Philly Cheese Steak, Wrong!
May 16th 2009 02:27
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Philly Cheese Steak, Right
I've lived in Philadelphia and it's surrounding areas, for several years as a matter of fact. I know what a Philly Cheese Steak should look like and taste like. I like 'em even the ones made with a Cheese Whiz type cheese, the only time I'll eat that stuff. When done right they are tremendous, when done wrong they are less than appetizing.
Tonight, for my birthday, my sister invited me down to a little pizza place where she, her husband and a bunch of their friends meet on Fridays to unwind. The reason she invited me, instead of me just going is that while I really like her friends, I think to some degree we should keep our friends somewhat separated, but not always. Anyway, that's not the point, she'd invited me so she could buy me a Margaretta, or whatever I'd like to drink and dinner if I'd like. I liked.
So, while I wasn't in the mode for alcohol I was in the mood for a sandwich, a Philly Cheese Steak. Now while I know they don't normally make them like I'd grown to love 'em they usually make a pretty good one. Tonight started promisingly, the bread looked, and tasted, wonderful, the fries were perfectly done, crispy outside, just soft inside, the cheese steak, now that's where the problems and my dissatisfaction started. It was not perfect. It had enough cheese, mozzarella, not cheese whiz, acceptable, grilled onions, not enough, grilled green peppers, again not enough, and salt, lots and lots of salt.
I don't like salt, I rarely eat salt, I don't cook with salt. If someone wants salt on something I've cooked they can add it, but they rarely need it, herbs and spices take care of that little thing. There are some exceptions but they are rare. So, when the cook, not chef although he technically has earned that title, but that's another story, asked how it was, I told him, the bread was great, the fries were great, but the meat was salty. He was shocked! He said the seasoning he uses is low sodium, SEASONING! What seasoning does one need to put on the steak for a Philly Cheese Steak? I checked my recipes, yes frequently they call for a little salt, but a little, they call for pepper, and they call for cheese, onions, green peppers and whatever else you want to put on the sandwich but there is no special seasoning for a Philly Cheese Steak!
Next time I go in, I'm specifically going to tell him, no seasonings, I'll do it at the table. How sad, a wonderful sandwich (all the ingredients perfect, the meat by the way was tender, perfectly cooked, and not greasy), ruined by a "seasoning."
Basic Philly Cheese Steak Recipe:
1 lb Flank Steak or Rib-eye – shaved (I mean as thin as you can slice it, a meat slicer should do the job)
1 or 2 onions, thin sliced
1 Green Bell Pepper, thin sliced (two if you love 'em)
Mushrooms, cleaned, and sauteed
2 tbl oil, I use olive oil or canola
Provolone, American Cheese or Cheese Whiz (heated)
Pizza Sauce, tomatoes optional, and not necessary
Really good Italian Roll
In a very hot skillet, add the oil, brown the onions and bell peppers, and the mushrooms (if you want them), when caramelized, push to one side, add the meat and cook quickly, browning but not crisping the edges. When cooked add the vegetable mixture. If using Provolone or American Cheese, add now and let melt just on the top, do not mix in the meat mixture.
Place on a roll some of the mixture on a roll, add whatever else you want, pizza sauce, tomatoes, etc. If using Cheese Whiz, add meat mixture to roll, and slather the roll with Cheese Whiz, close roll and eat. Yummy!
Note, there is no salt or pepper in this recipe, you may add pepper to the cooking meat, but you shouldn't need salt. Nor is there a seasoning for the meat. It isn't there. You can find recipes with all types of seasonings, like chili powder, onion salt, garlic salt, and garlic but they are not in a real Philly Cheese Steak, honest!
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