Monday, March 21, 2011
Philly Cheesesteak, Man Heaven
There are a lot of ways to make a great sandwich. Lots of different ingredients you can use to enhance the flavor. But sometimes, you just want a simple sandwich. Something that doesn't require you to go to the market to grab another five ingredients. This is it, the Philly Cheesesteak. It can be as simple as you want it to be or as complex as you desire.
What makes this sandwich so good?
How truly easy and simple it is. You really don't have to go shopping for anything except maybe the rolls. The steaks were in my fridge, onions are pantry staples and mushrooms were somewhere in the back of the fridge as well. And cheese. Come on, who doesn't have cheese in their homes?
Then there's the meat. I mean it's steak and it's cheese. Okay, so maybe this sandwich isn't going to beat Pat's or Gino's as the best Philly Cheesesteak, but whatever. It's still damn good. And it's so easy to make, you'll see.
6 Italian rolls (or whatever vessel you would like to carry your meat)
Cheese... be it American processed Cheese Whiz (traditionally used) or provolone, or whatever
2 steaks, preferably ribeye, but any tender cut of steak would work, sliced very very thin
1 onion, sliced
8 oz mushrooms, sliced
Optional: bell peppers, garlic, or whatever else you want to add
1) I meant it when I said the steaks had to be sliced thin, cross grain. What does this mean for you? Either use a meat slicer, or if you don't have one like myself and 99% of the population, throw your steaks in the freezer for 10-15 minutes to harden it up. Don't worry it wont ruin the steak if you don't fully freeze it. Use a very sharp knife and slice, thin.
2) Preheat your oven to 200 degrees.
3) Salt and pepper your sliced steaks well. This is the only seasoning they will be getting, so don't be shy. Heat a pan on medium high to high heat. Add just a bit of oil to the pan and when oil is shimmering, throw in your sliced steaks. They will cook very fast. Before it loses all of it's pinkness, remove the steaks from the pan and place aside in a large bowl. Throw in sliced onions, mushrooms, minced garlic and bell peppers if you're using them. Let it absorb the juices from the steaks and cook through until they lose their firm/crispness. You don't want the onions and bell peppers soggy.
3) After onions, mushrooms, and whatever else ingredients you're using are done, add the steaks back into the pan and mix them all together.
4) Using tongs, stuff the rolls with the stuffing. Add in whatever cheese you're using and place in oven for about 5 minutes, until cheese is nice and melted in.
And that's it. I told you it was easy. It's getting redundant repeating the simplicity of this recipe. Now it's up to you to go do it. Seriously. Go.