V&J’s Philly Cheese Steak

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I really love twitter but it is definitely bad to look at midday, when you are hungry, and follow tons of foodies. The issue this morning was I saw gravy and then from that point I wanted chicken fried chicken with white pepper gravy. Then I remembered there was something I was craving a few days ago and it was a Philly Cheese Steak!

phillycheesesteak (2)

Here’s the deal, chicken fried chicken is really not a challenge for me to make. I make fried everything, except fried butter (that’s just wrong on so many levels). So the Philly won in the wars of what to cook and blog.

Philly Cheese Steak

The largest challenge of a Philly Cheese Steak is the meat. Problem is that you need sliced rib eye from a boneless rib eye. Not that hard you would think but some meat departments do not have a deli slicer in the back near the raw meat.

I got lucky after calling around to three places, not only found someone who could cut the meat for the Philly but also cooked a Philly themselves at home.

The process is pretty easy once you find someone that will cut it for you. If you do not have a griddle then I highly suggest you get one. This can be cooked in a iron skillet but the temperature does not stay even in a skillet versus an electric griddle.

griddle philly cheese steak

Once you have the griddle (or iron skillet) and your meat then follow these simple steps below. Remember no Philly is better then the one you create yourself. Why? Cause you can have anything you want on it!

Get the griddle nice and hot with a tad of olive oil and two spatulas. Do not fry any longer then 8 minutes. Just cook till you see no red and it is lightly browned. Cooking too long will make the meat tough. And after a few minutes you should have something that looks like this.

V & J's Philly Cheese Steak

V & J's Philly Cheese Steak

Yield: 6 sandwiches
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients

  • 1lb thin sliced rib eye (6 sandwiches)
  • 2 onions (chopped)
  • 2 bell peppers (chopped; optional)
  • 8 mushrooms (sliced; optional)
  • 1lb sliced provolone cheese
  • Olive oil
  • Bread of choice (hoagies or hard Italian rolls (Amoroso rolls are best)

Instructions

  1. On the hot griddle ( or skillet) just add your guilty pleasures of a Philly and fry. Once browned pull off the meat and add it to the bread with cheese underneath; if you want cheese that is.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 532Total Fat: 37gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 111mgSodium: 732mgCarbohydrates: 11gFiber: 1gSugar: 4gProtein: 40g

For more on our nutrition disclaimer https://mooshujenne.com/nutrition-disclaimer/

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7 Comments

  1. Seriously, my favorite sandwiches, ever! I love them! I like mushrooms with mine also. Sometimes a slice of cheese and sometimes a gooey melted cheese sauce! Yummy!

    1. V, my other half, worked in places that made them in his younger years. I helped him perfect the time and cut. We tried it many times and finally came up with a good recipe. The hardest part is really finding a good bread.

  2. Ugh, I wish I didn’t look at this right now. We are contemplating dinner ideas and now I want this!!! I don’t have any of the ingredients on hand but it looks so tempting!