Philadelphia Cheesesteak

Mmmmmm Philly cheesesteak!!!!

The Golden Cookbook

This cheesesteak is packed full with tender steak and melted cheese — The Golden Cookbook.

Growing up, I spent a lot of time in Philadelphia. I always looked forward to the food especially. Cheesesteaks and water ice, you can’t beat it. I decided to try to make my own version of a cheesesteak. While it doesn’t necessarily taste authentic, it was still delicious. It was packed full of tender steak and melted cheese. I don’t necessarily like eating onions, so I flavored the meat with onions and removed them. For the purposes of this recipe, I’ll leave them in. I also didn’t use peppers since I’ve always been told true authentic cheesesteaks don’t have green peppers.


Flank steak

Half of a large white onion

2 teaspoons of minced garlic

2 teaspoons olive oil

Hoagie rolls

White cheeses. I used provolone and mozzarella. You’ll want to use a bunch. I used eight pieces of provolone and half of a small bag of mozzarella.


  1. Cut the steak…

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