We have lived in Pennsylvania for almost two years and I still haven’t been to Philadelphia to get an authentic Philly Cheesesteak! Don’t ask me how that has happened, but it has! So, when I saw this recipe in the Magnolia Table cookbook, I had to give it a shot. These weren’t hard to make at all, but did take a bit of time. The area I struggled with the most was finding the right buns at the grocery store! I mean who is making all the philly cheesesteaks out here and hogging the buns! I ended up having to use what’s called a sausage bun instead because there weren’t any other options. Very annoying, but you do what you got to do.

These philly cheesesteaks were easy to make and were extremely tasty. Definitely worth the time and money to make! This isn’t the cheapest recipe because I had to buy ribeye and that can get very expensive for just a single dinner. The rest of the ingredients aren’t expensive but that cut of meat can be, so just be aware when you go shopping. I don’t think it would be a big issue to swap for a cheaper meat if you are on a budget.

Overall Review: 5/5

I thought these philly cheesesteaks were very good and I loved how easy it was to customize it for my husbands allergies. The cheese is the last step which makes it easy to leave off and accommodate his allergy. He didn’t complain either that they didn’t taste good, even though his weren’t technically ‘cheesesteaks’. Mine had plenty of cheese and were so tasty! Completely worth the time to cook, assemble and broil them!

Let me know if you try this recipe and what you think! xoxo-Kayla

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Philly Cheesesteaks

From Magnolia Table Volume 2

  • 2 pds Rib eye or Strip Steak
  • 3 tbsp Olive Oil
  • 2 tsp Fajita Seasoning
  • 1 tbsp Unsalted Butter
  • 1 Yellow Onion (medium)
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 Yellow Bell Pepper (cut into 1/2 inch wide strips)
  • 1 Red Bell Pepper (cut into 1/2 inch wide strips)
  • 2 Poblano Peppers (seeded) (cut into 1/2 inch wide strips)
  • 6 Hoagie/Steak Rolls (or whatever you can find!)
  • Pepper Jack Cheese Slices
  1. Freeze thawed steak for 10 minutes to make steak easier to cut. After slice against the grain into 1/4 inch wide strips

  2. In a large skillet, heat 1 tbsp of oil over high heat. Add half the steak and season with 1/2 tsp of fajita seasoning. Stir occasionally until browned. I found it took about 5-6 minutes total. Transfer to a plate and cover with foil (I place in microwave to help keep warm). Repeat the process for the second half of the uncooked steak. Once cooked place with your other cooked steak to keep warm.

  3. Reduce the heat of the skillet to medium/medium-high and add butter and remaining tablespoon of olive oil. Heat until the butter starts to bubble. Add onion, salt and black pepper and cook until onion is softened and translucent. This takes about 6-7 minutes.

  4. Add bell peppers, poblano peppers and 1 tsp of fajita seasoning and saute. Stir often until peppers and onions are carmaelized. I found this takes at minimum 20 minutes if not a bit longer.

  5. Turn your broiler on high and have a rack a few inches from the heat. Prep a baking sheet with foil.

  6. Add steak to the skillet and toss to combine. Heat through for about 5 minutes and then remove from heat.

  7. Open rolls and set on the baking pan. Divide the steak and pepper mixture amont the rolls and cover with slices of cheese. These are open faced sandwiches so the cheese can melt appropriately.

  8. Broil until cheese begins to bubble, about 3-4 minutes. Watch carefully so they don't burn. Serve immediately and enjoy!

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