Okay, I bought hoagies (freshly baked), I used sliced chicken breast instead of steak, yellow bell peppers and onions. I read in another thread that you can't use swiss cheese but that was the only thing I had (other than parmesan and cheddar singles). I like it, tasted yummy.
Anyone out there with an authentic recipe for Philly Cheese Steak Sandwich?????????????????????????????
New York-Style Philly Cheese Steak Recipe courtesy Gary Thompson, BB Sandwich Bar, NYC
Recipe Summary Prep Time: 20 minutes Cook Time: 20 minutes Inactive Prep Time: 3 minutes Yield: 4 servings Gary's Secret Onions:
3 tablespoons kosher salt
1 tablespoon sansho (Japanese pepper)
1 tablespoon coarsely ground black pepper
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon cayenne
1/4 teaspoon ground tamarind
1/4 teaspoon red pepper flakes
1/4 teaspoon toasted coriander seeds
1/4 teaspoon dried juniper berries
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano
1/4 teaspoon dried sage
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
1 dried bay leaf, crumbled
3 large Spanish onions, thinly sliced
2 tablespoons vegetable oil Tangy Relish and Cheese Steak:
1/3 cup ketchup
2 tablespoons capers
2 tablespoons cornichons, diced
2 tablespoons drained green peppercorns (packed in water)
1 1/2 teaspoons celery salt
5 tablespoons champagne vinegar
3 tablespoons balsamic vinegar
2 teaspoons vegetable oil
1 pound rib-eye, very thinly sliced by your butcher
12 slices white American cheese
4 poppy seed kaiser rolls, split
Make Gary's secret onions: In a bowl, combine all the ingredients except the onions and oil. Working in batches, grind the spice mixture in a clean coffee grinder. Return half of the spice mixture to the bowl and reserve the remaining spice mixture. Add the onions to the bowl of spice mixture and mix to combine. Store the onions in the refrigerator, covered, to marinate for at least 3 hours and up to overnight. Heat the 2 tablespoons oil in a large skillet over medium heat. Add the marinated onions and reserved spice mixture and cook, stirring occasionally, until translucent. Set aside covered with foil to keep warm. Make the tangy relish and cheese steak: In a mini food processor, combine the ketchup, capers, cornichons, green peppercorns, and celery salt and pulse four or five times. Add the vinegars and pulse two to three times until just blended. Set aside.
When ready to serve, heat the 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the beef and cook, stirring, until just cooked through. Remove from the heat.
Slather the bottom halves of the rolls with the tangy relish and top with the beef, onions, cheese and the top halves of the rolls. Slice and serve.
Ribeye or chicken about 4 oz thinly sliced
Mushrooms and onions - sauteed with the steak/chicken in butter/oil
WHITE AMERICAN CHEESE!!!!!!!!!!!!!!!! TRUST ME, IT IS THE BEST.
Put two slices of cheese on top of steak/veggies and then put toasted roll (sliced down center) on top of that and immediately take out of pan.
Don't let the cheese melt, it will melt on the bread.
Top with grilled or sweet bell peppers or hot cherry relish....
OH MY GOODNESS.. BEST SUB YOU WILL EVER EAT!
Try marinara on the chicken version
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Here is how I do mine. I use whatever meat is handy. Even london broil, but need to cook it a bit on the rare side to be tender.
Freeze until barely frozen sirloin or ribeye or whatever meat you are going to use. Then slice really thin across grain.
Slice onions, mushrooms, a few pepperoncini if you like a little bit of a bite to it.
Get your sliced white American cheese or provolone out.
Using a large skillet I heat that up really good and hot.
Add a little oil to skillet and put the onions and mushrooms other veggies on one side to saute.
On the other side of skillet add the meat, then salt and pepper.
When meat is about done, portion it out on the skillet as well as the veggies you want on each sandwich. Rake together a meat and a veggie portion and top each of those portions with your cheese. Then throw on top of that a sliced hoagie roll which will steam slightly. When the bun is getting a bit warm slide the spatula under the sandwich, flip it over and it is ready. Can wrap in foil for a few minutes. Can also use cheese whiz. I sometimes add a bit of worchestichire-shire sauce sometimes when the meat cooks. Hope this makes a little sense, I do not write anything done. I was a cook in a greasy spoon from age 17-21 and gone downhill from there.
Brett
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A tent from wal-mart.
The back of the 1998 Mercury Villager
The back of my new loves Honda Element
or...
On the ground with a $14.95 tarp from Pepboys over us.
Fresh Roll
thin sliced roast beef
provolone cheese
thin sliced onions
thin sliced mushrooms
thin sliced bell peppers
salt
pepper
throw onions, mushrooms, and bell peppers in frying pan with some olive or vegtable oil, add salt and pepper. Cook till onions and peppers soft, then add roast beef to warm. Lightly toast roll in oven. Place meat, onions, peppers on rolls, top with cheese ( I sometimes add A-1 steak sauce on mine) for a great cheese steak.
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Go to Dave and Buster's (Block at Orange, near Disneyland for visitors). Find table in Bar. Order Philly Cheesesteak sandwich and an Arnold Palmer. Enjoy. No cleanup (except we always clean our plates!).
Jill
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Wow! Thanks for all the replies! I guess we're gonna have cheese steak for the remainder of the week! I gotta try some of those recipes.
I think I'm gonna go with the mushroom, onion, pepper version, using white American cheese, chicken breast slices, A1 steaksauce and the hoagie on steak-flip over method. That combines a little bit of everything you guys replied.
THANKS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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