"This is a delicious and easy sandwich that gets rave reviews from my husband and brother. The garlic mayo is both easy and delicious." — Tera
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beef round steak, cut into thin strips
green bell peppers, cut into 1/4 inch strips
onions, sliced into rings
salt and pepper to taste
hoagie rolls, split lengthwise and toasted
1 (8 ounce) package
shredded mozzarella cheese
Definitely 5 star! Used sirloin steak that sat in the fridge with steak seasoning on it for a day and a half to really absorb the flavors. BBQ the sirloin rare and then thinly sliced it and set aside in preparation for assembly. Carmelized the onions prior to making the sandwiches, then sauteed the peppers using green and red for color. Added mushrooms for a more true Philly sandwich. Used a variety of cheese; Manchego, Monterey and Mozarella. My favorite was the Manchego which gave it an edge. Baked the sandwiches open faced for 5 minutes to crisp the buns, then broiled until the cheese melted, bubbled and slightly browned. The garlic mayo made the sandwich! My family loved it. Thanks Tera for the great recipe.
Great sandwich, but misnamed! 'Philly Cheesesteak' is very specific to it's ingredients not a blanket name for any sandwich with cheese on. Quite sacred to Philadelphians!
Superb. Based on comments read and my one Philly Phriend, I made six sandwiches. Two with provolone, two with mozarella, and (Philly) two with cheeze whiz. Provolone and mozarella were equal in outstanding taste. The cheeze whiz was good but not up to the others. Used everything the recipe called for except (above) and low fat mayo. Reheated leftovers in the oven, put in while heating to 500, when reached 500 took out, perfect. Micorwaved leftover sandwiches were not so good.
this is a pretty good recipe. As suggested by another reviewer it tastes great if you add steak seasoning on the meat in the Am and let it sit until dinner time and then there is no need to season with the salt and pepper.
This was a really great recipe, especially the garlic mayo, and it was so easy to make! We used red peppers also. Next time, I may use sirloin as the meat was a tiny bit tough, and I will also add mushrooms. You also may want to have them slice the meat for you at the grocery, since it is hard to cut that thin with a knife. But overall, it was an excellent recipe!!
The garlic mayo just put this over the top for us! I halved the recipe, and added a teaspoon of tomato pesto to it as well as a 1/2 teaspoon of Italian seasoning. I used thick-sliced deli roast beef for the steak. For us the sandwich tasted like restaurant fare--it was garlicky and cheesy with a great mingle of flavors. An awesome recipe Tera, thank you so much!
I have never had a Philly cheesesteak, but this is real good. the garlic mayo made the difference. everyone in my home loved it. thanks for the recipe. this will be made over and over.
If you have a hard time cutting the meat you can put it in the freezer till it hardens some. once it does that take it out and it is easy to slice thin.
Wow ... is the bottom line on this recipe. Only change was using my recipe instead of the Garlic Mayo. It is quite similar but has prepared horseradish and a few additional ingredients. Thanks for sharing your recipe, Tera ... fantastic!!
* Percent Daily Values are based on a 2,000 calorie diet.
Philly Cheesesteak Sandwich with Garlic Mayo
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 598
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