Growing up in eastern PA, I learned to enjoy a good steak sandwich. For some reason, you just can't get a good one anywhere else. I have pretty much given up on ordering them anywhere but "back home." Outside of the "motherland," I've been served everything from a slab of overcooked cube steak with cheddar cheese to hamburger with bad tomato sauce to a decent cut of filet mignon with a bunch of seasonings and sauce in the name of a "steak sandwich." Here's the right way to do it:
Meat:
4-6 oz GOOD steak, almost frozen
Ribeye is best. Any good cut of beef with a bit of marbling and little gristle works. Cut it as absolutely thin as possible - when it's really cold, it cuts easier. Use a deli slicer on the thinnest setting if you have one.
Cheese (choose one):
Cheese Whiz (yes, the Whiz!)
Provolone
White American
Mozzarella
NOT Swiss or Cheddar!
Toppings (completely optional):
Thinly sliced onions (arguably the only appropriate topping)
Thinly sliced peppers (green, red, hot, mild, etc - not necessarily authentic)
Thinly sliced mushrooms (not necessarily authentic)
Bread:
A GOOD hoagie roll
White, soft throughout, crust should be soft, not chewy or crispy
A French roll will do in a pinch if the crust isn't too tough
Heat a heavy skillet over medium high heat. Be careful with the heat - too much will leave you with burned bits, and too little will make the meat chewy and gray. Toss a bit of butter or olive oil into the pan, and add the meat. Leave it alone for about a minute, then toss any desired toppings on top. If you want to stay true to style, no seasoning is required. A little salt and pepper is nice. I sometimes add some garlic salt and onion powder. Break up the steak with a pair of spatulas, tearing it into small pieces, browning it on all sides. Don't mess with it too much. When there's little pink remaining, pile the steak and toppings up, and add the cheese (unless it's Whiz - wait till the end for that). Warm the roll face down on the skillet if desired. When the cheese is mostly melted, pile the whole mess into the roll, and serve (now add the Whiz if that's your choice of cheese).
You can put ketchup, mustard, relish, or hot sauce on it, but I prefer mine sans condiments...unless it's a...
Pizza Steak:
Use mozzarella and top with marinara sauce
ANYTHING ELSE IS NOT A PHILLY STEAK!!!
Serve with Yuengling Lager, other local micro lagers, or (gasp!) a cold BMC.
Meat:
4-6 oz GOOD steak, almost frozen
Ribeye is best. Any good cut of beef with a bit of marbling and little gristle works. Cut it as absolutely thin as possible - when it's really cold, it cuts easier. Use a deli slicer on the thinnest setting if you have one.
Cheese (choose one):
Cheese Whiz (yes, the Whiz!)
Provolone
White American
Mozzarella
NOT Swiss or Cheddar!
Toppings (completely optional):
Thinly sliced onions (arguably the only appropriate topping)
Thinly sliced peppers (green, red, hot, mild, etc - not necessarily authentic)
Thinly sliced mushrooms (not necessarily authentic)
Bread:
A GOOD hoagie roll
White, soft throughout, crust should be soft, not chewy or crispy
A French roll will do in a pinch if the crust isn't too tough
Heat a heavy skillet over medium high heat. Be careful with the heat - too much will leave you with burned bits, and too little will make the meat chewy and gray. Toss a bit of butter or olive oil into the pan, and add the meat. Leave it alone for about a minute, then toss any desired toppings on top. If you want to stay true to style, no seasoning is required. A little salt and pepper is nice. I sometimes add some garlic salt and onion powder. Break up the steak with a pair of spatulas, tearing it into small pieces, browning it on all sides. Don't mess with it too much. When there's little pink remaining, pile the steak and toppings up, and add the cheese (unless it's Whiz - wait till the end for that). Warm the roll face down on the skillet if desired. When the cheese is mostly melted, pile the whole mess into the roll, and serve (now add the Whiz if that's your choice of cheese).
You can put ketchup, mustard, relish, or hot sauce on it, but I prefer mine sans condiments...unless it's a...
Pizza Steak:
Use mozzarella and top with marinara sauce
ANYTHING ELSE IS NOT A PHILLY STEAK!!!
Serve with Yuengling Lager, other local micro lagers, or (gasp!) a cold BMC.
