Philly Cheesesteak Skewers


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Ultimate Cheesesteak Skewers

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Soak wooden skewers in water for 5-10 minutes to prevent burning on grill. Combine butter and garlic salt in a small bowl. Cut each roll in half like you would a sandwich, then cut the halves into quarters, making each roll 8 pieces. Roll each individual roll piece in the garlic butter mixture. To assemble skewers, start with the roll, then steak, green pepper and.

We also made the Philly cheesesteak skewers in our kitchen and transported them finished to be grilled, but you could easily bring the ingredients outside and have people make them at the grill. Just be sure you have wet wipes or something similar, because people will get a bit sticky from the ingredients. Preparation Preheat oven to 350°F (180°C). Turn the loaf on its end, and cut a square out, leaving a ½-inch (1 cm) thick edge. Remove the center of.

Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until. In a large skillet over medium heat, heat 1 tablespoon oil.

Add peppers and onion and season with salt. Cook, stirring often, until caramelized, 12 to 15 minutes. Best Cheesesteaks in Philadelphia, Pennsylvania: Find 43,283 Tripadvisor traveller reviews of THE BEST Cheesesteaks and search by price, location, and more.

Best Cheesesteaks in Boca Raton, Florida: Find 1,723 Tripadvisor traveller reviews of THE BEST Cheesesteaks and search by price, location, and more. So I am officially an affiliate for Gobble. This is the at home service my wife and I use the most.

If you are interested in checking out a home meal service. Thread steak, vegetables and bread cubes onto skewers (if using wooden skewers, soak in water first). Preheat grill for medium heat. In.

Philly Cheesesteak Skewers Fresh Hunger Boursin cheese, mushrooms, New York strip steaks, large red onion and 7 more Philly Cheesesteak Tacos ALLY’S COOKING worcestershire, chuck roast, taco shells, jalapeno pepper, shredded cheese and 11 more.

List of related literature:

The classic Italian­American combo of prosciutto and provolone won raves for its salty savor and the way the dry cheese melted inside the pinwheel yet turned crisp where exposed to the grill.

“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

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
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A mountain of grilled, shaved beef smothered in greasy onions and topped by gobs of molten Cheez Whiz (the cheese choice is a divisive issue: provolone or American cheese toppings are also acceptable), it’s a guaranteed calorie-monster wherever you find it.

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In the center of a large square of heavyweight aluminum foil, combine the following: 1/4 pound hamburger meat, one chopped or thinly sliced potato, one carrot thinly sliced, one onion cut into wedges or sliced, dash of salt, a sprinkle of pepper, and ketchup (more or less depending on your flavor requirements).

“Camping For Dummies” by Michael Hodgson
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Grill onion slices and mushroom caps, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each side or until tender.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
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To mimic the strips turned out by the professional meat slicers in Philly, we cut the tips into small chunks and pounded them into paper-thin, tender sheets of steak.

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Thin slices of meat are cut from the skewered meat, set on a thin flatbread, and served with lettuce, tomatoes, and a choice of sauces ranging from spicy hot to mild and creamy.

“Street Food around the World: An Encyclopedia of Food and Culture: An Encyclopedia of Food and Culture” by Bruce Kraig, Colleen Taylor Sen Ph.D.
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South Philly is also the birthplace of the artery-clogging, waistline-stretching cheesesteak, along with all matters of debate over toppings (Cheez Whiz or provolone?), onions (grilled, raw, or none at all?), and how to properly, respectfully order one.

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Wrap bacon around each piece of marinated turkey meat and thread the turkey, green pepper, mushrooms and onion alternately onto four skewers.

“The Complete South African Cookbook” by Magdaleen van Wyk
from The Complete South African Cookbook
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At the Riverdale, Bronx, location, the tacos range from brisket to ground beef to the typical grilled chicken and steak options alongside what is called “The Chabibi,” chicken seasoned shawarma-style with lettuce, pickles, and tahini sauce in a soft or crispy

“American Tacos: A History and Guide” by José R. Ralat
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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • The comments all be like..
    30% “too much work”
    30% “I read cheesecake skewers”
    20% random things
    10% compliments on the food
    10% “1st, 2nd, 3rd, etc.

