Inspired by Julie & Julia, I’m cooking my way through Magnolia Table Volumes 1, 2, and 3. I’m calling it The Jeanie Jo & Joanna Project. Recipe 30 of 457 is Philly Cheesesteaks — and this one had the kind of cheese pull that makes you pause mid-bite and say, Did I just make that?

Here’s what happened: I had crusty Italian loaf from Coastal Bake Shop at the farmers market. I had thin-sliced steak. I had onions. And suddenly, this wasn’t just a normal weekday, it was a cheesesteak day.

The meat sizzled, the onions softened and sweetened, and the pepper jack melted into that magical, sticky layer that practically demands a second sandwich. This is the kind of recipe that makes you look like you tried really hard when all you really did was let good ingredients do their thing and stay out of the way.

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A Few Notes from My Kitchen:

• I used crusty Italian loaf from Coastal Bakeshop (farmers market find) that held up beautifully; crisp on the outside, tender on the inside, and sturdy enough to handle serious fillings without falling apart.
• I caramelized the onions slowly in butter until golden and sweet. This took a little time, but it was worth every minute.
• I layered the cheese right over the hot steak and covered it for a minute to let the melt happen. Don’t rush this part. It’s the drama.

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⭐⭐⭐⭐ = Loved it
Clear winner. Clean plates, happy hearts, and I might text someone the recipe.

This sandwich had it all: savory steak, soft-sweet onions, gooey cheese, and bread that didn’t just hold up it showed up. The kind of dinner that makes you feel a little accomplished and a lot full.

There’s nothing complicated here: just sizzling steak, melty cheese, and good bread from people who bake with heart. It’s the kind of meal that reminds you: when everything’s hot and golden and stacked just right, you don’t need much else.

427 recipes to go
Gracefully yours,