Philly Cheesesteak

The signature Philly sandwich from the city’s legendary sandwich shop, Pat’s King of Steaks.


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)


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

Lime Rub Shrub

The colonials used whatever fruit juice was handy, including lemonade, for this Early American cocktail.


1 quart rum
1 1/2 cup sugar
8 ounces lime juice


Pour everything into a punch bowl, mix until sugar dissolves, and serve over ice.

Servings: Serves ten (five-ounce servings)

Orange Water Ice

Water ice is Philadelphia-style Italian ice. It’s served at a higher temperature than other frozen dessert ices, making it softer, smoother, and easier to eat.


1 quart water
2 cups orange juice
2 cups sugar
1/4 cup lemon juice
Shaved rind of two oranges


Scrape the rind off the oranges, avoiding the bitter white part. Combine water, sugar, and rind over medium heat to make a syrup. Strain syrup through cheesecloth and add to the fruit juices.

Chill in the freezer. Serve at a slushy consistency.

Servings: Serves eight (eight-ounce servings)


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