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
• 1 oz. cheese
American, Provolone, Pepper Jack or Cheez Whiz
• 1/4 cup of sweet onions
• Sweet Peppers
• Hot Peppers
• Marinara Sauce
• Hot Sauce
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.
- 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!
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."