Made with thinly sliced ribeye or prime rib, caramelized onions, bell pepper, and mushrooms, topped with Cheese Whiz or melting Provolone cheese on a lightly toasted Amoroso roll or Italian bread.
Although I didn’t grow up in Philadelphia, I spent a lot of time there before, during and after college. Accordingly, what makes a Philly cheesesteak authentic (from Geno’s and Pat’s) - traditionally speaking, cheesesteak is made with thin sliced ribeye steak and cheese, served on an Amoroso Roll (a family-owned bakery since the 1930’s specializing in baked breads and rolls). In this recipe I will substitute leftover sliced thin Prime Rib which is essentially the same thing.
- Onions, bell peppers and mushroom caramelized in unsalted butter.
- Thinly slice Ribeye or Prime Rib sautéed separately in unsalted butter.
- Toasted Amoroso rolls or Italian bread (if you don’t live in or near Philly)
- Cheese whiz or provolone (I prefer Cheese Whiz)
To serve, place steak on toasted toll, add a good serving of caramelized onions, peppers and mushrooms and top with Cheese Whiz. If using provolone, top with cheese and place under broiler 3 to 5 minutes.