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Philly Cheesesteak Sandwiches
I. Love. Philly Cheesesteak sandwiches. Before I discovered a place near us that makes them, I made them myself.
I tried a different method to cook the meat this time. Usually I slice the meat up really thin prior to cooking, this time I followed the advice of an online video I consulted: Brown the meat on both sides, (I did about 2.5 minutes on each side though the video calls for 5 minutes on each side), immediately wrap in foil and let sit for a little bit before sticking it in the fridge to cool. Do all of your veg prep in the meantime and set those aside. Bring the meat out and slice into thin strips, then reheat all of your meat and veg in the pan at once. I gotta say, I like this method better, it ensured that the meat was nice and medium rare and took all the stress out of timing.
Ingredients:
-1 flank steak (salted and peppered on both sides)
-Sweet peppers (I used a red bell pepper)
-Whole onion, sliced thin
-Mushrooms (sliced, I just buy the pre-sliced ones)
-Soft rolls (French rolls work best, I made the mistake of using a harder sourdough roll once and ended up with projectile cheesesteak when I bit into it. My mistake!)
-Cheese whiz (that's the stuff that comes in the jar your mom used to cover your broccoli with to get you to eat it, not spray cheese! Or provolone if you wish..cheesesteak fans debate on this all the time)
Directions:
Meat
-take your flank steak and salt and pepper it on both sides.
-heat up some oil in a pan and place the whole flank steak in, searing it on both sides (I did it 2.5 minutes on each side because mine was smaller, but for larger steaks 5 minutes on each side)
-Place the steak onto some tinfoil and wrap up immediately while its still hot. Let it sit for a half an hour (still whole!) before putting it in the fridge to chill
-Once it's chilled, bring it out and slice it into thin strips and then again in the other direction so they're not so long. Should be about the length of those tiny post-it notes (so, what, inch and a half? 2 inches?)
This is the video I used for reference in regards to how to cook the meat. I highly recommend doing it this way because I've tried it other ways and its a PITA to time everything just right. Doing it this way gives you a more organized mise en place which is always easier when cooking. http://video.about.com/americanfood.....heesesteak.htm
Veggies
- independently cook your veggies and set them aside in separate containers: caramelize your onions (I put a tiny bit of sugar in with the butter while they're cooking), your peppers, and sautee your mushrooms (I like to put a little bit of crushed garlic in mine, the jarred stuff is fine)
This is especially important when you're making cheesesteaks for multiple people, because you'll get the occasional picky one (I am so guilty of this):
http://www.furaffinity.net/view/3916723/
Cheese
-if using Cheeze Whiz, put it in a bowl (or in the jar sans lid, stirring occasionally) and microwave it to heat it up
-if using Provolone, place slices on sliced roll and heat in the oven for a little bit just to melt it
Once all of your sides are done, you can make your cheesesteak lickety split! Just take what ingredients you want (meat, onions, mushrooms, peppers, or any combo thereof), put them all in a pan and heat it up. Slap that mess onto a roll and cover with cheese (or put it on the pre-cheesed roll if using provolone).
Enjoy :)
I tried a different method to cook the meat this time. Usually I slice the meat up really thin prior to cooking, this time I followed the advice of an online video I consulted: Brown the meat on both sides, (I did about 2.5 minutes on each side though the video calls for 5 minutes on each side), immediately wrap in foil and let sit for a little bit before sticking it in the fridge to cool. Do all of your veg prep in the meantime and set those aside. Bring the meat out and slice into thin strips, then reheat all of your meat and veg in the pan at once. I gotta say, I like this method better, it ensured that the meat was nice and medium rare and took all the stress out of timing.
Ingredients:
-1 flank steak (salted and peppered on both sides)
-Sweet peppers (I used a red bell pepper)
-Whole onion, sliced thin
-Mushrooms (sliced, I just buy the pre-sliced ones)
-Soft rolls (French rolls work best, I made the mistake of using a harder sourdough roll once and ended up with projectile cheesesteak when I bit into it. My mistake!)
-Cheese whiz (that's the stuff that comes in the jar your mom used to cover your broccoli with to get you to eat it, not spray cheese! Or provolone if you wish..cheesesteak fans debate on this all the time)
Directions:
Meat
-take your flank steak and salt and pepper it on both sides.
-heat up some oil in a pan and place the whole flank steak in, searing it on both sides (I did it 2.5 minutes on each side because mine was smaller, but for larger steaks 5 minutes on each side)
-Place the steak onto some tinfoil and wrap up immediately while its still hot. Let it sit for a half an hour (still whole!) before putting it in the fridge to chill
-Once it's chilled, bring it out and slice it into thin strips and then again in the other direction so they're not so long. Should be about the length of those tiny post-it notes (so, what, inch and a half? 2 inches?)
This is the video I used for reference in regards to how to cook the meat. I highly recommend doing it this way because I've tried it other ways and its a PITA to time everything just right. Doing it this way gives you a more organized mise en place which is always easier when cooking. http://video.about.com/americanfood.....heesesteak.htm
Veggies
- independently cook your veggies and set them aside in separate containers: caramelize your onions (I put a tiny bit of sugar in with the butter while they're cooking), your peppers, and sautee your mushrooms (I like to put a little bit of crushed garlic in mine, the jarred stuff is fine)
This is especially important when you're making cheesesteaks for multiple people, because you'll get the occasional picky one (I am so guilty of this):
http://www.furaffinity.net/view/3916723/
Cheese
-if using Cheeze Whiz, put it in a bowl (or in the jar sans lid, stirring occasionally) and microwave it to heat it up
-if using Provolone, place slices on sliced roll and heat in the oven for a little bit just to melt it
Once all of your sides are done, you can make your cheesesteak lickety split! Just take what ingredients you want (meat, onions, mushrooms, peppers, or any combo thereof), put them all in a pan and heat it up. Slap that mess onto a roll and cover with cheese (or put it on the pre-cheesed roll if using provolone).
