Philly Cheesesteak Sandwich with Garlic Mayo

INGREDIENTS
1 cup mayonnaise
2 cloves garlic, minced
1 tablespoon olive oil
1 pound beef round steak, cut into thin strips
2 green bell peppers, cut into 1/4 inch strips
2 onions, sliced into rings
salt and pepper to taste
4 hoagie rolls, split lengthwise and toasted
1 (8 ounce) package shredded mozzarella cheese
1 teaspoon dried oregano

DIRECTIONS
In a small bowl, combine mayonnaise and minced garlic. Cover, and refrigerate. Preheat oven to 500 degrees F (260 degrees C).
Heat oil in a large skillet over medium heat. Saute beef until lightly browned. Stir in green pepper and onion, and season with salt and pepper. Saute until vegetables are tender, and remove from heat.
Spread each bun generously with garlic mayonnaise. Divide beef mixture into the buns. Top with shredded cheese, and sprinkle with oregano. Place sandwiches on a baking pan.
Heat sandwiches in preheated oven, until cheese is melted or slightly browned.

Philly Steak Sandwich

INGREDIENTS
1 pound beef sirloin, cut into thin 2 inch strips
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
3 tablespoons vegetable oil
1 onion, sliced
1 green bell pepper, julienned
3 ounces Swiss cheese, thinly sliced
4 hoagie rolls, split lengthwise

DIRECTIONS
Place the beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over beef.
Heat half of the oil in a skillet over medium-high heat. Saute beef to desired doneness, and remove from pan. Heat the remaining oil in the skillet, and saute the onion and green pepper.
Preheat oven on broiler setting.
Divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. Cover with tops of rolls, and serve

Jeremy's Philly Steak and Cheese Sandwich

INGREDIENTS (Nutrition)
1 teaspoon butter
1/2 white onion, sliced
1/2 red onion, sliced
8 fresh mushrooms, sliced
1 clove garlic, minced
6 ounces beef sirloin, thinly sliced
3/4 cup cream cheese, softened
1 teaspoon Worcestershire sauce
salt and pepper to taste
1 French baguette, cut in half lengthwise
1/2 cup shredded Swiss cheese

DIRECTIONS
Melt butter in a large skillet over medium-high heat. Saute the white and red onions, mushrooms, and garlic until tender. Remove from the pan, and set aside.
Place the sliced beef in the pan, and fry until no longer pink, about 5 minutes. Reduce heat to low, and stir in the cream cheese and Worcestershire sauce, cooking and stirring until the beef is well coated. Season with salt and pepper to taste.
Meanwhile, preheat your oven's broiler.
Place beef mixture onto bottom half of the baguette, then cover the beef with the onion mixture. Place Swiss cheese over the onion mixture. Place open sandwich under a hot broiler until the cheese is melted. Place top of baguette onto the toppings, and serve.

Chain of Bull Cheesesteak

1 Trimmed chain section from a beef tenderloin, approximately 6 to 8 ounces*
2 teaspoons Olive oil, divided
Kosher salt
Freshly ground black pepper
1 Medium onion, julienned
2 Hoagie rolls
2 ounces Grated Mimolette cheese

Cook's Note: *Add any leftovers scraps from other parts of the tenderloin that you like

Preparation
Remove the beef from the refrigerator 1 hour before cooking.
Preheat a grill pan over high heat.
Lightly pound the chain with a smooth meat mallet until it is even thickness throughout. Toss the meat with 1 teaspoon olive oil and season with salt and pepper. Once the grill pan is hot, place the chain on the pan and cook on both sides until cooked through, approximately 3 to 4 minutes per side. If necessary, cut the chain in half or thirds to fit on the pan. Remove the chain from the grill and wrap in aluminum foil. Allow to rest while the onions are cooking.

Add remaining teaspoon of oil to grill pan and saute the onions on the grill until they are tender and beginning to brown, approximately 7 to 10 minutes.

Slice the beef into small strips and divide evenly among the hoagie rolls. Pour any juice from the meat onto the hoagie as well. Top the meat with the cheese, followed by the onions. Wrap the sandwiches in aluminum foil for 10 minutes and serve.

Woody's Famous Philadelphia Cheesesteaks

Woody's Famous Philadelphia Cheesesteaks. 981 Monroe Dr NE Atlanta, GA 30308 Phone:
404-876-1939

(review) Hole-in-the-wall on at intersection of Monroe and Virginia at the southeast corner of Piedmont Park offers up its own spin on a philly cheesesteak. Go with a "cheesesteak all the way." Includes fresh baked sub roll with grilled shaved sirloin with onions, ketchup and mustard. Feel free to add green peppers, mushrooms, etc. The milkshakes or orange freeze complements. Feel free to try the other subs but the cheesesteak is the way. cash only.

Philadelphia Cheesestea Factory - Washington, D.C.

Philadelphia Cheesesteak Factory - Washington, D.C.

