West Philadelphia Born n Raised

In west Philadelphia born and raised….

 
            One thing I’d like to do more often is try out recipes at home and once finished, post about it; Post the Recipes, maybe some history behind the recipe, anything I did differently, the steps I took, the end result and what I would change.             So I decided to start out with one of my favorite dishes and one that is fairly simple: a version of the Philly Cheese Steak. I love the Philly, can’t stand the Football team or their fans, but they have produced one of the best sandwiches ever created; sooo good, even its altered children are pretty tasty- The Texas Philly, The Roast Philly, even the Gourmet Philly. Truth be told, I probably love the Texas Philly a bit more since it comes with jalapenos and jalapeno cheese. 
             

          The classic version as we all know is; A Toasted Hoagie Bun, Thinly sliced Beef (usually rib-eye or top-round), grilled onions, shrooms, occasionally bell peppers and of course Cheez Whiz. Yes, the traditional is with Cheez Whiz from the jar, Not Provolone, cheddar, Velveeta, or any other.

This my family friendly recipe I used and I came up with- nothing really special though::
*Feeds 4*

Ingredients::

1lb Rib-eye or Eye of Round-  I recommend the rib-eye, since it is more tender.
1 Jar of Cheez Whiz or 8 slices of Smoked Provolone
 4 fresh Hoagie Buns; I got mine from HEB Bakery in a 4pack
2 tsp Liquid Mesquite Smoke
2 tsp Louisiana or Krystal Hot Sauce (no tobascco)
1 tbsp Garlic Powder
1 tbsp Ground Rainbow Pepper
2 tsp Kosher Salt
½cup 1000 Island of your choosing (home-made is the best)
2 Bells peppers, any color; Red and orange tend to be more sweeter, but pricier

½ White or Sweet Yellow onion
½ stick of Butter
2-3 tbsp Corn Oil

Steps:

1) Freeze or semi freeze the beef, then slice. It’s a pain in the butt to get extra thin slices when raw & raw. Trust me.

2) Throw all the sliced beef into a bowl and mix in; Liquid smoke, hot sauce, garlic, pepper, salt. Let marinate for 5-10 minutes.

3) While meat is marinating: Slice up the bell pepper and onions. Then heat up the skillet or griddle and grease up with 1tsp butter & 1 tsp oil.

4) Once skillet is medium-high, sauté the bell peppers and onions. Once nicely browned, set aside.

5) Add another teaspoon of butter and oil to the skillet and heat back up. Once hot, add the beef. Cook the beef on medium-high heat until fully cooked. While beef is cooking, if going with the classic Cheez Whiz, heat up some up in a microwave safe bowl.

6) Slice buns in half and toast either in toaster or on griddle with butter… Spread 1000 Island on top & bottom. Keep warm on the side.

7) Now depending on your equipment, once the beef if cooked… melting the cheese will be different.

7a) If you have a skillet, turn the heat down to medium; take ¾ of the beef out of the skillet and set to the side.  Add some onions and peppers to the beef in the skillet, then either place 2 slices of provolone cheese on top or ladle on some Whiz. Pour a couple tablespoons of water in the skillet and cover with a lid for about 10 seconds 
until cheese is nicely melted over the beef. Carefully scoop the Philly mix out and place into one of the hoagie buns. Repeat for the other 3 servings. Enjoy

7b) If you are using a Griddle, turn the heat down to medium. Take ¾ of the beef off the griddle and set to side. Add some onions and peppers to the beef on the griddle, then either place 2 slices of provolone or ladle on some Whiz. Pour a couple tablespoons of water onto the griddle to the side of the beef and quickly cover with a metal bowl or bread pan. Steam for about 10 seconds, carefully remove the lid. Scoop the Philly mix off the griddle and place into one of the

 hoagie buns. Repeat and Enjoy.