How do you go about making a Philly cheese steak sandwich
Any help appreciated.
Quoted message said:
Janet
You want to slice the steak as thinly as possible in long strips (to fit the bun). The cut of steak may make all the difference; I used to work at a place that used small thin ribeye steaks for this purpose; no slicing was necessary. They pan-fried them and then proceeded to do the veggies.
Saute chopped bell pepper with onion (cut into rings) in butter or olive oil (or a combo thereof) until very tender. Place the steak on a buttered hoagie bun or long french roll. Season with salt & pepper if needed. Place the peppers and onions on top of the steak. Top with a couple of slices of swiss cheese. Run this under the broiler until the cheese melts and the bread is lightly toasted. *If* you have gravy or au jus, restaurants often serve this alongside to dip the sandwich in.
The "technically correct" Philly cheesesteak cheese is Velveeta...... Stephanie in PA
Since when? I am a born and raised Philadelphian and I make a pretty good Philly cheese steak, but I never heard this "technically correct" Velveeta rule. The pointer to the Pat's cheese steak recipe that was posted here is quite good.
The "technically correct" Philly cheesesteak cheese is Velveeta...... Stephanie in PA
Since when? I am a born and raised Philadelphian and I make a pretty good Philly cheese steak, but I never heard this "technically correct" Velveeta rule. The pointer to the Pat's cheese steak recipe that was posted here is quite good.
Maybe I'm glad I'm not in Philly. I prefer Swiss or Provolone to Velveeta or Cheez-Whiz. I'm not a food snob; the sandwich just tastes better with real cheese, not cheese-food. At least the recipe says to use ribeye or eye of round steak. That's a nice consolation 🙂
The "technically correct" Philly cheesesteak cheese is Velveeta...... Stephanie in PA
Since when? I am a born and raised Philadelphian and I make a pretty good Philly cheese steak, but I never heard this "technically correct" Velveeta rule. The pointer to the Pat's cheese steak recipe that was posted here is quite good.
Maybe I'm glad I'm not in Philly. I prefer Swiss or Provolone to Velveeta or Cheez-Whiz. I'm not a food snob; the sandwich just tastes better with real cheese, not cheese-food. At least the recipe says to use ribeye or eye of round steak. That's a nice consolation 🙂
Jill, no problem. Provolone cheese is perfectly acceptable on a true Philly cheese steak sandwich. Swiss cheese is not though.
