Philly Cheesesteaks

If you are American I know you’ve heard of the Philly cheesesteak. These sandwiches are simple artery hardening goodness. The cheesesteak was created in Philly (of course) at a little hotdog stand later renamed “Pat’s King of Steaks” (tab em).

King of Steaks? Well, they’ve proved that! These guys are so confident and in love with their product that they actually give the recipe away.

The original Philly cheesesteak recipe in all its glory:

For 4 you need

• 1.5 lb of thinly sliced rib eye steak (fresh is better, but frozen might be easier to find)
• 6 Tbs Oil - they use Soya bean oil
• Cheese - they use Cheez Whiz® (sounds bad, but it really tastes great)
• 4 rolls – get good Italian Rolls (pretty important part)
• 1 large onion
• Optional: Sauteed green and red peppers or mushrooms

Assembly

1. Start melting the Cheez Whiz® in a double boiler – if you use the microwave save this step for the end
2. Saute the onions in the oil then set aside
   
3. Saute the steak in same oil – goes almost as quick as the onions
4. Place meat and onions on roll
5. Pour on the cheese
6. Garnish with sauteed peppers, mushrooms, ketchup
7. Take a bite, and as you chew thank Pat the King of Steaks for making the world a better place.

After trying a cheesesteak three ways (at Pat’s, the other guy, and at home) Pat’s is way better, but home is still great. There is just something about a “Whiz wit” that makes your taste buds scream with joy.

By the way…
Whiz wit = American Cheese steak with onions
Provolone wit-out = Provolone Cheese steak without onions

Don’t even try the other guy

Image:Tom simpsom