The author recommends a better cut of meat and more veggies than is traditional, both an improvement. My wife is from Pennsylvanian and I have visited Philly many times. The 'real" Philly cheese steak is ok when strongly inebriated, but sort of gross when sober. Had to chuckle at all the zero fork reviews from folks from Philly, as I must agree with the author that the 'real" Philly cheese steak is an abomination (fat laden gristle meat capped by processed cheese whiz on a flaccid flavorless bun, eaten dipped in ketchup). The best by far.Ģ) Jim's Steaks -Downtown.OMG, unbelievable.ģ) Tony Luke's -Various places.Very good and definately the most meat. Top places for a "REAL" Philly cheesesteak.ġ) DelAssandro's- Roxborough. I still gave it a 4 out of 4 cuz the picture was nice. No condiments, no bell peppers, just good ole cheesy goodness. I found that many Greek shops would do that. MMMMMM !!!!! If you'd like, some people put lettuce, tomatoes and raw onion on the finished product and call it an "oven grinder". ![]() Grab your roll and lay some cheese slices in there then place all of the meat sizzlins on top of the cheese to melt it throughout the bun. Ohhhh yes, then you cut an Amoroso roll in half and put it on top of the meat and onions on the griddle. Then you had a boatload of thinly sliced Vidalia onions to the sizzlins. Then you take you shavings and throw them on the griddle and all you hear is."Ssssssss !!!!!" Aw, there's nuttin betta. You shave that down in micro thin slices on a "cutta". First, you see, you take a marinated ribeye that's been soaking in juices all through the night. Let me tell you how Jim's Steaks has been doing it for more than 50 years. I will admit that the recipe sounds good here and maybe one day I'll try it.but you can't say it's Philly style if you got a bell pepper "init". Some people put Hot cherry peppers uncooked in them but bell peppers, NAH !!!! Authentic Philly cheesesteaks don't have bell peppers. I read my books, went to school, went to church, got a good job, moved across the "river" near the Atco Drag strip, still near Philly and now I'm retired in Florida. Grew up in a small rowhouse in West Philly not far from Overbrook, it was a real bad neighborhood. YO ADRIAN !!!! I was born and raised in Philly. Now we all know you can't fool a Philly guy, lol.Great recipe though!!! Yo Michael, I read "Yo Adrian's" comments. To serve: Pile beef strips, peppers and onions and cheese slices inside a hero roll. Cook the beef in 2 batches, until lightly browned and cooked through, stirring often. In a clean skillet, warm the remaining 2 tablespoons oil over medium heat. Cook peppers 10 to 15 minutes, until soft and tender, flipping often. Transfer onions to bowl add pepper to same skillet, still over low heat. Add onions and cook 8 to 10 minutes, until caramelized and softened, stirring frequently. Warm 2 tablespoons of the oil in a large skillet over low heat. Halve the peppers, remove and discard seeds, and then slice into thick wedges. If this does not work well, use a sharp knife and cut the beef into the thinnest slices possible, then flatten the slices using a meat tenderizer. ![]() ![]() Remove plastic, and working quickly, use an electric knife to slice the beef into paper-thin strips, almost shaving the beef. Place log in freezer for 45 minutes to firm the beef into a tight but not frozen texture. Tightly roll the eye round steak into a torpedo or log shape.
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