A classic Philly cheesesteak recipe from Food Network's Bobby Flay uses strip loin steak, soft hoagie rolls, a provolone sauce and caramelized onions. The recipe also uses sauteed peppers and mushrooms. Another recipe calls for the use of a garlic mayo, while cooks on the go can cook their steaks in slow cookers for extra tender meat.
The recipe from Bobby Flay advises cooks to place the meat in the freezer for 30 to 45 minutes to make it easier to slice into strips. To cook the meat, coat a skillet or griddle with oil, turn it up to high heat, and cook on each side for 45 to 60 seconds.
The provolone sauce includes unsalted butter, milk, flour, and salt and pepper to taste. The cheese in the sauce is a combination of provolone and Parmigiano-Reggiano. To make this, heat the butter in a small pan, and add the flour and warm milk. Once it thickens, take the pot off the heat, and add the cheese.
To make the garlic mayo for the recipe from AllRecipes.com, simply combine 1 cup mayo and 2 cloves minced garlic. To cook the steak in a slow cooker, rub the meat with garlic powder and pepper, and then put it on low heat in the slow cooker for five to seven hours.