My Friend Jeff's art - pretty cool!
Visit http://www.phillysidearts.com/ for more!
It goes without saying, that when in Philadelphia, you must stop and get a cheesesteak sandwich. I'm sure you have all heard about the feud between Geno's and Pat's - we went to Pat's King of Steaks. Geno's is directly across the street.
which means with or without onions. That's a Philly accent for you. My Jersey accent almost compares, "you wanna cuppa cawfee"? The sandwich was delicious and I was determined to try to make one at home.
There are four basic ingredients to a Philly Cheesesteak.
Ribeye steak, onion, Cheez Whiz and a hoagie roll.
Cheez Whiz is the standard and what makes this a Philly Cheesesteak. Geno's offers provolone.
My only dilemma was to try to figure out how to slice the meat paper thin. I froze the meat for about 1-1/2 hours and was able to slice it super thin on a diagonal, as you would for a stir-fry. When they cook the steaks at Pat's, they chop up the meat on the grill, so this would be the same outcome. Cook's Note: I paid about $7.50 for the meat, Pat's charges $7.50 for one sandwich. This made 4 sandwiches.
You will need:
- 32 oz. thinly sliced rib eye steak
- 6 Tbs. canola oil
- 8 oz. jar of Cheez Whiz
- 1 large spanish onion
- 4 crusty hoagie rolls
- Optional toppings could be sauteed peppers or mushrooms
Heat an iron skillet over medium heat. Add 3 Tbs. of oil to the pan and saute the onions to desired doneness.
Remove the onions, then add the remaining oil and saute the slices of meat quickly on both sides.
While meat is cooking, melt the Cheez Whiz in a double boiler or in the microwave. If you are going to microwave the Whiz, watch it, because it can burn. About 2 minutes is enough to melt the cheese. Once the meat is done, place 1/4 of the meat into the rolls. Add onions, and pour the Cheez Whiz over the top. Garnish with hot or sweet peppers and ketchup.
Pat's Queen of Steaks!