my question didnt post..grrr!! anyone have a recipe for philly cheese steak??

Question

i would like to make it myself...not using frozen packaged products...

Answer 1

2 fresh Italian sandwich rolls or Kaiser buns, split in half crosswise
1 white onion, thinly sliced
1/2 large green bell pepper, thinly sliced
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 pound rib-eye steak, very very thinly shaved or sliced
1/3 pound thinly sliced white American cheese, or Provolone cheese OR 4 ounces melted cheese whiz
Ketchup, optional topping
Italian pickled peppers, accompaniment

Preheat the oven to 200 degrees F.
Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle.

Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the Sauteed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice or Put the meat in the bun and dip the spatula in the cheese whiz and then wipe the spatula down the inside of the bread.

Answer 2

As a Philadelphian, I find that there are only a few vital things for a steak sandwich:

1) The meat: Honestly, this isn't the most important part. The frozen steak sandwich meat works fine. In general terms, though, you want something sliced very thin with a little bit of marbling for flavor.

2) The griddle: A proper steak sandwich should be cooked on a metal griddle. If you don't have one, a skillet works fine. Just don't use no-stick, as you need to break the meat apart as it cooks and you don't want to scar non-stick coating.

3) The bread: The absolute most important thing in a good steak sandwich is the bread. I can't stress it enough. Most of the good cheesesteak places in Philly get their bread directly from a bakery and all of the good ones use a specific type of roll. It should be a baguette style bread with a nice, soft interior. But the crust needs to be chewy. Not soft. Not hard. Chewy. Don't ask me why because I can't explain it properly. But I've lived in a lot of places and eaten a lot of sandwiches that claim to be 'Philly cheesesteaks' and with maybe 2 exceptions, none of them had a clue about what type of bread to use and it showed in the quality of their sandwiches.

Anything else is pretty much a toss up based on what you like. Most enthusiasts like grilled onions (nice and caramelized so they add a little sweetness) and Cheese Whiz. I've never understood the Whiz, myself, but hey...what can you do? Another popular variation is the pizza steak, which is the meat, provalone cheese, and pizza sauce.

Answer 3

Hi !!!
Here is one of the best...

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

add 3 tablespoons 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
Put on the theme song to the first Rocky movie and enjoy!

Pat's King of Steaks®
1237 East Passyunk Ave.
Philadelphia, Pa. 19147.

----------I MADE THIS ONE LAST MONTH & IT WAS GREAT...

Philadelphia Cheesesteak Sandwich

RECIPE INGREDIENTS

1 1/2 pounds top sirloin, shaved paper-thin
4 tablespoons peanut oil
1 onion, thinly sliced
1 green bell pepper, seeded and thinly sliced
4 ounces fresh mushrooms, thinly sliced
4 hoagie, po'boy, or Italian-style sandwich rolls, sliced lengthwise
4 ounces provolone cheese, cut into 8 thin slices
1/4 cup sliced pickled jalapeno chiles
8 pickled jalapeno chiles, for garnish 8

Potato chips, for garnish (optional)

RECIPE METHOD

Season the sirloin with salt and pepper, and set aside.

Heat 2 tablespoons of the oil on a pancake-style griddle or in a heavy cast-iron skillet. Add the onion, bell pepper, and mushrooms to the hot pan, season with salt and pepper, and saute over medium-high heat for about 3 minutes, until soft. Keep warm.

Toast the sandwich rolls on the griddle, remove, and place the bottom of each roll on a serving plate. Place the sautéed meat on top the bottom of the roll, top with the sauteed onion mixture, and finish with the cheese slices. Sprinkle the jalapeno slices over the cheese and top with the remaining half of the roll. Cut the sandwich in half and serve with the pickled jalapenos and potato chips, if desired.

Answer 4

what kind of cheesesteak do you want? you can get the steakums from your frozen food section or you can get your butcher to slice some top round steaks very very thin. then you cook it in a pan shredding them. you can put sauteed onions. use either american cheese or cheese whiz. put some salt pepper. I live in philly and love my cheese steaks

Answer 5

Take ground beef make in patties....fry...
Add beef...grilled fried onions, Swiss cheese to toast....

Answer 6

you have to look past first 3 pages as there are so many questions

Answer 7

you could go to foodnetwork.com