Another copycat recipe from one of my favorite spots in Louisville, KY. This spicy Philly cheesesteak has tons of steak, cheese, bacon, and Dan-O’s Seasoning! If you’ve never tried bacon on a Philly cheesesteak, well this is the next step for you. This recipe takes about 30 minutes and can be done inside on the stove or outside on the griddle.
The restaurant that inspired this dish is Flanagan’s Ale House on Baxter Ave. Everything there is great, but I get their spicy Philly sandwich almost every time. There are a few differences in mine, though. They put mushrooms on theirs, which I don’t really do, so I added diced jalapenos. And I used a spicy Dan-O’s mayo instead of cayenne mayo, for obvious reasons. You’ll need to try theirs for the real deal, but mine definitely satisfied!
I used a big stainless steel pan this time around because I didn’t have a big enough cast iron thing and didn’t want to break into the camping gear for my griddle. It worked just fine, though. I used some mini hoagies because the quality of the bread looked better than the big hoagies at my local grocery. They were awesome and I didn’t overstuff myself!
You can also slice your own ribeye or use provolone cheese. Butchers will sometimes slice a ribeye for you if you’ll ask. I just wanted something quick and easy today and the shaved beef in the tub works fine.
Serve spicy Philly cheesesteak sandwich with fries or chips. Enjoy!
If you love this cheesesteak, you should also try our tasty chopped cheese sandwich!