This is based on a very traditional recipe, passed along to me by a friend who used to live in Philly, and frequented Pat’s King of Steaks, where the cheese steak was invented in the 1930’s.


If you wanted to be ultra-traditional, your sandwich would be beef, onions, and cheese whiz.  My recipe adds grilled mushrooms.



Start with good beef. Pat’s uses sliced rib-eye.




1lb rib-eye, sliced very thin
2 fresh bread rolls (
Amoroso’s is a favorite, but stadium rolls work well too.)
1 small sweet onion, diced
2-3 medium mushrooms, sliced thin (this is my own addition to the recipe)
4 slices provolone (or the Philly favorite “
cheez whiz.”)




Shave the beef very thin so it cooks quickly and remains tender.





Sauté the onions and mushrooms until soft.




Fry your steak until brown but not crispy or burned, mix in the fried vegetables now to marry flavors.




Smear Cheez Whiz on the roll.




Place the roll over the meat/cheese/vegetables and scoop it into the sandwich.


At this point I like to wrap the sandwich tightly in foil and allow it to “steam” for about five minutes. This softens the roll and infuses it with the flavor of the steak.


Using the best beef available is the key.
Don’t overcook the ingredients.




-Gracie’s Daddy

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