Philly Cheese Steak Wrap

 

The Best Steak Wrap Clean Eating

Video taken from the channel: Haste’s Kitchen


 

PHILLY CHEESE STEAK WRAPS | RICHARD IN THE KITCHEN

Video taken from the channel: RICHARD IN THE KITCHEN


 

Chicago’s Best Wrapped II: Baby’s Cheesesteak

Video taken from the channel: Chicago’s Best


 

Philly Steak N Cheese Quesadillas

Video taken from the channel: In The Kitchen With Gina Young


 

How To Make Classic Philly Cheesesteak Sandwich

Video taken from the channel: Natashas Kitchen


 

Philly Cheese Steak Wraps

Video taken from the channel: Spend With Pennies


 

Philly Cheesesteak Wrap

Video taken from the channel: Matt Robinson


Directions Preheat a large skillet over medium-high heat. Brush steak with oil and season with salt and pepper on both sides. Cook Meanwhile, in the same skillet, cook onions and peppers until tender, 2 to 3 minutes.

Reduce heat to medium-low. Thinly Fill tortillas with steak mixture, wrap. Instructions. Place steak in the freezer for 30-60 minutes. Remove from freezer and slice as thinly as possible.

Heat a cast iron skillet (or large pan) over medium-high heat. Add 1 tablespoon olive oil, peppers, onion, salt & pepper and stir until browned and tender. Push off to one side.

Add. The cheese steak sandwich is believed to hail from 1930’s Philadelphia. The traditional recipe is a crusty Italian or French roll layered with thinly-sliced beef, melted American cheese and sautéed onions. Our convenient wrap recipe is an updated version of the cheese steak sandwich.

Leftover cooked sliced beef can be used in these wraps. Follow these steps to make sure that you keep all that yummy filling nestled inside your tortilla: Place your filling in the center of the tortilla. Fold the sides over to close to the center of the filling. Fold the end over into the inside and keep rolling until it forms the perfect wrap. Keep the.

Philly cheese steak wrap by Maebells is a quick and portable take on the traditional cheese steak sandwich. You can make this complete meal in less than an hour knowing full well each wrap delivers a serving of lean protein and flavorful veggies. Philly Cheese Steak Wrap.

In a seperate pan at medium high heat add oil and butter. Once butter is melted add steak, salt, pepper, worcestershire sauce, steak seasoning and cumin. Once both pans are cooked to your liking, reduce heat.

Taking a tortilla (better if warmed), apply mayo, place onions and pepper, and the meat. in the center. Sprinkle provolone over steak and onions then cover skillet with a tight-fitting lid and cook until the cheese has melted, about 1 minute. Remove from heat. Divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese.

Place on cookie sheet, and broil until cheese is. Cool place, live music, simple but great bar food, and interesting drinks. The blueberry lemonade cocktail is delicious and refreshing.

The nachos were mediocre and somewhat dissapointing due to the nacho cheese being cold but they made up for it with the Philly cheese steak wrap.Tons of juicy meat coated in gooey cheesy goodness so much wrapped into a burrito wish my stomach was bigger could. Calories per serving of Philly Cheese Steak Wrap 234 calories of Flour Tortillas, (1 tortilla (approx 10″ dia)) 114 calories of Beef, top sirloin, (2 oz) 80 calories of Monterey Cheese, (0.19 cup, shredded).

List of related literature:

Add the provolone on top of the steak, reduce the heat to low, and cover the skillet with its lid.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

Transfer steaks to wire rack set in second rimmed baking sheet, top each with 1 to 2 tablespoons blue cheese butter, and tent with aluminum foil.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

For a more traditional Philly cheesesteak, sauté some thinly sliced rib-eye steak with the peppers and onions before transferring the skillet to the oven.

“Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness” by Kyndra D. Holley
from Craveable Keto: Your Low-Carb, High-Fat Roadmap to Weight Loss and Wellness
by Kyndra D. Holley
Victory Belt Publishing, 2018

Use high heat to make the marks and quickly sear the steaks to form a crust on the outside.

“Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today” by Betty Crocker
from Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today
by Betty Crocker
HMH Books, 2011

Off heat, layer 8 pieces of provolone over beef.

