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MMA News
"Shogun" Rua | "UFC has made it clear that we don't need a manager"
"Actually, it wasn't for that reason. Since Chute Boxe, I've always worked with three people or companies: my manager, my coach and a media team that takes care of my image. Unfortunately, I hadn't found a team that inspired my trust, and now I found a good team. Eduardo is a very competent guy, but he doesn't like this way of operating; he prefers one person taking care of everything. Not commanding everything, but overseeing everything. I don't agree, [I prefer] each guy in his area. I like him, I know he likes me, but there was some conflict of ideas. There are some different people helping me with this part right now; I'm still thinking. The UFC has made it clear that we don't need a manager; all negotiations are conducted by the athletes themselves. A manager today is not like in the Pride days. At that time, they had much more weight. I am in favor of a manager, that's not the reason that I separated from Eduardo. I want to work with people nearby: Eduardo works in Sao Paulo and I'm in Curitiba. But, this is not the only reason. There are others, like I said."
In recent news, Mauricio Shogun Rua has dropped his longtime manager Eduardo Alonso and will instead represent himself, for the time being.
In this interview with sherdog.com he explains his reasoning behind such a move and sites the UFC advice as part of his decision process.
The UFC has made a stance against managers for some time now. They do not like them. They would rather deal with the fighters by themselves, but is this fair business practice? Do the fighters need representation to get the best deals possible or do these agents just cost the fighters money unnecessarily?
Read More: "Shogun" Rua (News), UFC, Fighter Manager Related Stories
26 Responses to ""Shogun" Rua | "UFC has made it clear that we don't need a manager""
i thought shogun had a new lil beard goin lol
LOL! I was like, "Shogun is rocking the soul patch? Okaay…"
everytime I see this picture I think he has a soul patch LOLOL
I say get rid of all the CROOKED managers. Like the one that hired the spy in Ramapges camp. YES that was 100% TRUE as the fitness center where Rampage was training fired teh dude after he was caught red handed. The otehr managers taht need to be fired are crazy bob cook and Dave camirillo, Javier mendes ALL CROOKS taht only care about the money$$$$$$$. Then theirs the WWE family cast off from teh Mcmahan family that represents Nate "THE JUICER" Marquardt who is as slimy as teh worst used car salesmen there ever was. UFC is 100% better off without managers and so are the fighters who can negotiate their own deals. They know what they are worth and they don't need to pay 20-30% OF Their hard earned money to some money grubbing crook used car salesman. I still remember when AKA almost cost Kos, Fitch, Swick, Cain all their UFC careers because of bad advice. damn too bad we could have been rid of Fitch along time ago and UFC would be a much better sport
Hands down teh biggest CORRUPT slime ball manager in all MMA is Ed Soares who needs to be run out of MMA. Maybe UFC will do right thing and bann him from all their events. No manager has taken advanatge of more fighters in all MMA than Ed soares. Whats funny is all the fighters from Brazil are dropping Ed soares one after another almost weekly now. His day of reckoning is almost here. Its called bad KARMA for being a crooked bastard
It's fair to say that the absence of a manager is a good thing, unless the UFC like the absence of managers due to fighters (probably) being easier to talk into fighting bouts which they'd rather not. i'm not saying the UFC is the kind of organisation which likes to manipulate people who aren't really in the business of negotiating, quite the opposite. I firmly believe that the UFC would want the fighters too keep their wholes purse and not have to divvy out 35% for a guy in a suit to negotiate on his /her behalf. I just hope that they don't lose sight of that. OR, tell a fighter that they now have full dibs on their whole purse so they can probably find it in their hearts to fight the person they'd ordinarily turn down. If y'catch my drift. If the UFC decided to sway one of those ways it could spell one of two things for the fighter concerned: Very gratifying, or very bad news.
These guys absolutely need agents with experience in sports contract negotiations. The UFC telling their fighters not to have a manager or agent is like the NFL trying to tell it's players they don't need one either. Ridiculous.
Some may argue that a fighter will make more in negotiations with a manager. But unless its over 15% more then its a wash. Since fights offered by the UFC. A manager does seem outdated. And considering there are countless boxers who claim managers left them broke. Seems like a.valid idea.
Lol at the beard.. if fedor didnt have crappy manegment hed be in ufc prolly at lhw doin damage.. i support not havin a manager for that reason
To the idiot up there comparing mma fighters managers and nfl managers:
NFL players get paid millions, they can easily afford to have a manager to get a cut. MMA fighters like Shogun on the other hand gets what? Like 50k a fight + win. And thats not that much compared to football players.
Plus endorsements and bonuses outside the UFC. Don't forget what they get paid for doing interviews, and conventions. Some fighters are making millions with all their income put together.
Ok…maybe not millions, but definitely in the 7 figure range. 😉
maybe it's the managers that set up all of these interviews and sponsor meetings?
'sites' is not the word to use here – the correct word would be 'cites'
use a dictionary……..
I'm all for a manager. A good one, that has the fighter's best interest. Having a manager helps the fighter focus on his training and not have to worry about the other things that can interfere. Unfortunately, a lot of managers eventually make it about THEMSELVES.
Yes managers are needed. We all know the UFC likes to make money who doesn't. But if they can make fighters fight for less because they are not the brightest bulbs of the bunch and don't know how to negotiate then they will do it. One way you can see the UFC just trying to make the fighters make more by not having to pay others with their winnings. And the other way you can see it as the UFC trying to save money. I really don't care either way. Let them have one of they want its their money
Use agents to manage bad managers PERIOD
The absence of managers makes it easier for the UFC to keep knowledge of salaries and perks away from other fighters. A good manager has a good idea of what fighter X should ask for in a contract and with out a manager these guys will also have to take time out of training to think about their own negotiations.
This is good 4 guys that know the business & understand how things work, how much things cost. But young/or inexperienced guys get the shaft their entire career under this type of deal. Never receiving the deal they earn cause they r fighters not managers.
Like everything the UFC does, smart business but very shady dealings
I just had a great peanut butter sandwich!
I don't agree with the way the UFC conducts business. Sure mma is big now, but this same exact company can kill mma at a blink of an eye. I don't like the way they're monopolizing the industry or how they're playing manipulation on these athletes. Everyone knows that an athlete needs lawyers and managers. If they really want to help their fighters they would provide educational classes or seminars that gives these guys an understanding how the business is to be runned. Something that would educate them regarding crooked managers and promotional companies. Mauricio is a smart man and have been in the business for a long time, he'll be fine but a lot of these other guys won't be so okay.
you need one if you can't do it yourself. basic. if you're not good in bookkeeping, hire one or learn. if you don't want to learn, get one cause you will make mistakes. if you have a business and you can't keep up with the bookkeeping, accounting and finance, why not just hire a team that will help you.
if you're a fighter who can make his own decisions for the best and has experience, duh you don't need one. but if all you do is train and have no experience in speaking for the business side of it, duh, hire a manager. simple.
jack of all trades, master of none. sometimes as people with busy lives and many things to focus on, we need others with experience and focus to help. but if you're a bad ass who has his shit handled, of course, be your own manager.
Shogun Sinosic?
I can understand why football players, for example, have managers. They have to deal with a range of sponsors and teams and the player does not have the time for that sort of thing. With the UFC, there is only one promotion, one point of contact and fewer sponsors. Furthermore, fighters do not have as much bargaining power as in most cases the UFC has a monopoly on a fighter's career. Finaly, a decision to take a fight or to turn it down should be made between the coach, the fighter and no one else. For these reasons, managers are not much use in MMA at the moment.
managers are a part of anything you sign. They can and do get in the way of making money just like they make money. I think a manager is needed just because peoples attitudes are different, think of it like this. If you are a hot head and truly feel you deserve something and they don't give it to you then you might blow up and this would harm your image with your boss. The flip side is that sometimes they wouldn't be able to get any more money and they take more time which can actually cause lost revenue. It truly depends on your aptitude and your attitude as to whether or not you do need a manager. the manager also helps once you do make it in the big time and become a drawing power, but when this happens you also lose more money because they keep wanting more saying that it is taking more time to handle you.
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NSCriticalRequest; NSInformationalRequest;
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Tough transition to civilian life for some returning soldiers after war
Warm welcome for several local service members
WEST PALM BEACH, Fla. - A Treasure Coast U.S. Army soldier serving in Afghanistan for more than a year has returned to south Florida.
Army Sgt. First Class Mark Tatasciore was among a handful of service members making their way through Palm Beach International Airport Wednesday evening. The transition back to civilian life, though, can be a challenge for some.
After 14 months serving in Afghanistan, Tatasciore was back in the arms of his loved ones.
"I appreciate everybody," said Tatasciore, who lives in Port St. Lucie with his wife, Megan. "It's great to see my beautiful wife, my awesome family friends, all my loved ones."
Tatasciore is now a world away from any combat, thrown suddenly back into the world he left more than a year ago.
Boca Raton clinical and forensic psychologist Dr. Laurence Miller often treats returning service members who can not wait to get home.
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Tatasciore's mother, Donna Kolo, knows the transition will not take place overnight.
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Tatasciore had been serving as a chemical operation technician since last spring, his second tour in the Middle East. He said he would take a few weeks off before returning to work as a firefighter and EMT with Martin County Fire Rescue.
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Dr. Miller said one of the keys to a successful transition back to civilian life is for the returning service member to go at his or her own pace. Family and friends should communicate with him or her to recognize if and when they need more time to slip back into their 'normal' lives.


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Associate Professor Naval Architecture and Marine Engineering
Associate Professor of Elec. Eng. and Computer Science
Website: http://www.umich.edu/~eustice
Division: CSE
Address: 204 NAME Building
Phone: (734) 647-9411
Research Interests: Theoretical and experimental research in probabilistic robotics for large-scale mapping and navigation. Specific topics include vision-based simultaneous localization and mapping, underwater computer vision and image processing, data fusion, underwater vehicle navigation, and autonomous vehicles.
