Melt the cheese right over the warm mushrooms, onions, and sliced steak in the pan by covering the skillet with a lid or foil. If you like the cheese to be browned, run the whole open-faced sandwich under the broiler.
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Serve a little carrot salad or Buttermilk & Herb Slaw on the side, if you like.
What a yummy, easy recipe! Followed it exactly, using aged Fontina cheese. Had leftovers for breakfast with a poached egg. Will definitely make again!
This sounds like a perfectly delicious sandwhich, although I am rating it 1 star because Fine Cooking should not have sent out an e-mail claiming this was a "real" Philly cheesesteak.Real Philly cheesesteaks don't have cremini mushrooms, cherry tomatoes, scallions, or fontina cheese on them. You won't see any of this stuff on a Pat's, Genos', Jim's or Tony Luke's cheesesteak. Next time Fine Living, get out of your ergonomic chairs and come down to Philly and do your research!
Delicious! Instead of cherry tomatoes, we saute red peppers. It's just as good without the mushrooms.
This is my favorite sandwich to make with leftover steak. I just add the sliced steak after the vegetables have sauteed and let it heat through. Then I proceed with the cheese melting. This is nothing like an authentic philly cheesesteak. But it is really tasty and satisfying.
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