I am from Alaska, not Philadelphia. And most certainly not from Pawhuska. In fact I’d never even heard of Pawhuska, OK before getting to “know” Ree Drummond. Basically I am from about as far away from the origins of a Philly Cheesesteak as it’s possible to be and still be an American, and not much closer to understanding this version from Oklahoma. Until about my mid-30s, I had never even tasted this iconic sandwich. Therefore, I clearly have limited frame of reference for whether or not this is a good variation. I’ll let you be the judge!
Right off the bat, this was a dish I had to plan for, because it employed ingredients I never buy. Like ever. I’m not a huge fan of deli meat (except salami), so having roast beef in the fridge is an unusual state of affairs. Then there were those daggone peppers again; I’m to the point in the book where I am really putting my foot down in regards to peppers! A couple of those baby orange and red peppers sliced paper-thin replaced the thick-cut slices normally sautéed with onions so I could get the idea of what it should taste like without having to chew them… Lastly, I had to pick up more of that queso I avoid like the plague. Ok, here is another place where I can say I have tried it, didn’t like it, not gonna do it again: Velveeta! The directions called for “Queso Blanco” Velveeta this time (they tried to class it up!), but I wasn’t falling for it. 
Still basically plastic, just this time with some spices and chunks of yet MORE peppers. Instead I decided to try a Estes Park, CO store, the Colorado Cherry Company, to find a higher quality substitute. Cleary, this place does more than just cherries; they make a wide variety of sauces, jams, jellies, and preserves, and at least I have no doubt everything in there is made from actual food! This queso would have been good by itself for dipping chips or veggies, but all I needed to do was heat it up and pour it over the meat as a sauce. The meat… Now THAT was tasty! Roast beef is nothing special in my opinion, but for some reason, heating it up and getting some “brown” on it really improved it. After the veggies sautéed in butter I tossed the thin slices into the pan and within less than a minute their flavor was amped up by a factor of ten. 
Hoagie rolls buttered and toasted on a griddle were the final touch.
The resulting sandwich is not quite a Philly cheesesteak, which features actual steak and provolone (I had to look it up!), but it is a much cheaper and quicker cook with these shortcuts. But no matter what it costs, I highly recommend making the investment in some “real” cheese sauce! That’s it… There goes my Velveeta endorsement.
Have Book, Will Cook 