Philadelphia Cheesesteak Factory
3347 M St NW Washington DC 20007
Tel: (202) 333-8040
Hours: Monday through Thursday 11 am to 2 am Friday and Saturday 11 am to 4 am Sunday Noon to 2 pm Neighborhood: Georgetown
http://phillysteakfactory.com/

The Philadelphia Cheesesteak Factory is committed to serving the freshest, most authentic Philadelphia Cheesesteaks. We import our bread from "Amorosos Bakery" for the most original taste. We do not spare any effort in giving the customers exactly what they want. Born and raised in Philadelphia, the founders and owners Peter and Basil Mossaidis started the Philadelphia Cheesesteak Factory in the "Old Little Tavern Building" on Bank and M Street.

They have now moved to a larger, more accommodating location on 3347 M Street which is the "Old Cellar Door." From this prominent location, the Philadelphia Cheesesteak Factory has become known as one of the best eats and restaurants in Georgetown Washington DC. From 1993 till present the Philadelphia Cheesesteak Factory has been supplying Washington DC, Arlington, Virginia and the surrounding suburbs with "The Best Philadelphia Cheesesteaks this side of South Street" the city has to offer. Carry Out, Delivery and Catering available in Georgetown, Northern Virginia, Maryland and Washington DC!
Buzz from CityVoter

Clark's Cheesesteaks- Factory Famous in Nashville

Factory Famous Philly Cheesesteaks. Most folks in New England understand the powerful allure of the Philadelphia cheesesteak sandwich, but Boston-born Dave Clark wanted to introduce an authentic version to consumers in the South. That’s why he opened Clark’s CheeseSTEAK Factory famous Philly Cheesesteaks on Nashville’s riverfront a couple of years ago.

“I felt and still feel there’s a big void in the Philadelphia cheesesteak sandwich market matched with the fresh-cut fries and homemade milkshakes,” he says.

“I think it’s a big country, so there are a lot of cities and little towns that are wide open and have yet to be exposed to a Philly cheesesteak,” Clark adds. “I think the sandwich shops of the world have opened the door for awareness for this kind of fast-food,” he continues.
“There is an awful lot of people who have never had cheesesteak in this part of the country, but they sure get hooked.”

(continue story)

Chilly Cheesesteaks

2 lb Top round steak, cut 1" Thick
3 tbsp. Flour
2 tsp. Salt
2 tsp. Chili powder
1/4 tsp.Pepper
1/4 cup Shortening
2 cup Chopped onions
1 can (16 oz) tomatoes
1 cup Shredded Cheddar cheese

--------- GARNISH ---------
Thin slices red and green Bell peppers
Parsley

--------- GARNISH ---------
Preheat oven to 350 degrees.
In cup,combine flour,salt,chili powder and pepper.
Trim excess fat from top round steak.
Cut into 6 pieces.
Place on cutting board;sprinkle with some of the flour mixture.
With meat mallet,pound flour mixture into meat.
Turn meat over and repeat on other side.
In 10" skillet over medium high heat,cook meat in hotshortening until well browned on both sides.
Remove to warm platter.
In meat drippings,cook chopped onions until browned.
Stir in remaining flour mixture.
Spoon onion and flour mixture into large,shallowcasserole.
Arrange browned steaks on top.
Add tomatoes and their liquid.
Cover and bake 1 1/2 hours or until meat is forktender.
Spoon off any fat drippings from casserole.
Sprinkle top of steaks with shredded cheese.
Heat 5 minutes or until cheese is melted.

Pat's King of Steaks - Philadelphia

Pat's King of Steaks, 1237 E Passyunk Ave, Philadelphia - (215) 468-1546 Menu, website

Pat's King of Steaks® was founded by Pat Olivieri in 1930. Pat had a modest hot-dog stand at the base of the famous Italian Market in South Philadelphia. One day he decided to have something quite different for lunch, so he sent for some chopped meat from the butcher shop. He cooked the meat on his hot dog grill, placed the meat onto an Italian roll, and dressed it with some onions. Just as he went to take a bite, a cab driver who ate a hot dog everyday asked what he had there. Pat said that it was his lunch. The cabbie insisted that Pat make him one. The cabbie took one bite and said to Pat, "Hey.....forget 'bout those hot dogs, you should sell these." The steak sandwich was born. As the years passed, both employees and customers alike demanded change..cheese was added.

Geno's Steaks - Philadelphia

Geno's Steaks, 1219 S. 9th Street, Philadelphia, PA 19147 Tel: 215-389-0659 Click here to view menu, website

Geno's Steaks was started by Joe Vento back in 1966. He figured that if he was going to sell a steak, he had to be where they were already eating them....at the "X" shaped intersection of 9th & Passyunk in South Philadelphia. Joe learned the cheese steak business from his father who in the early 1940's opened "Jim's Steaks". In 1966, Joe started "Geno's" with $6.00 in his pocket, 2 boxes of steaks and some hot dogs.

