I sure get tired of the angry reviews of some people. The author of this recipe did say “reminiscent of” the Philly sandwich. I’ve had many Philly cheesesteaks in my life including from the shop that invented it in Philadelphia and no two taste the same. Her tastes are based on the ones she has consumed.
I thought this was a wonderful recipe although I did make adjustments for my taste. First of all I cut the recipe in half as it is quite a bit. For my family of four we had plenty to eat the next night. I made this in my turbo cooker which only took about 20 minutes. Even though I cute the recipe in half I still used one can of milk. I added 1 cup sour cream and garden fresh green papers because let’s face it what is a cheese steak without pappers. I also used 4 ounces of velveeta cheese instead of cheddar since I had the velveeta on hand. I just thought it turned out better than expected. Definitely a keeper in our home. Thanks!
This was pretty tasty! I only used 1 lb of ground beef but kept the other ingredients as is. I’d suggest a deep dish since there are ALOT of ingredients in this! The onions were great with the ground beef and didn’t overpower it at all. Next time I’ll probably spice it up a little more. Thanks Jennifer for posting this yummy recipe!!!!
As a whole this recipe was not bad. I feel to give it a “real” philly cheesesteak taste. would be to (1) use veelveta (gives it a creamier texture (2) use a lot more onion. I really like that onion taste. (3) use a lot of blackpepper to give it that “kick”
1 pound steak tips
1 cup sharp cheddar cheese, grated
1 cup fontina cheese, grated
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