Name: Cheesesteak Three Ways
Cook time: 10 min
Total time: 10 min
Ingredients: Olive oil, to coat the pan; 3 (4-6 oz) servings of sirloin steak (preferably Kansas City) cut into thin strips; 3 Italian rolls; 2 (1-oz) slices Buffalo Mozzarella; 1 oz Blue Cheese crumbles; Buffalo-style hot sauce, to taste; 1 Tbsp scallion, finely chopped; 1 Tbsp celery, finely chopped; 1 Tbsp olive oil; 1 onion, thinly sliced; 2 (1-oz) slices Provolone Cheese; 1 oz Cheese Whiz; Ketchup, to taste; 2 oz Feta, crumbled; 1 oz cucumber, finely diced; 1 oz tomato, finely diced; 1 oz red onion, thinly sliced

So I might be a little biased, but I think Philadelphia is one of the greatest cities in the nation.

It’s where I met my husband, where my kids grew up and a place I currently call home. But in addition to my personal love for the city, Philly is filled with rich culture and even richer food — and one sandwich in particular.

If you don’t already know where I’m going with this, I’m talking about the Philadelphia Cheesesteak. It’s traditionally made with grilled beef and topped with Provolone cheese, but there are lots of variations that I’ve seen over the years.

Today, I want to share a few of my favorite cheesesteak recipes you can make at home.

One has a buffalo-style kick, one is finished with Cheese Whiz and the last takes its inspiration from Greece. To see all of the variations, you can check out the recipes below.

Cheesesteak Three Ways

Cook Time: 10 minutes

Total Time: 10 minutes

Why just have cheesesteak one way when you could have it three ways?

Ingredients

Olive oil, to coat the pan
3 (4-6 oz) servings of sirloin steak (preferably Kansas City) cut into thin strips
3 Italian rolls

Buffalo Beef Style

2 (1-oz) slices Buffalo Mozzarella
1 oz Blue Cheese crumbles
Buffalo-style hot sauce, to taste
1 Tbsp scallion, finely chopped
1 Tbsp celery, finely chopped

South Philly Style

1 Tbsp olive oil
1 onion, thinly sliced
2 (1-oz) slices Provolone Cheese
1 oz Cheese Whiz
Ketchup, to taste

Greek Style

2 oz Feta, crumbled
1 oz cucumber, finely diced
1 oz tomato, finely diced
1 oz red onion, thinly sliced

Instructions

To prepare the Buffalo Beef Style, heat the olive oil in a grill pan medium-high heat. Place the steak meat in the grill pan to sear, moving it around the pan quickly to make sure each side is seared. Place the Mozzarella on top of the steak and cook until melted. Spoon the meat and cheese into the roll and garnish with the Blue Cheese, Buffalo sauce, scallions, and celery.
To prepare the South Philly Style, heat the oil in a grill pan over medium heat. Add the onions and cook until golden, or about 10 minutes. Set aside. Drizzle the same pan with olive oil to coat, and then place the steak meat in the grill pan to sear, moving it around the pan quickly to make sure each side is seared. Place the Provolone cheese on top of the steak and cook until melted. Spoon the meat and cheese into the roll and garnish with the Cheese Whiz, sautéed onions, and ketchup.
To prepare the Greek Style, drizzle a grill pan with olive oil to coat, and then place the steak meat in the grill pan to sear, moving it around the pan quickly to make sure each side is seared. Place the Feta cheese on top of the steak and cook until melted. Spoon the meat and cheese into the roll and garnish with the cucumber, tomato, and onion.