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Philadelphia Cheesesteak Sandwiches

Source: Steaklover's Companion
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Rating: 3.5   Reviews: 4 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 4
Geno's, Pat's, and Jim's Steaks - three landmark eateries - are the true South Philly Meccas for cheesesteak connoisseurs. If you've never had a cheesesteak, we strongly recommend putting it on your to-do list, and when you're in town, you must have the cheesesteak experience. Tell 'em Fred sent you, and make sure you have plenty of napkins at hand - this sandwich is not for the faint of heart! This meltingly good gourmet sandwich originated sometime in the 1930's, and you can tell the genuine article because the chopped shaved beef is cooked on a flattop griddle. The easiest way to shave the sirloin paper-thin is to ask your butcher to do it for you; otherwise, to simplify slicing, freeze it for an hour or so to firm it up.
RECIPE INGREDIENTS
1 1/2 pounds top sirloin, shaved paper-thin
4 tablespoons peanut oil
1 onion, thinly sliced
1 green bell pepper, seeded and thinly sliced
4 ounces fresh mushrooms, thinly sliced
4 hoagie, po'boy, or Italian-style sandwich rolls, sliced lengthwise
4 ounces provolone cheese, cut into 8 thin slices
1/4 cup sliced pickled jalapeno chiles
8 pickled jalapeno chiles, for garnish 8
Potato chips, for garnish (optional)
Philadelphia Cheesesteak Sandwiches Recipe at Cooking.com
DIRECTIONS
Season the sirloin with salt and pepper, and set aside.


Heat 2 tablespoons of the oil on a pancake-style griddle or in a heavy cast-iron skillet. Add the onion, bell pepper, and mushrooms to the hot pan, season with salt and pepper, and saute over medium-high heat for about 3 minutes, until soft. Keep warm.


Toast the sandwich rolls on the griddle, remove, and place the bottom of each roll on a serving plate. Place the sautéed meat on top the bottom of the roll, top with the sauteed onion mixture, and finish with the cheese slices. Sprinkle the jalapeno slices over the cheese and top with the remaining half of the roll. Cut the sandwich in half and serve with the pickled jalapenos and potato chips, if desired.


Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 859
Fat. Total: 33g
Fiber: 5g
Carbohydrates, Total: 82g
Sodium: 1133mg
% Cal. from Fat: 35%
Cholesterol: 123mg
Protein: 57g
Spotlight Recipe Review See all 4 reviews »

Rating: 2
by: Wendy, CA Reviewed: 02/21/2007
One of the secrets to a great cheesteak -- and as a former Philadelphian I speak with clear cheesesteak wisdom and experience -- is to gut the bread, meaning to take out the innards and let the bread be a mere holder for all the other stuff.

The biggest problem with most cheesesteak recipes is they include green pepper which is NOT a staple in Philadelphia. Either at Pat's, or Geno's or Jim's or D'Allesandro's in Manyunk. And jalapenos? Please!

Carmelized onions and sauce with provolone or American cheese topped with a little parmesan or reggiano. Cheese whiz home-made from good cheeses (sorry not the bottled kind) are real, authentic Philly add-in's; sauteed mushrooms, too (yum) which also keep the sandwich hot.

Sweet or hot peppers but the Italian kind, in a great olive oil brine are the peppers de rigeur...served in the sandwich or on top -- and make sure the bread is fresh, not stale. Personally, I don't like my rolls toasted and the great places really don't do so.
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