Like many of the world’s most scrumptious food inventions, this iconic sub, born in the city of brotherly love, inspires passion and debate. From its humble origins in the 1930s as “frizzled beef and onions” at Pat and Harry Olivieri’s hotdog cart, the Philly Cheesesteak was a winner. It was such a hit that by 1940, the brothers had made enough money to open a brick and mortar shop called “Pat’s King of Steaks,” which is still running today. When they opened the shop, they upgraded the hotdog bun to a long, crusty roll, but they didn’t put the cheese in cheesesteak until a few year later, thanks to a Pat’s employee who liked to add provolone to his steak sanchwhich. In the 1950s, Cheez Whiz became a popular option. To me, what makes a really great Philly Cheesesteak if is adding pickled hot cherry peppers, either sliced or in relish.

Ingredients( 2, 8 inch subs ):

1 pound ribeye or other steak
1 medium yellow onion
6-8 ounces provolone or “whiz”
Salt and pepper
2, 8-inch sub rolls
(optional)
Green bell peppers
Mushrooms
Cherry pepper hot relish
Mayo

Directions:

  1. Get your steak as firm as possible in the freezer
  2. Slice your cheese and dice your onions to a medium dice
  3. Slice your steak as thin as possible, then chop roughly
  4. Heat your skillet to medium high and add your onions (and green peppers and mushrooms if desired)
  5. After 5 minutes, add your steak to the pan. Fry for another 3 minutes, occasionally stirring with the onions.
  6. Fill the roll with the s teak and onion mixture, top with cheese, and place under broiler until cheese is melted.
  7. Add any addtional condiments, close the roll around the filling and enjoy!