The Philly Cheese Steak
Although Philly Cheese Steaks are served all over the country, they're most famously made in Philadelphia at Pat's King of Steaks and Geno's Steaks, both open 24/7. With shops across the street from each other, the owners have waged a friendly battle, and their devotees are loyal. What distinguishes a Philly Cheese Steak from a steak sandwich are the quickly fried, paper-thin slices of shredded beef, created by the original owner Pat. Joe, founder of Geno's Steaks, added the cheese, most famously provolone (more recently, he added processed cheese spread for speed.) The battle for the title of creator continues.
Nutrition
Calories: 1040 kcalCarbohydrates: 43 gProtein: 53 gFat: 74 gSaturated Fat: 32 gCholesterol: 170 mgSodium: 830 mgFiber: 4 gSugar: 11 gIron: 12 mg
Ingredients
- 1 Tbsp. canola oil divided
- 2 cup thinly sliced onions
- 1 cup thinly sliced green bell pepper
- 1 8-oz pkg. sliced mushrooms (optional)
- 1 to 2 Tbsp. water if needed
- 2 14-oz. pkg. premium shaved beef, such as Leroux
- ½ teaspoon freshly ground black pepper
- 6 oz.thinly sliced provolone cheese or 2/3 cup processed cheese spread
- 4 crusty hoagie rolls split
Instructions
- Note: Premium shaved beef is the key to this sandwich. The meat may be sold frozen, but make sure it's thawed when preparing the recipe.
- 1. Heat a large nonstick skillet over medium high heat. When it's hot, add 2 tsp. of the oil. Add onions, green pepper, and, if desired, mushrooms. Cook, watching the heat level, until vegetables have softened, darkened, and become slightly crispy, about 15 to 20 minutes. If they start to burn, lower heat. If pan gets too dry, add water. Transfer vegetables to a plate or bowl and tent with foil to keep warm.
- 2. Add remaining 1 tsp. oil to skillet. Increase heat to high. When it's smoking, add beef and black pepper. Break up meat with tongs and press down on meat with a spatula. When it's browned, about 2 minutes, turn it over. Top with cheese. Cook until cheese is melted and meat is browned, about 1 minute.
- 3. Use tongs or a spatula to divide meat and cheese among four rolls. Top with vegetable mixture. Serve immediately.
- Source: Hannaford fresh Magazine, July - August 2008