Dear Chef:"What's the best way to duplicate a South Philadelphia Cheesesteak at home?"Philly GuysPhiladelphia, PADear PhillyGuys:Thanks for your question;Although that's not one that I've ever gotten before, it's a good one - albeit not easily answered. The key component that makes this question so challenging is regarding authenticity. What is a "Philly Cheesesteak"? That's an age old debate. Although the underlying concept remains the same, no two cheesesteaks (from different locations) are alike - so there is no standard. Your question however at least narrows it to a particular region, "South Philladelphia", which makes it a little easier, but still arguable. Many will say that Gino's makes the “authentic” cheese-steak while others will say that you have to eat at Pat's in order to get a “real” cheesesteak. A lesser amount will even make claim that Jim's Steaks is authentic even though Jim's came much later than either of the other two. Tony Luke's however has been the reigning award winner most recently.The most arguable element that surrounds the cheesesteak is the cheese. Some use Cheddar. Others use provolone. Usually unarguable though, is that the firm kaiser-like roll is really what makes Philadelphia stand alone as the king of cheese-steaks.Regardless of the controversy regarding the north-eastern classic, most will agree that fried onions are essential. Green bell peppers are also a common topping, while ketchup is optional but usually not preferred by die-hard connoisseurs.So assuming you decide to go the provolone, peppers, and onions route, you'll need the following:IngredientsThinly sliced steakOnionsBell PeppersSalt, kosher or seaPepper, black fresh groundCrushed red pepper flakesMinced garlic (the jarred stuff is fine)Olive oilSandwich roll, firm (fresh, room temperature or oven-warmed)Worcestershire SauceBalsamic vinegarProvolone sliced (room temperature at the time of cooking)A note about the steak;Do NOT use the frozen name brand steak sandwich meat-sheets like "beef-it" or whatever it's called. Most of these processed meat food products are grotesque at best and barely suitable for your canine companion, let alone your family and friends. Some stores do sell thinly sliced sirloin, frozen or fresh. You have to look hard to find it sometimes, especially when you're cooking outside of cheesesteak country. If it’s not available, just get a regular sirloin steak, cook it medium-rare, and slice it thin. It’s not "authentic", but so what? It's better!Step 1 - Veg Prep (can be done 1-2 days ahead)Slice onions into 1" slicesCut peppers into 1" slicesCook in a sauté/fry pan at medium-high heat in some olive oil - enough to keep the entire pan wet without drowning your vegetables. Season with salt and pepper. Add minced garlic and red pepper flakes while it’s cooking. They're done when they're floppy but not mushy - unless you like them mushy, then do that.If you're cooking ahead, transfer the peppers and onions to a food container, (with a lid) cool over ice, then refrigerate. Otherwise, proceed to step 2.Step 2 - MeatAdd your sliced beef to the hot onion and peppers. If you're cooking from frozen, your goal here is to thaw and cook until barely a little pinkish.If you've already cooked and sliced a sirloin, then you're goal is to heat the steak through without over cooking it - which is why we initially cooked it to medium rare. Make sure you're steak stays a little pink or it will get tough. If you like it grey and tough, then that's another story. Traditionally, the meat is torn apart while it’s cooking. This is achieved by using two spatulas, working the meat in opposite directions against the bottom of the pan.Add salt and pepper to taste, and a splash of Worcestershire. Additionally, a splash of balsamic vinegar would be good here too if you'd like. At this point the ingredients should smell very fragrant - your cue to get it off the burner.CheeseLine up your meat and vegetable mixture in long mounds (the size of your sandwich roll) inside the pan -one for each sandwich. Top with sliced provolone and cover until the cheese begins to melt.FinishUse a spatula to scoop from pan, and onto your sandwich roll. Slice in half and serve with fries.Common Mistake"-Roll is too big or not enough filling". The result is big mouthfuls of dry bread - not pleasant. Make sure it’s stuffed good.Chef's TipCheesesteaks are great dipped in French Onion soup!-enjoyTastefully yours,Chef Shane
You are enough as you are! You will also learn about their display, The Magic Mirror, that is currently on tour throughout America.
Karen is a two-time James Beard Award-winning author whose books include The Flavor Bible, which was named one of the year's best cookbooks on both Today and Good Morning America, one of the 100 best cookbooks of the last 25 years by Cooking Light and one of the 10 best cookbooks in the world of the past century by Forbes.
Who is behind the dismantling of the United States and the West? What forces are at work to take down the U.S. to create a global government?
Dr. Vera Tarman: Food Junkies, The Truth About Food Addiction.
Chicago Bulls star guard, Jimmy Butler, joined Anthony Donahue to talk about his breakout season, how far the Bulls can do, what it would mean to make the All Star team and much more.
Jason, and Watson will be joined by a very special guest; Scott McEwen co-writer of American Sniper with the Late Navy SEAL, Chris Kyle.
Ann talks golf and success with Matthew McConaughey.
In December of 2014, Bell announced in an NPR interview that he no longer believes in God. Both Christians and atheists have rallied around this declaration, for good and for ill.
Erik Steven Garcia has a BA in Anthropology, and has training in archaeology and faunal remains identification. He has had some interesting experiences that have gotten him interested in the subject of Sasquatch.
Gary Sheffield is a nine time All-Star, five-time silver slugger award winner and one of the top 25 all-time homerun hitters with 509 home runs. He will talk about performing in pressure situations and preparing yourself for any opportunity, whether its in sports, business or life.
"I'm just wondering if now is the time for me to quit?" Have you ever had this question?
What's keeping your good parenting from being GREAT parenting?
Find out with Carol Tuttle—acclaimed alternative psychotherapist, best-selling author of 4 books, and the creator of Energy Profiling and Dressing Your Truth—as she helps you revolutionize your approach to parenting.
Breaking down this weeks ADP rankings and start to get a feel for what the 2015 season might hold for some players.We also tease how to get into the 2015 fantasy baseball league for a chance to win a champioship belt.
Marly Bird welcomes back to Yarn Thing Ron and Theresa Miskin of Buffalo Wool Co, to share all the cool things on happening in 2015.
Dr. Laurence Steinberg On Why Adolescence Is The Age Of Opportunity
Trucking Questions from the AudioRoad.
Host Barry Moltz gets small businesses unstuck. He has founded and run small businesses with a great deal of success and failure for more than 15 years. This is a business radio show where he shares all the craziness of small business. It’s that craziness that actually makes it exciting, interesting and totally unpredictable.
Official Internet radio show of forthcoming epic paranormal investigation book by Eric Olsen and "Haunted Housewife" Theresa Argie.
It's good to talk.