Recipe: Philadelphia Cheese Steak

Cookbook

The Original Pat's King of Steaks
Philadelphia Cheese Steak Recipe

Reprinted with permission from Pat's King of Steaks,
Philadelphia, Pennsylvania

Yield: 4 sandwiches

Cheese (Pat's recommends Cheez Whiz, but American or provolone works fine)
6 tablespoons soybean oil
1 large Spanish onion, coarsely chopped
24 ounces thinly sliced rib eye or eye roll steak
4 crusty Italian rolls
Sweet green and red peppers, coarsely chopped and sautéed in oil (optional)
Mushrooms, coarsely chopped and sautéed in oil (optional)
Ketchup (optional)

Melt the Cheez Whiz in a double boiler or in a microwave oven. Heat an iron skillet or a nonstick pan over medium heat. Add 3 tablespoons of oil to the pan, and sauté the onion to desired doneness. Remove the onion. Add the remaining oil to the skillet, and sauté the slices of meat quickly on both sides.

Place 6 ounces of the steak into each roll. Divide the onion among the rolls, and top with hot Cheez Whiz. Garnish as desired with peppers, mushrooms, and ketchup. Put on the theme song to the first Rocky movie and enjoy!

Note: Steak can be sliced thinner when it is partially frozen.

Where to Go:
Pat's King of Steaks
1237 East Passyunk Avenue • Philadelphia, PA 19147 • 215-468-1546 • www.patskingofsteaks.com

Buy the Book!

from:
American Sandwich
Great Eats from All 50 States
by Becky Mercuri
Gibbs Smith, Publisher
$12.95/Paperback with Flaps
ISBN: 1-58685-470-4
Recipe reprinted by permission.