by Pasquale "Pat" Bruno, Jr.
A cheese steak sandwich or pizza will sell well anywhere
Just as Chicago is famous for its Italian beef sandwiches, Philadelphia is renowned for its cheese steak sandwich.
As the name clearly implies this is a sandwich made with thinly sliced beef that is topped with cheese and served on a Hoagie or sub-style roll. Various condiments are added as requested by the customer. Quite a straightforward sandwich, actually, and one that is simply delicious.
Food lore -- who originated or invented a particular dish or specialty -- quite often becomes flotsam washed up on the shores of credibility. However, in the case of who first came up with the cheese steak sandwich, there are few who will dispute the claim of the Oliveri's -- Pat and Henry -- of Pat's Restaurant in Philadelphia (South Philly, to be exact). The roots of this delectable sandwich can be followed back to the family tree, circa 1930. Rather than start a food fight, I will leave it at that.
However, to properly understand the famous cheese steak sandwich it is important to take a deeper look at Pat's. Pat's, to put it simply, is a takeout stand, a joint, but one that is world famous, Located on a triangle formed by Passyunk, Ninth and Wharton, Pat's claim to fame, other than its vaunted sandwich, is the gallery of photos of celebrities taped th the roof of the canopy that serves as an al fresco stand-up spot to enjoy a sandwich or two.
The real clincher, though, is the aroma, the excitement, the lines and the obsession citizens of the city of Brotherly Love (and citizens from all over) have with the cheese steak sandwich.
And just as there are hundreds of Italian beef stands sprinkled all over the Chicago area, there are hundreds of cheese steak sandwich stands all over Philadelphia. But it is in South Philly that people will suggest you head if you really want to understand what the cheese steak sandwich experience is all about.
The primary consideration here is to give you direction on how to make a classic Philadelphia cheese steak sandwich, Then, using some of the basic ingredients that go into the sandwich, turn out a tasty cheese steak pizza. Customers are always looking for something new and interesting, so give these two tasty ideas a try on your menu. I think you will be very pleased with the response.
Some important points relative to making an authentic cheese steak sandwich:
Start with good beef. Rib eve is my first choice. Second choice would be flank steak (If you want to get right to it without fuss or muss, companies like Advance Food Company make a product called Steak-EZE, which is formulated specifically for Philadelphia cheese steak sandwiches or pizza).
Shave the beef very thinly. This allows the beef to cook fast and stay tender.
Use a good quality roll (Amoroso's seems to be the popular choice in the Philadelphia area), one that is rather dense in texture, so that the oil from the frying soaks into the bread without causing it to get gummy and fall apart in your hand.
Sauteed onions and cheese are basic to the sandwich. Other add-ons include mushrooms, sweet bell peppers, hot peppers and pizza sauce.
The cheese of choice for a classic sandwich is CheezWhiz. Optional choices would be American cheese or provolone.
If you are using CheezWhiz, smear it on the roll. If using any other cheese, put it on top of the hot meat, after the meat is in the roll, so that it melts.
The best method for melting the CheezWhiz is in the microwave.
Philadelphia Cheese Steak Sandwich
Serves 6 (Recipe can be scaled up in direct proportion)
1/4 cup vegetable or canola oil
1 large yellow onion, cut into rings
36 ounces thinly sliced rib eye
CheezWhiz, melted
6 crusty Italian rolls
In a large skillet or saute pan set over medium-high heat, saute the onion in 3 tablespoons of the oil until tender. Remove the onions and set aside.
Add the remaining oil to the pan, and saute the steak until it is just cooked through.
Smear some of the CheezWhiz on the roll (option is to pour or squirt the cheese on top of the meat). Put 6 ounces of meat into the roll. Top the meat with the sauteed onions.
Garnish with fried peppers (sweet or hot) or fried mushrooms and serve.
Philly Cheese Steak Pizza
1 12-14 inch pizza shell
The same basic ingredients used on the sandwich can be used to make the pizza, and overall the basic method is the same. The main difference, of course, is that you will be using a pizza shell instead of a hard roll.
Here are two versions to try. The first uses CheezWhiz and has no sauce. The second uses pizza sauce and provolone cheese.
Version No. 1
Spread a thin layer of CheezWhiz over the pizza shell (not the edge). layer enough of the cooked steak over the shell to cover the cheese. Atop the steak arrange the cooked (sauteed or roasted) peppers and sauteed onions. Sprinkle on shredded mozzarella or provolone. Bake and serve.
An option here is to arrange sliced tomatoes over the first layer of CheezWhiz.
Version No. 2
Spread pizza sauce over the pizza shell. Layer enough of the cooked steak over the shell to cover the sauce. Over the steak, arrange the cooked peppers and the sauteed onions. Sprinkle shredded (or thinly sliced) provolone or shredded mozzarella over the peppers and onions. Bake and serve.
An option to each version is sliced mushrooms.
One last thought. In Philadelphia, to increase sales, so the story goes, the perfect musical accompaniment to a cheese steak sandwich is the theme song from the first "Rocky" movie.
Pat Bruno is a Pizza Today contributing editor.
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