“Cook's Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live” by Cook's Country
from Cook’s Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live
by Cook’s Country
America’s Test Kitchen, 2015

Substitute 6 ounces crumbled blue cheese for Gruyère; scatter blue cheese and sautéed leeks evenly over crust before adding custard.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Remove broiler pan from oven; 1 large onion, thinly sliced 1 tablespoon freshly grated spread tops of steaks with bread-crumb mixture.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Using heatproof spatula or wooden spoon, fold melted cheese into meat thoroughly.

“The Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes” by Cook's Illustrated
from The Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
by Cook’s Illustrated
America’s Test Kitchen, 2014

Thinly sliced beef—If you have a bell pepper and an onion, you can fry up Philly cheesesteaks quickly.

“Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes” by Kristie Sullivan, Andreas Eenfeldt MD
from Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes
by Kristie Sullivan, Andreas Eenfeldt MD
Victory Belt Publishing, 2018

Add the meat in one layer and brown it on all sides over medium-high heat, about 12 minutes.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

NOAH BRYANT

Hardcore strength training is what I am about. I am a personal trainer, author, and contributor to lots of different lifting and fitness magazines.

I was a 2x NCAA champion in the shoutput at USC and I represented the USA at the 2007 World Championships as well as the 2011 PanAm Championships.

Contact me to find out more about my personalized online training and how I can help you reach your goals.

Education: Bachelor of Science (B.S.), Public Policy, Planning, And Development @ University of Southern California

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63 comments

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  • Wow I really love this lady.. I’ve learnt alot from u..I eat avocado salad almost everyday following ur recipes… honestly u’re the best YouTube I’ve ever followed

  • I have companies asking me to do videos but I don’t have island to do it at the moment. What’s the overhead camera that you are using in this video? BTW great video, keep them coming Matt!

  • Matt, I LOVED the video! The wrap looks so good and so easy to make! love the push at the end for guys to make this!!! and can’t wait to see more videos!! Woot woot!!!

  • Hi Gina, I love following your recipes, you make them easy to follow. You look so familiar, do you have a sister named Jenifer? If not she is your twin ��

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    #natashaskitchen #cheesesteak #sandwitch

    How To Make Classic Philly Cheesesteak Sandwich
    1,017,620 views

    Natashas Kitchen
    1.48M subscribers

    Comments • 2,024

    Add a public comment…

    lindalately
    I shouldn’t have watched this when I’m hungry lol

    6 months ago
    284
    6

    CHICHI’S WORLD
    I wish I could just punch onion like that and it would be diced instead of crying ������

    11 months ago
    235
    9

    Jack Liu
    I like how you punched the onion and it magically turns into diced.

    11 months ago
    328
    11

    Renee Jackson
    I live and grew up in Philly, I’ve never eaten a cheesesteak with garlic butter��.

    2 months ago
    47
    7

    6Woods Taylor
    I like to have my philly cheesesteak sandwich with green peppers and onions! ☺ �� ��

    2 months ago
    14

    Paul Taylor
    it could be a video on how to boil water and I’d still watch her. ����

    11 months ago
    89
    2

    Natashas Kitchen
    Thank you for the compliment and for watching ��. Thank you for the suggestion, I will start filming that next week

    11 months ago
    17

    anna levi
    Me too, I love the way she giggles

    8 months ago
    3

    Emme roblox family
    Whoooooo lol

    1 second ago

    tinyaboo
    was anyone else shouting “Just bite the Sandwich already!” lol my mouth was watering ������

    11 months ago
    60
    4

    Natashas Kitchen
    my cameramen ��. he had to stand and watch all the way to the end

    11 months ago
    5

    El Tío Pizza y hamburguesas
    @Natashas Kitchen very nace

    4 months ago

    Noolaiph X
    You know! All that time wasted talking…..

    2 months ago (edited)

    Jonas Thiman
    Haha me too ��

    1 month ago

    SsS 1
    Try it with adding mushrooms and creamy garlic sauce, you will
    love it… It’s Arabic recipe ☺️

    11 months ago (edited)
    273
    24

    YousefMaram Bayazid
    I try it very tasty,,

    11 months ago
    3

    Espi23
    Can you tell how to make a creamy garlic sauce? Thanks.

