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.
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
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)
“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)
Monday, December 8, 2008
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.
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.
Sunday, December 7, 2008
Pat's King of Steaks - Philadelphia
Pat's King of Steaks, 1237 E Passyunk Ave, Philadelphia - (215) 468-1546 Menu, websitePat'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, websiteGeno'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.
Friday, December 5, 2008
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
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.
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.
Monday, December 1, 2008
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
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
Wednesday, November 26, 2008
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.
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.
Sunday, November 16, 2008
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)
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)
Saturday, November 1, 2008
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."
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."
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