The Philadelphia Cheesesteak is a world renowned speciality sandwich. There are many varieties of this most delicious and unique treat. I personally grew up in the Philly area and have had great experience with the sandwich. I’ve been to Pat’s Steaks in South Philly, Frank’s Pizza in Quakertown, and The Cheesesteak Shop in Berkeley, California. All three locations are well-renowned eateries. Having eaten cheesesteaks coast to coast, I must say the best still reside in Philly.
The best recipe I’ve found is actually the most simple one. To start with, you will need a generous amount of chipped steak. I suggest going to the local meat market or anyplace where you can get some personalized service in a butcher’s department. Buy a top sirloin or round roast beef uncut and take it home, putting your cut of meat in your freezer until close to frozen but not fully frozen. This is called a heavy chill. The butcher will understand what you mean. Ask him if he will slice your beef on a meat-deli slicer very thin for chipped steak sandwiches. I highly suggest buying the rest of your ingredients at the same store in order to insure future good service.
You will also need some onions, Italian rolls (French can also be used if you can’t find any), and Provolone cheese. Italian marinara sauce is optional.
Now you’re ready to go. In a shallow frying pan, or a grill if you have one, heat about two tablespoons of light oil until good and hot. Toss in one half sliced onion, then a generous portion of chipped steak, separating the meat in layers. Salt and pepper to taste. Cook until well but not dry while using a spatula to chop lightly the beef. Layer Provolone cheese on your Italian roll and spread hot portion of chipped steak on top. I also like a thin ladle of marinara sauce for “steak, sauce and onions.”