For how many persons?
2006-07-04 01:06:33
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answer #1
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answered by Anonymous
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Ingredients:
1 pound Rib Eye, frozen, then cut very thin
1 Onion
Mushrooms
Provolone Cheese or Cheese Whiz
4 Hoagie Rolls
Directions:
Meat Make friends with your butcher. You need him to partially freeze a hunk of Rib Eye, and then slice it very thin. You want it sliced thin even though common sense tells us that thick is better. You can buy the hunk of rib eye and freeze and slice it yourself, but the butcher generally does a better job than I do. I can only get it about 1/8" thick and he does less
Bread This is the hard part. If you aren't in the Tristate area, and can't get AMOROSOS rolls (the only thing that is REALLY good on a cheesesteak) then you have to find a substitute. Squishy sub rolls will NOT do. They do not hold together under pressure. Refrain from buying those "hero" rolls too. A good hoagie roll is almost rubbery in texture, but quite soft. The best substitute I have found is a loaf of French bread. Not as good as the real thing.
Toppings: All of this is personal choice. I like fried onions and mushrooms myself. Cheeses used vary - I hate to admit it but I think cheese whiz tastes the best. Provolone is awesome too and that's what I would use if I was afraid of the plastic orange stuff called whiz. Cooking the steak: In a cast iron frying pan, or a grill pan heat some oil. Saute toppings until pliable - make them however you like them. Remove them from pan and set aside. Pour some more oil in the pan (I use olive oil, but if you have access to the stuff they use in restaurants on grills it would taste even better) on medium high heat. Place 1/4 to 1/3 of a pound of meat in the pan, lying the pieces flat and overlapping to form a shape that will fit nicely in a bun. When the meat turns gray with doneness, flip it over and if you are using cheese slices now is the time to lie them on top of the meat. Add the other toppings back into the pan next to the meat and allow to reheat. Cover the pan to allow the cheese to melt. This should take 1-2 minutes. If the meat looks overcooked, that's OK - it should be GRAY.
This is the time to toast the bread if you so wish. I don't like mine toasted at all. Warmed is OK. If you are using cheese whiz, warm it in the microwave. Pick up meat and melted cheese with a spatula and deposit on the roll. IF using cheese whiz, use a butter knife or chopstick to smear whiz next to the meat.
Push the meat on one side of the roll and deposit the toppings next to it. This is important because if you put the toppings ON the meat, they will not be in the bottom of the sandwich, which really sux. You should get meat, toppings and cheese in every bite.
This recipe for A Real Philly Cheese Steak serves/makes 4.
2006-06-21 22:46:12
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answer #2
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answered by Anonymous
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i agree, there really is no way to make a philly cheesesteak. other than just driving there and choosing between pats and geno's steaks. i moved away from philly 2 years ago but i always make the 1 1/2 hr drive back just to taste the memories. a real cheesesteak is made with wiz or provy.
2006-06-21 22:35:05
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answer #3
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answered by minoloblaniks 5
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The Original
Pat's King of Steaks® Philadelphia Cheese Steak recipe
For all the people who can not get to South Philadelphia to get the Original. here is the recipe for you home chefs.
Serves 4
24oz thin sliced rib eye or eye roll steak
6 table spoons of Soya bean oil
Cheese {we recommend Cheez Whiz®} American or Provolone works fine
4 crusty Italian Rolls
1 large Spanish onion
Optional
sweet green and red peppers sautéed in oil
Mushrooms sautéed in oil
Assembly
Heat an iron skillet or a non stick pan over medium heat
add3 table spoons of oil to the pan and sauté the onions to desired doneness
remove the onions
add the remaining oil and sauté the slices of meat quickly on both sides
melt the cheez Whiz® in a double boiler or in the microwave
place 6oz. of the meat into the rolls
add onions, and pour the Cheez Whiz® over top
garnish with hot or fried sweet peppers, mushrooms, ketchup
2006-07-02 07:39:26
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answer #4
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answered by AL 6
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I can give you a tip with the bread:
Take the rolls you're planning to use and run them under the faucet till they're just splashed with water all over the surface.
