Blog.EmealsForYou

Recipe of the Week – Philly Cheesesteak – Really

March 16, 2009 at 8:04 am 1 comment

(From The Beef  Entrée  Collection at emealsforyou.com)

Pat's Philly Cheesesteak

Talk to anyone from the New Jersey/ Philadelphia area about cheesesteaks and Pat’s at 9th and Passyunk in south Philly will come up.  This is where cheesesteaks were born; (Gino’s cheesesteak people can stop reading now) right on the south end of Philly’s Italian Market.  Every politician for decades has made the tradition treak to Pat’s and ordered a cheesesteak, wid or widout; onions that is.  Don’t even think about any cheese but melted cheesewiz.

So it is with fond memories that I try “cheesesteaks” around the country, looking for one that comes close.  The secret you see is just simple: paper thin sliced steak, fresh onions, melted cheesewiz and a good Italian torpedo roll.  Everyone else tries too hard.  Mushrooms, fancy cheeses, peppers, terrible rolls ( why can’t you get a decent roll anywhere but the East Coast?) all things someone decided makes their steak sandwich an original Philly cheesesteak; not even close.

So, keeping in mind nobody does it like Pat’s, here is as close as I can get to the Philly cheesesteak.

Philly Cheesesteak

Slice the London broil as thinly as possible, cross grain. Heat oil in a sauté pan, add beef slices and onions. Sauté until the steak is cooked and the onions begin to color, a few minutes. Add salt and pepper to taste. Cut baguette lengthwise and place steak, onions and melted cheese in bread.

Note: to aid in cutting the London broil thinly place in freezer for 2 hours prior to cutting. May be stored in a baggie in the freezer once sliced.

Entry filed under: Dinners. Tags: cheesesteak, cheesesteak sandwich, original Philly cheesesteak, Philly cheesesteak, steak sandwich.