I have made this MANY times and we love it! The leftovers are equally delicious the next day. I have made a couple of changes to make it more "philly cheesesteak" like. I always use fresh sliced mushrooms. Canned ones are just too rubbery for my taste. I also add green bell pepper to this which I sautee with the onions. And if my budget allows I use a pound of very thinly sliced pieces of steak, from the butcher. YUMMY!

Reviewed On: Apr. 23, 2009