I grew up outside of Philly and on cheese steaks. I really miss them. I don’t think anyone can recreate those crusty Italian hoagie rolls they are served on anywhere, gluten free or regular. I think it must be something in the water. With no equal roll around, these cheese steaks are served on a baked potato. To make it a cheese steak, you have to top it off with cheese. When choosing the meat for your cheese steaks, please never use shaved beef, minute steak, chipped steak or reconstituted steak.
The two famous places to get the original Philly Cheese Steak are Pat’s and Geno’s. If you’ve ever been there, let me know which one you like better.
2 pounds boneless trimmed rib eye slice 1/16 of an inch (very thin), slightly frozen to make slicing thinly easier
6 baked potatoes
1 onion sliced thin
Extra Virgin Olive Oil
Salt and Pepper to taste
First cook your onions in a little olive oil until golden brown, then move them off to the side.
Cook the steak with a little salt and pepper in the same pan. You may need to add a little more oil. When cooking the steak let it get brown, but not crispy.
Pile the steak and onions onto a split baked potato.
Other possible toppings:
Cheese- American or Provolone (check to see if it’s gluten free)
I don’t have a photo of this recipe so if you make it take a picture and send it to me. Thank you.
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