Monday, May 26

Philly Cheesesteaks? No thanks.

How can a girl from Philadelphia say she doesn't like Philly cheesesteaks?
Simple. They're greasy, soggy and don't even contain real cheese. Cheese whiz? Blechh.

So, don't ask me "Pat's or Geno's?" Because I will say NEITHER. (Although in deference to my husband, Tony Luke's is supposed to be better than both of them.)

In my house growing up, my dad (who doesn't cook anything but this) always made the steak sandwiches, which we ate on a Saturday (only) night maybe once or twice a month.

Here's how he (and I) makes a cheesesteak:

Get very thinly-sliced rib-eye steak (or Steak Ums if you don't have a butcher nearby, but trust me, the real steak is wayyy better). You will need about 4 or 5 slices per person.

Warm vegetable oil in frying pan- just enough to put a thin coating on the pan- at medium heat.

Add steak.

Break steak up slightly with spatula and cook until brown on both sides.
(If you like fried onions, which I do not, now is the time to add strips of onions to the oil.)

Place steak rolls in the oven for about 5 minutes on 300. The outside should be crispy but not to the point where it all falls apart.

CRUCIAL STEP!!***Add two pinches of oregano while steak is browning- mix well.

If you like cheese, add it now. Lay it on top of the steak and let it melt slightly. (I prefer sliced provolone but American can be used.)

Scoop it out and place it on a plate covered in several paper towels so some of the grease is absorbed.

Add it to the warm roll.

Put teeth into sandwich.

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