His competitors all gave him six months to succeed and Joe laughed at them em. As a twist of fate, there was already a Joe's Steak Place and Joe had to come up with a new name. He noticed a broken door in the back of his store on which a neighborhood boy by the name of "GINO" had painted his name. Joe liked the name but at that time, there was a food chain by that name and he did not want to confuse his business with that chain. So, he simply changed the "I" to "E" and decided to name his store GENO'S. In 1971, when their son was born, Joe and his wife Eileen decided to name him after their business. His son Geno works along with his father in a managerial capacity as well as handling many of the "behind the scene" tasks helping to make the business such a success. Since those days, Geno's has offered the best of cheese steaks.

Philly Cheesesteak on Starving Vendors

For more info and stories, videos about Philly Cheesesteaks, visit our website. I have several pages you can view.

http://www.starvingvendors.com/philly_cheese_steak_sandwich.html

Pudge's Steaks and Hoagies

The best Philly Cheesesteak sandwich I ever had was from Pudge's in Blue Bell, PA.


1530 Dekalb Pike Blue Bell, PA 19422 (see map below) (610) 277-1717 http://www.pudgessteaks.com/

A few years back, we were visiting niece's family in Blue Bell, PA. When it came to dinnertime on the day we were there, my nieces' husband, Jim, Knowing how much I loved Philly CheeseSteaks, drove over to Pudge's and picked 6 or 7 large sandwiches for all of us.

When he returned, I was starving, having been thinking about the sandwich. I opened mine up and it was huge....lots of meat, cheese and with lots of onions on top. It looked great...it smelled great. As I bit into the sandwich, I chewed slowly, enjoying every bite of it.

I had eaten many cheesteaks over the years and hadn't had one this good since we ate at the Farmer's Market in LA. a long time ago. Very similar to this, but I really have to say that this cheesteak I was eating had to be the best ever. Nothing can really compare to it anywhere. Even in California, nothing comes close. That was a sandwich we would be talking about for years and I would have to wait a long time to eat another sandwich from this place, since we live on the West Coast, 2700 miles from Pudge's. And it is this cheesteak that I compare everyone I heat with. Nothing close yet.

The Cheesesteak Shop now open in Hayward

Skywest Commons Shopping Center, 19631 Hesperian Blvd. Hayward, CA. Located on the Hesperian Blvd. side of the center....across from Target.

The Cheesesteak Shop has now opened in Hayward. Went to Amato's on Monday in Cupertino expecting a fantastic sandwich. Not quite. Been getting my Cheesesteak's over in Castro Valley and those are better than Amato's. Have had some really great Cheesesteak's over the years in New Jersey, but Cheesesteak Shop's are pretty decent.

Amato's Philly Cheesesteaks

Amato's Philly Cheesteaks, 1162 Saratoga Avenue, San Jose, CA ph.(408)-246-4007

This afternoon after visiting a friend in that area, I dropped by Amato's and ordered 2 Philly Cheesesteaks and one plain steak...all with the works.. peppers, onions, etc. $7.20 for a 7". I brought the sandwiches home to eat.

The roll was a bit soft, but maybe from the 40 minute drive home. I was disapointed in the Philly Cheesesteak sandwich and needless to say, I have tasted better at county fairs. I just can't understand what everybody is saying about this place (Yelp, etc.). I rate the sandwich between somewhat okay and good. Everything was 'slopped' together. I find that the very best cheesteaks made are those that cook the steak, put the cheese on top...but do not mix it in and then place the steak, etc., in the roll and pile on separately (cooked) peppers and onions, That way you preserve the individual taste of each item on the roll. The cheesesteaks at Cheesesteak Shops are better than the one's we had at Amato's today.

A few year's ago I had a Philly Cheesesteak from Pudge's Steaks in Blue Bell, PA and that was totally delicious. You can read what I have to say about this place. Best I ever had. Check out Yelp's reviews on this place and many people will swear that is the best they ever had also. Many years ago, there was a sandwich shop at the Farmer's Market in L.A. that served up cheesesteaks similar to Pudge's, but they moved out many years ago. Whenever I was in the L.A. area, we would detour over there for their Philly Cheesesteaks. Read more about Philly Cheesesteaks

How to order a Philly Cheesesteak

When ordering a cheesesteak, the idea is to let the cashier know a.) that you would like a cheesesteak, b.) what type of cheese you want (American, Provolone or Cheez Wiz), and c.) whether or not you want fried onions. And you have to be as concise as possible while doing so.

Locals have become so adept at this practice that they basically have it down to three words: saying “one wiz with” to the person behind the counter means that you would like one cheesesteak [denoted by the “one”] with Cheez Wiz as your choice of cheese [denoted by the “wiz”] and with fried onions [denoted by the “with”]. Similarly, saying “one provolone without” would secure you a single cheesesteak [one] made with provolone cheese [provolone] and without fried onions [without]. And saying "three American with" will get you three cheesesteaks, each with American cheese and fried onions.Ok. Got it? Now go ahead and test out your ordering prowess for real.

