Qondio Intel ~ Philly Cheese Steak

my intel: JazLive,  1st published at Qassia, renamed Qondio

 

Pat' King of Steaks

The Originator of the Philly Steak and Cheese Steak

I am looking forward to sinking my teeth in one August 7th; when my friends, from Philly, arrive for the annual music festival. This is one of many annual treats I enjoy.

Pat's is the best place I know of on the planet for Philly Cheese Steak Sandwiches. I had to have one at least twice a week back in the 70s, when I lived in Philadelphia.

Ingredients and cooking technique is the key to a great Philly Cheese Steak.

Basic ingredients:

* fresh baked bread ~ Italian ( firm outside crust, cut leaving a hing similar to hot-dog buns)
* very thin sliced steak or steakums
* quarter inch sliced onions
* virgin olive oil
* melted veleeta cheese

Cooking technique:

NOTE: The best cooking surface is a grill type; however at home ~ nothing beats the huge black iron skillet (BIS) :)

* preheat cooking surface ( if BIS is used, you'll need two to get the best results )
* sprinkle olive oil to cover two areas ( one for the steak and one for the onions ) initially both should be separate
* place steak and onions in separate cooking areas and constantly move both in their zones to evenly cook
* when the onions slightly becomes transparent merge wtih steak and contiune to move ( using BIS, quickly transport steak to onions ~ not onions to steak BIS to void extra grease)
* when desired texture for meat is accomplished; place portions in pre-cut bread; then top with melted cheese

NOTE: All sorts of *garnishes can be added before topping with cheese

* sliced pickles, assorted peppers, mustard, ...

This is where you appreciate the bread hinge, to have better control of contents.

Philly Connection

In Georgia this had been my pseudo substitute place to buy Philly Cheese Steaks; however, there is a drastic difference. The bread is not the right texture ( soft crust); sliced cheese is the topper and the steak and onions are placed together in the cooking process.