This is one of those things that a city becomes known for. Like Detroit and Coney Island hotdogs, this is a classic.
A perusal of recipes suggests that there are two authentic versions of the Philly Cheese Steak sub. One has provolone cheese, the other has Cheese Whiz. I prefer the cheddar version, but I hate Cheese Whiz so I make my own cheese sauce.
Otherwise, these are, as far as I can tell, what you get in Philly.
Great for all kinds of occasions.
- 1 lb skirt steak, semi frozen
- 1 medium onion, sliced
- 1 green sweet pepper, sliced
- One batch of cheese sauce, Cheese Whiz or Provolone.
- 4 hoagie rolls, bolillos, or sub rolls
- Unwrap the meat and spread out, then freeze about half way through lying flat. (the normal skirt steak is about 8 inches wide and about a foot or more long. I slice it down the long side in half and freeze in two pieces. This makes it easier to cut cross-grain later)
- When meat is half-frozen, remove and slice very thinly (1/16 inch) cross-grain. This is essential otherwise your meat will be very stringy and when you bite, you’ll pull out the entire slice from the sandwich.
- Put meat in a larger skillet with just enough canola oil to coat the bottom of the pan. Cook, stirring as needed until it is just done. Do this quickly on high heat. Remove to a dish.
- In the same pan, add the onions and peppers and saute until they are tender and done, but still have some body. Searing the edges is a bonus!
- Heat up your cheese sauce, or slice up your cheese fairly thin.
- Slice open your buns and butter lightly, then put in the oven to broil just to melt the cheese and brown slightly.
- Remove and add a layer of meat then onions and peppers. Put on the cheese and place back in the oven to melt if not using the cheese sauce.
NOTES: Nothing says you have to be authentic. Sliced jalapeñ0s would be a good addition, pepper jack a good cheese substitute.
SOURCE: Sherry Peyton