The signature Philly sandwich from the city’s legendary sandwich shop, Pat’s King of Steaks.
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Ingredients:
24 ounces boneless rib-eye steaks (freeze and use meat slicer to get thinnest cut)
4 crusty submarine-shaped Italian rolls
1 large Spanish onion, diced
4 tablespoons soy oil
Cheez Whiz
Mixed red and green peppers (optional)
Directions:
Heat iron skillet or nonstick pan over medium heat. Add three tablespoons of oil to the pan and sauté the onions (and peppers, if you wish) to desired doneness. Remove the vegetables and add the remaining oil and sauté slices of meat quickly on both sides. Melt the Cheez Whiz in a pot or in the microwave.
Place six ounces of meat into each roll and push the meat onto one side of the roll and deposit the toppings next to it.
Use a butter knife or chopstick to smear the whiz next to the meat. This is important because if you put the toppings on the meat, they will not be in the bottom of the sandwich. You should get meat, toppings and cheese in every bite.
Servings: Serves four.
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