Philadelphia BARS & GRILLS Philadelphia PIZZA Philadelphia RESTAURANTS Philadelphia STEAKS & HOAGIES
Philadelphia philly phones Philadelphia philly signs Philadelphia PHILLY AIRPORT
HOME GIFTS STORE
WORLD WEB ORGANIZATION
CLICK HERE TO BOOKMARK THIS PAGE
Make us your home page click here
Steaks & Hoagies
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Please choose a letter to browse our alphabetical listings.
SOON TO COME all hoagie shops www.hoagieshops.com pick of the week
(div. of www.phillyfoods.com)
email us your choice so we can check it out to find the best place in the philadelphia area
The cheesesteak, known outside the Philadelphia, Pennsylvania area as the
Philadelphia cheesesteak, Philly cheesesteak, or Philly, is a sandwich made from
thinly sliced pieces of steak and melted cheese on a long roll. A cheesesteak
without cheese is a steak sandwich. Cheesesteaks are one of Philadelphia's
favorite foods, along with hoagies, water ice, and soft pretzels
The cheesesteak, known outside the Philadelphia, Pennsylvania area as the Philadelphia cheesesteak, Philly cheesesteak, or Philly, is a sandwich made from thinly sliced pieces of steak and melted cheese on a long roll. A cheesesteak without cheese is a steak sandwich. Cheesesteaks are one of Philadelphia's favorite foods, along with hoagies, water ice, and soft pretzels
Ingredients and preparation
The meat used is thinly sliced rib-eye or top round although other types are often used. The steak is placed on a lightly oiled griddle at medium temperature. The slices are quickly browned and then scrambled into smaller pieces with a flat spatula. Often, the steak is placed on top of already slightly fried onions to prevent the steak from becoming over-cooked. Thicker slices are also sometimes used (as are chunks of frozen thin slices which are defrosted as they are cooked). Some vendors omit the chopping, serving their sandwiches with these slices of steak in whole form.
Some locations with large volumes will griddle the steak in a large pile, chopping and flipping the steak with a large metal spatula until cooked to a light brown. The thicker pieces of steak, due to their need to be cooked more thoroughly, will be set in a single layer on the griddle and flipped until brown.
Cheese can be added at the last stage of griddling, placed on the bread before the meat is added, or ladled on top of the sandwich as the last step.
For adding cheese while griddling, the steak is shaped on the griddle so that the roll could cover it, the cheese is laid on top and allowed to melt for a minute, then the roll is placed over the steak and the spatula is used to scoop the entire contents into the roll.
In another method, the cheese is placed along the inner sides of the sliced roll and is either melted beforehand by a warmer or is melted by the heat of the freshly cooked steak. Lastly, melted cheese or Cheez Whiz can be ladled on top of the sandwich.
The sandwich is served in a long roll, typically a 6-inch or 12-inch (15 or 30 cm) loaf of Italian bread (also known in Philly as a hoagie roll). The bread is sliced lengthwise to form a cradle, similar to a hot dog bun.
A cheesesteak may include other optional ingredients such as fried onions, sautéed green peppers, and mushrooms. Some menus include mayonnaise, hot sauce, ketchup, or pizza sauce (a Pizza Steak, often with mozzarella as the cheese).
Numerous variations on the basic cheesesteak theme are offered by various vendors.
A steak sandwich topped with pizza sauce and sliced or crumbled mozzarella constitutes a pizza steak, which is often placed briefly in a pizza oven or under a broiler to melt and lightly brown the cheese. Some establishments offer sliced pepperoni as an optional topping, to make a pepperoni pizza steak.
A cheesesteak made with chicken is called a chicken cheesesteak and can be served with honey mustard. When served with buffalo wing sauce and bleu cheese dressing, it is called a buffalo chicken cheesesteak, drawing culinary inspiration from two cities in the United States.
2 teaspoons red wine vinegar
1 tablespoon dried oregano
1 tablespoon olive oil
4 hoagie rolls
1/4 lb prosciutto di Parma, thinly sliced
1/4 lb capicola, thinly sliced
1/4 lb genoa salami salami, thinly sliced
1/4 lb provolone cheese
1 large tomato, thinly sliced
1 small onion, thinly sliced
1/8 cup shredded lettuce
1 Slice the rolls, but not all the way through.
2 Place the vinegar and oregano in a small bowl. Slowly whisk in the oil until emulsified.
3 Remove some of the bread from the center of each half of roll. (if desired) we like crusty rolls not soft
4 Drizzle a little of the olive oil mixture on the bread.
5 Place first the meats, then the cheese in layers.
6 Top with the tomatoes, onions, then the lettuce. Drizzle with more of the dressing, as desired
Philly cheese steak
1 pound Rib Eye frozen, then cut very thin
1 Green and Red Pepper, cut into strips
Provolone Cheese or Cheese Whiz
4 Hoagie Rolls
email us to get a link or run an ad