Ok so that really isn’t a thing. Valdosta didn’t have a hot dog vendor that decided to grill some beefsteak and throw it into a bun to eat (the original sandwich did not have cheese, onions or peppers) back in the 1930s in Philadelphia. That hot dog vendor was Pat Oliveri. He decided to grill some meat he had gotten from the butcher and put it on an Italian roll. It is said that a taxi driver smelled it and asked for one. He supposedly recommended the hot dog vendor forget about hotdogs and sell the sandwiches. The rest, as they say, is cheesesteak.
I looked on Pinterest to find a recipe for my cheesesteak sandwich. It was easy, there are many variations. Six hours later I had decided on one that looked good (and the perfect outfit to wear while eating it, the loveliest kitchen to cook it in and the perfect things to hang on my walls). A simple search there never turns up just one thing.
Anyhow, then I called my daughter and got her recipe because she makes AMAZING Philly Cheesesteak Sandwiches. There is never a bite of gristle to be found in hers, no sir-eee, just the right amount of seasonings, the onions and peppers are always done just right. Her beef is always so tender and juicy… she’s a really good cook. I am envious of the lunches she plans and fixes ahead of time to take to work.
Anyhow her Philly cheesesteaks really are delicious. Now for the adventurous- think about it- take the word “Philly” off of it and you could use any kind of vegetables you like. Grill some tomato or squash to go in there with your onions and peppers and beef. Dare to be different with broccoli.
The rest of the ingredients are the easiest, cheese and bread. Traditionally Amoroso’s Rolls are the Italian rolls used most in Philadelphia, but any soft hoagie or Italian sandwich roll will do. I’m not sure if you can find Amoroso’s rolls locally but you can certainly order them online if you are craving an authentic experience.
The three main types of cheese put on it in Philly are Provolone, American and …Cheese Whiz. I know. Something just crumbled inside of me (flashbacks to my cheese and cracker days) but it’s supposedly popular. Well, you know what my grandmother said – “To each his own,” said the old lady as she kissed the cow. Here’s the recipe. Dig in!
Philly Cheesesteak (makes about 4)
1 pound of Ribeye or about half a steak, thinly sliced
2 -3 Tablespoons butter (no salt!)
3 Tablespoons Worcestershire sauce (more or less to taste)
1 medium bell pepper, sliced
1 medium onion (not red), sliced
8 slices of Provolone cheese
4 sub/hoagie rolls, cut in half lengthwise (but not cut completely through)
salt and pepper to taste
1. Put all ingredients (except the bread and cheese) into a frying pan and cook on med. – med. high heat until vegetables are done to your liking. If you like a rare Ribeye then cook it separately and mix ingredients together at the end.
2. Heap meat and vegetables onto the roll, layer 2 slices of Provolone over the ingredients of each sandwich.
3. The recipe says to wrap in aluminum foil and put in the oven at 400 degrees for about 10 minutes, just long enough to melt the cheese. I found that a microwave and some waxed paper would achieve the same, 10-15 seconds or so.
4. Let the sandwich cool for a few minutes, no burnt tongues please! );