  • I’ve never had what anyone from Philly would call an authentic Philly Cheesesteak. I’m born and raised in the south so I’m certain that whatever I consider a Philly Cheesesteak, is probably not the real thing, just like BBQ from up north would probably be scoffed at down here. Anyways, I had no idea that cheese wiz is what’s supposed to go on a Cheesesteak, blows my mind that something that’s so steeped in tradition uses something as low quality as cheese wiz. All the awesome cheeses that exist and people put……..cheese wiz…..on a nice quality meat like ribeye. Seems more like something a stoner would concoct at 2 A.M. with a sever case of the munchies rather than something that’s considered by most to be an iconic delicacy

  • I feel so bad for you. The people who taught you to talk must have fucked up badly. Every time you end a sentence it sounds super weird and extremely annoying. I would be so depressed.

  • Hey chef how about a beef on wick slider I know easy right but I think you can make it better and by the way I am from NY and spelled wecke? Wrong but oh well after all you are better than whatever took me a long time to think that that one up thanks chef

  • Wow, what a great recipe. Yours is the only cooking show I watch on YouTube anymore Chef John. Your recipes and the way you are is simply the very best, in my opinion. Oh! And I found a freakishly small wooden spoon at a store the other day! I instantly thought of you and it made me laugh. I just had to get it.:) Thank you for bringing more joy and flavor to my kitchen.

  • Dear Tasty,
    I would like to make your recipes, I really do! But the fact of the matter is that I refuse to search up the conversions for the measurements. Can you put a metric recipe in the description?
    From, A person not from America, Myanmar or Liberia.

  • Next time leave the meat on the burner throw the cheese on top once its melted to your liking lay the roll over the cheesesteak & scoop up with the spatula. I worked at a pizzashop here in Philly7 i would make my own version of the cheesesteak Puerto Rican style with Sazon & Adobo instead of Salt & Pepper. And yes when you come to Philly & go to either Pats, Genos, Tony or Steve’s know what cheese you want & if you want onions or not. Some places will send you to the back of the line.

  • So unreal please have you ever been to pats and geno and actually ate it… guys are so off page here take this embarrassing video down Unreal

  • such a great easy recipe. though now I downgrade it to true comfort food: ground beef, ricotta, real parmesan, taco mix, onions and these fresh crusty rolls from my grocer. Had difficulty refining the baking with my big convection oven now it is more like 8 minutes at 360F, otherwise it burns the bread.

  • ….you don’t need oil when you’re cooking with 70/30 beef… that will have enough fat on the flattop itself lol. Half of these people probably had the shits about an hour later from all the grease lol.

  • Bᴜʟʟʏɪɴɢ? Tʜɪɴᴋ ʏᴏᴜ’ʀᴇ sᴏ ᴄᴏᴏʟ? Tʜᴇ ɢɪʀʟ ʏᴏᴜ ᴊᴜsᴛ ᴄᴀʟʟᴇᴅ ғᴀᴛ?.. Sʜᴇ ɪs ᴏɴ A Diet. -Tʜᴇ ɢɪRʟ ʏᴏᴜ ᴊᴜsᴛ ᴄᴀʟʟᴇᴅ ᴜɢʟʏ?.. Sʜᴇ sᴘᴇɴᴅs ʜᴏᴜʀs ᴘᴜᴛᴛɪɴɢ ᴍᴀᴋᴇᴜᴘ ᴏɴ ʜᴏᴘɪɴɢ ᴛʜᴀᴛ ᴘᴇᴏᴘʟᴇ ᴡɪʟʟ ʟɪᴋᴇ ʜᴇʀ. -Tʜᴇ ʙᴏʏ ʏᴏᴜ ᴛRɪPpEd? Hᴇ ɪs ᴀʙᴜsᴇᴅ ᴇɴᴏᴜɢʜ ᴀᴛ ʜᴏᴍᴇ. -Sᴇᴇ ᴛʜᴀᴛ ᴍᴀɴ ᴡɪᴛʜ ᴛʜᴇ ᴜɢʟʏ sᴄᴀʀs?.. Hᴇ ғᴏᴜɢʜᴛ ғᴏʀ ʜɪs ᴄᴏᴜɴᴛʀʏ. -Tʜᴀᴛ ɢᴜʏ ʏOᴜ ᴊᴜsᴛ ᴍᴀᴅᴇ ғᴜɴ ᴏғ ғᴏʀ ᴄʀʏɪɴɢ?.. Hɪs ᴍᴏᴛʜᴇʀ ɪs ᴅʏɪɴɢ. -Tʜᴀᴛ ᴋɪᴅ ʏᴏᴜ ᴊᴜsᴛ ᴍᴀᴅᴇ ғᴜɴ ᴏғ ғᴏʀ ʙᴇɪɴɢ ʙᴀʟᴅ?..Hᴇ ʜᴀs ᴄᴀɴᴄᴇʀ. -Pᴜᴛ ᴛʜɪs ᴀs ʏᴏᴜʀ sᴛᴀᴛᴜs ɪғ ʏᴏᴜʀ ᴀɢᴀɪɴsᴛ ʙᴜʟʟʏɪɴɢ. I ʙᴇᴛ ᴍᴏsᴛ ᴏғ ʏᴏᴜ ᴡᴏɴᴛ ʀᴇ-ᴘᴏsᴛ, ʙᴜᴛ I’ᴍ sᴜʀᴇ ᴛʜᴇ ᴘᴇᴏᴘʟᴇ ᴡɪᴛʜ ᴀ HEART WILL.

