Our friends Chris and Ed, who are native Phoenicians, finally made it to Philadelphia for vacation last year. And although they really wanted to try one; they never got to eat a Philly cheese steak their entire trip
For some reason this was in the back of our minds as we were perusing the meat case, at our local supermarket, trying to decide what to make them for dinner. Then we came across the ½ inch thick rib-eyes (thinly sliced rib-eye is the meat used in an authentic Philly steak) and the meal sort of fell in place: Cheese steak on a plate.
Provolone cheese has always been our cheese of choice when it comes to a steak sandwich. My husband was able to find a Bobby Flay recipe for provolone sauce which worked really well as a dip for our rib-eyes. We also made a ketchup based steak sauce; because yes, we do put ketchup on our cheese steaks.
Since a steak sandwich is not complete without the following options for toppings: fried onions, sauteed mushrooms and roasted peppers, we made a bunch to serve on the side. Some roasted garlic potatoes instead of fries and we had our cheese steak on a plate.