    11 months ago
    8

    Luzerner Schütze
    @Espi23 Here you go: https://www.youtube.com/watch?v=abmMvdTmwcM

    10 months ago
    1

    Feeltheshadow 20
    I’m a Saudi and I’ve no idea about this recipe. We barely ever eat cheesesteak sandwiches here..

    10 months ago
    7

    Joe Box
    No it isn’t.

    10 months ago
    2

    Rovix
    Is it with bacon?

    9 months ago
    1

    Razi Abu Khalil
    We do it in Palestine

    9 months ago
    2

    ilma syed
    How to make creamy garlic sauce

    9 months ago
    1

    cutie pie
    @Feeltheshadow 20 Then open a restaurant called Philadelphia and make this! Great business idea! Lol and me a check when you make it big ����

    8 months ago

    Feeltheshadow 20
    @cutie pie I’m just a broke college student, i dont have that kind of money lol. I’ve some american friends they think everybody in Saudi Arabia lives in a mansion. I hope it was that way!

    8 months ago
    2

    Dylan Martino
    She definitely earned my sub no (pun) attend ��

    5 months ago
    29
    1

    CursedChad
    It ain’t a Philadelphia cheesesteak unless there’s grease stains on the bag. Will Smith said this.

    4 months ago (edited)
    31
    2

    Alaa 888
    Oh my god, this is one of the most delicious looking food i’ve ever seen ��������������

    5 months ago
    13
    1

    Jeff Goldman
    A “classic” Philly cheesesteak is served on a fresh Italian roll and definitely with no garlic or mayo.

    3 months ago
    19
    3

    TY GY
    I couldn’t resist, this is tomorrow’s breakfast xD

    10 months ago
    45
    3

    Larry Bing
    Thank you! I hear mushrooms saying “What about me!” Yummm!

    3 months ago
    6

    Brenda Colman
    Thank you for using ribeye.
    -South Philly

    11 months ago
    22
    2

    Wedart Studio
    Hi Natasha, thank you for nice recipes and excellent presentation��

    11 months ago
    14
    1

    Becky ruiz
    This is a must my husband’s favorite sandwich I definitely going to make you r the best ��♥️thank you for the best video’s

    4 months ago
    7
    1

    James Hoad
    “this one time in band camp!”…….����

    10 months ago
    10
    1

    Count Dracula
    The laugh at 3:50 oh my god that is the best thing on YouTube.

    4 months ago
    9
    1

    Pat Foor, Hare
    You lost me at the garlic. And mayo.. Now I want a cheesesteak. I hope I can get a couple of ribeyes.who knows when with this whole virus happening

    4 months ago
    7

    Reply
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  • That’s what I’m talkin about, I don’t even want to cook, I want to sit at ur table. Thx sweetheart, yum girl, UR so cute, great tips

  • Hi I made this today for my family and everyone loved it!!!! I love your channel and your recipes btw I’m only 12 so and I have never cooked meat before I’m so glad that u gave clear instructions on how too cook the meat!!!

  • Salt and pepper? That’s it? This is why I hate philly cheese steaks, they look amazing but all I ever taste is salt pepper and bland cheese.

  • I live in Philly this isn’t a real cheese steak, I guess its a healthier alternative. We don’t use green peppers, wraps, or provolone. Thin sliced rib eye with fried onions and cheese whiz on an italian long roll thats a Philly cheese steak.

  • Hi! I made this and it was amazing. All of your tips were great!! We are not eating out right now with covid-19 so being able to make our favorites at home is great. I seasoned my meat as well and added bell peppers and mushroom too. Yummy for real! Thank you! Your recipes never ever disappoint! ��������������

  • I went back through your videos and found this one. I tried for my husband and I, it was amazing. Thanks for all your amazing videos.

  • A Bolillo Roll works well, you can dig out some of the soft interior and use mostly the crust like is often done in Mexico so it holds more filling as well. I added one ripe (red) chopped jalapeno pepper (seeds and vein removed) wit the fried onion. Also a dash of Worcestershire sauce when cooking the beef goes well with the cheese.
    Great video, everyone has variations on this Classic they like best. My fav is making one with thick bacon, large avocado slices and sliced cheese instead of steak sacrilege I know but very delicious!

