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Instructions
The most important thing in making a real Philly cheesesteak is
the beef. It has to be raw and sliced tissue-paper thin to start.
This is becoming more widely available these days with the brand
Old Neighborhood sold in a wide area of the country. Amounts are
left out of this recipe because the beef is sold in varying size
packages and people will want different size sandwiches. About
1/3lb. is enough for a normal sandwich and the pictured one is
about 1/2lb.
You'll need a fairly large cooking surface of some
kind. Start by grilling the onions with a little oil and push
aside. Next add more oil and start grilling the tissue-thin beef.
Only grill until all pink is gone - don't brown it or it will have
a gritty texture. Add peppers and flavoring and mix together in a
pile. Top with the cheese and fold it in lightly when it softens.
Scoop into roll.
The target here is soft beef with enough grease/oil
to not feel dry, you can add a little oil if it isn't moist
enough. . You'll need quite a bit of salt - most fast-food recipes
use more than you would think - to get the taste right. Go light
on garlic powder, Robusto, and tabasco. You want to taste the beef
primarily with the other flavors just offering some
"color".
A number of variations can be found in the Philly
area to keep it interesting. Cheesesteak hoagies include lettuce,
tomato, and raw onion. Pizzasteak has tomato sauce and mozzarella.
Another included
provolone and pepperoni.
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