Wednesday, July 21, 2010
OK, so I completely had brain farts during the photography section of this meal and missed out on several key shots, so you'll just have to imagine pics of the completed sandwich in all its beefy, cheesy glory.
Philly sandwiches are so often messed up in restaurants it's not even funny. I haven't had a "real" one since I've never been to PA, but I know from TV what goes into one and I know enough about food to take that stuff, cook it, and make a delicious Philly. So here goes.
The key to the Philly is the meat. You want a decent cut of steak that won't be tough when cooked quickly. I like to use flat iron steaks. They're inexpensive and taste really good.
Slice about a pound of cold flat iron steak into thin strips. Season the strips with garlic salt and fresh black pepper. Cover the meat with a paper towel and let it rest and warm up a little to room temperature.
Slice up some red onion and green bell pepper. I cut my onion into 1/4" half-circles and the bell pepper into 1/2" wide strips. I normally prefer red or orange bells, but for this sandwich, the tangy flavor of a green bell is better suited.
In the meantime, prepare the buns and preheat the oven to 350º. I like soft hoagie rolls with sesame seeds on top. Lay the bun halves out on a sheet pan, spread both halves with Cheez Whiz (my husband prefers sliced Swiss, but supposedly, good ole Whiz is more authentic, and I like it better), and place the pan in the oven to heat and soften the buns and melt the cheese.
Heat a little vegetable oil in a large skillet, preferably cast iron, on medium-high heat until the oil is shimmering. Add the steak strips to the skillet and cook, stirring frequently, for about 2 minutes. Add the onions and peppers. Keep the skillet contents moving and make sure the heat is adequately high- you want to sear this stuff, not boil it.
When the meat is cooked and the onions have started to caramelize, your sandwich guts are complete. Pile them onto your warm, cheese-coated hoagie roll and enjoy.