Research Areas: Robotics and Computer Vision.
Ryan M. Eustice
Associate Professor Naval Architecture and Marine Engineering


text:
Method and apparatus for calibrating equipment used for testing photodiode arrays by reference to the diode under test. The diodes are illuminated with infrared radiation and different bias voltages, developed by bombardment with an electron beam, are measured at zero current. The measured voltage values are correlated with secondary emission sensor readouts to calibrate the sensor according to the specific diode being tested. Remote light emitting diodes generate the infrared radiation which is coupled to the photodiode array via optical fiber elements.
1. Photodiode testing apparatus comprising:
electron-beam source means for generating a beam of primary electrons;
beam control means for directing the beam to a selected diode in a photodiode array;
means for modulating the electron beam to develop predetermined bias voltages at the selected diode;
voltage sensing means responsive to secondary emission electrons from the selected diode for providing output signals which are proportional to the diode bias voltages;
means for directly measuring the induced bias voltages at zero diode current;
means for correlating the measured bias voltages with corresponding output signals from the voltage sensing means; and
means for illuminating the selected diode on the same side of the diode as the electron-beam source means with a high background level of infrared radiation in order to sharpen the zero crossings of the I-V characteristic curves of the diode during the measurement of the bias voltages at zero diode current.
2. The apparatus of claim 1 further including means for calibrating the output signals of the voltage sensing means to each individual diode of the array in succession as the diode undergoes testing for I-V curve data.
3. The apparatus of claim 2 wherein the means for illuminating the selected diode includes a source of infrared radiation.
4. The apparatus of claim 3 wherein said source is remotely mounted from the position of the selected diode.
5. The apparatus of claim 4 further including infrared radiation coupling means extending between the remotely mounted radiation source and a region in the near vicinity of the selected diode.
6. The apparatus of claim 5 further including means for orienting the terminating end of the coupling means in the near vicinity of the selected diode to direct said infrared radiation toward said diode.
7. The apparatus of claim 5 wherein said source comprises a light emitting diode capable of emitting radiation in the infrared region and said coupling means comprise an optical fiber element coupled to receive radiation from said diode and transmit it to the vicinity of the selected diode.
8. The apparatus of claim 4 wherein the infrared radiation source comprises a plurality of light emitting diodes located in generally equally spaced positions about the electron beam control means, said positions being separate from the electron beam control means and remote from the position of the selected diode, and further including means for individually coupling radiation from the light emitting diodes to the vicinity of the selected diode.
9. The apparatus of claim 8 wherein said radiation coupling means comprise a plurality of optical fiber elements individually coupled to corresponding light emitting diodes.
10. The apparatus of claim 9 wherein said coupling means further comprises an optical coupler for releasably retaining a light emitting diode in coupling relationship with an associated optical fiber element.
11. The apparatus of claim 9 wherein the beam control means comprise a housing, a plurality of electrodes for controlling the primary electron beam and the secondary emission electrons, and means for mounting said electrodes within said housing.
12. The apparatus of claim 11 wherein said housing includes a plurality of generally radially directed bore holes, each being disposed to receive a corresponding optical fiber element therein, and means for directing the terminating ends of the respective optical fiber elements toward the selected diode.
13. The apparatus of claim 12 wherein the portion of said housing adjacent the photodiode array comprises a disk which is separable from said housing, the portion of the housing facing said disk defining a plurality of slots forming parts of said bore holes, and wherein said disk includes a plurality of angled openings for directing the optical fiber elements from a generally radial orientation within said slots to an orientation having the terminating end of the optical fiber element facing said array.
14. The apparatus of claim 1 wherein the infrared radiation source comprises four light emitting diodes spaced approximately 90° apart about the beam control means and further including an optical fiber element and an optical coupler for each of the light emitting diodes, the optical coupler being disposed to couple the light emitting diode to its corresponding optical fiber element for transmitting infrared radiation into the fiber element, and means for directing each of the optical fiber elements to terminate in a position adjacent the selected diode for directing the infrared radiation thereto.
15. The apparatus of claim 14 further including power supply means coupled to the light emitting diodes for controlling the intensity of radiation generated therein.
16. The method of calibrating the output of voltage measuring apparatus which is responsive to secondary emission electrons from a selected diode of an array undergoing testing in electron beam scanning apparatus comprising the steps of:
bombarding a selected diode with a primary electron beam to develop successive bias voltages on said diode;
measuring said bias voltages directly while maintaining the selected diode in a zero current mode;
developing voltage measurements from said secondary emission electron stream which are proportional to said bias voltages;
temporarily illuminating the selected diode on the same side of the diode as the bombardment with the primary electron beam with a substantial level of background radiation from a light emitting diode source to develop distinctly detectable zero current crossings of the current/voltage operating characteristics of said diode at said successive bias voltages; and
correlating the values of voltage measurements sensed from the secondary emission electron stream with said directly measured bias voltage values in order to calibrate the sensed values with the specific characteristics of said selected diode.
17. The method of claim 16 wherein the step of illuminating the selected diode comprises directing infrared radiation over a predetermined path from a remote light emitting diode source to a region adjacent the selected diode.
18. The method of claim 17 wherein said illuminating step further comprises coupling an optical fiber element to said light emitting diode source and directing said optical fiber element over a predetermined path to a termination adjacent the selected diode.
19. The method of claim 18 further including the step of directing the terminating end of the optical fiber element to transmit radiation in the direction of the selected diode.
20. The method of claim 19 wherein the light emitting diode source comprises a plurality of light emitting diodes connected to a power supply and being positioned in locations remote from the selected diode and generally equally spaced about the primary electron beam, and further including the step of providing a plurality of optical fiber elements individually associated with corresponding ones of said light emitting diodes to transmit said radiation from the light emitting diodes to the region of the selected diode.
21. The method of claim 16 wherein said selected diode is illuminated concurrently with the measuring of said bias voltages and thereafter the illumination is removed for the testing of said selected diode to develop I-V curve data for the diode.
22. The method of claim 21 wherein the steps of said method are performed repetitively for each different diode in said array.
23. Photodiode testing apparatus comprising:
electron-beam source means for generating a beam of primary electrons;
beam control means for directing the beam to a selected diode in a photodiode array;
means for modulating the electron beam to develop predetermined bias voltages at the selected diode;
voltage sensing means responsive to secondary emission electrons from the selected diode for providing output signals which are proportional to the diode bias voltages;
means electrically connected to a side of the diodes in the array remote from the electron-beam source for directly measuring the induced bias voltages at zero diode current;
means for correlating the measured bias voltages with corresponding output signals from the voltage sensing means; and
means for temporarily illuminating the selected diode with a high background level of infrared radiation prior to measuring the induced bias voltages in order to sharpen the zero crossings of the I-V characteristic curves of the diode during the measurement of the bias voltages at zero diode current.
The development of photodiode arrays comprising large numbers of individual elements is becoming increasingly important in certain specific applications. For quality assurance, it is virtually essential that screening of a fabricated photodiode array on an individual element basis be performed prior to incorporation of the array in utilization equipment. Heretofore, such screening has been performed by mechanical probing of the elements, usually on a single element basis. The results of such a procedure are less than satisfactory. Delicate indium bumps which are provided for circuit test contacts are easily damaged by a contacting probe. The procedure is a very time-consuming operation. A further disadvantage is that the results of the procedure are extremely operator dependent.
Given the nature of the problem--small detector size (approximating 1.5×1.5 mils) of typical multi-element hybrid focal plane arrays and the delicate character of the indium interconnects--some type of non-contacting method of diode probing is desired, preferably one which can be automated or at least performed in a way which provides results which are independent of operator parameters.
A system has been developed which uses an electron beam integrated circuit tester for testing the internal nodes of a complex integrated circuit. This system incorporates electron beam apparatus which focuses and directs the electron beam to selected internal nodes and detects secondary electron emission therefrom with associated computerized control circuitry. As thus controlled, the electron beam apparatus provides high speed access and testing of the integrated circuit nodes.
In one version of the system, the probe intelligently chooses a limited number of the internal nodes which are considered most likely to indicate circuit failure so as to minimize the number of nodes tested while maximizing reliability of the results. The probe comprises an artificial intelligence which understands the design and operation of the integrated circuit under test, the intelligence being embodied in a programmed computer associated with the probe. The system further includes circuitry for accessing the peripheral pads of the integrated circuit under test and for applying the proper circuit biases, clock signals and test signals under control of the computer. In such a system, the movement of the electron beam between selected internal nodes of the circuit and the operation of the associated computer to select those nodes are decisions which may be made in a matter of microseconds or milliseconds.
The electron beam of the test apparatus, when focused on a single selected node within the circuit, creates secondary electron emission having a flux which is affected by the properties of the node on which the electrons of the primary beam impinge. A suitable detector responds to the secondary emission electron flux, permitting the computer to sense and store the voltage of the node under test.
A particular advantage of such a system is that the probe does not capacitively load any of the internal nodes of the integrated circuit under test, nor does it damage them. At the same time, the electron beam of the probe has a submicrometer diameter and is easy to position with great precision. Because of the high speed with which the nodes may be selected and tested, use of the system on a production line having high product through-put is cost effective and is inherently more reliable than the conventional testing methods outlined hereinabove.
E-beam testing of individual photodiodes in a photodiode array has also been accomplished. Instead of directing the electron beam to internal circuit nodes, as described above, the beam is used to access the free electrode of a selected diode in the array. These arrays comprise individual photodiodes, one electrode of which is connected to a common ground or reference plane. The other electrodes are individually coupled to corresponding indium antimonide bumps which complete the circuit to the associated photodiodes when the diode array is mounted in utilizing apparatus. These other electrodes are also wire bonded in selected groups to an external pin connection.