Then put them in the oven, just on the rack. Turn the oven on to 350 degrees. When the thermostat says it's preheated, take the bread out, it'll have that real Philly texture -- crisp on the outside, tender on the inside. Mmmmmmmmm!
2006-06-22 01:39:44
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answer #5
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answered by Scott F 5
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Some good answers. What really makes a Philly cheese steak is the bread. The bread here is unique because of the water. Thats why we also have great pretzels and bagels. There was one famous pizza guy whom tried to open in Florida, and he had to ship Philly water to Florida to get his pizza his way.
2006-06-22 04:28:12
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answer #6
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answered by harrowgate 4
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Well....you can get a good cut of steak and shave it yourself but an alternative is to use the pre-cut type like Steak-Ummms. Good bread split and buttered. Place the bread buttered side down in a hot frying pan and toast. Have sauteed onions ready. Place your cooked steak on the grilled bread, heap with onions and ready?...they say the authentic touch is pour heated Cheeze-Whiz over it.
But check out www.foodtv.com
They'll have what you're looking for there.
2006-06-22 08:02:07
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answer #7
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answered by Quasimodo 7
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1 pound shell, sirloin, or rib steak, well trimmed and boneless
About 1/4 cup extra-virgin olive oil
1 Vidalia or other sweet onion, halved and thinly sliced
Fine sea salt and freshly ground pepper
4 to 6 Italian frying peppers, halved and stemmed, seeds discarded
4 soft hero breads or hoagie rolls, halved lengthwise
Balsamic vinegar
1/4 pound imported fontina or sharp, aged provolone, thinly sliced
Slice the beef on an electric meat slicer, or use the following method: with plastic wrap, tightly roll the steak into a torpedo or log shape. Put the beef in the freezer for 30 to 45 minutes to firm it until tight but not frozen. Remove the plastic wrap and, working quickly; use an electric knife to slice the beef into paper-thin slices, almost shaving the beef. If this does not produce very thin results, cut the beef into the thinnest slices possible and flatten, using a meat pounder. Once all the beef has been cut, refrigerate until the remaining ingredients are ready.
Heat 2 tablespoons of the oil in a heavy-bottomed saute pan set over low heat. Put in the onions, season with salt and pepper, and cook until nicely softened and lightly caramelized but not browned, about 20 minutes. Transfer the onions to a bowl and set aside. Add the pepper halves to the pan, season with salt and pepper, and fry until soft and tender, about 12 minutes. Transfer to the bowl with the onions. Keep the onions and peppers covered and warm.
In a clean, heavy-bottomed saute pan, heat the remaining oil over medium heat. Add the beef in batches and lightly brown, seasoning with salt and pepper as you cook, adding more oil if necessary.
Pull out a little of the doughy insides of each loaf, then drizzle lightly with the oil, a splash of vinegar, and a pinch of salt and pepper. Put 1/4 of the beef inside each roll, top with onions and peppers, and finish with several slices of cheese. Cover with the top half of the bread. Wrap snugly in sandwich wrapping paper, slice diagonally in half, and serve.
2006-06-21 22:32:50
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answer #8
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answered by Brianna B 4
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Get in the car, drive to Philly, and buy a cheese steak, thats the best way.
2006-06-21 22:31:47
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answer #9
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answered by Gary 3
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Sliced steak-ums, provolone cheese, fajita sliced green and red bell peppers, and lots of oil. (Not really from Philly, but that's how I make them and they're good).
2006-06-21 22:32:38
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answer #10
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answered by b2dolla 1
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You know the ingredients. Go and but them buy. Add your fav cheese and go enjoy. When cooking, just yell out "Yo"
2006-06-21 22:32:41
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answer #11
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answered by Chef 2
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