10.02.2008

Philly Cheesesteak and other ramblings


Its October and it got cold! My poor herblings are going to die! :( I guess its time to cut them and put them in the freezer. Another bad thing about this time of year is that the days are shorter so its ten times harder to take pictures of my food. We usually eat dinner later and thats when I take pictures. I wont post a crappy photo. So hopefully I'll be able to update this blog at least once a week. If you dont see me then you know why. :)

Anyways, completely different subject, I've been wanting to try to make my own Philly cheesesteak at home. I know there are lots of different versions of this sandwich but I really enjoy the Great Steak version with the provolone and the mayonnaise and tomatoes. So I went searching and found many recipes but one caught my eye: Its from a website called Closet Cooking. I based my recipe off of his but made a couple of changes, like putting cheese right on top of the meat while its cooking. :)

I made this recipe twice so far. The first time I used Rib Eye steaks and the second time I used a cheaper steak, Eye of round steak I believe. Anways go with the more expensive Rib Eye if possible. They are much more flavorful and tender. The other kind is hard to chew. Other than that its really quite simple to make and really yummy so I hope you try it. Here is my version of this recipe.

Philly Cheesesteaks (makes 4 sandwiches)
2-3 teaspoons canola oil
1-2 onions
1-2 green peppers
1-2 tomatoes
4 Rib Eye Steaks (I buy steaks depending on how many people i'm cooking for. So basically buy 1 steak per person)
salt and pepper to taste
4 french or sub buns
provolone cheese

Put Rib Eye Steaks in the freezer for about 15 minutes (this makes it easier to slice them thin) Slice steaks as thin as possible. Put in a bowl and set aside.

Slice onions, green peppers and tomatoes. Put in separate bowls. Heat a tablespoon of canola oil in a pan. Add the onions and saute until tender and translucent. Remove and set aside. Add a little more oil to pan and saute green peppers peppers for a couple of minutes, until tender. Remove and set aside.

Add the steak to the pan, salt and pepper, and cook until no longer pink, about 3-4 minutes. When steak is browned all the way through, take slices of provolone and put right on top of the meat in the pan. Cook until cheese is melty, about 1-2 minutes. Take a spatula and put the meat and cheese in a warm bun. Add toppings as desired.

I like to make this buffet style because I dont like green peppers and scott doesn't like tomatoes. So just assemble your sandwich as you like. I like to put mayo on the warm bun and then put the meat and cheese in it with tomatoes and onions. Oooo so good :) This is great with a light beer! :)

9 comments:

Angry Asian said...

these look great! i was in philly this week and could not grab an authentic cheese steak. was thinking of making some at home... thanks for your posting your recipe.

Clermont Candice said...

I never understood people who don't like tomatoes. Shame, haha.

twostella il giardino dei ciliegi said...

Great! A light beer and a sandwich for me!!! Ciao from Italy

Anonymous said...

This looks like a delicious sandwich, but gotta tell you it is not authentic. You never put tomatoes on a philly steak!

Anonymous said...

As someone from Philadelphia, I have to agree with the anonymous poster above. That looks like a yummy sandwich, but it is not even close to being authentic. We only put tomatoes, peppers, and mayo on our hoagies...NEVER on our cheesesteaks. Cheesesteaks are really simple: grill/fry your meat and onions if you choose, add some cheese, slap it on a bun.

Shannon and Scott said...

Anonymous,

I wasn't trying to be authentic. I was only trying to create the cheesesteak we have at a place called Great Steak in the malls by me. Those are served with Tomatoes and mayo and onions. I think I did what I set out to do. And tomatoes are sooo yummy on it. Give it a try!

Anonymous said...

With the weather getting cold again in Buffalo and the northeast, this looks like a quite filling late afternoon lunch thing with friends on a weekend.

Though I love tomatoes, I usually avoid them in *most* hot subs, but do still have them in my cold subs.

Thanks for pointing out how easy something like this is...and a lot cheaper than our local Jims Steakout.

BITTER said...

There is something here in Philly called a CHEESE STEAK HOAGIE, and it has tomatoes on it.

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