A REAL PHILLY CHEESESTEAK
I HAVE LIVED IN N.J. HALF MY LIFE AND I REALY ENJOY A GOOD STEAK SANDWICH PLUS I LIKE MAKING THEM DIFFERNT WAYS. I WILL POST A PICTURE LATER.
Provided by Robert Nelson
Categories Steaks and Chops
Time 25m
Number Of Ingredients 6
Steps:
- 1. HEAT A CAST-IRON SKILLET OR GRIDDLE OVER MEDIUM-HIGH HEAT
- 2. WHEN HOT ADD THE OIL , ONIONS AND BELL PEPPERS AND COOK, STIRING UNTIL CARAMELIZED, ABOUT 6 MIN.
- 3. PUSH OFF TO 1 SIDE OF THE GRIDDLE
- 4. ADD THE MEAT About 1/4 to 1/3 OF A POUND TO THE HOT PAN AND COOK, STIRRING AND BREAKING UP WITH THE BACK OF A METAL SPATULA UNTIL ALMOST NO LONGER PINK, ABOUT 2 MIN.
- 5. PUSH THE MEAT ON ONE SIDE OF THE ROLL AND DEPOSIT THE TOPPINGS NEXT TO IT. THIS IS IMPORTANT BECAUSE IF YOU PUT THE TOPPINGS ON THE MEAT, THEY WILL NOT BE IN THE BOTTOM OF THE SANDWICH. YOU SHOULD GET MEAT, TOPPINGS AND CHEESE IN EVERY BITE.
- 6. TOP WITH CHEESE SLICES AND MELT
- 7. SPOON THE CHEESEY MEAT MIXTURE INTO THE WARM BUNS AND SERVE IMMEDIATELY WITH CONDIMENTS OF CHOICE OR PUT THE MEAT IN THE BUN AND DIP THE SPATULA IN THE CHEESE WHIZE AND THEN WIPE THE SPATULA DOWN THE INSIDE OF THE BREAD.
- 8. A GOOD HOAGIE ROLL IS ALMOST RUBBERYN TEXTURE, BUT QUITE SOFT. THE BEST SUBSTITUTE I HAVE FOUND IS A LOAF OF FRENCH BREAD. NOT AS GOOD AS THE REAL THING, BUT HEY, BEGGARS CAN'T BE CHOOSERS.
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