For more info on Philly Cheesesteaks, please visit my website: http://www.starvingvendors.com/philly_cheese_steak_sandwich.html

Links to cheesesteak shops in Northern and Southern California, SF Bay Area, Philadelphia, etc

Philly Cheesesteak Casserole

"The taste of this casserole is reminiscent of a good Philly cheesesteak. Even though it goes against my normal condiment rules, ketchup is a must alongside. Not exactly low in fat, but neither is it's namesake."

INGREDIENTS (Nutrition)
1 (16 ounce) package bow tie pasta
2 tablespoons vegetable oil
2 onions, chopped
1 1/2 pounds lean ground beef
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (10.75 ounce) can milk
1 (4 ounce) can sliced mushrooms
1/2 teaspoon dried thyme
3 cups shredded sharp Cheddar cheese
salt and pepper to taste
1 cup dry bread crumbs
3 tablespoons butter or margarine, melted
1 cup shredded sharp Cheddar cheese


DIRECTIONS
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil Add pasta, and cook until al dente, about 8 minutes; drain, and set aside in a large bowl.

Heat vegetable oil in a skillet over medium heat. Saute onions until they begin to soften. Add ground beef, and cook, stirring, until evenly browned. Drain off grease, and pour into the bowl with the pasta.

Stir in the condensed soup, then measure the milk using the soup can. Add mushrooms, and thyme until well blended. Mix in 3 cups of the cheese, and season with salt and pepper. Spread into baking dish.

In a small bowl, mix together the bread crumbs and melted butter. Mix in remaining 1 cup cheese. Sprinkle the mixture evenly over the top of the baking dish.
Bake for 30 to 35 minutes in the preheated oven, or until topping is crispy and golden.

Philly Cheesesteak SPAMWICH™ with Garlic Mayo

I am not a spam-fan, but here's a cheesesteak wih Spam.

Mince garlic. In a small bowl, combine mayonnaise and minced garlic. Cover and refrigerate. Turn oven on to broiler. Heat oil in a large skillet over medium heat. Sauté SPAM until lightly browned. While SPAM is browning, cut peppers into strips and onions into rings. Stir in green pepper and onion, and season with salt and pepper. Slice bread in half lengthwise and pop under broiler to heat and brown. Sauté until vegetables are tender and remove from heat. Salt and pepper to taste if you wish. Spread each bun generously with garlic mayonnaise. Divide SPAM mixture into the buns. Top with shredded cheese and sprinkle with oregano. Place sandwiches on a baking pan. Heat sandwiches in preheated oven, until cheese if melted or slightly browned. Place on a plate and garnish with yellow, orange and red sweet mini peppers.

Ingredients
1 cup mayonnaise
2 cloves garlic, minced
1 tablespoon olive oil
1 can of SPAM, cut into thin strips
2 cups of any colors of bell peppers, cut into 1/4-inch strips
2 onions, sliced into rings
4 hoagie rolls, split lengthwise and toasted
1 (8 oz.) package shredded provolone cheese
1 teaspoon dried oregano
Sweet mini peppers (optional)

Philly Restaurant offers $100 Cheesteak

PHILADELPHIA (AP) — Ready for the $100 cheesesteak? Purists might howl, but the well-heeled and adventurous can now dive into a sandwich that includes not just chopped steak and melted cheese but goose liver and truffles — at about 25 times the price of a traditional Philly cheesesteak.

Barclay Prime owner Stephen Starr admits the costly sandwich is a marketing ploy for his upscale steakhouse, which opened Tuesday on Rittenhouse Square in downtown Philadelphia. But he predicted there will be customers who actually order it. "I believe you will have the rich guy in there who will say, 'Cheesesteaks for the table. And buy one for the guy over there,'" said Starr, an acclaimed restaurateur who has opened 13 eateries in the city since 1995.

As the latest entree in what Philadelphia Inquirer restaurant critic Craig LaBan has called a "dubious local genre" — the haute cheesesteak — this version bears little resemblance to what you get from the corner sandwich shop. Served with a small bottle of champagne, Barclay Prime's cheesesteak is made of sliced Kobe beef, melted Taleggio cheese, shaved truffles, sauteed foie gras, caramelized onions and heirloom shaved tomatoes on a homemade brioche roll brushed with truffle butter and squirted with homemade mustard.

The original sandwich, available at hundreds of sandwich shops, pizzerias and burger joints around the city, is made with thin-sliced ribeye on an Italian roll with American or provolone cheese — or Cheez Whiz, if you're at Pat's King of Steaks, the South Philadelphia landmark that claims to have invented the steak sandwich in 1930. Champagne's not included, or even recommended.

