Tiny New York Kitchen: Philadelphia Cheesesteak Sandwiches

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By Victoria Hart Glavin of Tiny New York Kitchen

Seriously, I don’t know anyone who doesn’t love a good Philly Cheesesteak. The Philadelphia Cheesesteak Sandwich was created in the early 1930’s and has been popular ever since and has over time become a popular street food here on the East Coast. If you’re ever in Philly you might want to stop into Pat’s King of Steaks, which is where this famous sandwich originated.

In the meantime you can make your own at home and I think this is a perfect sandwich for game day parties. Throwing a Super Bowl party? Make a few of these sandwiches and cut them into halves or quarters and watc them disappear.


1 Large Sweet Onions (Sliced)

1 Green Bell Pepper (Cut Into Thing Strips) (Optional)

1 Tablespoon Butter

4 French Rolls (6 Inches Each)

1 Pound Sliced Roast Beef

4 Slices Provolone Cheese (Cut Into Halves)

Preheat broiler. In medium-size skillet add butter over a medium-high heat. Add onions and green pepper strips.  Sauté for 5 minutes until softened.

Split rolls almost all the way through. Layer roast beef and onion mixture in rolls. Top with cheese.

Place on baking sheet or broiler pan. Place under broiler about 6 inches from heat. Broil 3 minutes until cheese is melted.  Make sure to keep an eye sandwiches so they don’t burn. Remove from oven and let rest for 1 minute.  Slice or serve whole.  Serves 4
Prep Time: 20 Minutes
Cook Time: 8 Minutes
Total Time: 28 Minutes
“Work With What You Got!”


Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.