cheesesteak hoagies

[pianistimo]

this is my first attempt at making them - but, i've learned they are a staple here (and a good one) in philly.  feel free to add your own recipies.

mine is:

grill onions
broil buns with butter and garlic salt
smother with bbq sauce or any kind of good sauce
put onions on
broil meat (thin slices or hammered slices of tri tip roast pieces - between saran wrap)
layer onions, meat, provalone cheeese on bread

done. 

[bench warmer]

Not bad, close to what I used to get in Philadelphia.

You can fry the onions in olive oil then throw the meat in the pan after the onions have a good start and mix it all together in the pan (throw in some fresh mushrooms, if you like them, and fry those w/everything also).  Throw the provalone on when everyting is almost finished.

Thin meat IS a necessity; so are good rolls (buns?). Philly has the best Italian rolls, but if you have access to Publix, they make pretty goods ones also.

Ketchup is the de-facto condiment; hot peppers work nicely also.

My son (who has less wisdom than I)  throws on mayonaise but I consider that blasphemy.

[dnephi]

I like Cheese-Steak Hogies

[pianistimo]

yes.  mushrooms sound good.  and regular steak.  also, i've heard about sauteing green and red peppers, too.  i guess you can put a lot of stuff in them.  at my house everyone is hungry around the same time and want to eat quickly - so i barely get it done and it's gone.  and, they don't like green peppers or tomatoes or mushrooms.  as you say - they just don't know yet.  mayonnaise and ketchup is all they know.

they don't know about mom's secret recipie for the sauce:

tomato paste
brown sugar
vinegar
grilled onions - chopped
corn syrup
onion power
salt
garlic powder

[lichristine]

i've never had one but this thread makes it sound like i'm missing something big.

[pianistimo]

the trick is not to burn them.  i put them under the broiler open faced - but you have to really watch them.

[bench warmer]

i've never had one but this thread makes it sound like i'm missing something big.

Equivalent musically to never having heard or played Chopin!

OK, that's a bit of hyperbole, but if you ever get to the East Coast, preferably Philly or New York you owe it to yourself to order one from the masters in any Little Italy neighberhood.

If you are anywhere near a Penn Station franchise store, they make pretty good ones also.

You can make excellent ones yourself (see above) but you need THIN meat and good rolls, not those heavy dense clunker things.

Goodbye, I'm salivating again.

[bench warmer]

yes.  mushrooms sound good.  and regular steak.  also, i've heard about sauteing green and red peppers, too.  i guess you can put a lot of stuff in them.  at my house everyone is hungry around the same time and want to eat quickly - so i barely get it done and it's gone.  and, they don't like green peppers or tomatoes or mushrooms.  as you say - they just don't know yet.  mayonnaise and ketchup is all they know.

they don't know about mom's secret recipie for the sauce:

tomato paste
brown sugar
vinegar
grilled onions - chopped
corn syrup
onion power
salt
garlic powder

I'm better now.

Anything w/Garlic & Onion & can't be bad!


Peppers are excellent in steak sandwiches, I like to fry Sweet Bannana Peppers till they're  caramalized on the skin, then remove the stems and throw them in the sandwich.

[sharon_f]

https://www.patskingofsteaks.com/recipe.htm

[pianistimo]

yep.  that's it.  our local 'landis' supermarket has pretty good hogie rolls.  never heard of banana peppers.  will look for them.  yellow peppers by another name?