STEVEN'S PHILLY CHEESESTEAK, Sunnyvale, CA. Stopped by there on my way home and picked up 3 of them. A small line, but it only took about 3 minutes to place my order. I waited for them and then drove 40 minutes back home. They were only $6.75 and are a little small for a hungry appetite. Okay for the price, though.I love my cheesesteaks with the onions and peppers cooked separately and slopped on top. However, they mixed all the ingredients together...steak, cheese, onion, peppers, etc. and I will deduct 3 points right off the top for that.
I can get cheesesteaks like that at any festival. The rolls were somewhat okay and the meat definitely was not rib eye or round. The sandwich had it's own distinctive taste to it and I just thought it was okay. I am very fussy with my cheesesteak's and I take them seriously.If I rated my last one at Amato's as a 5.5, then I will give this one a 4.75, but let's give them another .5 because they are priced accordingly. Overall score: 5.25.
They had drinks available, but you had to purchase in the can from the fridge. Credit cards not accepted, but they have a separate ATM machine beside the counter. I have a couple more places in mind in the San Jose area and I will try another one in May sometime as I search for the Great California Philly Cheesesteak.
Let's hear your comments on Steven's and other Philly cheesesteak shops in California.
Friday, April 24, 2009
Friday, January 30, 2009
The Blogmaster Speaks
I remember the first Philly Cheesesteak sandwiches I ever had. I lived in Trenton, New Jersey and our neighborhood had picnics during the summer and they served up cheesesteaks there and they were pretty decent. But then again, I was only around 12-13 years old at the time and I probably hadn't tasted that one-great-Philly Cheesesteak yet and didn't know one from another. They were good and I recall that they had these large kegs of Birch Beer and I would drink that along with eating.
I've lived in California now for the past 35 years and take trips periodically back east. The best darndest Philly I ever had has to be from Pudge's in Blue Bell. Gigantic, delicious and overflowing with peppers and onions. A number of years ago, I found that there was a place (gone for quite a while now) at the Farmer's Market in L.A. that served up one almost as good as that. I live in the Bay Area near SF and great cheesesteaks are hard to find.
I've lived in California now for the past 35 years and take trips periodically back east. The best darndest Philly I ever had has to be from Pudge's in Blue Bell. Gigantic, delicious and overflowing with peppers and onions. A number of years ago, I found that there was a place (gone for quite a while now) at the Farmer's Market in L.A. that served up one almost as good as that. I live in the Bay Area near SF and great cheesesteaks are hard to find.
Monday, December 29, 2008
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
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.
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
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.
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.
Thursday, December 25, 2008
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.
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.
Wednesday, December 17, 2008
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.
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.
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