INGREDIENTS
Per sandwich, you will need:
• 5oz Sliced Chip Steak
For the authentic cheese steak it is recommended that you use real steak from a butcher, NOT a processed meat product.
• 8” long Italian loaf
or hoagie roll
Optional toppings:
• 1 oz. cheese
American, Provolone, Pepper Jack or Cheez Whiz
• 1/4 cup of sweet onions
• Sweet Peppers
• Hot Peppers
• Pickles
• Marinara Sauce
• Hot Sauce
• Ketchup
• Salt/Pepper
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PREP INSTRUCTIONS
If you desire cooked onions on your sandwiches, you should start them first! Dice approximately 1/4 cup of onions per sandwich. Sautee them in a small amount of vegetable oil until carmelized (about 10 minutes).
If you desire cooked vegetables on your sandwich, heat thoroughly before adding to the finished sandwich for best taste.
COOKING INSTRUCTIONS
- For best results use a stove top or electric griddle.
- Start with a cold griddle. Spray with non-stick vegetable spray.
- Heat grill until hot, then reduce heat to Med/High.
- Lay partially frozen (easier to separate) whole steak slices on the griddle in columns. Add a small amount of water to the griddle around the meat.
- After 30 seconds, flip each piece of steak over and cook until meat is no longer pink. Do not add more water unless the meat is sticking to the griddle.
- Remove promptly, so as not to overcook the meat.
- Lay 5oz. of steak on each roll in WHOLE slices (see FAQ #5). Top with cheese, and any other toppings that you desire.
Note: If you're using Cheez Whiz, don't use too much or it can overpower the sandwich's taste.
- Season with salt and pepper to taste.
- Dig in!!
>>View our "Roker on the Road" video, Click Here!
ALTERNATIVE SUGGESTIONS
While 100% real beef is recommended. If this is not available to you, a QUALITY processed steak product is a possible alternative.
For a vegetarian twist, we recommend a steak or chicken substitute like Vegadelphia's Veggie Lean.
Any torpedo-shaped roll can be used to make your Philly Steaks.
Or use a tortilla to make a "Steak Wrapper."
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