Starr, who calls Barclay Prime a "luxury boutique steakhouse," said the $100 cheesesteak — along with the restaurant's exotic interior by designer India Mahdavi — would help differentiate his newest venture from the chain steakhouses he's competing against.
Pat's co-owner Frank Olivieri welcomed Starr to the cheesesteak club. "I am sure it will be good. Stephen is a mastermind when it comes to food," he said. But not everyone is so accepting. After all, the cheesesteak is Philadelphia's most famous culinary export.

"You shouldn't mess with the Philadelphia cheese steak," said Philly native Samuel Lehrer, who was eating takeout Chinese several blocks from Barclay Prime on Tuesday. "Let it alone."

How to order a Philly Cheesesteak

How to Order a Philly Cheesesteak at an Authentic Philadelphia Sandwich Restaurant

Tourists know they have to get an authentic Philly cheesesteak when they visit Philadelphia. Most even find their way to one of the two most famous sandwich shops--Pat's and Geno's Steaks. What many tourists don't realize, though, is that there is a very specific way to order a real Philly Cheesesteak. The lines at these restaurants are generally very long, and the ordering process has been turned into a highly efficient, assembly line procedure that keeps the lines moving at exceptional speed. Not knowing the proper Philly cheesesteak ordering procedure not only makes a tourist stand out as an outsider, it also slows the progress of the line considerably.

Step1
Go to either Pat's or Geno's Steaks. They are the most famous, and for good reason. Though most Philadelphians have an allegiance to one, either is an excellent choice. They are located caddy corner from each other at the intersection of 9th Street and Passyunk Avenue.

Step2
Get in line. Don't be dismayed by the length of the line. It moves at an incredible speed, so even if there are 20 people ahead of you, you shouldn't have to wait long.

Step3
Expect to order your meal in two phases. At the first window, you will order your Philly cheesesteak. At the second window, you order French fries, other sides, and your beverage.

Step4
Skip the friendly greeting at the window and don't expect one. Your Philly cheesesteak order should consist of exactly three words. The first word is a number, indicating how many cheesesteaks you want. So, if you want one, the first word is "One." The second word indicates the type of cheese you want on your sandwich. The third and final word is either "with" or "without," indicating your preference for fried onion. So, an order for the most authentic Philly cheesesteak would simply be, "One, whiz, with." That's it.

Step5
Take your cheesesteak, which will be handed to you in a matter of second. Move down to the second window, where you can order other items and pay for your meal.

Cheez Whiz is overrated for cheesesteaks

You've read it, heard it, tasted it, savored it, seen it in photo-op action: Want a "classic" or "authentic" Philly cheesesteak? Gotta go with Cheez Whiz. True, Whiz is king at Pat's and Geno's, those legendary South Philly sites at Ninth and Passyunk. Barack and Michelle Obama, as well as Bill and Chelsea Clinton, ate at Pat's - and had Whiz.

But pundits, pleez note: Whiz wasn't first historically, and it's no runaway favorite regionwide.
At John's Roast Pork, which serves up taste-test winners on Snyder Avenue, the processed cheese sauce isn't even served. "I'm a cheese eater, sweetheart, and I love cheese, but Whiz is not cheese," says owner Vonda Bucci, 75. "It's a lot of grease and coloring."

"We won't do it. We will not carry Cheez Whiz," said Jack Mullan, 50, co-owner of popular Leo's Steak Shop in Folcroft. And customers never complain. A recent Philly.com poll asked, "What cheese belongs on a cheesesteak?" and Whiz finished third. American edged out provolone after more than 5,700 votes were cast.

Even Geno's owner Joey Vento, 68, downplays Whiz. "To be honest with you, I've never eaten Cheez Whiz, and I'm the owner," he said. " . . . We always recommend the provolone. . . . That's the real cheese." The yellow runny goo, though, is the top choice of his customers - the locals as well as tourists, he said. Ditto at Pat's King of Steaks, where Whiz oozed its way into history, said owner Frank Olivieri Jr., 44.

Originally, the Philly steak sandwich, invented by his Uncle Pat in the early 1930s, he said, had no cheese. By and by, cheese was introduced. "Customers got tired of eating with or without onions, just like my Uncle Pat got tired of eating hot dogs," Frank Jr. said. American or sharp provolone? was the original debate, he said.

In the mid 1950s - not long after Cheez Whiz hit the market - his father, Frank Sr., began keeping some by the grill, and telling customers to try it. "It worked well, it tasted good. . . . It caught on," Frank Jr. said. Other places started "impostoring us," he said.
But not immediately.

Patent attorney Stuart Beck, 67, remembers American as the standard for steaks in the mid '50s and early '60s when he was a student at Overbrook High, and later at Drexel University.

