Bob Terwilliger said...

> Andy wrote:
>
>> Start sautéing medium diced Spanish onions on a grill or flat stove pan
>> in vegetable oil over medium-high heat.
>>
>> Take leftover steak and food process into a medium "dice" consistency.
>>
>> When the onions are well wilted add 3x volume of meat to them, mixing
>> to heat up the steak bits.
>>
>> Gather it all into a narrow column/pile (to fit a 9" Italian hoagie
>> roll). Amoroso is Philly's preferred roll.
>>
>> Add favorite slices of cheese (or drip nuked cheez-whiz) to cover the
>> mound to melt a few seconds.
>>
>> Drop the hoagie roll, split-side down (don't slice into two pieces!)
>> closing up/gathering the mound of goodness inside the roll and then...
>>
>> This part takes a little practice...
>>
>> With a long wide metal spatula (oil, if dry), with one hand holding the
>> cheesesteak in place, with an adept swipe underneath everything, pick
>> up and turn the cheesesteak upright (into a typical "hot dog stance")
>> keeping the spatula over the meat to keep everything in place, plate,
>> serve and enjoy.
>>
>> Optional: sautéd mushrooms, bell peppers, etc.
>>
>> Depending on quantities on hand, divide into two or more colums for
>> more cheesesteaks.
>
>
> I do it somewhat differently:
>
> 1. I slice the meat thinly rather than putting it into the food
> processor.
>
> 2. I butter the inside of the hoagie roll and put it on the griddle
> until it's lightly toasted before enfolding the meat.
>
> 3. I chop the cheese into the meat with the spatula to get it more fully
> incorporated. (I use either provolone, colby, or pepper jack cheese.)
>
> Bob


Bob,

Fresh sliced (chilled) rib-eye is another cheesesteak animal!

But NEVER, EVER toast a cheesesteak roll! They probably do that sh*t in New
Jersey and elsewhere, but it's NOT allowed, officially, in PA!

I'll out-do any out-of-state cheesesteak on the planet!

Andy
For Hire!