In testing the photodiode array, the E-beam is used to direct the electrons to the selected diode, developing a predetermined voltage thereon. The corresponding current of the diode is measured by an electrometer coupled in the circuit path to the common diode substrate reference plane. Various diode voltage levels are established by controllably varying the duty cycle of the pulsed E-beam and are measured by an associated voltage contrast sensor comprising a scintillator which responds to secondary emission electron flux from the particular diode under test. The particular I-V measurements developed in the manner described are compared with corresponding I-V plots of similar diodes of known quality characteristics, utilized as a reference, to determine if the diode under test is acceptable or not.
The reliability of the I-V measurements developed in this manner depends upon an assumption that the quality characteristics of the diode under test do not differ materially from those of the diode used as a reference. This is intended to be a reasonable assumption, since the diode used as a reference will be one which is located on the same wafer as the diode array under test, thus presumably having been fabricated under the same conditions. It does not always work out that way, however. Sometimes, for reasons which are not fully understood, there may be substantial variations in the operating parameters and characteristics of different diodes on the same wafer.
Additionally, the I-V measurements depend upon an indirect calibration of the voltage contrast sensor. The voltage levels measured by the voltage contrast sensor require resort to a look-up table, derived from an indirect calibration of the voltage contrast sensor, to determine the voltage levels of the I-V measurements taken for the diode undergoing test.
It would be preferable to calibrate the voltage contrast sensor from the actual diode under test. However, the typical low background curve for the test diode does not admit of precise determinations of the true values for different voltage levels. It would be desirable to be able to calibrate the voltage contrast sensor for an individual diode by measuring the zero-current crossings of the voltage axis with increased precision, sufficient to make the calibration reliable.
In brief, arrangements in accordance with the present invention utilize a scanning electron microscope for calibration prior to E-beam testing of individual photodiodes in a diode array while the array is illuminated with infrared radiation at a high background level. More positive determination of the response curve of the photodiode is achieved by this method and the voltage contrast sensor output for the photodiode under test can be directly calibrated to actual diode measurements. It therefore becomes unnecessary to resort to the intermediate calibration step of comparison with a reference diode characteristics.
In accordance with the present invention, illumination of the photodiode array for calibration during testing is accomplished by the inclusion in the test apparatus of a plurality of light emitting diodes (LEDs) to provide radiation inthe infrared spectrum. Associated with each of the LEDs is an optical fiber coupling element which directs the radiation from the LED to the immediate area of the photodiode array under test.
In one particular arrangement in accordance with the invention, four LEDs and a corresponding number of optical fiber elements, each coupled to a corresponding LED by a conventional optical coupler, are installed in equally spaced positions, 90° apart, about the periphery of the E-beam test apparatus. The optical fiber elements are led in toward the central portion of the test apparatus by radial bore holes in the mounting fixture and the inner ends of the elements are directed generally axially by angled passages in a mounting disk which is affixed in position adjacent the photodiode array. This structural arrangement simplifies the problem of directing the infrared radiation from the LEDs to the test area of the photodiode array and also makes it possible to replace the LEDs readily when necessary.
The calibration readings for the voltage contrast sensor are derived by actually measuring the open circuit voltages induced on the diode during E-beam scanning prior to taking the measurements for determining the I-V characteristics of the diode and while the diode is illuminated with high background radiation from the LEDs. An electrometer is connected across the direct circuit connections to the photodiode electrodes. The voltage induced on the diode by E-beam illumination is then ramped over the calibration range during open circuit (zero diode current) conditions, and measurements of output voltage from the voltage contrast sensor are correlated with the true diode voltages as determined by the electrometer. Thus a calibration of the voltage contrast sensor output for that particular diode is developed. Subsequently, the LEDs are turned off and testing of the diode to develop the I-V characteristics in the manner described above is conducted, with the calibration curve for the voltage contrast sensor as derived from the operation of the diode in the calibration mode in accordance with the present invention being used as a reference for the voltage measurements by the voltage contrast sensor.
A better understanding of the present invention may be had from a consideration of the following detailed description, taken in conjunction with the accompanying drawing in which:
FIG. 1 is a schematic block diagram of particular apparatus which is representative of arrangements in accordance with the present invention;
FIG. 2 is a schematic diagram illustrating the use of the apparatus of FIG. 1 in taking I-V measurements of a particular photodiode;
FIG. 3 is a sectional view of particular structure of the present invention as utilized in the apparatus of FIG. 1;
FIG. 4 is a schematic block diagram illustrating a portion of the arrangement of FIG. 3; and
FIG. 5 is a graph illustrating the calibration of particular voltage measuring equipment using the present invention.
The schematic block diagram of FIG. 1 represents an overall system incorporating the present invention for E-beam calibrating and testing of photodiode arrays. In FIG. 1, an electron beam generator 10 is shown in association with beam position control hardware 12 which includes deflection coils 12a and 12b, together with a secondary emission electron detector 14 and associated voltage contrast video data receiving hardware 16. A computer 18 is coupled to control the beam position hardware 12 and the voltage contrast hardware 16. A plotter 19 is coupled to the computer 18 as an output device. The correlated data is processed by the computer 18 which controls the plotter 19 to produce an I-V curve for the photodiode under test.
An electron beam 24 from the beam generator 10 is directed toward the array 22, instantaneously to a single photodiode 22a thereof, to create secondary electron emission 26 which is received at the detector 14. The array 22 is activated by means of circuit control hardware 28, also controlled by the computer 18. The circuit control hardware 28 generates clock signals, test signals and bias voltages which are applied to appropriate paths 30 along the periphery of the array 22 to complete the test circuit paths and also measures individual diode current for inputting the computer 18 where it is correlated with corresponding diode voltage data from the voltage contrast hardware 16.
In utilizing the apparatus of FIG. 1 for taking I-V measurement data of a particular photodiode, the computer 18 selects a particular diode 22a to be tested and directs the circuit bias input signal hardware 28 to apply appropriate clock signals, bias voltages and test signals to the appropriate ones of the paths 30; it also causes the beam position control hardware to direct the electron beam 24 to focus on the particular selected diode 22a. Secondary emission electrons 26 are directed to the detector 14 and sensed thereby to generate an output voltage proportional to the flux of electrons in the secondary electron emission 26. The electron flux and the resulting output voltage generated by the detector 14 are proportional to the potential of the selected diode 22a. The receiving hardware 16 converts the voltage signal from the detector 14 to a number corresponding to the actual voltage of the photodiode 22a and supplies this data to the computer 18. At the same time, the circuit control hardware 28 measures the current to the diode 22a under test and also supplies this data to the computer 18.
As is well known to those skilled in the art, if the impacted surface of the diode 22a is raised to a positive potential (for example +5 volts), the amount of secondary electron emission reaching the detector 14 will be reduced proportionally. On the other hand, if the photodiode 22a develops a lesser positive or a negative potential, the secondary emission electron flux will be greater in proportion to the change in potential. Thus the secondary emission electron flux increases with a decrease in positive potential or increase in negative potential on the selected diode 22a.
FIG. 2 illustrates further details of the procedure used in testing a single photodiode 22a. In FIG. 2, an electron source 40 is shown associated with a chopper 42 and duty cycle controller 43 for modulating the incident electron beam, represented by the arrow 44, by selectively varying the pulsed beam duty cycle. Broken lines 46, 48 and 50 represent a trap grid, an analyzer grid and an extraction grid, respectively. A collection grid 52 directs the secondary emission electrons, represented by the curved arrow 54, to a scintillator 56. Photons from the scintillator 56 trigger a photomultiplier 60 and the resultant electrical signal is amplified by a pre-amplifier 62 to develop the voltage contrast sensor output. Concurrently, a diode sample current IT is measured by a measuring device 64 in the circuit control hardware 28 (FIG. 1). The arrangement of FIG. 2 illustrates the means by which the secondary electrons are selected by the voltage contrast sensor. The extraction grid 50 overwhelms the localized field of the target and pulls off the secondary electrons while the analyzer grid 48 either optimizes or analyzes the secondary electron yield. The trap grid 46 and collection grid 52 direct the secondary electrons into the scintillator 56 without affecting the primary beam, while allowing the backscattered electrons (indicated by the arrow 45) to travel back up to the E-beam column area and be absorbed.
In the test procedure, the E-beam acts as a current source to each diode under test. The E-beam is pulsed by the chopper 42 and the pulse length in each duty cycle is varied by the duty cycle controller 43 to control the voltage imposed on the diode under test. Diode bias voltages are sensed by measuring the secondary electron emission energy and converting this energy to a voltage. Sample diode currents are externally measured to complete the I-V data.
The sample diode current IT, measured at 64, is equal to the difference between the primary electron beam current Ip (44) and the secondary electron current IS (54) less the backscatter electron current IB (45). The equivalent electrical circuit for a photodiode includes parallel resistive and capacitive paths. Thus the average current and voltage for a test diode are controlled by varying the duty cycle of successive primary E-beam pulses, preferably between about 10% and about 90%. The E-beam scans a number of photodiodes in succession and repetitively, thus building up the bias voltages of the diodes with each scan as the bias voltage and sample current measurements are taken. In this manner the E-beam tester functions as a variable voltage source by varying the bias voltages while diode current is measured, thereby providing the individual data points of sampled current and voltage to develop the I-V characteristic curve of each individual diode, as plotted by the plotter 19.
In conjunction with the test procedure described above in connection with the operation of the apparatus of FIG. 1, a calibrating procedure is conducted for the purpose of calibrating the voltage output of the detector 14 for the individual diode to be tested. This calibration procedure is preferably conducted prior to the taking of the I-V measurements and invloves the flooding of the region of the diode with high background level radiation. Particular structure to accomplish this is represented in the schematic drawings of FIGS. 3 and 4.
