Philly Cheesesteak – Eagles style

Rob October 27, 2014 0
Philly Cheesesteak – Eagles style

And here we have a classic sandwich that has variations o’ plenty. Philly may official be known as the city of brotherly love however I’m guessing they’d prefer to be known for the cheesesteak

Pat & Harry Olivieri (who are credited with its invention) apparently owned a hot dog stand and decided to mix things up a little by making a new sandwich using chopped beef steak and grilled onion.

Where’s the cheese I hear you say? Well calm down we’re getting to it, otherwise it’d be called a steak sandwich and wouldn’t be as memorable.

The very subject of cheese is highly controversial. Real Cheese (Provolone), Cheese Whiz or American cheese? The last two at a stretch can loosely be described as cheese. Perhaps “cheese substitute” might be a more accurate description.

In this version I’ve gone for pre-sliced Emmental which is slightly nutty and melts well, you could use a medium strength cheddar or anything of that ilk.

Steak wise I use a Angus thin cut fry steak but this is largely up to preference….



Steak, after cooking sliced thinly
Salt and pepper
1/2 to 1 Spanish onions
Cheese of choice (enough per sandwich to cover the steak and bread in a layer)
Bread sub style rolls

Cook the steak to medium/medium rare in a pan. Remove season with salt and pepper and finely slice.

In the same pan saute the onions for about 10 mins until soft and caramelised. At this stage you may want to add finely sliced peppers and or mushrooms – add these 5 mins into cooking the onions.

Slice the rolls length ways and place the sliced steak in the roll, top with the caramelized onions, and lay the cheese on top.

Close the sandwich (as much as you can!) and wrap tightly in foil.

Leave for a minute or two so the cheese melts

Cut in half, unwrap and try to eat the b***h without dropping any.

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