Philly Cheesesteak

  • djohnston7 Posted: 02/26/12
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    Found this to be a decent recipe, although the sandwich was pretty bland - not what I expected based on the ingredient list. With the flank steak, parm-regg. and portobello being a little pricey, I don't think I will make this again. Also, you need the meat trimmed paper thin, otherwise it will be really chewy.

  • swerner01 Posted: 03/19/12
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    Thought the meat and veggie mixture was very good. The cheese sauce just didn't do it for me and also not worth the effort, so I ended up not using it and put a slice of provolone on them. I too cooked the veggies a little longer. Was definately nice to have a healthier version to choose from. Will make again.

  • raphaella526 Posted: 02/29/12
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    I thought this was a very good take on the original. A few tips for success: as others mentioned, meat needs to be very thin - freeze for at least 15 minutes. I also sauteed the veggie mixture longer than called for, I like the peppers soft, and I added more salt to taste. Fresh, soft hoagie rolls are essential. My husband didn't care for the provolone sauce, so since there wasn't a lot of it anyway I made a small batch of cheddar sauce using the same recipe framework and we both preferred that one. I served it with the tomato basil soup from the same issue (which also needed additional salt but was very good). I would make again but with cheddar sauce.

  • promogal Posted: 02/27/12
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    Simply outstanding! Loved the mushrooms & cheese sauce was delicious!

  • oduamy Posted: 02/26/12
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    I wanted this to be GREAT but it was just good. Agree that the meat needs to be PAPER thin. Also, my sauce was like melted marshmallows!? But the meat/veggie filling was good. Just needed a touch more salt and maybe some A1. I'll make this again and just lay some provolone slices over the top and skip the sauce.

  • Recabecabooboo Posted: 04/20/12
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    My husband LOVED this sandwich, MY modifications; add a little dry sherry to the vegi's as they simmered down, add a little more soy sauce and Worcestershire add some provolone to the sandwich. Personally I still felt it was a bit bland so I added horseradish to the left over cheese sauce and grilled the mixture on sourdough the second time around and thought it was great. Next time I will try marinating the meat first and will continue to add horseradish for me and leave it traditional for my hubby...with a few modifications for personal preference, it's a keeper!

  • natdem Posted: 06/22/12
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    Good recipe,but sauce was not good. It was not worth the effort or calories. Second time I made this, I just put provolone over the top and melted in the toaster oven and that was perfect. Will make again.

  • garys37 Posted: 02/29/12
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    Sounds good (3 stars, at least), but it's no Philly Cheesesteak (1 star, at best)! ALL the ingredients are wrong. And I can't see how you lightened it up that much. Please have more respect for the classics!

  • Laoruc Posted: 02/18/13
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    First thing I thought when reading the recipe in the magazine was uh yeah we're skipping the cheese sauce. Looks like I wasn't alone! Modified a bit for a picky eater and went with just onions. Used a bit more salt to season the meat, bit more Worcestershire sauce. Having a very sharp knife with the slightly frozen flank makes it a breeze to slice very thinly, not one bite was chewy (always a concern!). Overall a nice, relatively easy comfort meal. Could be a super fast weeknight meal if slicing the beef night before (where I usually burn most of the time) and season right before.

  • bellylaughing Posted: 03/05/12
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    Ok- so it's not authentic, but it's still AWESOME...with a few modifications. Here's my recipe along with an easy hoagie roll recipe (that was just right; soft and tender- not too "bready" or dense for this application). Also, I've listed Weight Watchers points for anyone who's interested. This is a great Friday night "flex points splurge meal"!! Enjoy! Awesome Philly Cheesesteak (adapted from Cooking Light) Serves 2 at 20 points each (this includes one roll per person at 7 points each) 8 oz. flank steak coarse salt and pepper 8 oz. button mushroom caps, sliced 2 tsp olive oil, divided half of a roasted red pepper, thinly sliced 1 large yellow onion, halved and thinly sliced 2 large cloves garlic 1/2 tsp Worcestershire sauce 1/2 tsp soy sauce 2 tsp all purpose flour 1/2 cup 2% milk 2 oz extra sharp white cheddar 1 oz. gruyere 2 tbsp parmigiano-reggiano 1/4 tsp dry mustard pinch of salt to taste dash of cayenne pepper 2 Easy homemade hoagie rolls (recipe follows)

  • AdrienneAdams Posted: 03/13/12
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    No, not authentic, but hits the spot. My spouse and I have made this twice now. The first time we made the cheese sauce, but felt it wasn't worth the work. The second time we used the broiler to melt provolone over the sandwiches and they turned out great! This is a fast and easy weeknight recipe.

  • beezer825 Posted: 03/20/13
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    Delicious. I have never had a true Philly Cheeseseak, that said this is so good and light too. Of course almost everything tastes better when it's loaded with fat and calories so I'm sure there is no comparing, but for a lighter version, its perfect. I really liked the cheese sauce I didn't find it time consuming or a waste. The sauciness made it easy to get some cheese in every bite. I recommend at least trying it.

  • AnthonyStephens Posted: 03/09/12
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    I have never had a traditional philly cheesesteak but I thought the meat was a little bland. I thought it was just missing a little something. I will cook again but I am going to make some changes nest time.

  • lbcookinglight Posted: 04/02/12
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    I agree with other reviewers that the meat mixture is quite good, but the cheese sauce isn't worth it. For leftovers I just let slices of provolone melt on top of the meat. Much better.

  • SoonerSinger Posted: 05/30/12
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    These are delicious, easy, and fast. I wouldn't serve them at a dinner party, but you could cut them into smaller portions and serve at a football game! My fiance requests these frequently!

  • seohop Posted: 07/20/12
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    Real Philadelphia Philly Cheese Steak Recipe http://bit.ly/phillycheesesteak

  • starby135 Posted: 07/03/12
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    Loved it! Took other people's advice and didn't make the sauce and just used provolone cheese.

  • daneanp Posted: 01/26/13
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    So I altered this slightly to make it easier - I used deli sliced roast beef and totally skipped step 1 and the first part of step 2 (which saves 1 teaspoon of olive oil). Starting with the 2nd teaspoon of olive oil and the onions, and then adding the sliced beef at the end to warm it. I omitted step 3 completely and instead topped the beef mixture with 1 oz sliced provolone per sandwich and broiled until the cheese melted. It was really tasty - though a little on the dry side. Might substitute a swipe of light mayo to replace the olive oil not used next time. Served with a mixed fruit salad. Very filling and very easy to make.

  • Hidfromu Posted: 01/21/13
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    Really great quick meal after a hard workout! Only I used chicken instead of beef, otherwise followed recipe exactly.

  • SarahSaunders Posted: 10/30/12
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    This was so easy to make and my Husband loved it! Was outside of our normal chicken and fish routine and still within calories, so he appreciated it. I served with salad.

  • cjaquilia Posted: 06/27/13
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    i have been making my cheese steaks for years with almost the same recipe cept i have never made a cheese sauce, just melted in whatever cheese i felt like in the pan with the mushrooms, onions, steak, worc, and soy. i get rave reviews!

  • LizGPlus3 Posted: 01/21/14
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    We LOVED this! I snuck this idea in on them and at first it was sighs but after the first bite everyone was hooked and this is now a part of our cookbook!!

  • ddd581 Posted: 02/18/14
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    This isn't a real philly cheesesteak! We use top round sliced thin and chopped. The cheese sauce is too fake......use real provolone cheese. Too many unnecessary ingredients. Somethings are better left alone....or rename.

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