Many of the elements shown in the schematic diagram of FIG. 2 are represented in the sectional drawing of FIG. 3 and are designated by the same reference numerals. Thus, the structure of FIG. 3 is shown as comprising, within a housing 70, a trap grid 46, an analyzer grid 48 and an extraction grid 50 formed generally as annular disk elements through which the E-beam is directed toward the wafer 22. The scintillator 56 in FIG. 3 is shown as a single unit adjacent a deflection or collection grid 52. At the outboard end of the scintillator 56 is a light pipe 57 which leads to a photomultiplier 60 (FIG. 2). Additional elements mounted within the housing 70 include a compensator electrode 72 and a screen or secondary analyzer grid 49. A cooling strap 74 is connected to the housing 70 by an annular infrared shield 76. The structure of FIG. 3, including the wafer 22, is typically maintained at approximately 40° Kelvin during testing. The various electrical circuit connections for maintaining the potentials of the elements shown in FIG. 3 have been omitted for simplicity.
The housing 70 is provided with a plurality of radially directed tubes 80 which are curved downwardly toward the wafer 22 at the radially inward ends thereof. Within these tubes or bore holes 80 are mounted optical fiber elements 82 which extend from the lower face of the housing 70, adjacent the wafer 22, outwardly to corresponding light emitting diodes 84, such as the LED shown schematically in FIG. 4. Each optical fiber 82 is releasably held in position to receive radiation from its associated LED 84 by means of a coupling sleeve member 86. The LEDs 84 are coupled to a power supply 89.
In the preferred embodiment, four optical fiber elements 82 are mounted within the housing 70, spaced at 90° angular positions. A suitable LED for use in the preferred embodiment of the invention is the Honeywell SE 3362 LED. This unit emits a narrow band of radiation centered at approximately 0.82 microns, which has been found to be suitable for the spectral response of the lnSb diodes which are involved here. This LED meets the optical power requirements for use in the present invention, and three or four LEDs, mounted as indicated, are enough to assure the desired level of illumination. The coupler 87 is a conventional device which permits removal of the LED 84 for replacement or removal to permit adjustment of the structure shown in FIG. 3. Use of the coupler and the optical fiber elements facilitates the installation of the LEDs, since the LEDs can be mounted outside the cold stage housing 70 where they can be readily replaced and where any heat dissipated in the LEDs does not reach the cold stage.
The mounting of the LEDs outside the cold box housing is important in order to be able to avoid having to disassemble the entire structure when it becomes necessary to replace an LED. Assembling the grid arrangement depicted in FIG. 3 is a rather expensive and difficult operation, since the various grids and other elements having to do with control of the E-beam must be precisely located and then "burned in" in order to develop the required field linearity for suitable control of the E-beam diode test system. If the assembly had to be taken apart, as for replacement of an LED installed in a position to illuminate the diode array directly, it would be necessary to replace the entire beam control section. Such a requirement is totally avoided by the arrangement of the present invention wherein the LEDs are mounted outside the beam control housing.
In the preferred embodiment of the optical fiber element mounting structure of FIG. 3, the lower part of the housing 70 comprises a disk 86 having angled openings 88 for directing the inner ends of the elements 82 downwardly toward the wafer 22. The disk 86 fits against the lower face of the adjacent portion of the housing 70 in which the radial passages 80 for the optical fiber elements 82 are formed as radially directed slots. Thus the fabrication of the optical fiber element tubes is simplified, as are assembly and disassembly of the elements making up this portion of the structure.
The arrangement of FIG. 3 shows only a single scintillator 56. Favorable results have been achieved in a similar structure mounting two scintillators, like the one shown, at 180° apart from each other. An alternative arrangement utilizes a scintillator in the form of a ring surrounding the beam axis.
In the calibration of the voltage contrast detector 14 in the apparatus of FIG. 1, prior to testing, the diode under test is illuminated with high background radiation by energizing the LEDs 84 from the power supply 89 (FIG. 4). The circuit control hardware 28 opens the circuit to the common electrode of the diode in the array 22 and the E-beam from the scanning electron microscope is controlled to ramp the voltage to selected voltage levels within the range of calibration. FIG. 5 is a graph showing the difference between the diode characteristic curves for low background and high background levels. The curve 100 is a typical I-V curve without background illumination. Attempting to calibrate the voltage contrast sensor from such a curve would require the taking of both current and voltage measurements, and the results would lack the necessary precision for proper calibration. By contrast, the curves 102 represent a family of I-V characteristic curves of a diode illuminated with infrared radiation from the LEDs of FIG. 4, each having a very definite and precise zero crossing level. To accomplish the calibration procedure, circuit control hardware 28 (Fig. 1) opens the circuit path to the diode under test and measures the voltage of the electrode impinged by the E-beam as this voltage is varied by suitable control of the E-beam. In FIG. 5, four different voltages V1 -V4 are shown as measured at zero current levels to establish the calibration curve by which the voltage contrast sensor output is uniquely referenced to the diode under test. A separate calibration for each separate diode being tested is thus developed in conjunction with the test procedure. As indicated in FIG. 5, the calibration voltage is ramped from a low level of one polarity (V1) over a range of voltages (V2 -V4) of the other polarity. These voltage levels are typically in the millivolt range and, depending upon the particular diode involved, may range from approximately +100 mv (V1) to several hundred millivolts negative (V4). After each diode is calibrated, the LEDs are turned off and the measurements to develop the I-V curve data are taken with a low background, using the calibrated output of the voltage contrast sensor for the bias voltage readings.
In the I-V testing procedure, registration marks are used to precisely locate the E-beam apparatus relative to a target. These marks are strategically positioned on the photodiode array and are utilized in positioning the array relative to the E-beam apparatus prior to initiating the test procedures. These marks are preferably made of some heavy (high atomic number) metal deposited on a dielectric material, such as nickel against SiO2, in the form of a cross of approximately ten microns width and 100 microns arm length, within a scan field of approximately 2×2 mm. The nickel against silicon dioxide registration mark provides an excellent contrast and is readily discernible.
The system of the present invention utilizes commercially available equipment for its operation. The electron beam generator 10 including the electron source 40, the chopper 42, beam position control hardware 12 with focusing and deflection coils 12a, 12b, the vacuum system in which the testing is performed, and the associated controls for this equipment are all embodied in a Cambridge S150 scanning electron microscope which is commercially available and is well known among workers skilled in this art. A slight redesign is employed to adapt the unit to cryogenic operation. The computer 18 is a Digital Equipment Corporation PDP11/34 Minicomputer.
The secondary emission electron detector 14 is preferably a detector probe developed by Siemens A.G. of West Germany. This detector has been described in Scanning Electron Microscopy by Peuerbach, Vol. 1, 1979, pp. 285-318, FIG. 5, p. 290 and by Fazekas et al, "Scanning Electron Beam Probes VLSI Chips", Electronics, July 14, 1981, pp. 105-112 at p. 109, FIG. 5.
There has thus been shown and described hereinabove one particular arrangement in accordance with the invention for calibrating the voltage contrast sensor output for each individual diode while testing photodiode arrays without directly contacting the photodiodes, utilizing an E-beam probe. By varying the duty cycle of the chopped E-beam and measuring the different bias voltages at zero diode current while flooding the diode under test with a high background level of infrared radiation, a succession of calibration voltage levels is derived which is used to relate the voltage contrast sensor output for that diode with actual voltage measurements. This calibrated output is then referenced directly in measuring diode voltage while taking corresponding current measurements for the I-V curve data needed as the diode test result. Proceeding in this manner, an entire array of photodiodes may be tested within a relatively short time interval, thus providing a procedure which is appropriate for production line use. The E-beam calibration and testing procedure serves to standardize the testing parameters, thereby eliminating variations previously introduced by individual operators, and lends itself readily to automation with the attendant improvement in through-put capability and reliability of result.
Although there has been described above one specific arrangement of improved apparatus for voltage calibration in E-beam probe using optical flooding in accordance with the invention for the purpose of illustrating the manner in which the invention may be used to advantage, it will be appreciated that the invention is not limited thereto. Accordingly, any and all modifications, variations or equivalent arrangements which may occur to those skilled in the art should be considered to be within the scope of the invention as defined in the annexed claims.
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text:
Aug 05 2013
Philly Cheesesteaks
Before I begin this post, I'd like to state for the record that I'm not from Philly. I'm not even from Pennsylvania. I'm not even from the Northeast. I'm not even from the east. I'm not even from. I'm not even. I'm not. I'm!
What I'm saying is, I have about as much authority to make a Philly Cheesesteak as I have to make bona fide Jambalaya from Louisiana. I get that.
But that just makes me want it more.
The Rebel
Here's how I made it!
First, I made a cheese sauce for the cheesesteaks. And before I continue, I would like to issue you a warning that what you are about to see will greatly disturb you if you are opposed to processed cheese products.
But this is the queso blanco version, which means it's real fancy-like!
Throw half of it into a little saucepan…
Then sprinkle on a little black pepper and cayenne, to give it a little zip.
Splash in a little milk…
And heat it up over low heat until it's nice and melted and smooth and evil. And hey! You can stir in some real cheese (Provolone, Swiss, etc.) if you want to have the best of both worlds.
Then slice up a green bell pepper…
And pull out the innards. Or pull out the innards, then slice it up. Whichever way your medulla oblongata dictates.
Or is it your cerebellum?
Or is it your cerebrum?
Do the same with a yellow bell pepper…
Of course, you can just do green. Or you can just do yellow. Or you can just do red.
But I like the combo!
Next, before you start cooking the meat and peppers, brown some rolls. Smear some butter on a griddle over medium heat…
And lay some deli rolls, cut side down, on top of the butter.
Then let 'em cook until they're golden brown, then set 'em aside so they're ready when you need 'em.
Now it's time to cook it all up! Throw some butter in a large skillet over medium-high heat…
Then grab a pile of thinly shaved roast beef…
Use a spatula to move it around and smush it so that it breaks up a bit…
And after about a minute, remove it from the skillet and set it aside.
