A by-word among famous sandwiches in the US is the renown Philly Cheesesteak which had its humble origin in the early 1930s in Philadelphia, a sandwich creation by two Italian immigrants, Pat and Harry Olivieri, who thought of using the perfect combination of chopped steak and cheese in their own brand of Italian rolls. People at that time were clamouring for the sensational steak sandwich with its meaty and cheesy flavour, so much so that the Olivieris had to open Pat’s King of Steaks on the 9th Street and Passyunk Avenue, Philadelphia, to be able to serve the growing number of steak sandwich fans. Learn more about Boos Philly, go here.
A typical cheesesteak sandwich is composed of a saut?ed, rib-eye beef steak, thinly sliced, and melted cheese placed on a long, crusty bread roll and added with toppings, such as fried onions, hot, sweet peppers, mushrooms, fried in little fat, and lots of ketchup. The rib-eye is the cut of choice for cheesesteak sandwich because when grilled, it gives a great balance of flavor, texture, and bite. The Olivieris used sliced white American cheese or sliced provolone, which were grilled and melted together with the steak, however, later through the years, because of time savings, Cheese Wiz became a more convenient substitute. The kind of bread rolls recommended for Philly cheesesteak sandwiches are those that are long with round ends, light, crisp but not overly crunchy, tender but not overly chewy, perfect size to evenly distribute the steak and cheese in it. The Philly cheesesteak sandwich cannot be complete without the sauteed onion toppings, as onions provide the sweet balance of the meaty and cheesy taste, a perfect combination of tastes. Find out for further details on Boos Philly right here.
Preparing and cooking for a type of Philly cheesesteak sandwich is easy following this procedure: first thing is to use a large frying pan to saute the onions and mushrooms in olive oil, adjusting well the heat from high to medium, until the onions show signs of browning, then set aside, fry the sliced steaks for about 3 minutes on each side, adding salt and pepper to taste, followed by placing sliced cheeses over the grilled or fried steaks until they melt, and, finally, arranging the cooked ingredients evenly into hot, baked rolls. For those who prefer Cheese Wiz instead of cheese slices, separately cook and melt this on a double boiler or melt it on a microwave, then spread evenly on the grilled steak.
For Philadelphia locals, they actually have two kinds of choices for a Philly sandwich – steak sandwich, which is simply grilled steak slices with toppings, or a cheesesteak sandwich, which is obviously with melted cheese and other toppings, but what has become synonymous to Philadelphia’s best Philly sandwich is the cheesesteak sandwich. Please click this link http://smallbusiness.chron.com/open-philly-cheesesteak-restaurant-37092.html for more info.