  • Guga, Philly is a passionate town passionate about our Birds, out Flyboys, our Fightin’s, our Sixers, but no greater passion than for our cheesesteaks! So where to start on improving what WE already got everyday, from the far northeast down through Delco, and let’s not forget Norristown! And I’m still debating on forgiving you for coming to Philly and not calling me first so I could show you around. (Bet you didn’t make it up to Castor Avenue once!)
    yeah, you hit the tourist traps, which is a shame because they really under-represent. It’s like me going to Mercado Munîcipal and getting a mortadella sandwich made with baloney and velveeta. Shoulda hit Joe’s up on Torresdale Ave, Gooey Louie’s, just a stone’s throw from Pat’s, Pagano’s up on Ogontz Ave in West Oak Lane, Steve’s Prince of Steaks just off the boulevard, Lou’s on MacDade Blvd in Sharon Hill, Corropolese Italian Bakery on Old Arch Rd in North Norristown. Yup, it’s the little shops that do it best day after day.
    And all these folks trying to make “the best cheesesteak” always miss the bread the all important steak roll. Amoroso’s, Conshohocken bakery, Liscio’s, and a few others.
    Guga, you’re one of the top internet chefs I’m not. C’mon back, lemme show you around Philly.

  • I was so excited because I read “ultimate cheesecake skewers” and the thumbnail wasn’t showing due to my crappy internet. Then I click and I read the title again! Great Vid still! ������

  • I just subscribed to your videos and this is literally the 3rd one I’ve watched. I was interested in how you grilled up cheesesteaks. I’m from Philly and, yeah, we’re pretty finicky about our cheesesteaks. However, I find this a great alternative way, definitely less expensive, to enjoy a great sandwich made in the tradition of a cheesesteak. I’m looking forward to cooking up some traditional cheesesteaks, and your video gave me great ideas on how to approach it, but I will definitely do your burger version from time to time. BTW, the gloves you are wearing, are they disposable? Where do you pick those up? I am new to owing a griddle, just purchased one yesterday, so I have a lot of newbie questions. Great video!

  • I love chef John, but there’s literally not one thing similar to a real Philly cheese besides the spelling in this video lol! I’ll still try to make it though!

  • Another great video. I stopped buying shredded cheese some time ago because they contain more preservatives, I’ve heard. The blocks seem a tad less expensive and I don’t mind so much grating it myself.

  • Chef John this is why you are a Master Chef and I am just the prep and short order cook in my own kitchen.
    I know when SEC football returns in the fall. These will be on the list.
    Now back to wasting the pots and pans I go.

  • Cheeze whizz is not really an international product, I know what it is, but it and products like it are not generally available on shelves in shops in the EU.. I’d prefer the provolone, but both sandwiches looked epic.

  • The only sugar belonging in or on bread/roll/bun is introduced during the proofing of yeast. Hawaiian rolls are sh*t, not the sh*t.

  • Bit late on this. I didn’t even get past the first 20 seconds and I gotta stop you. NO DAMN CHEESE WHIZ ON A PHILLY CHEESESTEAK! Prov, AMERICAN, or Mozz(If having a pizza steak) are the only three cheeses on a cheesesteak. Whiz does NOT belong on one.

  • I only came across your channel a little while back and am hooked. I have now made several of your recipes and they all have been totally successful. Totally recommended. Keep up the good work.

  • Hey I don’t understand your cooking process here. What temperature did you cook at and for how long? Also is it possible to prepare this with sous vide? Pardon the questions, I’m a novice cook!

