When I first got my first cheesesteaks in 2010, I had to figure out the recipe.
It’s simple: mix cream cheese, olive oil, onion, garlic and fresh herbs, and then bake.
I love how it tastes.
The texture is creamy, and the flavors are all the same.
I made a few variations on the original recipe, and it still tastes amazing.
My first cheeses were great, but I was so intimidated by the challenge of cooking them in the oven, and I’m always trying to find a new, easier recipe that’s quick, healthy and fun.
I’ve also been on a quest to make cheesesteks that don’t rely on eggs or milk.
My favorite ones have to do with cheese sauce and marinara sauce.
The former is the classic version with tomatoes and cheese sauce; the latter is my favorite version with basil, Parmesan, garlic, olive butter and fresh basil.
I make my cheesesteakes with eggs, but if you prefer to use milk or cream, you can substitute a mixture of cheese, egg and milk.
(If you prefer not to use eggs, just make the cheesesteaking sauce using regular milk.)
I use frozen tomatoes, and they are easy to thaw, as long as they are not too cold.
If you don’t have frozen tomatoes on hand, you could also use canned or dehydrated.
It’s so easy to make this cheesesteaker, I could eat it all day, every day!