Delicious Philly Cheese Steak Sandwich Recipe

I used this delicious Philly cheese steak sandwich recipe years ago when I owned my first little steak sandwich drive-in restaurant. This sandwich, on a French sourdough roll, is heavenly. It was one of the most ordered sandwiches at the restaurant. It used to really screw up the grill with the melting cheese, but boy, did customers love it.

For family gettogethers, I used to cook several pounds of steak, saute the onions and mushrooms, keep the spaghetti sauce and the cheese warm in a fondue pots, and let everyone make their own sandwich buffet style. It worked out quite well. 

Although the traditional Philly steak is said to be made with top round or rib eye, my sandwiches are made with skirt steak or flap meat. Which happens to be cheaper, more tasty and when cut thinly is just as tender.

The best and easiest way to cut flap meat or skirt steak is to roll the steak up in a jelly roll fashion. Cover it with plastic wrap and freeze it for about 1 to 1-1/2 hours. Remove from the freezer and carefully slice thinly while meat is partially frozen.

Usually, when I buy the steak for sandwiches, no matter what type of steak sandwich I might be planning, I roll it up and store it in the freezer until I need it. Then take it out and pop it in the microwave to partially defrost it for slicing.

There are surely many takes on how a Philly steak sandwich should be made. This is my version.

Print Recipe

Cheese Steak Sandwich Recipe

How To make Cheese Steak Sandwich Recipe ?

Yum

Prep Time20 mins

Cook Time7 mins

Total Time27 mins

Course: Appetizer

Cuisine: international

Servings: 2 people

Calories: 400kcal

Ingredients

• 1 tsp canola oil
• 1/2 cup sliced mushrooms
• 2 tbls Worcestershire sauce
• 1/2 onion cut into thinly sliced onion rings cut in 1/2
• 8 to 18 ozs of thinly sliced flap meat or skirt steak
• 1/2 cup of tomato or spaghetti sauce of choice
• 4 ozs of Cheese Whiz
• 2 french rolls, split but not totally in half

Instructions

• Mix the Wocestershire sauce with meat and set aside. Meanwhile, heat the oil in a large nonstick skillet over medium heat. Add mushrooms and onions and saute for about 4 or 5 minutes.
  
• Add the steak, turn up the heat and saute quickly. When all pink is gone from steak, add tomato sauce. Mix tomato sauce into steak. Then add Cheese Whiz and quickly mix all together. Using two spatulas, lift the meat out of the skillet and divide equally between the two rolls. Have plenty of napkins. This sandwich is very messy but great tasting.