Enjoy :)
Category All / All
Species Unspecified / Any
Size 600 x 450px
File Size 57.3 kB
Also I think I've avoided Steak-Ums because it sounds like a pet name you'd give to a boyfriend or something. "Awww my widdle bitty steak-ums! Bwoo bwoo bwoo!"
That's it. I'm calling
skorzy steak-ums. Lets see what happens XD
That's it. I'm calling
skorzy steak-ums. Lets see what happens XD 
Grew up about an hour outside of Philadelphia but currently live in Georgia. Good Philly Cheesesteaks become few and far between the further out you get from Philly. I've actually had restaurant serve me a New York strip on a roll claiming it was a Philly Cheesesteak. The national subshop chains usually have passable offerings that don't fully insult your sensibilities like the case I just listed:
Subway: Was good in years gone by, but they've gotten so skimpy with the amount of meat they put on their sandwich that they actually added a second cheesesteak to their menu whose only distinguishing feature is that it has more meat on it than their other chessesteak. And even back in the day when they actually weren't so cheap with their meat, I was never satisfied with even their double meat offering; one time, I talked them into doing a "triple meat" by ringing the double meat key twice on their register -- now that was actually a decent sandwich. One thing to watch for: their prepackaged tubs of steak meat come with diced green pepper already in them -- you will be getting peppers on your sandwich whether you like it or not.
Blimpie: Meh. I've never been much impressed with this chain's offerings, cheesesteak or not. Everything from them seems so bland.
Quiznos: Several different cheesesteaks on their menu, all featuring thin sliced prime rib and distinguished by different gourmet sauces. A cheesewhiz purist may be scandalized by how fancied up these are, but sometimes, you just want to ride the Cadillac, you know?
Firehouse Subs: A++ taste, with meat like the other chains used to put on their subs. They did actually add a double meat option to their menu about a year back, and I've actually been scared to try it, because a regular from them can leave me uncomfortably full, and I like to eat a sandwich in one sitting. Only downside, this chain hasn't gone national yet, but when you can find them, they're well worth giving a try to.
Arbys: Used to have something that was passable as a cheesesteak, but now, only offer a roast beef sandwich that calls itself a cheesesteak.
Great Steak & Potato Company: A staple of mall food courts, you usually can find rather good cheesesteaks here that would easily pass Will Smith's bag test ("That's not a Philly Cheesesteak. If that were a Philly Cheesesteak, it would have already soaked through the bag.")
Charley's: Recently discovered this one. It's a Great Steak & Potato Company clone, with the same level of quality.
However, your best bet outside of the Delaware Valley is to avoid the national chains, and find some locally owned restaurant run by a displaced Philadelphian who got frustrated by none of the chain stores getting it right. In my home town, there's a place called the Philly Cheesesteak Factory, and their motto is "We're Really From Philly!!! THE MEAT, THE BREAD, AND THE COOKS!!!" and they are DAMN good. One of the big factors for me in moving into my current residence is that it's only a couple of blocks from this place. I could walk there if I wanted to (but would be so full afterwards I wouldn't be able to walk back). If I would have just one complaint about them, it's that their green peppers are too mild and sweet, and that's a complaint that I have for all of the establishments I've listed above.
Subway: Was good in years gone by, but they've gotten so skimpy with the amount of meat they put on their sandwich that they actually added a second cheesesteak to their menu whose only distinguishing feature is that it has more meat on it than their other chessesteak. And even back in the day when they actually weren't so cheap with their meat, I was never satisfied with even their double meat offering; one time, I talked them into doing a "triple meat" by ringing the double meat key twice on their register -- now that was actually a decent sandwich. One thing to watch for: their prepackaged tubs of steak meat come with diced green pepper already in them -- you will be getting peppers on your sandwich whether you like it or not.
Blimpie: Meh. I've never been much impressed with this chain's offerings, cheesesteak or not. Everything from them seems so bland.
Quiznos: Several different cheesesteaks on their menu, all featuring thin sliced prime rib and distinguished by different gourmet sauces. A cheesewhiz purist may be scandalized by how fancied up these are, but sometimes, you just want to ride the Cadillac, you know?
Firehouse Subs: A++ taste, with meat like the other chains used to put on their subs. They did actually add a double meat option to their menu about a year back, and I've actually been scared to try it, because a regular from them can leave me uncomfortably full, and I like to eat a sandwich in one sitting. Only downside, this chain hasn't gone national yet, but when you can find them, they're well worth giving a try to.
Arbys: Used to have something that was passable as a cheesesteak, but now, only offer a roast beef sandwich that calls itself a cheesesteak.
Great Steak & Potato Company: A staple of mall food courts, you usually can find rather good cheesesteaks here that would easily pass Will Smith's bag test ("That's not a Philly Cheesesteak. If that were a Philly Cheesesteak, it would have already soaked through the bag.")
Charley's: Recently discovered this one. It's a Great Steak & Potato Company clone, with the same level of quality.
However, your best bet outside of the Delaware Valley is to avoid the national chains, and find some locally owned restaurant run by a displaced Philadelphian who got frustrated by none of the chain stores getting it right. In my home town, there's a place called the Philly Cheesesteak Factory, and their motto is "We're Really From Philly!!! THE MEAT, THE BREAD, AND THE COOKS!!!" and they are DAMN good. One of the big factors for me in moving into my current residence is that it's only a couple of blocks from this place. I could walk there if I wanted to (but would be so full afterwards I wouldn't be able to walk back). If I would have just one complaint about them, it's that their green peppers are too mild and sweet, and that's a complaint that I have for all of the establishments I've listed above.
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