  • As my wife & 2 of my girly girl always says: ❤❤❤
    That’s what it makes all body happy
    ��������✟✟✟ Lord be with U & your family. 8/1/20

  • I have made every kind of quesadilla. lol You can make dessert quesadillas. Cream cheese, strawberry preserves, or fresh strawberries, or any canned fruit. Large chocolate candy bar, & marshmallows. Use your imagination. Skies the limit. Lol. Also I cut my quesadilla up with a pizza cutter.

  • I tried this yesterday with chicken as i dont eat beef. Just want to say it turned out so yummy. I did added green peppers with onions and didnt use the bun you had but regular hotdog buns ��

  • Hello. The next time when U need to work with onion, Turn on the faucet and let the water run half way while you are chopping the onion on the counter next to the sink. It should stop it from causing tears..Let us know if that helps. You can also use the nutrichopper.

  • i like both provolone and cheese whizProvolone on bottom and whiz on top with each of, sauteed onions, red pepper slices and mushrooms. Will have to try the garlic butter toasted on the inside. Thanks for the video!!

  • Freeze the steaks then cut them so that you get thin strips that cook up better. Also, use provolon sliced from the deli at your grocery store. No hoggie is complete without sweet and hot peppers. Don’t put garlic butter on your hoggie it’s sacrilege!. Decent attempt but I’m sorry there are WAY better videos on YouTube! Perhaps in future size up the competition before you upload a video!

  • Richard my good friend, great recipe pal, sorry late with my post, been working on my parents taxes & medicare paperwork, i hate doing it, but they are my Ma & Pa, you know.

  • I made this exact recipe and i loved every bit of it. I kept thinking about it weeks, even months after i made it. It’s that good. For people who comment that this ain’t an original Philly Cheese Steak recipe, how can you even hate on garlic bread & mayo? It only elevates this sandwich further! A must try. You won’t regret.��

  • This looks good, but it’s not a REAL Philly cheese steak. U don’t use provolone cheese… U obviously haven’t been to Philly. And u don’t use garlic either

  • Love this! Will have to try once I can eat solid food again!

    This may sound a strange request, but I just had a gastric sleeve surgery (just over a week ago) and wondered if you have any good, tasty ideas for protein rich food as I will need to have more protein once I move onto solid foods again.

    Another great video!

    AK

  • Hi Gina. I love love your recipes!! U can also instead of using oil in the pan to crunch up the tortillas, take butter & a knife & slap that butter on and crunch it up. It is very very good & tasty.

  • I made this for my husband last week and he loved it. I made steak and chicken at different times and they were delicious. Thanks for the recipe of Gina Young’s style.

  • These idiots tried coming to Orland Park and they failed. Gee I wonder why…. you don’t sell ghetto food in an upscale neighborhood you morons!!!!

  • I found your chanel,watched a couples of videos and I feel that even I am able to cook! Thank you for making me feel that! The intro is very cool also and the quality and edition of the video too:) If I could just as for something to change, it would be for you to speak a little bit slowly! For non native speakers it becomes a little difficult sometimes. Other than that, 5* for your chanel! 

  • We made steakums but they were so hard to get out of the package would stick to paper and hard to work with I have some in freezer now but won’t t touch them

  • Gina, girl, girl, GIRL, I made this recipe tonight for my husband and he absolutely loved them. I followed your recipe to the T and I included mushrooms. It was so good that I found myself sitting at my kitchen table doing the little dance you do. I have made your ox tails, short ribs and fried gizzards with the ranch, hot sauce and honey dip. My husband said the gizzards were the best I’ve made in the entire 40yrs we’ve been married. Girl, what are we cooking tomorrow?

  • That looks delicious! I am not a big fan of pork, but I will try it again just to see if I like philly. I just overcooked it the first time I had it, but the way you made it looks so great!