Open Faced Philly Cheesesteak Sandwich

Ingredients
Cheese Sauce
1 teaspoon olive oil
1 1/2 cups red bell pepper strips
1 1/2 cups yellow bell pepper strips
1 1/2 cups vertically sliced onion
1 tablespoon balsamic vinegar
1 teaspoon sugar 1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
4 (2-ounce) slices bread, toasted 3/4 pound
thinly sliced deli roast beef 2 tablespoons chopped fresh parsley

Preparation
Prepare Cheese Sauce; keep warm.
Heat oil in a large nonstick skillet over medium-high heat.
Add bell peppers and onion;
sauté 8 minutes or until tender.
Stir in vinegar, sugar, oregano, and garlic powder.
Preheat broiler.
Place the toast slices on a baking sheet.
Top each toast slice with 3 ounces roast beef, 6 tablespoons Cheese Sauce, and 3/4 cup bell pepper mixture.
Broil for 1 minute or until the sandwiches are thoroughly heated. Sprinkle the sandwiches with chopped parsley.

Yield
4 servings

Cheesesteak 101: A Primer On The Who, What, Where And Whiz Of Philly Cheesesteaks

What is a Cheesesteak? A cheesesteak is a long, crusty roll filled with thinly sliced sautéed ribeye beef and melted cheese. Generally, the cheese of choice is Cheez Whiz, but American and provolone are common substitutions. The art of cheesesteak preparation lies in the balance of flavors, textures and what is often referred to as the “drip” factor. Other toppings may include fried onions, sautéed mushrooms, ketchup and hot or sweet peppers. Some sandwich shops also offer a cheesesteak hoagie, a hybrid version that combines the cheesesteak with cold hoagie dressings like lettuce, tomato and mayonnaise. Cheesesteaks are fast, portable and readily available at steak shops, delis, food trucks, pizzerias and even some high-end restaurants throughout the region.

How to Order a Cheesesteak Cheesesteak consumption has its own etiquette. When ordering, there are two critical questions to answer: First, what kind of cheese do you want? (Whiz? Provolone? American?) Second, do you want onions? (“Whiz wit?”) The correct way to respond is “Wit” for “Yes, I would like Whiz and onions,” or “Widout” for “No, just the cheese.” Then, ask for any other toppings or condiments you desire. Be forewarned: Lines are long, patience is tested, and if you don’t have your order and money ready to go, you might be sent to the back of the queue.

Best Places to Find a Cheesesteak Nearly every pizza shop on any corner of every neighborhood in the city serves up the mouth-watering delicacy. Here are a few notable Center City and South Philadelphia spots

Center City:
Chic steakhouse Barclay Prime dishes out what is the city’s, and most likely, the world’s most expensive cheesesteak, gussying up the original template with ingredients like Kobe beef and truffles. 237 S. 18th Street, (215) 732-7560, www.starr-restaurant.com

More famous for its creative menu of hoagies, Campo’s Deli cooks up a respectable traditional cheesesteak, and they ship to other cities as well. 214 Market Street, (215) 923-1000, www.phillyhoagie.com

Jim’s Steaks has multiple locations, but the classic smell of fried onions wafting down South Street makes that location the most memorable. 400 South Street, (215) 928-1911, www.jimssteaks.com

Rick’s Philly Steaks is a third-generation spinoff of Pat’s, started by the “Prince of Steaks” Rick Olivieri, who brought his cheesesteak savvy to the Reading Terminal Market. 12th & Arch Streets, (215) 925-4320, www.rickssteaks.com

Founded in 2000, Sonny’s Famous Steaks offers a fresh, healthier take on the recipe, frying the meat in its own juices rather than in oil. 228 Market Street. (215) 629-5760, www.sonnysfamoussteaks.com

Tony Luke Jr.’s is the Center City version of the original, with steak and pork sandwiches promptly served up for a weekday lunch crowd. 118 S. 18th Street, (215) 568-4630
South Philadelphia

Cosmi’s Deli is a relative newcomer among the cheesesteak contenders, winning recent accolades from Philadelphia magazine. 1501 S. 8th Street, (215) 468-6093

It may be across the street from the oldest cheesesteak joint in town, but Geno’s Steaks is a formidable competitor going roll-for-roll with Pat’s for more than four decades. 1219 S. 9th Street, (215) 389-0659, www.genosteaks.com

A small shack amidst shopping plazas, John’s Roast Pork is frequently cited as one of the city’s top steak spots. Its secret weapon? A crusty seeded roll. 14 Snyder Avenue, (215) 463-1951

The original home of the cheesesteak, Pat’s King of Steaks is still owned and operated by the Olivieri family. 9th Street & Passyunk Avenue, (215) 468-1546, www.patskingofsteaks.com
Visit Shank’s and Evelyn’s luncheonette for a highly reputed cheesesteak and an old-school South Philly experience. 923 S. 10th Street, (215) 629-1093

Every sandwich at the award-winning Tony Luke’s is worth ordering, and they taste even better during a game at the nearby sports complex. 39 E. Oregon Avenue. (215) 551-5725, www.tonylukes.com

Michael's famous philly cheese steak sandwich

Epicurious Television 2002 © Michael Lomonaco, 2002

The secrets of a great cheese steak are the quality of the ingredients and the thinness of the raw beef. The beef is best cut into paper-thin slices on an electric slicer. If an electric slicer is out of the question (many home kitchen stores sell these small machines inexpensively), try our method below to achieve similar results.
Servings: Makes 4 to 6 servings.


