Philadelphia Eagles: Cheesesteak Recipe

Jul 11, 2011 5 Comments

Not all cheesesteaks are created equal

By Sportsglutton

We kick-off our 8 week NFL recipe series with the NFC East and the Philadelphia Eagles.  Of course the first food that comes to mind when most people think of Philadelphia is cheesesteaks.  While living in the DC area, I would often make trips up to Philly and consume my fair share of Pat’s and Gino’s cheesesteaks.  However, my perception of Philly cheesesteaks changed after being introduced to Tony Luke’s.  Whether it was the quality of the steak or the french baguette style roll, Tony Luke’s became my preferred cheesesteak and a must have during each visit.  For the Eagles recipe I set out to recreate Tony Luke’s cheesesteak with my own “glutton” twist.

I have included two versions of the cheesesteak; the traditional “Whiz with” (steak, onions, & cheese wiz) and an alternative one with steak, veggies, and cheese whiz.  Both have my “enhanced” cheese whiz that incorporates roasted anaheim peppers (click here for recipe), providing complexity to the simplistic, processed, essence of cheese whiz.


*Check back in tomorrow for the continuation of the NFL recipe series with the Washington Redskins and a Peruvian Chicken Recipe.

The Necessities:

  • Round steak, rib eye, or prefered steak of choice (partially frozen)
  • Diced onion
  • 8 oz bottle of cheese whiz
  • 1/4 cup of diced roasted anaheim peppers
  • Fresh french baguette
  • Salt and pepper
  • Olive oil

Additional Alternate Necessities:

  • Sliced mushrooms
  • Sliced yellow pepper
  • Sliced red pepper


  • Thinly slice the partially frozen steak (freezing the steak makes it easier to slice thinly)

  • Heat a frying pan to medium and saute the diced onions with a splash of olive oil. Remove and set aside.

  • Alternate Ingredients: In the same pan saute up the mushrooms and both peppers with a splash of olive oil.  Remove and set aside.

  • Pour the cheese whiz and anaheim peppers in a small pot.  Heat the mixture over low heat, stirring occasionally.

  • While the cheese is heating, slice a large piece of the french baguette and open like so.

  • Next, pre-heat your frying pan to medium.  Once heated, add the desired amount of sliced steak for one sandwich and a splash of olive oil to the pan. Season with salt & pepper and cook for a minute.

  • Once the steak has started browning, add desired amount of onion (for traditional cheesesteak) or desired amount of veggies and onion (for alternate cheesesteak).
  • Stirring continuously, cook ingredients together until the steak is browned on both sides.

  • Stuff the bread with your steak/onion or veggie mixture.

  • Top the cheesesteak sandwich with as much cheesiness that you can handle and you’re good to go.

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5 Responses to “Philadelphia Eagles: Cheesesteak Recipe”

  1. Rufus' Food and Spirits Guide says:

    Such a classic. That looks so good!

  2. spicegirlfla says:

    Mmm… this looks really good. I really like that you are actually slicing the beef from a slab. I’ve purchased presliced beef labeled for cheesesteak and never had great results. Slicing as you go just seems to be so much fresher and more in control. Love it!

  3. 2011 NFL Recipe Series: The Complete Collection | sportsglutton says:

    […] Philadelphia Eagles: Cheesesteak Recipe Cheesesteak done the Tony Luke’s way with a twist of roast anaheim peppers in the cheese wiz. […]

  4. Preview of Ravens @ Eagles, with Beer & Food Recommendations | sportsglutton says:

    […] Our Version of South Philly’s Tony Lukes Cheesesteak with Jalapeno Whiz […]

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