These things are Philly Cheese-steaks. Well, our take on that delicacy anyway. We'd never heard of this until they were mentioned in an episode of current fave show The Goldbergs. First resort was Google, and as soon as we saw them we knew - we just had to have them....
This monstrous snack was invented by Pat Olivieri in 1930 (possibly) and his descendants still run the most famous cheese steak outlet, Pat's King Of Steaks. You need steak (ideally ribeye), provolone cheese (although other cheesy additions are just fine, even cheese inna can), and sub rolls. And away you go.
We obtained our steak and cheese from the fabulous butcher, Lisa Scothern at Creake Abbey Food Hall, thus ensuring the highest quality. They went as far as to specially order the provolone for us, outstanding service! The "proper" method is to start frying the steak and then break it into smaller pieces, but we sliced ours before cooking.
Provolone was sliced thinly to help it melt easily and quickly. Then it was all chucked into a big ole frying pan. Our results didn't look exactly the same as some versions you can find online, but they were bloomin' delicious nonetheless. But next time we're only going to make half the quantity....
2 comments:
You didn't use Cheez Whiz?
No Z, provolone, we stuck to tradition with most of the ingredients. And for anybody preparing to make these, provolone is NOT your frying pan's best friend!
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