Pub Date: 10/15/1903
Size: 5 1/2" x 8 1/2"
Click to enlarge
|ABOUT THE BOOK|
|From the Publisher|
Featuring authentic, family favorites as well as modern-day variations. From Shoo-fly Pie, Scrapple, and Bott Boi Stew to Philadelphia Cheese Steak, Italian Wedding Soup and Pretzels. Includes state facts and trivia.
Philadelphia Cheese Steak
|We've been making steak sandwiches since 1930. This is for all the people who can't get to South Philadelphia for the original.
- Frank Olivieri - Pat's King of SteaksÂ®, Philadelphia
24 oz. thinly sliced RIB-EYE or EYE ROLL STEAK
6 Tbsp. SOYA BEAN OIL
1 lg. ONION, thinly sliced
1 RED BELL PEPPER, thinly sliced
1 GREEN BELL PEPPER, thinly sliced
1 cup sliced fresh MUSHROOMS
1 jar (8 oz.) CHEEZ WHIZÂ®
4 CRUSTY ITALIAN ROLLS
In a large skillet, heat 3 tablespoons oil and sautĂ© onions until translucent; remove and set aside. In the same skillet, add bell peppers and mushrooms and sautĂ© for 3-5 minutes; set aside. Add the remaining oil and sautĂ© the meat quickly on both sides; set aside. In a double boiler or a small microwaveable bowl, melt the Cheez Whiz. Layer each roll with 6 ounces of meat, add a layer of onions and cover with Cheez Whiz. Top with bell peppers, mushrooms and ketchup as desired.
Note: May substitute American or provolone cheese for Cheez Whiz.
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