South Philly Cheese Steak Sandwich
I have the best book called "Real American Food", by Jane and Michael Stern, it has regional specialties from across the country -- some very fine gourmet food as well as street food. It is absolutely fabulous as they have both a good palate and a fine style of writing.
I have the best book called "Real American Food", by Jane and Michael Stern, it has regional specialties from across the country -- some very fine gourmet food as well as street food. It is absolutely fabulous as they have both a good palate and a fine style of writing.
- Carbohydrate 17.3175125 g
- Cholesterol 194.023125 mg
- Fat 72.34248125 g
- Fiber 1.61100004911423 g
- Protein 32.86559375 g
- Saturated Fat 35.369665 g
- Serving Size 1 1 Serving (320g)
- Sodium 1995.44 mg
- Sugar 15.7065124508858 g
- Trans Fat 14.39088625 g
- Calories 849 calories
Step-by-step
- Put Cheez Whiz on top of a double boiler with butter. Heat until soft and drippy. Keep warm over hot water while you prepare steaks.
- Slice onion and fry in butter or oil on griddle. When golden brown and squiggly, scoot onions to side of grill and slap on a couple slabs of prefab frozen sandwich steaks.
- When brown on one side (about a minute), flip and cook the other side, pushing onions back to mingle with the meat. The steaks will be donwithin 90 seconds total, but dont worry if they loiter onthe grill with the onions a few extra minutes.
- When ready to serve, take a sharp knife and hack steaks into helter-skelter ribbons, then scoop them up with the onions and load them into the rolls. Immediately spoon on molten cheese and add desired condiments.
Ingredient quantities alone fail to explain why thin-cut frozen beef outperforms fresh steak cuts in this application. High moisture content in fresh beef produces a steamed texture rather than a proper sear, whereas frozen wafer-thin slices evaporate surface water rapidly upon contact with a hot griddle surface. Slicing onions evenly ensures they caramelize concurrently with the meat, reaching a golden-brown visual cue in about five minutes of medium-heat frying. Controlling the cheese sauce temperature requires a double boiler rather than direct heat to prevent separation of solids and oils; keep the processed cheese and butter mixture warm over simmering water at approximately 180 degrees Fahrenheit until serving. Thin sandwich steaks require roughly ninety seconds total cooking time, needing only a single flip once the lower edges turn gray and brown. Chopping the cooked beef directly on the flat top with a sharp spatula creates irregular ribbons that integrate more effectively with the softened onions before loading into fresh rolls. Dietary adjustments can involve substituting plant-based margarine and dairy-free processed cheese alternatives at a one-to-one ratio without altering the core assembly method.
