I’m cooking a few different cheesesteaks - traditional, spicy, and a breakfast version - for Pardon My Take’s Big Cat and PFT Commenter just hoping they’ll add ONE of them to their Pardon My Cheesesteaks delivery / takeout service. With three to choose from, the odds seem pretty good.

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CHEESESTEAK 3 WAYS

- Onions

- Mushrooms

- Peppers

- Jalapenos

- Pepperoncini

- Ribeye

- Hoagie buns

- Provolone cheese

- Cheese-Whiz™

- Eggs

1. Chop vegetables

2. Heat oil and put veggies on flat-top

3. Pile onion, mushrooms, bell peppers for traditional cheesesteak

4. Pile onions, jalapeno, pepperoncini for spicy cheesesteak

5. Cut slightly-frozen ribeye into razor thin slices

6. Lay steak on top of both piles of veggies

7. Place ribeye directly on flattop for breakfast cheesesteak

8. Cook eggs

9. Place provolone cheese on both traditional and spicy cheesesteak piles

10. Spread cheese-whiz on buns for spicy and breakfast 

cheesesteaks

11. Spread horseradish/garlic aioli on buns for traditional 

cheesesteak

12. Load up filling into buns

HORSERADISH GARLIC AIOLI

- Sour cream

- Mayo

- Horseradish

- Minced garlic

- Salt and Black Pepper

- White Pepper

- Dried Dill

- Garlic Powder

1. Combine all ingredients in a bowl and stir together

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