When I was in college I worked two of my summers in Wildwood, NJ. One of my absolute favorite things there was Philly Cheese-steaks. We had a little Sub and Pizza shop right next to the apartment that I lived in. I probably had at least one a week, if not more!
I worked at a small bar in North Wildwood, my first summer. The bar was called the Antler’s (after some research I found that it is now called the Owen’s Pub). The owner was from Philly (he was also my landlord that summer). We served bar food. Pretty good, mostly fried, but it really wasn’t supposed to be a fancy restaurant. I was a waitress and my other responsibility, besides keeping track of drink orders, was to cook the food. Sometimes it would get pretty hectic. Most of the time, I was the only waitress on my shift.
One of the items on the menu, of course, was Philly Cheese-steak. Now, I know from eating at a “real” Philly sub shop at least once a week, that this was not the best cheesesteak in town, but it was pretty tasty.
Since I’ve moved to Indiana, I have not been able to find a good cheese-steak. Well, there was one small little place down the road from where I live, Phillie’s Subs, that lasted for about a year. The owner was from New Jersey. He had his bread shipped from a Philadelphia bakery. There must be something in the water on the east coast, because there is something about those sub rolls that I have never been able to find here. (That may be the reason all of the places that try to recreate the Philly Cheese-steak out here fall short)
I have tried forever to come up with a recipe that will satisfy my cravings for these darned things! One thing, I know for sure – Steakums do NOT cut it for the meat. I have had the meat department slice sirloin really thin and that has been the closest until my step-mother sent me back with a box of Sam’s club seasoned beef steaks the last time I was home. I was a little leery, because they were frozen, but to my surprise when I fixed them…Wow, I was almost transported back 20 years to the Jersey shore!
The following is the recipe that finally satisfied my craving:
Philly Cheese-Steak Ingredients: (serves 4)
- 2 12′ (preferably bakery-made) fresh sub rolls
- 4 individual servings of Sam’s club seasoned beef steaks
- 1 large green pepper or 2 large poblano peppers (or a mixture of both)
- 1 large onion
- 6 slices deli provolone cheese
- garlic powder, salt and pepper
- olive oil
- Hellman’s mayo (optional – I just happen to love Hellman’s!)
- Turn the oven on warm. Open up sub rolls and spread some mayo on them. Put them on a baking sheet and place in oven.
- Heat a fry pan with some oil to medium high. Saute the vegetables for about 10 minutes until the peppers are soft and the onions are slightly carmelized. Season with salt and pepper.
4. When the meat is nearly done, add 1/2 of the vegetables and mix together.
5. Take the sub rolls out of the oven.
7. Take one of the sub rolls, cut in half, and place it open-face on top of the meat and cheese. Take a long spatula, run underneath the whole mess (pray) and flip. (Make sure you have a plate ready.) It’s easier if you do half at a time.
That’s it! Unless you are a true Philadelphian, in that case you would grab a can of cheese whiz from the fridge and spray some on top!
(I made way too much for just the two of us last night. So, I wrapped the halves in tin foil and put in the fridge. Today, for lunch, I pulled one out. Preheated my Toastmaster Quikcooker Ultravection Oven, put the wrapped sandwich in and put on turbo for 6 minutes. It almost tasted better today! :))
“Thank you, God, for this food! Amen!