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Pat's King of Steaks Philly Cheese Steak Recipe
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Pat's King of Steaks Philly Cheese Steak Recipe

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This ultimate cheesesteak, an iconic sandwich in Philly, is a best-seller at Pat's King of Steaks Restaurant. Patrons praise its thinly cut beef and crusty Italian rolls. —Frank E. Olivieri, Philadelphia, Pennsylvania
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 1 large onion, sliced
  • 1/2 pound sliced fresh mushrooms, optional
  • 1 small green pepper, sliced, optional
  • 1 small sweet red pepper, sliced, optional
  • 6 tablespoons canola oil, divided
  • 1-1/2 pounds beef ribeye steaks, thinly sliced
  • 4 crusty Italian rolls, split
  • Process cheese sauce
  • Ketchup, optional

Nutritional Facts

1 sandwich (calculated without optional ingredeints or cheese): 714 calories, 49g fat (12g saturated fat), 101mg cholesterol, 299mg sodium, 31g carbohydrate (3g sugars, 2g fiber), 36g protein.

Directions

  1. In a large skillet, saute the onion and, if desired, mushrooms and peppers in 3 tablespoons oil until tender. Remove and keep warm. In the same pan, saute beef in remaining oil in batches for 45-60 seconds or until meat reaches desired doneness.
  2. On each roll bottom, layer the beef, onion mixture, cheese and, if desired, ketchup. Replace tops. Yield: 4 servings.
Originally published as Pat's King of Steaks Philly Cheese Steak in Country Woman April/May 2012


Reviews for Pat's King of Steaks Philly Cheese Steak

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(2)
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MY REVIEW
Susan User ID: 9197913 268060
Reviewed Jun. 17, 2017

"Philadelphians grow up eating steak sandwiches and will argue with anyone at any time about which best "steak joint" is best. It's usually the one at the end of the block in your old neighborhood, and that's probably not Pat's. I like that this recipe uses ribeye. Try to semi-freeze it before slicing so you can get very thin slices across the grain with a sharp knife or meat slicer. Another ongoing argument is whether to shred the beef while cooking or leave it in slices - suggest you do what tastes best to you. Forget the process "cheese" ugh and place some provolone, mozzarella, pepper jack or American cheese slices atop the steak when it's almost done before you scoop it onto the roll. For a true local specialty try a pizza steak: after assembling your sandwich, drizzle a couple of tablespoons of warm pizza sauce or marianara along the steak, top with mozzarella or provolone and run under the broiler for a minute to toast."

MY REVIEW
cjnortham User ID: 8403303 252537
Reviewed Aug. 11, 2016

"easy to make. My family loved them. Will make again."

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