There are few sandwiches that cause as much rivalry and heated debate as the Philly cheesesteak. The Geno’s versus Pat’s King of Steaks debate has caused a good deal of drama over the years, as has the use of Provolone vs. Cheez Whiz vs. American cheese. I wouldn’t be surprised if someone has ended up in a ditch more than once over the last 50 years because of a Philly cheesesteak disagreement.
I’m not about to get involved in a blog war over which type of cheese is the traditional choice for a Philly cheesesteak sandwich. I have been around long enough to know that nobody has clearly won this battle, so I say this: use the kind of cheese YOU like on your Philly cheesesteak. I usually opt for American, but my daughters are repulsed by American cheese and choose Provolone. If you adhere to the belief that only Cheez Whiz will do on a Philly, more power to you!
One thing is for sure, though, in my humble opinion. You really can’t lose no matter what cheese you put on this amazing sandwich.
14 oz. shaved beef, such as ribeye
4 small baguettes or hoagie rolls
1 Tbsp. olive oil
One green bell pepper, thinly sliced
One medium onion, thinly sliced
1 Tbsp. soy sauce
2 tsp. Worcestershire sauce
¼ c. beef broth
2 tsp. garlic powder
Salt, pepper, red pepper flakes
Cheese – your choice!
Preheat oven to 350.
In a large skillet, heat olive oil over medium heat. Add onions and peppers and cook for 5 minutes (until onions and peppers are slightly browned). Add the thinly sliced beef and cook through. Add soy sauce, Worcestershire sauce, broth, garlic powder, and red pepper flakes. Cook on medium high heat until the liquid has cooked off. Continue to cook for a couple of minutes to brown the meat and seal the flavors in. Add salt and pepper to taste.
Spoon the meat mixture into sliced baguettes and top with cheese. Wrap the sandwich tightly with foil and put into the preheated oven for a few minutes to melt the cheese. Unwrap and enjoy!