philly. I drown my cheesesteak with ketchup. ENJOY!
From: Lightly Toasted
On Jan 6, 2006
This was delicious, and a big hit with my entire family. Very quick and easy, too, surprisingly. I followed directions exactly except a) nobody was drunk b) it was dinner time and not the middle of the night c) and we didn't listen to the theme from "Rocky".....lol Great recipe, Chrissy, thanks for sharing.
From: GoIrish
On Jan 5, 2006
This is an outstanding recipe, and true to a Philly late-night. Originally from Philly...and missing home, I made this with thinly sliced eye-round steak (closest I could find at the grocery store in Canada) and got pretty close to the original that I've had on many a drunken night (usually after a Phillies, Flyers or Eagles game). A must try if you can't make it to Pats, Ginos or Jims.
From: CHRISSYG
On Sep 7, 2005
I'd give this three and a half if I could, but since I can't I'll bump up to four... good recipe, but some of the additions are not 'authentic': At Pat's it's cheese 'wid' (with onions)or 'widdout' (Unless you're John Kerry and you ask for Swiss Cheese and mushrooms!) But you just don't get the peppers and mushrooms at Pat's... it's generally not done that way. You also forgot the salt/pepper combo that they have in the shaker while the meats cooking it gets a quick sprinkling of that...
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