In the same skillet, throw in a little more butter over medium-high heat…
Reduce the heat to medium-low and stir around the onions and peppers until they're cooked and soft but not mushy. It'll take about 8-10 minutes or so. Be patient!
To build the sandwiches, pile on a bunch of beef…
Spoon some cheese all over the meat…
My gosh, my gosh, my gosh!
Pile on some peppers and onions…
And add a little more cheese, please.
Then step back and take a really good, hard look at what you've created.
Then—and this is the most important part—dig in!
You'll love these. Absolutely love them. They're quick and easy and oh, so good.
Here's the handy dandy printable!
Print Options
Philly Cheesesteaks
- Prep Time:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 6
- 8 ounces, weight White Velveeta
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Cayenne Pepper
- 1/4 cup Milk
- 6 Tablespoons Butter
- 6 whole Deli Rolls
- 1-1/2 pound Thinly Shaved Good Quality Deli Roast Beef
- 1 whole Yelow Onion, Peeled And Sliced Thick
- 1 whole Green Bell Pepper, Seeded And Sliced Thick
- 1 whole Yellow Bell Pepper, Seeded And Sliced Thick
- 1 whole Red Bell Pepper, Seeded And Sliced Thick
- Spicy Mustard, Horseradish, Worcestershire Sauce, Hot Sauce (optional)
Preparation Instructions
First make the cheese sauce by combining the Velveeta, black pepper, cayenne, and milk in a small pan. Heat over low heat, stirring occasionally, until it's melted and hot. Keep warm.
Melt 2 tablespoons butter on a griddle over medium heat, then place the deli roll halves on the griddle until golden brown. Set aside.
Heat 2 more tablespoons butter in a large skillet over medium-high heat. Throw in the roast beef and move it around with a spatula, breaking it up a bit as you go. Cook/warm for about a minute or so, then remove it to a plate and set it aside.
Add the remaining tablespoons butter to the same skillet and throw in the onions and peppers. Reduce the heat to medium-low and cook the veggies until dark golden and soft, about 8 to 10 minutes.
To build the sandwiches, place a pile of beef on the bottom half of each roll. Spoon cheese sauce over the beef. Top with peppers and onions, then top with more cheese sauce. Place the top half of the roll on top and serve immediately!
* Spread spicy mustard on the rolls before building the sandwiches
* Mix horseradish with mayo and spread it on the rolls before building the sandwiches
* Add a few dashes of Worcestershire or hot sauce to the meat and peppers while cooking.
* Add prepared horseradish to the cheese sauce.
164 Comments and 43 Replies
Sarah On Monday, August 5 at 5:22 am
First off, this looks incredibly delicious. I could eat 5! Secondly, please write another novel.
Luv, Sarah!
Jane On Wednesday, August 7 at 10:33 am
Oh, Ree. As soon as I saw this post, in spite of your disclaimer, I knew you'd get endless flack. Wow! More power to you.
Burke Beckett On Monday, August 5 at 5:25 am
This may not be a traditional Philly cheese steak, but it sure looks scrumptious, even at 6:25 in the morning!
Catherine C On Monday, August 5 at 5:27 am
I love Philly Cheesesteak. Thanks for posting this recipe.
corn fed country girl On Monday, August 5 at 5:48 am
Yum! Wish I had this for breakfast.
Deb R On Monday, August 5 at 5:56 am
Don't tell – I use real cheese and I'm from New Jersey!!
Lisa (JDizz) On Monday, August 5 at 11:41 am
Deb R, what type of real cheese do you use? And do you make it as if it were being made for cheese and broccoli?
Marie | FeelingFoodish On Monday, August 5 at 8:59 pm
I use real cheese too and I'm from Philly…lol.
Julia On Saturday, August 10 at 6:53 am
I grew up in PA and the way our local pizzeria served them was with grilled onions, pasta sauce and mozzarella cheese. oh, and of course with thinly sliced steak. Makes my mouth water just thinking about it! I'm in MO now, no real cheese steaks here. =(
Alicia Q On Monday, August 5 at 6:05 am
Oh my gosh! Yummy! Can't wait to make these! I LOVE a good cheese steak sandwich!
NG in NH On Monday, August 5 at 6:06 am
Oh, man — those look incredibly amazing!
Meme On Monday, August 5 at 6:15 am
That looks delish! On list to make this week for sure.
Lauren @ The Highlands Life On Monday, August 5 at 6:25 am
Oh gosh. These have my name written all over them. I love Philly cheesesteaks but never have them because I've never tried them at home. Now I totally will and my stomach will thank you profusely.
Bonnie M On Monday, August 5 at 6:29 am
Thanks for makin' me act like Homer Simpson, Ree!
First thought……….ooooooooooooohhhhhhhh Philly Cheesesteak! Mmmmmmmmmmmm. Then I glanced at my breakfast and back at your post…………DOH!!!!! (Hand to the forehead!!! )
I love how you can take simple ingredients and turn them into something sublime!!!
I hope you and yours have a Magical Monday, filled with a Multitude of Memorable Moments!
God Bless.
jene On Monday, August 5 at 6:41 am
That looks delicious. Great post. Instructions were clear and easy to follow. Thanks for the wonderful share.
Monie On Monday, August 5 at 6:48 am
These look A.M.A.Z.I.N.G. I hope they will be on the menu at the deli!!! Just sayin'…
Melanie @ carmelmoments.com On Monday, August 5 at 6:54 am
I was raised a Philly girl. There is NOTHING like a real Philly cheese steak. Í've been longing to put cheese steaks up on my blog. You beat me to it. They look amazing even if they're not how I typically eat them. Mouth is watering for a cheesesteak now!
Cheryl Barker On Monday, August 5 at 7:24 am
Love Philly Cheesesteaks — and love the double layer of cheese you used, Ree. You always know how to do it up right!
Amy W On Monday, August 5 at 7:26 am
Rib eye!! Shaved rib eye! That's what goes in a Philly cheesesteak. But don't worry…us Philadelphians are well aware that no cheesesteak outside of the metro area can be held to the same standards. Looks yummy, but its just not the same
SKHampton On Monday, August 5 at 11:23 am
Thanks Amy W, I thought I was the only one who would not consider this a Philly cheesesteak. But it will definitely be on our dinner table as a hot roast beef sandwich! And yes, I LOVE how Ree takes "ordinary" ingredients and creates masterpieces. Yum!
Rosie On Monday, August 5 at 11:54 am
Your "hot roast beef" sandwich looks yummy but it's a hot roast beef sandwich with cheese sauce.
Philly cheesesteaks need shaved rib eye!!!! You can have your butcher shave you pound for you for under $20 for 2 servings and then you put on a real crusty roll, name your cheese provolone or wiz and make "wit or wit-out" with onions.
Once you try shaved rib eye – you'll realize deli roast beef sooo pales in comparison.
Just saying!
Michelle On Monday, August 5 at 12:28 pm
Agree with the hot roast beef sammie. Has to rib eye. Although I am currently having one for lunch made with shaved porterhouse. Pretty good. Also not a wiz fan. I'm either American or prov…the wiz wit thing is mostly just for the South Philly banter bac and forth between Pat's and Gino's. Anyone from the Philly area will tell you there are way better cheesesteaks than either of them…
Dannie On Tuesday, August 6 at 10:13 am
Hmm, why does everyone who puts deli beef on a roll call it a "Philly" cheesesteak? Leave out the Philly reference please. Not even close. It's rib eye and real cheese wit or witout fried onions. The end
Mary Ellen On Tuesday, August 13 at 2:50 pm
Agree, it needs to be shaved rib eye that you griddle, otherwise it's just a roast beef sandwich. And the cheese sauce doesn't quite do it, either. American, mozzarella or wiz. Love ya anyway, Ree.
Raquel On Monday, August 5 at 7:33 am
Gotta have some 'shrooms!! Nice big thick sliced 'shrooms, sauteed in butter with a little Worcestershire, salt and peppa!
Sue On Monday, August 5 at 1:30 pm
YES shrooms for sure! Just not the same without
Elizabeth Pratt On Monday, August 5 at 7:18 pm
A true Philly cheese steak is shaved raw ribeye. Cheeze Whiz. Crusty hoagie rolls. And crisco is used, not butter. I was born and raised in Philly and had a job in a deli where we made cheese steaks and hoagies. You can not improve on the real thing, and using roast beef is a roast beef sandwich.
Anne Weber-Falk On Wednesday, August 7 at 4:15 pm
No cheez whiz, I want provalone!
Linda Jean On Monday, August 5 at 7:42 am
Live in Philly. Not raised here. Don't get the whole cheese steak thing. Have tried to make them at home, but couldn't get it right. Now I think I can! Thanks, Ree, this is gonna be better than a Philly cheese steak. Never, ever would have thought to use deli roast beef! Brilliant. Worth the price of admission…..really, I would have paid admission for that. This sandwich will be called "Better than a Philly cheese steak" when I make it for my boys because I know that if I call it a cheese steak they will have certain expectations and this is going to exceed those expectations!
Anna On Monday, August 5 at 8:22 am
I'm with you, Linda Jean. I love eating them but never successful making them. This looks like a keeper!
Jane P On Monday, August 5 at 7:43 am
That looks delicious to me! The one thing that might be missing: you gotta serve it with attitude!
– Jane from Philly
Sandi L On Monday, August 5 at 7:45 am
Looks simply delicious Ree! I love cheese steak, but have never made them at home. I will have to give this a try, just adding mushrooms, because I love them on my cheese steak! Have a great week Ree!
jenny c On Monday, August 5 at 7:50 am
These look delicious!!!
On another note I have to respond after seeing your shooting episode Saturday morning.
I shoot with a ladies group called the Annie Oakleys. Before we go out to shoot sporting clays we always have a safety talk and I feel compelled to highlight two points for you, Ree.
