Monday, July 31, 2017



A Cheesesteak is sautéed ribeye steak with melted cheese, in a crusty Amoroso roll.  The 
steak is thinly sliced and grilled with your choice of veggies.  The original cheesesteak 
sandwich was first created without cheese in the 1930's, but later 
cheese was added.  Serious steak connoisseurs prefer Cheese Wiz on their
cheesesteak however, Provolone and American Cheese is often used.  
Having owned a Cheesesteak Restaurant, I had the opportunity
to conduct my own study.  What did my customers prefer? Whether (mushroom, onions, 
peppers), (Cheese Wiz, American or Provolone), (Amoroso Roll, Soft Chewy
Roll or Crusty Italian Bread), (lettuce, tomato and mayo) or (sweet or spicy),
what it came down to was preference and taste.  As long as it had the "drip" factor
going on.  Ooey, gooey, cheesy, drippy messy kind of sandwich.  

4 TBS olive oil
4 TBS butter
3 bell peppers, medium size, sliced
1 large sweet onion, sliced
8 ozs mushrooms, sliced
1 lb rib-eye steak, thinly sliced
1/2 lb American cheese or Provolone
4 hoagie rolls (I use Three Bakers Hoagie Rolls), toasted (optional)
Optional Topping:  Lettuce, tomatoes, pickles and jalapeños

1.  In large skillet, heat 2 TBS oil and 2 TBS butter on med/high heat.  Add peppers and onions.  Stir.  Sauté for 15 mins, or until soft.  Add mushrooms sauté for additional 5 mins.  Season with salt and pepper.
2.  Add remaining oil and butter.  Add meat.  Sauté, breaking up meat, as it is cooking.  Place cheese on top of meat mixture.  Stir and allow cheese to melt into meat mixture, becoming gooey.  Scoop into sliced hoagie rolls.  Serve

Makes 4 Hoagie Cheesesteaks

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