Description
The meat traditionally used is thinly sliced rib-eye or top round, although other cuts of beef are also used. On a lightly oiled griddle at medium temperature, the steak slices are quickly browned and then scrambled into smaller pieces with a flat spatula. Slices of cheese are then placed over the meat, letting it melt, and then the roll is placed on top of the cheese. The mixture is then scooped up with a spatula, pressed into the roll, and cut in half.
Common additions include sautéed onions, bell peppers, mushrooms, mayonnaise, hot sauce, salt, pepper and ketchup.
Read more about this topic: Cheesesteak
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