Father’s Day is next Sunday and we’re thinking you might want to serve Dad a good steak without spending half the week’s food budget. Our Grilled Philly Cheese Steak Sandwiches featured in this Sunday’s USA Weekend call for tender rib-eye–better than the cheaper, chewier cuts–but you only need one steak for four hearty sandwiches!
If you need a little grilled steak tutorial check out our video where we show you how make this sandwich– steak, onions and pepper, bread and all–outside. So get out there and enjoy the afternoon with him!
You know how much I love a good cookout, and this fun sandwich is so much more interesting than hamburgers and so much cheaper than a big steak for everyone. How clever to cook the peppers and onions on the grill too.
I have a little confession. I’ve never actually been a fan of the “original” Philly cheesesteak. Mom’s version, however, is a total revelation. The steak is marinated and juicy, the peppers and onions are flavorful, and that little drizzle of oil and vinegar in the bun adds a special touch. Top it off with melty cheese and I am one happy girl. Just don’t tell anyone from Philadelphia!
This is nothing like a Philly Cheesesteak! You should do a little more research before you tell people something that is not true. Soy sauce, paprika, red wine vinegar and fried peppers, REALLY!
Why don’t you go to South Philly and get a real Cheesesteak then apologize for your mistake to all your readers. If you want to write something then get it right.
Todd robinson
Ahh Todd. Who needs another recipe for a “real” Philly Cheesesteak? We’re just havin’ fun riffing off a classic… which is how new recipes are created everyday. BTW, we’ve all had “real” Philly cheesesteak sandwiches–we lived outside of Philadelphia for 11 years.
Hey Todd . Real Philly Cheesesteak ? Hold the Cheez Whiz my man
All I can say is Yummy!!!!!
I’m a philly cheesesteak fan AND I love to try them with a twist. This looks like a Yum invention for sure! Thanks!!
Thanx ladies! MMMMM always looking for a new way to eat a great steak. I’d probably add a little tomato sauce.
Todd, just imagine how boring food would be if we didnt have a little vriety. Take Steak Diane for example, as an apprentice I worked under numerous chefs, and not one of them made the sause the same.