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.
Serve a little carrot salad or Buttermilk & Herb Slaw on the side, if you like.
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I couldn't care less if it's an "authentic" Philly cheesesteak or not - it was delicious and that's good enough for me!
What a yummy, easy recipe! Followed it exactly, using aged Fontina cheese. Had leftovers for breakfast with a poached egg. Will definitely make again!
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