The camera was on your right and after you shot I was alarmed to see you turn toward your husband with the breach/receiver closed, which means the gun was still loaded (someone had probably loaded two shells for you then handed you the shotgun) AND YOU HAD YOUR RIGHT INDEX FINGER ON THE TRIGGER!!!! Never put your finger on the trigger until you're pointed at the target and ready to shoot and if you load two shells and only shoot one then unload the second. TREAT EVERY GUN AS A LOADED GUN!!!!
OK, I feel better now. If you come to Atlanta on your book tour I would love to host you for a morning of shooting with the Annies and a farm to table lunch that you don't have to cook!
Debbi B On Monday, August 5 at 7:58 am
Boy that looks so good, especially since I have a bad gum infection and can't eat it right now. Sigh well will put it in recipe book for a later date.
Margie On Monday, August 5 at 8:32 am
Hey! I've never heard of white Velvetta. Is this something only available in OK??? This sammie sounds scrumptious/delicious/decadent!
Britta On Monday, August 5 at 8:36 am
I live about 20 minutes from downtown Philly, and I would just like to clarify for the rest of the States that the Philly Cheesesteak is never topped with bell peppers. Ever. We use sweet peppers, Italian long-hots, even Scotch bonnets, habaneros, etc. But never, ever the bell pepper. When did the bell pepper rumor start and who started it, I wonder?
Your version looks tasty, but I think I will just call it a steak sandwich and skip the regional title, so as to avoid the regional expectations. (specially since I'm in the region!)
Margaret On Monday, August 5 at 9:23 am
Having bell peppers on a cheese steak like tantamount to putting mayo on an Italian hoagie. Perish the thought! Just stick with the original 'whiz wit' (cheese whiz and sauteed onions) if you want a real authentic Philadelphia cheese steak.
Keeley @ My Life on a Plate On Monday, August 5 at 9:53 am
I'm from the Philly metro area and I LOVE bell peppers on my CHICKEN cheesesteak. I also use "real" cheese. Blasphemy!
dc On Monday, August 5 at 11:20 am
What do you consider sweet peppers? I thought bell fell into that category. Also, what are Italian long-hots? Thanks for the info!
Britta On Monday, August 5 at 3:34 pm
@dc, Italian long-hots are made from wax peppers – either roasted, or fermented in crocks the old fashioned way. Sweet peppers for cheesesteaks are sweet cherry peppers. I've seen some places put 'pepper shooters' on cheesesteaks – the pepper shooter being a hot cherry pepper stuffed with a cube of extra sharp provolone that's been wrapped in prosciutto.
Kitty Bug Jackson On Monday, August 5 at 8:41 am
i luuvvv philly steak and cheese sandwiches and this 1 looks fantastic. thanks for posting and i can't wait to try it:)
Pamela @ Brooklyn Farm Girl On Monday, August 5 at 8:47 am
I'm from around Philadelphia, so I love Cheesesteaks, it's part of my blood. Although this doesn't hold the Philly cheesesteak recipe exactly, it still looks delicious and I'd love to try it!
Susie On Monday, August 5 at 9:01 am
Looks delicious. I've never seen white Velveeta though. Here in Connecticut, it's orange. Is there a difference?
Chanda On Tuesday, August 6 at 3:48 pm
It new. I live in Mn but got some in South Dakota a month ago. I cannot wait to try this!
lucileigh31 On Monday, August 5 at 9:02 am
oh my goodness! That sounds devine. I'll be checking out this recipe tonight! and no I'm not from Philly either. True TEXAN born & bred here. No place I'd rather be!
Martha On Monday, August 5 at 9:08 am
I agree with Britta & Pamela — Philly Cheesesteaks never (ever!) have bell peppers — only sweet or hot peppers, on the side. Plus, the cheese has gotta' be Wiz.
Still, this looks like a tasty beef sandwich.
Dana On Monday, August 5 at 9:31 am
Love how you take basic ingredients that I have in my pantry or are easily acquired and make the greatest meals. This looks fantastic. Have never tried the "white" velveeta but think I need to and soon. Thanks for the great step-by-steps instructions. So much better than a video like some other recipe sites have. Have a super day on the ranch.
Linda R On Monday, August 5 at 9:32 am
I've never had a Philly Cheesesteak. Boy that looks good!!! Can't wait to try this!
Tracey On Monday, August 5 at 9:35 am
Ohhhhh, the lunch meat is brilliant!!!!!
Now I know how I can make a "chicken steak" that actually has shaved-like meat!!!!
As 1/2 of the house keeps Kosher, I'm going to close my eyes and ignore the butter and cheese portion. Which is hard. But i've been using the pan drippings for hamburger buns after I cook peppers and onions, and it is good too.
Wendy Weiss On Monday, August 5 at 9:36 am
Sandwich looks great! But not a "Philly" cheesesteak. True Philly cheese steaks use rib-eye steak, never use bell peppers, and use wiz (wit). There is also something special about the rolls here – has to do with the proximity to the ocean.
Rosanne On Monday, August 5 at 9:55 am
I agree. Looks good…but not a true Philly cheesesteak. I grew up in Philly, but no longer live there. We make ours with provolone instead of wiz. But we can't find the right rolls anywhere out west!
SKHampton On Monday, August 5 at 11:30 am
Amoroso rolls make the cheesesteak. That slightly chewy texture makes all the difference. I don't know if they have Wawa's where you live, but they do here in Maryland. The rolls sold in the Wawa deli make a reasonable substititute.
My parents were born and raised in Philly, but daddy served in the Marine Corps, so us kids are from all over. Our cheesesteaks have always had provolone and grilled onions – never Cheese Wiz – even when I went to college at Drexel University.
Thanks for the hot roast beef sandwich recipe.
Michelle On Wednesday, August 7 at 11:53 am
While Amorosa rolls are the general favorite around here, my absolute all time favorite cheese steak roll is a Corropolese. There are a few sandwich places around here that get them delivered daily. THE best role for hoagie or cheesesteak. And their rounds are the best for cheeseburgers! And pick up a tomato pie while you're there!!
Britta On Wednesday, August 7 at 1:20 pm
Michelle is so right about the Corropolese rolls (and their tomato pie). There are some shops around here who use Buono Bros. rolls as well. I'm partial to the LeBus buns for cheeseburgers, myself.
Jane C On Monday, August 5 at 9:38 am
These look fantastic… never thought of using the deli roast beef. The white Velvetta should be great in these, I use it in Ree's Chicken Spaghetti too, gives it a great zip! For those looking for it (in St. Louis Walmart's) it's in the center aisles, not in the refrigerated section.
Jennifer On Monday, August 5 at 9:42 am
Hi Ree!
I was wondering how your family or even YOU do not gain weight with all these wonderful recipes? Even if they work hard (on the ranch) and exercise it would be hard.
I get that kids/teens have different metabolisms but at some point that will change? Maybe not if you are lucky!
Do you serve recipes like this everyday to your family? Maybe it's once a week?
I'd love to try and make a lot of your recipes but our family would be overweight if we did it a lot.
I know it caught up to Paula Deen and her boys. Then she changed her recipes to be more "healthy".
I seriously love all these recipes etc… don"t get me wrong!!! Just wondering how you balance it all for you and your families health?
dc On Monday, August 5 at 9:44 am
Velveeta melts so prettily…you can't help but love it! Can't go wrong with cheese and steak on a sammie….no matter if it's really Philly or not! Thanks for sharing!
Paula P. On Monday, August 5 at 9:47 am
I agree with the rest that it isn't a traditional Philly Cheesesteak but it does sound really good. I've heard of the bell peppers being used as well, but never mention them around a cheesesteak snob cause you might get the death glare! lol
Steph N On Monday, August 5 at 9:51 am
I can't wait to make these for my adorable new husband. If there is a philly on the menu at a restaurant, he will always order it. I can't wait to make it for him at home!!!
Mari On Monday, August 5 at 8:14 pm
That is SO sweet!!!!
Carol S. On Monday, August 5 at 9:55 am
Ree, Your sandwich looks tasty and delicious but, come to Philly and have a real cheesesteak (and a hoagie) at the Reading Terminal Market. Shaved chopped ribeye with fried onions and American or Provolone cheese. No Cheese Whiz for me. Hot peppers are good but, no bell peppers. It is a classic!
Need dessert? A cannoli from Termini Brothers Bakery!
PS–Looking at your meat and melty cheese sauce is making me hungry!.
Teresa On Monday, August 5 at 10:02 am
Oh my, this looks absolutely delicious. Love that you did not use Cheez Whiz….which is way too salty for us so we don't buy it. And the more sweet red peppers the better…though the green and yellow ones are great, too. Going to make this later in the week (have to grab the deli roast beef and some long rolls, first)..and I know my family will love it. So what if it's not authentic Philly Cheese Steak…yum! I may even add some sliced Baby Bella mushrooms to the veggies, to make it even better! Thanks so much for sharing this recipe with us!
Esther On Monday, August 5 at 10:03 am
Note: I am indeed one of the aforementioned cheesesteak snobs, as I am a lifelong Philly girl.
As tasty as this looks, calling this a "Philly cheesesteak" is way reaching. One, you do not put bell peppers on it; two, roast beef? It's called a cheeseSTEAK for a reason; and three, it's whiz, american, and MAYBE provolone. Velveeta, while pretty close to whiz, is not an acceptable cheese choice for a cheesesteak.
That being said, this recipe would be great if it had "roast beef sandwich" in the title. Because that's what it is. A delicious looking cheesy roast beef sandwich. Most definitely *not* a Philly cheesesteak.
Karen On Monday, August 5 at 4:08 pm
Seriously? Get over yourself
Deb Harrop On Tuesday, August 6 at 3:22 pm
sorry, but I agree with Ester. I grew up in Philly, and nothing I've had since we moved to the midwest even compares!!
ann On Wednesday, August 7 at 10:38 am
Ree doesn't claim this is authentic.
