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.