Cheese Steak 01
Yep, a Cheese Steak. I was officially born in Philly and hang out there a lot, but this here is the Philly Suburbs version of a Cheese Steak. This s how we did ’em at the Pickle’s and the Backstage Restaurant in New Hope, PA.
Servings Prep Time
1sandwich 10minutes
Cook Time
3minutes
Servings Prep Time
1sandwich 10minutes
Cook Time
3minutes
Ingredients
Instructions
  1. Cut the roll open length-wise and line with the Provolone Cheese.
  2. Melt the cheese under a broiler. (Just melted a little, the heat of the steak will do the rest).
  3. On a hot, oiled griddle, or hot, oiled heavy pan, put the steak meat.
  4. Using tongs and a spatula, or 2 spatulas, work the meat apart, spread it around, and chop it into smaller pieces as it cooks and browns.
  5. If using Fried Onions, have them ready to go and already heating.
  6. Season the meat with Salt and Pepper and continue cooking.
  7. Load the meat in the roll on top of the melted cheese. If you are using Fried Onions, put them on top of the steak.
  8. Cut the steak in half and serve with Potato Chips and a Kosher Pickle spear.
Recipe Notes

There are a million versions of this, but this one is pretty close to the original.  Me, I like mine with American Cheese, a lot of mayo, shredded lettuce and sliced tomatoes… what we calls up here a Cheesesteak Hoagie, what I calls Thursday Night Dinner.

Fried Onion Recipe Link:

Fried Onions 01