Ingredients
1 1/2 pounds top round steak
1 large Vidalia or other sweet onion
4-6 bell peppers, any color
4 tablespoons extra-virgin olive oil
Salt and pepper to taste
1/4 lb sharp provolone cheese, thinly sliced
4 to 6 soft hero rolls or hoagie rolls


Preparation
1. Tightly roll the eye round steak into a torpedo or log shape. Wrap tightly in plastic. Place log in freezer for 45 minutes to firm the beef into a tight but not frozen texture.

2. Remove plastic, and working quickly, use an electric knife to slice the beef into paper-thin strips, almost shaving the beef. If this does not work well, use a sharp knife and cut the beef into the thinnest slices possible, then flatten the slices using a meat tenderizer. Refrigerate slices until ready to cook.

3. Peel and halve onion. Slice into paper-thin half moon pieces. Halve the peppers, remove and discard seeds, and then slice into thick wedges.

4. Warm 2 tablespoons of the oil in a large skillet over low heat. Add onions and cook 8 to 10 minutes, until caramelized and softened, stirring frequently. Do not allow them to brown. Transfer onions to bowl; add pepper to same skillet, still over low heat. Cook peppers 10 to 15 minutes, until soft and tender, flipping often. Transfer to bowl with onions. Season onion-pepper mixture to taste. Cover bowl to keep warm.

5. In a clean skillet, warm the remaining 2 tablespoons oil over medium heat. Cook the beef in 2 batches, until lightly browned and cooked through, stirring often. Add olive oil if necessary.
6. To serve: Pile beef strips, peppers and onions and cheese slices inside a hero roll.

Here's somebody's review of the recipe:
This was okay, growing up in Wilm. DE, I was looking forward to an authentic Philly Cheesesteak. I found this sandwich to be kind of dry and lacking in flavor. I will check out the patskingofsteaks website, also I agree that the peppers should be hot or pickled, not bell.

Cheese oh man!!!

White American cheese, provolone, and Cheez Whiz are the most frequently used cheeses and are available for steaks at most places. Swiss, cheddar, and mozzarella are available at a few locations; locals, however, will often say that a "true" Philadelphia cheesesteak is never made with Swiss cheese.

Cheez Whiz, first marketed in 1952, was not yet available for the original 1930 version, but it has come to achieve some popularity. A 1986 New York Times article called Cheez Whiz "the sine qua non of cheesesteak connoisseurs." In a 1985 interview, Frank Olivieri (Pat Olivieri's nephew) said that he uses "the processed cheese spread familiar to millions of parents who prize speed and ease in fixing the children's lunch for the same reason, because it is fast."A recipe published by Pat's King of Steaks says, with regard to cheese, "We recommend Cheez Whiz; American or Provolone works fine." The proprietor of Geno's, however, considers provolone or American cheese more authentic, but Pat's introduction of Cheese Whiz allowed it to quickly become a "topping of choice."

American. American cheese, with its mild flavor and medium consistency, is another favorite on cheesesteaks. Some places pre-melt the American cheese to achieve a Cheez Whiz–like consistency, while others just put freshly cut slices over the meat, letting it slightly melt under the heat.

Provolone. Mild, unaged provolone is almost universally offered. However, a Los Angeles reporter claimed that "provolone is the cheesesteak cheese, preferably an extra-sharp provolone with a distinctly savage bite.".

Other cheese
A few establishments have begun offering the new low-fat cheeses as health-conscious alternatives. Mozzarella cheese is also used, but mainly as a "pizza steak" and is rarely used as a regular steak.

Television chef and food scientist Alton Brown recommends Mimolette, a French cheese with a similar color and texture to cheddar. His Chain of Bull Cheese Steaks recipe uses Mimolette and offers no suggestions for alternatives.

The Perfect Philly Cheesesteak

From John Fischer, for About.com

Mayor Street's new fitness guru will tell you they're bad for you, but they're just so darn good that Philadelphian's tend to overlook that minor point. They are, of course, cheesesteaks. Far more than TastyKakes and soft pretzels, this is the food that Philly is known for.

You see, other cities have cupcakes and "soft pretzels." True, they're nothing like ours, but they have them. But people in other parts of the U.S. often don't even know what a cheesesteak is. No, they're not Steak-Ums. Steak-Ums are a substitute - like Egg Beaters are to chicken eggs.
Real cheesesteaks are cooked fresh, covered with American cheese, provolone or Cheese-Whiz and rest in a roll dripping with grease. Sound disgusting? You're obviously not from this town.
Cheesesteaks were invented in South Philadelphia in the 1930's at Pat's Steaks, located in the heart of South Philadelphia, hence the addition of "Philly" to the name. They were originally topped with a pizza sauce, (now called a pizza steak).