  • Greetings from Alaska Gina,
    I’m a newbie here, been watching your “cooking 101 videos.”
    I’ve made your chicken enchiladas, Mexican rice….and next up will be the philly quesadilla’s.
    ThankU so much.
    Blessings

  • Great Video Natasha. Best Part? When you diced the onions. Hah! Thanks for making me laugh. Gonna try today. Except with Cheese Whiz. Not a fan of Provolone.

  • Gina… how dare you!! After making meold mouth water (as in salivate, lol) and then mentioning your BLUEBERRY COBBLER, I looked in your recipe list and NO BLUEBERRY COBBLER recipe!! Shame on you. That’s just downright cruel!! When and/or where is that recipe?? Love ya, Darlin…… Ax

  • OMG that looks so good and I can not almost taste it now. the way you prepare your food you make it so simple and easy and so pretty and I’m sure to taste out of this world. Thank you for all of you beautiful recipes.

  • Hey Miss Gina I love the way you talk on your videos it makes it more comfortable and more enjoyable to watch and and I love how you tell people to taste their food while they’re cooking and seasoning there food as well I always taste my food and add whatever gredients I need for different recipes I just like watching your videos they vary delicious but like I said I am a chef I know how to cook but your videos give me good ideas on how to make new stuff or how to tweak it a little bit to make it my own and that’s what I love about your videos and your recipes thank you for that always praying for you and your family be blessed and just remember to smile God loves you!!��������������

  • Hello Mrs. Gina young I’ve always loved your cooking every recipe is on the point. Including this recipe I know I’d love it. Looks great. Open the cost to anything involving steak and cheese why do people insist on calling it Philadelphia or Philly steak and cheese ect. Because Philadelphia steak and cheese and a taco form sandwich from pasta da have signature way. Just like hotdogs And Pizza for example you have New York style Detroit style Chicago style and the list goes on and on. Authentic Philadelphia style cheese steaks have certain toppings in certain ingredients and Do you certain bread. I would just call it steak and cheese. Ect ect. But if you use the word film without it make sure we use those ingredients Philadelphia style cheesesteaks the use in some type of steak I will cook the steak up those fine until it’s almost like ground beef. Lol. Only asking because I’ve always wondered this is not a put down because I love your spirit cooking.

  • These look so delicious! But I have noticed something, when you cook, you just do all the things so aggresively, I was afraid that you are just going to throw that onion off the pan with that wooden spoon haha!

  • That is such a great appetizer when you’re making a big dinner and you’re having people over you may not have everything ready yet for the say you know people are having a beer or so and you could definitely put those on the table for the football game you go Gina

  • Born & raised in Philly, this is the closes to what I grew up eating. It reminds me of a steak from Gino’s (across from Pat’s steaks) in South Philly. Funny story about Pat’s, when you get up to the window to order you have to know what you want and how to order it. If you take to long or add what they consider needless cheddar they will toss you to the back of the line to reorder.First start buy telling them what cheese you want and then weather you want onions or not. So if you would order a “Provolone wit.” Meaning a Provolone cheese steak with onions. And/or “American wit-out” or an American cheese steak without onions. Make sure you leave the “h” out of with (wit). And for blessed sake don’t add the word “steak” after what type of cheese you want, that the only thing they sell. It’s needless take so back to the end you go. If you can’t remember the ordering format they have a sign next to the order window, just leave the “h” out of with. lol. Stay way cool, I’m hitting the like, subscribe & bell buttons.

  • I am making this today! So excited to try this out.

    Update an hour later: These were BOMB.COM! They legit taste like a restaurant style steak and cheese quesadilla. Will be in my go to from now on. My boys don’t like the peppers and onion. So they had the steak and cheese. But they still loved it.:)

  • Ginat the home is beautiful the rooms appears to be over average and that’s is so wonderful. Love the back area. Blessings for your new home. God’s blessing to you and your family.

  • Hello. I love your videos!!! I love wraps so I am going to make these, but what is rockets? Is this something you can only get in Europe? I have seen other folks in Ireland talk about using rockets in their sandwich but I don’t know what it is. Thanks so much for all your hard work making such great videos.

  • Hello. Jacques Pepin has said that if you have a very very sharp knife, when U cut an onion, no tears will come from your eyes. You can watch it on JP essentials on youtube
    ����������❤��������
    8/1/20

  • Ted Bruson the racist back at it again. Guys and gals, watch chicago’s best episodes where he goes to “ethnic” restaurants and makes fun of the chefs just because they can’t speak English.

