“I come from the land of seafood po' boys so Philly Cheesteak Sandwiches are new to me. I was gifted a Cook's Country magazine and this recipe was one featured. Their process of developing a recipe is so interesting. This particular one included a trip to the more famous purveyors of sandwiches in South Philadelphia and the recreation was, naturally, all about the beef. After the prep, the sandwiches cook pretty quickly. (Note: The recipe doesn't call for it, but I dash on some garlic power for additional flavor.)”

Ingredients Nutrition

  • 6 teaspoons vegetable oil
  • 2 small onions, chopped
  • 1 12 lbs sirloin, tips pounded until paper thin
  • salt and pepper
  • 8 thin slices provolone cheese, cut in half
  • 4 (6 inch) sub rolls, slit partially open lengthwise


  1. Heat 2 teaspoons oil in a large nonstick skille over medium high heat until very hot. Add onions and cook until soft and golden, about 5 minutes. Remove and set aside.
  2. Season with salt and pepper the pounded steak slices. Heat additional 2 teaspoons oil in the same skillet and heat until very hot. Place half of the steaks into the skillet (they may overlap).
  3. Cook until steaks are no longer pink, about 1 minute per side. Remove pan from heat, layer 4 half slices of cheese over meat, top with more meat and finally 4 more half slices of cheese. Cover pan with lid to melt cheese, about 1 minute.
  4. Divide meat and cheese between 2 rolls, top with half of onions and pour accumulated juices from skillet over the meat. (To keep warm, wrap in foil while preparing the remainding sandwiches.).
  5. Wipe skillet clean with paper towelling and repeat process with remaining steaks. Wrap the second batch of sandwiches in foil and let sit for about 1 minute to allow flavors meld. Serve.

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