Where to find the best cheesesteak is a question that will forever be debated throughout the area. Only in Philadelphia could two places stay open all night selling cheesesteaks -- right across the street from each other -- and both do a thriving business.

The debate over whether Pat's or Geno's steaks are the best goes on every night. Both are located on Passyunk Avenue near Ninth Street in the heart of South Philly. Other neighborhoods have also staked their claims to have the best cheesesteak.

Jim's Steaks at 4th and South Street has been in business for over 60 years, and is a favorite of many locals. Dallessandro's at Henry Avenue and Wendover Street in Roxborough, PA has received much acclaim in recent years for their fresh rolls and large sandwiches. John Russ, who maintains a website called The Best Philly Cheesesteaks says that his choice is Leo's at 1403 Chester Pike in suburban Folcroft, Delaware County.

There are a number of things you need to consider in your search for the perfect cheesesteak. First, there's the cheesesteak itself. As already noted, a proper Philly cheesesteak is made with real beef -- fresh, not frozen. It is cooked on a grill using grease. As it is cooked, it should be chopped to bits. You then choose which cheese you prefer and whether you want onions, peppers or other toppings. When the sandwich is served the juices should drip from your cheesesteak. In order to avoid ruining their clothes, Philadelphians have learned, what is referred to as, the "Philadelphia Lean", bending forward to eat the cheesesteak, instead of bringing it to your mouth.

The perfect cheesesteak shop has ample seating for the clientele. Outdoor seating is best in South Philly. You will find older folks eating right next to teenagers and tourists. The most popular shops are open late into the night. A midnight cheesesteak is a Philly tradition. Many of the more famous shops have signed celebrity photos decorating their establishments.

Philly Cheesesteak Recipe#2

Philadelphia Cheese Steak Sandwich Recipe

2 tablespoons vegetable oil
2 medium onions, sliced as thin as possible and rings separated
1/2 cup sliced mushrooms
12 ounces chipped steak (thin sliced eye of round, rib eye, or sirloin tip roast)*
Salt and coarsely ground black pepper
Cheese Whiz or provolone cheese slices
1 Italian, French or hoagie roll
Dill pickle spears
* Freeze steak before sliced. Slice it paper thin.

In a large frying pan over high heat, add olive oil and heat so that a drop of water will sizzle when you drop it in the oil; lower heat to medium. Add onions and mushrooms, stir and cook until mushrooms darken and onions start to look transparent. Add steak slices and cook for 3 minutes or until meat lightly browns. Add salt and pepper to taste.

Heap cooked meat mixture in a long pile across pan, Lay cheese slices over meat until melted. If using Cheese Whiz, melt in a double boiler or in the microwave. Slice bread lengthwise. Using a spatula, scoop meat mixture and cheese and lay on bread with cheese on top. If using melted Cheese Whiz, ladle it on top. slice sandwich into 2 or 4 pieces, and serve with a dill pickle.

Philly Cheesteak Recipe#1

Philly Cheesesteak Recipe -

Makes 1 Philly Cheesesteak
1/4 pound very thinly sliced steak (rib eye is recommended)1/4 cup onion, sliced or chopped. Cheez Whiz processed cheese spread or provolone cheese

Italian style roll Saute the onions in a small amount of oil in a heavy skillet. Add the sliced steak when the onions are almost done. Cook the steak for about 5 minutes, or til it is how you like it.
Follow the instructions on the Cheez Whiz jar to heat it.

Toast the roll if you want, but the authentic Philly cheesesteak recipe doesn't.

Put the sauteed onions and sliced steak on the roll. Drizzle with heated Cheez Whiz or add a slice of provolone on top. (The heat from the steak and onions will melt the provolone cheese.)
The onions are optional. You can add other garnishes such as sauteed mushrooms and/or peppers if you like. Some people like to douse their Philly cheesesteak sandwiches with ketchup. The choice is yours.

Welcome

Welcome to the Philly Cheesesteak, a blog dedicated to Philly Cheesesteak lovers all over America. Relocated from New Jersey to the West Coast many years ago and it's hard to find a comparison to those Great sandwiches back in the Philly area.

Please tell me about you Philly Cheesesteak experiences so we can share them with our readers. I' going to provide listings, reviews, pictures of Cheesteak Shops all over the country, not just in Philadelphia.

If you make a real killer Cheese Steak, let me know and share the recipe with us. What makes your PCS better than anybody else's? 'Secret ingredients?' I guess that the most basic of ingredients would be the Amarosa rolls, rib eye steak sliced very thin, Cheese Whiz, onions, peppers, etc. Certainly we have people who make them with a variety of different ingredients... different meats, cheeses, sauces, etc. Share with us.

Ever notice how cheesesteaks can turn soft on you? Amoroso's helps keep it together. Good bread makes a cheesesteak great - and this is where most places fall flatter than flat