With Thanksgiving quickly approaching the thing you need now is a fast and delicious dinner because you are busy working, planning an epic Turkey day dinner, and starting to think about Christmas shopping! I’m exhausted just thinking about it, so take a night off and enjoy this Philly Style Steak Sub.
I will always have a special place in my heart for Philadelphia. I went to college there, It was the first city I lived in, I made some amazing and incredible memories and friendships and there are so many incredible places to eat! So despite living only 2 hours away from Philly I don’t get there as often as I would like to, and find myself missing and craving cheesesteaks! So as a quick and easy alternative I created this Philly Style Steak Sub to satisfy my cravings.
Alas, there are quite a few reasons why I can not bring myself to call these “Philly cheesesteaks”
- They were not made in south Philly
- The recipe calls for roast beef rather than the traditional chipped steak
- In an effort to make this more healthy I exchanged the cheez whiz for provolone
- It will never be the real thing without the official Italian bread of Philly
That being said, Philly cheesesteaks were certainly the inspiration for this dinner and trust me the substitutions will not disappoint you. It is just as meaty and cheesy and you have to try this the next time you are running around trying to figure out how you are going to finish everything you need to and still have dinner! I have so many of those days and this is a great meal to have in your back pocket, and it takes such few things you can pick up the supplies on your way home.
Best Places to get cheesesteaks in Philly
Of course I had to share some recommendations for where you should eat if you happen to find yourself in Philly sometime soon. And with options for everyone.
For the best classic cheesesteak feud 24 hours a day: Pat’s King of Steaks
Pat’s King of Steaks has the claim of inventing the cheesesteak and believe me they know what they are doing. They are located in a somewhat remote part of the city and across the street is Gino’s Steaks. Pick one side and stick to it: Pat’s or Gino’s is one of the most highly debated feuds in the city and you will be shunned for changing sides. Obviously, I am a Pat’s girl.
Best vegetarian cheesesteak: The Abbaye
For a while in college I was a vegetarian but I still wanted to eat cheesesteaks! My friends and I found The Abbaye one days and I will tell you this is the BEST vegetarian cheesesteak EVER. They are doing something right over there because you will think you are eating meat, it is just incredible. And they serve a meat based version too so you can satisfy everyone in your family. They also have a large variety of beers on tap.
Best cheesesteak on the cheap: Any street cart vendor
I found that in a pinch the street carts are so cheap and equally as good because they are all using the same delicious ingredients! So if money or time or both are tight (they were for me in college for sure!) then stop by and enjoy the Philly goodness.
And if you are feeling like you want to make it more authentic then go ahead and grab that cheez whiz and melt that on top instead of the provolone, it really does add something special. Every now and then I indulge in that and so should you because we all deserve a treat now and again.
- 1 onion, sliced
- 1 pepper, sliced
- ½ lb of thinly sliced roast beef*
- Splash of worcestershire sauce
- 4 slices of provolone cheese, sliced
- 2 Rolls, sliced lengthwise
- Spray a skillet with oil and heat to medium, add the onions and peppers and cook until soft and starting to brown
- Take the stack of roast beef and cut into strips in one direction and then cut strips the other direction so you are left with smalls squares of meat (see photo above)
- Add the roast beef to the pan and mix well with the peppers, cook for 1-2 minutes add the splash of worcestershire sauce for increased meaty flavor
- split into two long sections that mimic the roll's shape and melt the cheese on them
- Spread mayo on the rolls and fill with the steak mixture