Amy L On Monday, August 5 at 10:17 am
I had no idea they made white Velveeta! Love the stuff, but I try to avoid it – so tempting here though! Thanks for the recipe – will be making these soon!
Heather On Monday, August 5 at 10:21 am
My husband has taken over the meal planning for tonight. He passed me the ipad and asked me to make "this". My mouth is watering and it is 7 hours until dinner time!!
Cindie of OR On Monday, August 5 at 10:24 am
Traditional NO, Yummy looking YES!!! I'll definitely make these.
From someone who did grow up on the east coast and ate traditional Philly Cheesesteaks
Jenny On Monday, August 5 at 10:25 am
Looks DELICOUS. Not a Philadelphia cheese steak. But DELICIOUS. Nom.
Sally from KS On Monday, August 5 at 10:33 am
You know, I don't live that far from you so next time you plan to make these, give me a shout and I can be there pretty darn quick…LOL!!
Lori Po. On Monday, August 5 at 10:48 am
I am from South Jersey (right outside of Philly), went to college in Philly, now live in PA in the Philly 'burbs …. I have to admit I saw Philly cheesesteak them GRIMACED when I saw "roast beef." I saw someone else from Philly make a similar comment. That being said, the sandwich looks great. Just not a "Philly" cheesesteak
Claudette Kleckner On Monday, August 5 at 10:49 am
Ree, on your New York cheese sandwich you didn't list the meat in the ingredients.
You make them like I do only I have never heard of white velveeta.
Rebecca McN. On Monday, August 5 at 11:08 am
Noooooooooo! While this sandwich looks good, it's NOT a Philly Cheesesteak. Peppers? "We don't need no stinkin' peppers on our cheesesteaks." And what's up with that cheese sauce? There is a true talent for melting american or provolone cheese in with the meat and onions so that it covers everything just enough on the best roll ever…mmmm. Oh how I miss Pennsylvania! Ree, please, rename your version to an "Oklahoma Cheesesteak or a Cowboy Cheesesteak."
Carolee W. On Monday, August 5 at 11:12 am
Well, DANG!!!! I was going to fix nice, healthy salads for lunch and then I was a bad girl and looked at this. Sigh. so much for a calorie/cholesterol watch today!
Why do your things tempt me so much, Ree?
Summer On Monday, August 5 at 11:23 am
These look amazing! I love grilled peppers and onions. These would be fun to make for a party and have the guests build their own philly cheesesteaks!
Wendy On Monday, August 5 at 11:28 am
As always your food looks delicious but you need chip steak for a Philly cheesesteak and American cheese (only tourists use "Whiz") What you made was a roast beef sandwich. My daughter in law says we're sandwich snobs in Philadelphia and we are but it's not because of the sandwiches it's because we have good rolls. If you can get chip steak and an Amoroso roll you'll have a Philly steak sandwich.
Elizabeth Pratt On Monday, August 5 at 7:31 pm
OMG Wendy the rolls are what I could die for. What they call hoagie or steak rolls here in OK are just longer hotdog rolls. They do not know how to make a hard roll. I miss N. Philly.
CateS On Monday, August 5 at 11:29 am
Love this… especially when I finally got down to the printed receipe and saw White Velveeta
I make something similar, but just use a slice of provalone cheese..
Deepta On Monday, August 5 at 11:33 am
Hi Ree,
I read almost all of your posts & I love them all!! It's just that I'm a vegetarian & I would love to see you put in any alternate or substitute for meat. Only a suggestion, but would love that
Btw, your vegetarian lasagna is by far my most favorite recipe of all I have tried ever!! So, thank you, thank you & thank you!!
Will be mighty happy if I see my request fulfilled?
Judy R On Monday, August 5 at 11:34 am
First of all, that looks delicious!
Second, I was among the people gasping, "Roast beef?!? Bell peppers?!?" Then I had to laugh at all of the similar responses. I'm about an hour from Philly, and even around here we know we can't claim to have "Philly" cheesesteaks. Please don't be offended by all of the gasping. That recipe really does look delicious, just not authentic. Hang out near Philly and you'll understand how seriously they take their cheesesteaks! (And it is true, you just can't get something like it anywhere else!)
Bobby On Monday, August 5 at 11:36 am
Ree, I made this for my girlfriend and now she is proposing marriage, Please help! Is there an antidote? We love reading your blogs! Bobby
Beth Ezidro On Monday, August 5 at 11:36 am
Wow they look awesome I can't wait to try it
Jenna On Monday, August 5 at 11:36 am
Dear People of the World: please don't call it a Philly Cheesesteak if it has green peppers on it. A cheesesteak (as we call it here in Philly): is fried onions, steak, cheese (Amer, Wiz or Prov) and maybe, just maybe hot peppers or mushrooms. Not green peppers – that's Boston or Chicago. Thanks, just clarifying!!!!!
PS: don't ever call it a "steak and cheese", and please don't be like John Kerry and ask for Swiss on your cheesesteak (seriously?)
Now if you want the "real" Philly sandwich, do a hot roast pork with provolone, scoop the roll and put some "long hots" on it – yay!!!
Cally On Monday, August 5 at 1:28 pm
Just smile and say, "Interesting interpretation!" Most people who come to the Pioneer Woman's awesome website don't come for the strict culinary authenticity – they come for easy to cook, good lookin', darn-tootin' good food
Joyce On Monday, August 5 at 3:33 pm
I have appreciated the input regarding a "real" Philly Cheesesteak sandwich. I've always wondered what a real one consisted of and now I know!
Georgia Mimi On Monday, August 5 at 11:48 am
I am sitting at my desk, waiting patiently for my lunch hour to roll around and this pops into my inbox. This looks so yummy – I cannot stand it. Thanks for sharing. This will definitely be in my recipe box to prepare one Saturday at home when I know my son-in-law will be around – this is one of his favorite things in the world. Thanks for sharing – you are the bomb this morning for sure!
Lisa A. On Monday, August 5 at 11:49 am
Doesn't matter where it's from, I'm drooling… pass a bib, please!
Grossvater On Monday, August 5 at 11:54 am
Looks like a nice cheesesteak sarnie and I'll give it a go.
The only prob here is calling it a 'Philly' cheesesteak, Ree, It ain't, as you well know.
Just label it 'cheesesteak' and leave it at that.
Ashley @ Wishes and Dishes On Monday, August 5 at 12:03 pm
Oh my goodness..I LOVE philly cheesteaks!!!
robi On Monday, August 5 at 12:12 pm
omg! I didn't know there was white Velvetta!! I'm so excited by that alone, not mention the fabulous sandwich!!
Anne Weber-Falk On Monday, August 5 at 12:25 pm
They look good but you have to change the name to Okie Cheesesteaks Ree. These are not close to the real Philly Cheesesteaks. But! They do look good. I'd eat em'.
Louise On Monday, August 5 at 12:48 pm
Is it bad that I licked the monitor and tried to smell the goodness…..Aghhhhh
Susan B. On Monday, August 5 at 12:58 pm
I make cheesesteaks for my Philly born husband all the time! But he likes the meat cooked in with the cheese. He prefers cheez whiz but Velveeta from Costco is so inexpensive that he just has to suffer No peppers, no onions unless they are raw. What can I say; I like to please him to a point, lol What I want to know how to do is to make the meat itself homemade! What cut is it? Prime rib? How to cook it? Then I could make french dips for me as well! mmmmmm
Penny On Monday, August 5 at 8:46 pm
Susan when my family makes them we buy chipped steak and cook it on our griddle with a little salt and pepper then we melt the cheese over the top before placing on the roll.
knitbunnie On Monday, August 5 at 12:58 pm
I grew up near Philly, eating cheese steaks. OK, so yours is not exactly what I got at Sammy's Steaks, my fav place, but they look darned good, and I will definiltey give them a try – wlell, maybe not the peppers and the cheese sauce, but the deli rost beef idea- heck yes!. I noticed people screeching for the thin-sliced rib eye, but where I live, in the boonies of northern California, that is just not going to happen, so your deli-roast-beef idea is a seriously great alternative. On a commercial note, the closest I've ever gotten in a store-bought product to Philly cheese steak meat is something from the Schwan man called "Philly Sliced Beef Steak". It is soooo close to the real thing. (For those who have never experienced the Schwan man, it's a frozen food truck that comes to your door – google it – their veggies are the best!)
Susan B. On Monday, August 5 at 2:35 pm
FYI – The best store bought brand name I've ever found is Boars Head! Good delicatessans will have Boars Head as well. The roast beef makes amazing french dips and cheese steaks!
Kathy B On Wednesday, August 7 at 8:28 pm
I agree about the Schwan's steak. I'm originally from the Philly area and the Schwan's steak really comes close to what you get in Philly. Now if I could just get bread close to Amoroso's
Annie Huminski On Monday, August 5 at 12:58 pm
Yumm!!! Made your breakfast potatoes for dinner last night…they were delicious!!!
noelle d On Monday, August 5 at 1:06 pm
those look AMAZING
Marita On Monday, August 5 at 1:10 pm
I am not from Philly either- but my hubby IS! This could be good, VERY good!!!!
Michelle On Monday, August 5 at 1:27 pm
This looks wonderful! I personally don't mind if you call it cheesesteak, roast beef, or get in my mouth right now sandwhich! I think it looks great and you can name it whatever you like!! Thank you once again for another wonderful recipe.
sweepea On Monday, August 5 at 1:44 pm
the secret behind many popular iconic regional/restaurant foods and their inability to be faithfully duplicated is often a commercial ingredient!
i say this as someone who prefers to have the natural/whole food version of recipes (even "cream of…" soups) when and wherever possible, but sometimes a special treat is just that! and the queso blanco REE used is in no way like the real deal, but something pretty tasty itself.
