This recipe for Philly Cheesesteaks that Joanna Gaines shares in the Magnolia Table Cookbook Vol. 2 and on her cooking show by the same name are as she calls it, "her version". And while there may be a dispute out there in the world that these are not cheesesteaks from Philly, you are still going to love them!
The review...
Ok, so there are a few differences in how you will see Jo make this in her cooking show and how it is explained in the recipe. When it comes to sauteing the onions and peppers, she says 5-7 minutes on the show, while the book recipe says 15-20 minutes. I guess you have to decide if you like your peppers to have a little crunch to them or if you like them soft and cooked all the way through.
All that said, and whatever you decide, this is a wonderful recipe. It holds one of my favorite things in a recipe too, a short ingredient list. A couple of steaks and an onion and a few peppers and you are on your way to a super tasty dinner.
The reaction...
I made this dinner for my family and got pretty much the best reaction ever. Stunned silence. If that isn't the best reaction I don't know what is.
The himms and hawes followed and my meat and potato-loving dad was LOVING this steak sandwich. And while I haven't had a Philly Cheesesteak in Philly, I still think this one might just be a steak sandwich.
The TIPS...
I would call this more of a steak sandwich based on the flavor of the fajita seasoning. The recipe in the book, which I cooked before Joanna's cooking show came about calls for fajita seasoning, a recipe she also has in the book at the front.
I would totally suggest making this mix. She didn't use it in the cooking show, but I really loved the flavor. My tip would be to make a double batch of the seasoning and use it all between the steak and the peppers. Everything was a little mildly flavored, so I tossed more of the fajita seasoning and it was delicious.
Also, follow the note of freezing the steaks for a few minutes before slicing, you will be able to get much thinner slices if the steaks a super cold.
Overall, I could see this recipe becoming one that I would put on heavy rotation. It is simple to make and can be on the table in minutes.
Until next time, Happy Cooking!
Kendell
If you watched Joanna makes this recipe on Season 1, Episode 4 of her new cooking show 'Magnolia Table with Joanna Gaines' you can get the recipe by CLICKING HERE, she shared it on her blog so you can make it at home!
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READ MY OTHER REVIEWS OF EPISODE 4 HERE…
Hasselback Potatoes (coming soon)
FOR MORE OF MY MOST POPULAR MAGNOLIA TABLE REVIEWS!
If this recipe review was valuable to you, take a look a some of my other reviews that have been super popular!
Jo’s recipe for 1919 Pimento Cheese is by far my most read review. I have adjusted to the recipe to replace the Velveeta, which I just can’t bring myself to bring into my kitchen.
Her Zucchini Bread is my next most popular review, and it is one of my very favorites to pick up when visiting Waco.
And to ready my full ranking of every recipe in the first cookbook check out this post…Magnolia Table Cookbook…my overview!
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