On Wed, 12 Jan 2011 14:24:36 -0500, "Steve Freides" <[email protected]>
> One of our favorite things to do here is make Philly cheesesteak
> sandwiches - we don't do it often enough.
> While you can buy "chip" steak frozen at the grocery store, which seems
> to be a pretty close duplicate of what you get in the authentic thing in
> Philly, we have found an alternative we far prefer: buy roast beef from
> the deli counter, which is almost always cooked very rare, and ask for
> it to be sliced very thin.
> Fry the rare roast beef in the oil of your choice to get rid of most or
> all of the pink in it. (There is no such thing as a rare Philly
> cheesesteak, but you can keep your roast beef rare if you wish, but it
> needs to be grilled or fried for sure, IMHO.) Here, as we take the
> beef out of the frying pan, we put a little sea salt and fresh black
> pepper on it.
> Buy yourself some soft, long rolls, add the cheese of your choice and
> whatever else you like, and you're good to go. Here we do it this way:
> Open the long rolls, add extra sharp cheddar, sprinkle a bit of garlic
> powder and fresh ground black pepper, put in the toaster oven or broiler
> until golden brown.
> Put the meat on the cheesed rolls and you can be done, or you can add
> carmelized onions, peppers, or whatever other fried or fresh veggie you
> like, add ketchup or tomatoe sauce.
> Fairway's had their house roast beef on sale for $6.99 per pound, which
> was the inspiration for this.
I use deli sliced roast beef, which is salty enough for me, steak
rolls and provolone cheese. Other than that, what I do is almost
exactly what you do (minus the peppers - just onion for us). Never
thought about using garlic, which I love. Do they put garlic on
cheese steaks in Philly?
Carrot cake counts as a serving of vegetables.