We have served this to several of our family camps and
some of our men's retreats. As with any Sandwich the bread
has got to be good. The "philly" Cheese steak
sandwich has some basic components but the finished products
can have many different interpretations. As usual each
interpreter claims to be the authentic. I will give you
our version.
Serves: 4
Ingredients:
1 lb. Ball tip steak*(see note), thinly sliced
¼ cup olive or canola oil
3 Garlic cloves, minced
1 yellow onion, sliced thin
8 ounce mushrooms sliced thin (optional)
3 T. teriyaki sauce
3 T Worsteshire sauce
Kosher salt
Course Black pepper
l2 ounces Monterey Jack cheese, shredded
4 crusty hoagie rolls, warmed and toasted (if desired)
Instructions:
In a large hot skillet place ½ of the olive oil,
add the garlic and the onions and sweat sufficiently,
add mushrooms if desired and cook until the mushrooms
are soft. Remove the mixture to a side dish. In the same
skillet add the remaining olive oil and place on medium
to high heat. Now add the thin sliced beef and brown for
2 minutes. Add the seasoning,the Worsteshire and the optional
teryaki sauce, Cook for 2-3 more minutes and then add
the onion mixture. After toasting the hoagie rolls evenly
distribute the jack cheese inside the roll, place the
combined beef and onions in the roll and wrap roll in
butcher paper. This will allow the cheese to fully melt
and to infuse with the beef. Creating the delicious cheese
steak. If you don not want to Wrap the sandwiches you
can simple serve them but you may not get the full melted
cheese effect.
Note: While in Philadelphia I watched a grill
cook do this exact process as he made my cheese steak
sandwiches and by the time I carried them back to my hotel
room the cheese was slathered through out the entire sandwich.
Note on beef: At CCCCMHS we use USDA choice beef.
The cut is called sirloin Ball tip. We actually roast
the beef a day head whole and then slice it thin the next
day. ( see whole roasted ball tip recipe p. ) When cooking
at home or for friends you could use a more expensive
cut such as flank steak, top sirloin, or rib eye. The
beef would be purchased fresh and then slightly frozen
so that it could be sliced very thinly.