  • It’s funny you mention the pickled peppers ; I have been making my cheesesteaks for years smothered in diced Famous Dave’s Devil’s Spit pickles which are both sweet and incredibly spicy. I get weird looks but the sweet and briney flavor of the pickle + the super hot taste that the pepper imparts fits a cheesesteak so perfectly

  • I made these with chicken pieces instead of steak and added some mayo to the cream cheese because I didn’t have that much cream cheese available. I also couldn’t find regular rolls and had to buy the sweet kind… omg, they were DELICIOUS!!! Definitely going into our weekday dinner rotation! Thank you Chef John:)

  • As a Philadelphian, I have never understood people using steak quality meat for a cheesesteak. I love me a good cheesesteak, but what a waste.

  • Try making this but with cheap and easy ingredients, my brother is a high maintenance brat who wants this made exactly like you do with the same ingredients despite knowing our financial issues. Now he’s a whiny little b** because we couldn’t find and afford some items on his list and he’s acting like it’s our fault and we ruined everything for him.

  • Did the person making this think “please turn out well please turn out well” as they were pulling out the skewered piece, and then everyone around has aplauded?

  • 58 years living 20 miles south of Philadelphia and Tony Luke’s is by far the best all around Cheese Steak. Took my Fiance’ from California on a Cheese Steak Tour and she picked Tony Luke’s..

  • French bread??? Are you nuts!!! An Italian roll is REQUIRED!!! Brioche??? Ask for a cheesesteak on a “brioche bun” and see what happens. And don’t ever call it a “Philly Cheesesteak”. It’s a cheesesteak. Period. American or provolone. Cheese Wiz is BS.

  • Ah that 100% better then philly from those street stores where they use proccesed steak from meat that was used to be ib trash.This is made with real quality rib eyes steak

  • If I may make a suggestion… Will you make chopped cheese sliders…PLEASE??? I know New Yorkers might get mad, but after seeing this video, I think, if anybody attempted it & could do it justice, it could only be you, Chef John. Thanks in advance for considering my suggestion.

  • I can’t eat onions or carrots… I wonder what kind of substitution ideas there are out there? I’ve used celery before but obv its not the same… I will use mushrooms here instead of onions.

  • From my experience, cheese wiz is to salty. I love processed cheese but you have to make your own. Or at very least use velveta. Not cheese wiz. Toooo salty. Homemade cheese sauce is your best option.

  • I made these for a potluck, and they were VERY well received.
    I will be making them again for “personal use”, and tinker with the recipe!
    Thanks a bunch, Chef John!

  • No one’s going to talk about how he wiped his face with the whole roll of paper towel����

    Man you got to go to philly for an authentic cheesesteak! I’m originally from philly and currently living on another state.. I’m pregnant and salivating over this video����

  • Howdy!! Very good demonstration of your new Pit Barrel. However I do not agree to cook food on half lit charcoal because of the carbon monoxide emitted from the charcoal itself..What is your opinion on this. I’d appreciate your feed back.

  • Hey that worked out great with the skewers and pretty slick idea to do the dogs with skewers as well. I haven’t had a chance to try all my cool new things from Pit Barrel yet, even though I did mount the bottle opener to the side after I got it in awhile back. I’m actually doing a similar video this week, but it’s going to involve brisket instead of ribeye. Wish I could have seen the final sandwich in this video, I’m sure they were delicious!

  • How’d I miss this? Daaaammmmn that looks good! Love Philly Cheesesteak! New subscriber. Any help, advice or subscriptions to build my channel are much appreciated!

  • No respectable Philly local goes to Geno or Pat’s for the cheezy wiz wit trash. There are much better spots around town for a good cheeseteak. Don’t go to the tourist hot beds

  • if you pay attention to the people around the tent you will see that they are almost all fat, obese… I understand better why the Americans are huge because they do not eat, they “eat”

  • Brother how can we even compete with you,you ten thousand worth of knives and then heaven knows how much on all your grills and fire do hickeys I’m not putting you.Where you’re at is ass kinkin,and I wish I was there with Chris and your Nephew doing the taste test you guys make my mouth water here in California God Bless you and yours.

  • Bro, I literally went to walmart after watching this video, bought a bottle of the Chosen Foods brand 100% Avocado Oil and I love it!!!!! Thank you for the inspiration man. You’re a great dude. Take care.

  • I am so disgusted when I watch Sam wipe his face on the paper towel roll without tearing off the sheet. Imagine the next person to grab a sheet off of the roll and find a disgusting mess from his nose and face….uuuggg.

  • Looks Good but it’s not a Philly Cheese-Steak, I was going to call it Blasphemy, but they did call it an Philly “Cheat” Steaks in the title

  • So, sounds good. But you’re low key shooting to try and get the middle one right? Cause the side ones are a lot of bread and god forbid the corner pieces must be exclusively bread. Right?

