Philly Cheese Steak?

Question

do you have good method and or recipe

Answer 1

A Real Philly Cheese Steak
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, but hey, beggars can't be choosers.

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.

Answer 2

South Philly Cheese Steak Sandwich

8 oz Real Cheez Whiz
2 tb butter
1 lg onion
1 oil or butter for frying
4 frozen sandwich steaks or SteakUm
1 condiments to taste: ketchup, red & green pepper


Put Cheez Whiz on top of a double boiler with butter. Heat until soft and drippy. Keep warm over hot water while you prepare steaks.
Slice onion and fry in butter or oil on griddle. When golden brown and squiggly, scoot onions to side of grill and slap on a couple slabs of prefab frozen sandwich steaks. (Typists note: Steak um is sold in the Midwest)
When brown on one side (about a minutes), flip and cook the other side, pushing onions back to mingle with the meat. The steaks will be done within 90 seconds total, but don't worry if they loiter on the grill with the onions a few extra minutes.
When ready to serve, take a sharp knife and hack steaks into helter-skelter ribbons, then scoop them up with the onions and load them into the rolls. Immediately spoon on molten cheese and add desired condiments.

Answer 3

Ive only had eaten a philly cheese steak in New York, New York from a street vendor! :))

Answer 4

"Philly Cheese Steak Sandwiches" - 4 servings

1/4 cup butter or margarine
3 medium onions; sliced
1 (16 oz.) pkg. frozen chipped sandwich steaks
8 slices American or provolone cheese
4 (7"-long) bread rolls; split
Salt
Pepper

1)In 10" skillet over medium heat, in hot butter, cook onions until tender; remove to bowl.
2) In same skillet over high heat, cook frozen steaks as label directs. Top each steak portion with cheese slice; cook until cheese melts. Place 2 steak portions in each roll. Top with reserved onions. Sprinkle with salt and pepper.
"Mushroom Cheese Steak Sandwiches": Prepare as above, but cook 3 cups sliced mushrooms with onions. Proceed as in Step 2.
"Pizza Steak Sandwiches": Prepare as above, but substitute mozzarella cheese for American cheese and top each sandwich with about 3 tbsp. spaghetti sauce.

Answer 5

sh,

I'm from Wynnefield, and these recipes suck!

Where are you located? If you are in Los Angeles, there is a place at La Cienega and Olympic that is authentic.

If you want to make it at home:

Steak Umms
Amoroso Roll
Onions
Cheddar cheese
Saltpepperandketchup

Fry it up and put it on the bun!

Serve with a KandyKake.

And Red Kool Aid.

Answer 6

Open-Faced Philly Sandwiches:

Prep: 15 min., Stand: 15 min., Cook: 29 min., Broil: 3 min. This recipe is great by itself, but you could add a salad or home fries for a side dish.

2 (8-inch) submarine rolls, unsliced
1/2 pound boneless top round steak
2 tablespoons Italian dressing
1/4 teaspoon dried crushed red pepper
2 tablespoons butter
1 large onion, thinly sliced
1 1/2 cups sliced fresh mushrooms
1 green bell pepper, cut into thin strips
1 garlic clove, pressed
2 (3/4-ounce) slices provolone cheese

Make a 1 1/2- to 2-inch deep vertical cut around outside edge of each roll, leaving a 1/2-inch border. Remove tops of rolls, and discard. Hollow out about 1 1/2 inches of each bread roll, forming a boat. Set boats aside.

Cut steak diagonally across grain into 1/8-inch-thick strips; place in a small shallow bowl. Add dressing and crushed red pepper, tossing to coat; set aside.

Melt butter in a nonstick skillet over medium-high heat; add onion and mushrooms, and sauté 15 minutes or until onions are golden brown. Add bell pepper, and sauté 8 to 10 minutes or until bell pepper is tender. Add garlic, and sauté 1 minute. Remove mixture from skillet, and set aside.

Stir-fry steak mixture in skillet over medium-high heat 2 to 3 minutes or until steak strips are no longer pink.

Fill bread boats evenly with layers of steak mixture and onion mixture; top with cheese.

Broil 5 1/2 inches from heat 3 minutes or until cheese is lightly browned.

Yield: Makes 2 servings

Answer 7

Buy some hoggie bread, "Steak-Ums" meat, saute some couple of ring slices of white onion rings, and saute some green bellpepper finle diced, get some white cheese. Place the cheese on the bread place the meat on top of that the onions and bellpepper, more cheese and enjoy. Cook the meat and had some beef gravy to the meat if you wish.

Answer 8

Try www.foodtv.com they have tons of different recipes for things!

Answer 9

subway baby...im too busy

Answer 10

http://philadelphia.about.com/library/howto/htmakeacheesesteak.htm

http://www.recipezaar.com/49924

http://images.search.yahoo.com/search/images?ei=UTF-8&p=philly%20cheese%20steak&fr=ush-ans&fr2=tab-web