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Philly Cheese Steak Sandwich

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Makes: 1 servings adjust
I'm sure there are those who might quibble with the authenticity of this preparation, but it's pretty darn good, especially when consumed the traditional way--late night after the other partying is over.



  • 2 slices Onion, about 1/4" thick
  • 2 tablespoons Olive Oil

Step 1

In a large cast iron skillet on medium heat, start sauteing onions with olive oil.


  • 6 Fresh Mushrooms, sliced
  • 3 dashes Worcestershire Sauce, generous

Step 2

Once onions have a bit of a head start, add the mushrooms and drizzle with the Worcestershire sauce.


  • 2 teaspoons Emeril's Original Essence
  • 12 pound Top Sirloin Steak, cut very thin (~3/8" thick)

Step 3

Season the thin-cut steak pieces with Emeril's Original Essence (BAM!). Your seasoning of choice works fine here, but Emeril's is a favorite of mine.

Step 4

Slide the mushrooms and onions out of the way and put the steaks in. These will cook very quickly, obviously, since they're so thin.


  • 2 slices Provolone

Step 5

When steak is almost cooked, pile the mushrooms and onions on board and slide to the side. Place the provolone cheese on top and let it slowly melt into the stack while you prepare the bun.


  • 1 tablespoon Butter
  • 1 Soft French Sandwich Roll, sliced

Step 6

Butter the sliced sandwich roll and place the halves face down in the skillet. They'll happily soak up all the goodness from the saute. Remember that authentic Philly Cheese Steak sandwiches are supposed to be a juicy mess. This is part of their central appeal.

Step 7

When you can't wait any longer, use a spatula to transfer the whole steak/mushroom/onion/cheese stack to your bun. Serve with a beverage fitting the occasion.
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