ALSO: i like to store some things like this in my Emergency Pantry since they keep so well and the intensity of flavors make up for freshness (think of camping experiences!) and when not used for an emergency, bring it out for use and that special treat before the expiry date. not for everyday, but great for on hand or surprise company or situations.
i encourage everyone who hasn't done it yet to do their version of a storage/Emergency Pantry, no matter where you live. you won't regret it, and if you buy a can or item to put away each shopping trip (and on sale) it is easy to budget and do. it can save you during an economic OR natural storm!!!
p.s. these comments weren't (mostly) about these tasty cheesestake sammies, but felt led to share. maybe REE could post or do a piece on this important subject, especially since she has her own storm cellar/tornado worries!
Jean On Monday, August 5 at 1:45 pm
Easy peasy summer supper idea
Janice C-NC On Monday, August 5 at 2:07 pm
You have just made me VERY hungry here at 3:00 in the afternoon.
My goodness that sandwich looks good! I had a tomato and mayo sandwich for lunch and it was good but yours has that beat.
Dawn DeVinney On Monday, August 5 at 2:48 pm
Oh-My-Goodness!! **DROOL** These look SOOOOOO yummy!!
CC in NJ On Monday, August 5 at 2:53 pm
Looks good, but it's not a Philly Cheesesteak!!! I know you heard that allready, but it looks real tasty!!!
Thanks for the recipe!
Barbara V On Monday, August 5 at 3:01 pm
YUM !!! I can not wait to eat these sandwiches.
Jm in Indy On Monday, August 5 at 3:03 pm
She can call it what she likes, it still looks soooo good, and I don't even eat beef.
Christina On Monday, August 5 at 4:21 pm
KC from Philly On Monday, August 5 at 4:54 pm
It's all about the bread Ree, if its not Philly bread, don't call it aPhilly cheesesteak!
Georgia @ The Comfort of Cooking On Monday, August 5 at 5:05 pm
I'm just about to make chicken for dinner aaaaaand now I'm craving Philly cheesesteaks. This is either a problem or a blessing. Thanks for the killer recipe, Ree!
Kent On Monday, August 5 at 5:27 pm
Omg! That looks fantastic, great camera work , now I am craving one. Maybe you should have called it a Oklahoma cheesesteak You have stirred up the philly crowd , even with the disclaimer.
Jenny On Tuesday, August 6 at 7:34 pm
Ree took the time to create the sandwich and share it with us. She didn't once claim authenticity, just made a sandwich for you guys to enjoy with your families. It's really over the top how many people have corrected her. She should've just called the sandwich "Frank" and then you guys could've spared yourselves telling her what to do ad nauseum…. Thank you for the sandwich Ree- looks great.
ann On Wednesday, August 7 at 10:45 am
I so agree with you, Jenny.
wifemothereventplanner On Monday, August 5 at 5:45 pm
I live a few miles outside of Philly but am a New Yorker at heart. Here's what I've learned in the short time I've been here. EVERYONE has an opinion on where to get the best cheesesteaks (and it ain't Pats or Gino's thank you very much!). Do not wear a Giants jersey anywhere near Eagles stadium. There's a jail in there. These people are crazy. And the Philly Fanatic is spelled Phanatic. You know – like the Kardashian's with their K obsession.
Michelle On Wednesday, August 7 at 12:07 pm
Funny note…can't imagine a Giants jersey at a home Eagles game!
Ana On Monday, August 5 at 6:50 pm
Yum! Love your recipes and all the comments. I learn so much! Thx!
Julie On Monday, August 5 at 7:34 pm
Made the Philly tonite – used hot pepper cheese instead – yum!!!
Sharon G On Monday, August 5 at 7:44 pm
I would love to see the recipe for a "chicken cheesesteak" which is also a Philly favorite. My personal favorite also is "cheese fries" with gravy. YUM
Caite On Monday, August 5 at 7:48 pm
I am sure it is delicious..but..it is a roast beef sandwich with cheese, not a cheesesteak which is, as others have said, made with THINLY sliced raw ribeye stak that is cooked on the grill. And peppers..rarely seen..except in a pepper cheesesteak which is not classic.
But still, your sandwich looks delicious!
Lesley On Monday, August 5 at 8:03 pm
I have to agree – That is a beautiful roast beef sandwich with cheese sauce and peppers. Not to be confused with a Philly cheesesteak. I'd be happy to eat it, but I wouldn't confuse it with a cheesesteak. Sorry Ree. BTW, made your skillet chicken lasagna for my guys last night, Great reviews. Thanks for another addition to our recipe rotation.
John from Wilmington On Monday, August 5 at 8:30 pm
Ahhhh. My chest!
Since you have already been beaten up by the Cheesesteak Mafia… gr
I'll take a hot roast beef sandwich over a cheesesteak any day of the week. Growing up in nearby Wilmington, I've eaten my share of steak sandwiches — we had one of the better sandwich shops right up the street from the firehouse. But cheesesteaks require a hot seasoned grill. I can make a decent hot roast beef in about 3 minutes in the microwave! And use my little iron skillet for the peppers and onions — cooler kitchen!
Does the blanco cheese taste any different than the familiar (and much loved) yellow Velveeta (just without any Yellow 666 food coloring)?
Lenore On Monday, August 5 at 8:58 pm
This sandwich is O U T S T A N D I N G!!!!!! The cayenne pepper in the cheese makes it awesome!
Rob On Monday, August 5 at 11:13 pm
Amorosso roll
Wiz, Provolone or American
Fried onions
Sliced ribeye chopped up
That's the only way to make a real cheese steak.
You don't have anything close here.
Source: I'm from Philly.
Deb Harrop On Tuesday, August 6 at 3:32 pm
You're the first one to mention ketchup! I have to have that on mine!!! yummy!
Philly girl
Goosefeathers On Tuesday, August 6 at 12:04 am
I love Philly people. Seriously, I do – I'm not one, but I'm married to one. They're the friendliest folks. Just don't mess with their Philly Cheesesteaks. I saw the title of your post when it arrived in my emails this morning and before I even looked at your recipe I thought, "wow, what a daring, brave girl she is today – wonder if she knows what she's in for !" I've been chuckling my way through these comments. I had lunch with my dear Philly man today and I mentioned your post and recipe to him just to watch him do what Philly folks do. It's a guaranteed reaction. And then I went down the list of ingredients slapped into an Amoroso Bakery roll and served at Pat's or Geno's. Put a big wide grin on my husband's face. You have to be born and raised in Philly to understand it I guess – I'm just used to it now.
Carol S. On Tuesday, August 6 at 1:09 am
Love you, Ree. Loving all the Philly comments too–we love "our" sandwiches.
Mollie On Sunday, September 29 at 6:59 am
We do love OUR sandwiches. Georgia has its peaches and Philly has its cheesesteaks. This is totally misrepresenting what Philadelphians are so proud of. What's wrong with being passionate? I guess it's an east coast – City "thing". Although were a smaller city, the food is wonderful and everything is very authentic. Better than New York or any other bigger city around. Ree calls many if her dishes "southern" or "country" and we don't take offense to that. It's just this sandwich is a huge misrepresentation. I agree with previous comments. The "Philly" needs to be dropped because this is nothing like the REAL Philly cheesesteak. Great sandwich, bad title.
I love u anyway Ree
Irena S. On Tuesday, August 6 at 2:14 am
This looks like gourmet sandwich that you can order in fancy cafes! I am making this tonight for myself and my sister Thank you!
amosgw On Tuesday, August 6 at 5:42 am
I live near Philly and have been eating Philly cheesesteaks for a long time. This really is one of the best "I'm not from Philly" cheesesteak recipes I've seen. The cheese sounds awesome. I think we have the real cheesesteak meat here but you have the good chesese. I usually use American cheese. The bread is really important too. I think people buy cheesesteaks based on bread alone! Come our way on your book tour – cheesesteaks on me!
Rani On Tuesday, August 6 at 7:02 am
Growing up in a vegetarian family, my experiences with meaty meals were what I could get from the local Kroger. Steakums…oh no indeed! Presently, my nuclear family are non-vegetarians but I've never been to Philly so I've not tried the original cheesesteak sandwich. Thus, I can't compare the 2 sandwiches but I really enjoyed Ree's recipe. I added a bit of steak sauce while the meat was warming and mushrooms and fresh jalapeños to the vegetables. My husband and son loved the sandwich. While I don't care to use Velveeta on a regular basis, I will use this recipe again on football's opening day and Super Bowl Sunday. I really wish Velveeta were lower in sodium. Ree and other commenters, is there a cheese sauce recipe you would recommend made from real cheese?
Kelly D. On Tuesday, August 6 at 7:47 am
I love Criminal Minds!!!!
Alecia On Tuesday, August 6 at 8:47 am
Made this for dinner last night and my husband loved them so much that he took a pic and posted it on facebook…. that is the ultimate in compliments. I am not from philly, or even this country,in fact I don't even care what the name of my food is, as long as it is delicious, and this was. We do not have cable so don't get to watch your show on the food network, but on vacation this summer we were raving about you so much that my sisters-in-law said they would keep an eye out for you.
ChristaD On Tuesday, August 6 at 9:35 am
Me & my daughter made these last night. The Hubby & our boys all had 2nds. They said it was the best thing we have cooked in a long time lol, and they cant wait for us to fix it again.
Sara Bowyer On Tuesday, August 6 at 10:09 am
I made this last night and it was SO GOOD. My family just loved it!!! Even my pickiest eater! thanks for the recipe!
Shadow-girl On Tuesday, August 6 at 10:33 am
Not from Philly either – but cheesesteak sandwich is one of my hubby's favs! Being a Texan, have to put my own spin on the sandwich so I add just a bit of jalepeno to the pepper mixture and avacado slices on top of the roast beef. Voila! A Texmex-a-delphia sandwich!