  • I met Nic in Los Angeles and I made sure to tell her how much I enjoy your videos. You are so inspiring and I am so glad you started this channel. Please don’t ever stop doing what you’re doing! I look forward to your videos so much!

  • Thank you for NOT putting bell peppers on it like sooooo many other people do…cheeseteaks don’t come with bell peppers. I mean, if you like it, by all means, but it’s not an actual ingredient.

  • New subbie here. Sitting here binge watching your videos. Wonderful recipes and great personality. I’m learning so much. Thank you ��������

  • that butcher block looks like it was used to disassemble an entire wild life preserve…. where did it come from.. and i have the perfect cleaver for it…its an Arco from ny circa 1944

  • Those look really delicious but I’m most impressed with your video editing! I loved when you smashed the onion and a second later it was all finely diced hahaha

  • Hello again ����
    1: onion has 2 elements.
    1: erinase enzyme
    2: sulfur
    when u cut the onion ;erinaze + sulfur = it create a non-stabilized elements around U. If it goes to your eyes, it mixes with your tears then creats solfuric acid which burns your eyes. Ok you cut 1 lemon
    put it near your board then rub your knife with lemon. your alergy go away.����❤����������������������✟✟✟USA. 8/5/20

  • fuck my fucking life, Im german and live in Europe and i always watch chicagos best and its so sad, everything is impossible for me to get and taste, I mean not only that these places arent in Europe, YOU CANT FUCKING FIND THESE DISHES IN EUROPE. the more I watch the more diappointed I get

  • I personally don’t like steak n cheese but I married a Philly man so of course he loves it so I definitely gotta try this for him and the children

  • … it is 0325hrs on a Monday, Jul 13, 2020. Got tired of watching car crashes and then I’m here.
    I Love your recipe I’m gonna give the a go once I can get to the grocery store. This guy is still buzzed from the weekend but that stuff looks good! Cheers!
    One thumb (Be careful where you put that and a sub).
    Cheers!

    (I hit the sub button but didn’t realize I’m there already). Cheers again.

  • I love that this is so easy and it looks delicious! Also, could ya spare a kitchen aid mixer or 2?:-P
    Thanks for sharing your recipe, Matt!

  • OMG Miss Gina that looked so yummy n I am def ganna make this for me n my family but we are going 2 have 2 make 2 or more of them I have 8 kids n me n my husband so I am def ganna need 2 make more then 1 but omg my mouth was watering for that so bad but I need 2 go 2 the store I dont have the peppers or the wraps but I am def ganna get the stuff I need n make them thanku so much for the wonderful recipe

  • Im left handed too, I love the way you took a taste test. My kids used to always come in the kitchen to get a taste test. That’s how you know it’s good lol

  • If Nic and the kiddos are home when you’re making these meals, you should have them come on and say what they thought of the meal:) I know you and Nic are super busy but it’d be cool to see their reactions or thoughts 

  • I’m going to try this with Steakumms instead of ribeye,because I’ve got a lot in my freezer,and they are easy to cook. Thanks for the idea,great recipe.

  • I made this recipe last night and they were so good..only thing I did different is I put sour cream inside before cooking, I put it in the oven instead of stove top..you should have seen me flip it,it was too funny..

  • Another hit recipe! The hubby will love this one after a hard day’s work. I wouldn’t mind trying this one. I also would make one with chicken!

  • Thanks, Hastie! I’m moving soon. I bet I could get tons of friends to help if I provided these for lunch. I think it would be great with Brie, as well.

  • PLEASE TRY shaven steaks……then add green peppers, onions, mushrooms (optional), and add white American or provolone cheese. Otherwise it is NOT a cheesesteak.

  • I’m leaving my wife for you, well for your sandwiches.
    Second thought; can I keep my wife and eat one of your sandwiches? Is that too wierd? I’m not sure how this works…

  • Ok, so I have just had my dinner and watched this and now want one of these!!  Definitely gonna do this tomorrow night, thanks for this:)