Philly Cheesesteak

I live about a half hour away from Philadelphia, home of the Cheesesteak and thought it only fitting that I pay tribute to a sandwich greatly enjoyed up and down the East coast. Known as a Cheesesteak to locals, this sandwich consists mostly of thinly sliced rib-eye roast, sauteed onions and melted provolone. I like to add in peppers for color and texture since it is not the most visually stimulating sandwich and tends to taste better than it looks. Trips into Philly are usually rewarded with these sandwiches, and the only time I make them at home is with left over steak which tends to become chewy the following day. There are variations of the original cheesesteak with the addition of sauteed mushrooms, sweet peppers, mayo, hot sauce or ketchup and the choice of bread is usually a type of crusty Italian roll. I use hoagie rolls, baguette or whatever I have lying around. It still tastes pretty good...

Recipe for Cheesesteak:

4 hoagie rolls

1 lbs sliced rib eye

sauteed onion

grated provolone cheese

condiments of choice

1. Fill the rolls with all the toppings and stick under the broiler till the cheese is melted. Add on the condiments and enjoy!!