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Philly Cheesesteak

Philly cheesesteaks were originally from Philadelphia, but now almost every classic cheesesteak recipe comes from Pennsylvania.

Philly Cheesesteak


Doesn't Pennsylvania sound like a Russian word or something? Well actually, Pennsylvania was named after it's founder, Sir William Penn, son of Sir William Penn.

He wanted the land to be named Sylvania which, in Latin (which was still hip back then) meant "woods." Pennsylvania was very woodsy before the American machine steamrolled it.

The reason it's not called the intended "Sylvania" is because King Charles II of England wanted the land to commemorate Penn's father who was a war hero and politician. Penn didn't like that because it sounded conceited and self-obsessed.

He was pretty pensive.

Cheesesteak filling

Prep: 10 min | Cooking: 20 min | Total: 30 min

Makes 2 sandwiches


  • Butter (2 tbsp)

  • French hoagies, halved (2)

  • Onions, sliced (1/2 of a sweet onion)

  • Garlic, minced and pressed (2 cloves)

  • Bell peppers, sliced (1 pepper)

  • Flank steak, thinly sliced (12 oz.)

  • Salt & Pepper (to taste)

  • Worcestershire sauce (1 tbsp)

  • American or provolone cheese (4 slices)


  1. Melt butter in a skillet on medium-high heat. Press the 4 bread halves face-down into the skillet until lightly toasted. Set these on a plate for later.

  2. Pour oil into skillet and let heat up. Add onions, garlic, and peppers. Saute for 6-7 minutes or until tender. Push vegetables to one side of the skillet and move this side off of the heat.

  3. Add steak to the empty, hot side of the skillet and cook until browned (about 3-5 minutes). While cooking, season with salt and pepper. Stir in the Worcestershire and recombine the meat and vegetables.

  4. Pile filling in between your hoagie halves. Shove two cheese slices in each and let it melt. Serve.

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