Watching one of those food shows yesterday and there was one on famous sandwich shops around the country. One of the stops was a deli in Philadelphia that of course, specialized in Philly Cheese Steak Sammiches. I realized I had never actually tried my hand at making one, so I decided that was what the family was having for supper. I pulled up some recipes and quickly found that everyone has their own unique method for this simple sandwich ranging from the meat (Sirloin, tenderloin etc.) to marinade to cooking methods. I now have my own. Sweet Haysus, that was one guilty pleasure.
Settled on ribeye and had the butcher slice it paper thin. I let it nap the afternoon away in a mixture of worsestishestishire, Sid's Sure Shot, garlic powder, salt and pepper. Cooked it on low in a pan on the stove but kept it covered so it could sautee/steam in some olive oil and beef broth. Every time I checked it, I would cut it up even finer and add a little more garlic, salt and pepper.
Pube Licks packages up some fine bell pepper and onion mixtures. Red, yellow, green and orange. I did the same with them on the stove and kicked em' up with a little Cavender's, salt and pepper. Cooked them until they were just about falling apart.
Got some fresh Hoagie Rolls and when the meat and veggies were ready, I slathered the rolls in melted butter and topped them with a large amount of provolone cheese. Put them under the broiler long enough the melt the cheese and put a little crispy burn to the edges of the bread.
Piled on the meat and peppers/onion mixture and poured on some au jus sauce, which was beef broth, flour, drippings from the skillet and salt/pepper.
I think this sandwich would total about 1,500 calories and 173 grams of fat. It would also achieve a rating of 946 on the Damn Fine Eatin' Scale.
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