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Emeril's Philly Cheese Steak Sandwich

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“I'm not claiming this is an authentic Philly Cheese Steak, I chose this to simulate my favorite cheese steak sub at Sapore di Mare. Elsewhere (and not elsewhere on people have been puzzled why the oven would need to be preheated to 200F; why, it is only to warm up the sandwich rolls! Purists will use only Cheese Whiz, but I will always use Provolone. I love an accent of "hots" on my sub, preferably Sun of Italy "Hot Chopped Peppers"; sliced pepperoncini or banana peppers also work well. I favor sweet onions, so I added them as an option to Emeril's recipe. Also, a half and half mixture of olive oil and butter is heavenly; but if using a nonstick pan, no fat is really needed. To slice the rib-eye, pound it thin, roll it tightly and wrap in wax paper, freeze 10 minutes, then slice thinly. Personally, I would never dream of using ketchup on this sandwich, although I might try a bit of marinara sauce to make this an Italian cheese steak sandwich. Although most people would threaten me if I gave them half a sandwich, I believe that is the correct size for 1 nutritional serving.”
2 sandwiches

Ingredients Nutrition

  • 2 fresh Italian rolls (sandwich rolls) or 2 kaiser rolls, split in half crosswise
  • 1 tablespoon olive oil (or 1/2 tablespoon olive oil AND 1/2 tablespoon unsalted butter)
  • 1 white onions or 1 sweet onion, thinly sliced
  • 12 large green bell pepper, thinly sliced
  • 1 teaspoon garlic, minced
  • 12 teaspoon salt
  • 14 teaspoon ground black pepper
  • 12 lb rib eye steak (very very thinly shaved or sliced)
  • 13 lb provolone cheese or 13 lb white processed cheese, thinly sliced or 4 ounces Cheese Whiz, melted
  • catsup (optional)
  • pepperoncini pepper, accompaniment


  1. Preheat the oven to 200 degrees F. Then warm the sliced rolls or buns in the oven while cooking the meat and vegetables.
  2. Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle.
  3. Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the sauteed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice or put the meat in the bun and dip the spatula in the cheese whiz and then wipe the spatula down the inside of the bread.

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