[CH] Philly cheese steak sandwiches
Jim Weller (Jim.Weller@salata.com)
04 Mar 00 21:45:29 -0800
-=> Quoting "Emile & Dewi" to All <=-
"&D> Hey Podheads,
"&D> All this talk about sausage and Philly cheese steaks is making me
"&D> hungry. As always I can't get it here in Frogcountry (Holland), so
"&D> anybody have some good recipes with of course added heat from our
"&D> favorite chillies? Can't wait!
"&D> Miss Dewi
First you need a hoagie roll. They are also called submarines or heros.
They are a large white bread roll or bun shaped like a hot dog bun only
bigger, about 22 to 30 cm long. A very small Italian loaf of bread would
work too.
There are several versions. Cook the steak in oil or water, choice of
cheeses, grated and melted cheese vs. melted process cheese sauce,
choice of toppings. I like onion, bell pepper, no mushrooms myself. You
could add other peppers or sprinkle on a little of your favourite chile
powder blend.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: The Philly Cheese Steak Sandwich
Categories: Sandwiches, Steak, Cheese
Yield: 1 Servings
5 oz Steak
Water to moisten
2 1/2 oz Desired cheese
9 1/2-inch hoagie roll
Fried onions
Additional Toppings:
Mushrooms, raw onions,
Sweet red & green peppers,
Pizza sauce, lettuce,
Tomato
At Olivieri Prince of Steaks in Philadelphia, chef/owner Rick Olivieri
(third generation) tells us about the original. "It all started in
1932 with my grandfather Pat. He owned a small hot-dog stand but got
tired of eating hot dogs every day, so he sent his brother around the
corner for sliced steak. He prepared it, slapped it into a hot-dog bun
and was just about to eat it when a cabbie pulled up and said, 'Hey,
that looks good.' The rest, as they say, is history, part of which
included the addition of cheese in the late 1940's, when they were
looking to try something new."
To make one cheese-steak sandwich, take the steak (Olivieri's
recommended cut: the eye of the chuck) and slice it very thin. Panfry
in large skillet with no grease or oil, just enough water to moisten.
Right before it's done, top with desired cheese (American, provolone,
mozzarella or Cheez Whiz) until melted. Put meat and cheese on the
hoagie roll, then top with fried onions. Add additional toppings if
desired.
*Article from Woman's Day magazine* From: Michelle Bruce
Date: 01-31-95 U/L to NCE by Burt Ford 11/95.
MMMMM
This version melts the shredded cheese under a broiler....
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Philly Cheese Steak
Categories: Sandwiches, Beef, Cheese, Steak
Yield: 4 Servings
1 tb Oil
4 Shell steaks; 1/2 inch
Thick
4 Onions; sliced
1/4 ts Salt
1/8 ts Pepper
4 Sandwich hero buns, split
Horizontally; in
Half
4 oz Cheddar cheese; shredded
Heat broiler. Heat oil in large, heavy nonstick skillet over high
heat. Add meat; saute 1 1/2 minutes per side. Remove from pan to
cutting board.
Slice meat across grain at an angle. Transfer to plate; cover and
keep warm. Add onion, salt and pepper to skillet. Reduce heat to
medium; saute until onion is softened, about 10 minutes.
Place meat on bottom of buns, dividing equally. Divide onion over
meat. Top with cheese. Place on baking sheet.
Broil sandwich bottoms until the cheese melts, about 1 minute. (The
sandwich tops, cut side up, may be toasted under the broiler at this
time.) Place the tops on sandwiches. Serve immediately.
Recipe By: Family Circle 1-7-97
From: The Taillons
Eat-L List (Recipes And Food Folklore) D
MMMMM
I have other recipes that use melted cheeses sauces. Emeril, the
American TV chef puts mayonnaise on his rolls but I don't think that's
authentic.
Jim in Yellowknife
.. 1928: Kraft makes Velveeta cheese available.