  • I love me SOME Cheese Steaks, many are asking me about my FlyGun which I used in the end of the video. If you have a fly problem, you will have a fun time with this one. #NoFliesAllowed

  • I think this video is how a food video should be done. Good easy to understand and no details skipped.
    It doesn’t matter who makes the best Cheese steak in Philly it only matters that the instructions and explanations were clear, easy to follow and gave good explanations for each step.
    From this retired chef: Way to go bro.

  • Native Philadelphian here, i always get wiz on my steak but my friends sometimes like to get American and wiz together. If you ever come visit the best place to go imo is “Johns Roast Pork” its out by the docks on Snyder Ave next to the Walt Whitman Bridge (right next to the original Tony Lukes). They have an amazing roast pork sandwich, and an even better cheesesteak.

  • That’s not Philly Cheesesteak, not wtih hamburger. Face it, the media will publish virtually anything. For instance: Latitude 38, a Calif. sailing rag, published my receipe for Dogshit Cassarole in the 1980’s.

  • I was raised and still live in Philly. Never bothered going to Pats or Genostoo overhyped and you can get way better food at the small shops. The most popular cheese to put on a cheesesteak is actually white american. I read somewhere that second is actually provolone, but I don’t know if that’s true. Also, most places are all about those Italian rolls, not the soft French stuff.

  • you did good calling it a cheat. I use shaved sirloin for half the cost as ribeyes. and no one can tell the difference. im sure when i go to tubbys and get a sub its bullshit meat too

  • I’m sorry…one can NOT USE GROUND BEEF for a true PHILLY CHEESE STEAK ����…very thinly sliced beef only…and only on a Amoruso rolls…

  • Mmmmmm media noche bread!! I’m in New Jersey and I loveeeeee media noches!! Omg now imagine a cheesesteak on it����‍♀️����‍♀️You guys are killing me!! I want it right NOW!! ������ It looks amazing!!!

  • Philly here!
    And there is such thing as a chicken cheesesteak! Lol some really good ones in philly!!! Their even making salmon and seafood cheesesteaks at places now too! You gotta come check it out

  • I made the al pastor on my Pit Barrel on a turkey hanger with pineapple pretty much just like you did it and it came out excellent. Thank you for the great idea

  • An older customer of mine when I was a gardener made me a cheese steak and it was the first time I tasted cheese wiz and this chef is right it is salty but it certainly negates the need for any seasoning when you use it, brilliant though. ����

  • Trying this today. I already tried the smash burger, which was “awesome”, period. But I smashed the ground beef with a little of onion on the grill tho, it did give a great taste to it.

  • Elmas Nasıl Bulunur Kanalımızda Gerçek Elmaslar Ve Bilim Var Elmas Çekiç ile Kırılır mı? Yada Kırılmaz mı? Deneyimize Başlıyoruz İzleyin Bilginiz Olsun Elmas Çekiçle Kırılır mı? Elmas Kırılmaz mı? Sizler İçin Denedik Bir İlk Elmas Testini İzleyiniz Araziden Altınları Yüzeyden Topladık Doğamız Arazilerimiz Dağlarımız Altın Dolu DÜNYANIN EN DAĞERLİ TAŞLARI BURADA! Elmas Nasıl Bulunur

  • WOW! Both look amazing. I will say this, I think when I recreate these? I will do provolone and then add a small strip of cheese wiz to it at the end. Great stuff. Love these videos. Love to cook and you guys really make it a lot easier as far as creativity goes with food. Ty for your videos!

  • Ground beef on there is sad it’s a shame to even associate Philly with that sandwich but I guess you can put whatever kind of steak and cheese you want on there and call it a cheesesteak but when you’re here in Philly it’s all about the roll

  • I drove from Los Angeles to New York to help my lil bro move. Everyone talks about NYs overrated pizza but all i thought about was a philly cheese steak. I had to go to phillys airport to fly back. I did my homework on which spot to go and i ended up at delssandros. Fire

  • I just came from philly after trying both geno’s and the other one and they both sucked @ss. We dont have chopped cheese here in boston we just have a steak & cheese (shaved steak and w.e cheese) with whatever you want on it but this chopped cheese looks delicious af.

  • Provolone, that’s a nice california cheesesteak I have had the real thing the original comes wit onions bell peppers or jalapeno peppers but it was a nice try

  • I actually decided not to choose… and I bumped it up a notch in the process. I use provolone on the bread. But just before my shaved ribeye is done cooking, I mix in a brand name queso cheese dip. The added spice does wonders for flavor.