When it comes to steak and cheese, there is no limit to the type of cheese you can choose to use. Simply cook the beef medallions to your preferred taste and let the cheese melt on top of them. Philadelphia might be known for its cheesesteak, but you’ve never tasted it quite like when you’ve made it yourself. Whether you prefer Gruyère, Stilton, Danish Blue or Jack; each will lend their taste to the meat. Serve the medallions up with some green veggies and tuck right on in.
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