Philly Cheese Steak
The best Sandwich in all Philly
History of Philly Cheese Steak
1930s - During the 1930s in the Italian immigrant section of South Philadelphia, brothers Harry Olivieri (1916-2006) and Pat Olivieri sold hot dogs and sandwiches. Tired of hot dogs, Pat suggested that Harry go to a store and buy some beef. Harry brought it back, sliced it up and grilled the beef with some onions. The brothers piled the meat on rolls and were about to dig in when a cab driver arrived for lunch, smelled the meat and onions and demanded one of the sandwiches. Pat never got a bite because a cab driver drove by, smelled the sandwich, and asked how much? He didn’t know what to charge, so he charged a nickel. The cab driver supposedly said, “Hey . . . forget about those hot dogs, you should sell these.” It was not until 20 years later that cheese was added to the sandwich by a longtime employee, Joe Lorenzo, who was tired of the usual sandwich and added some cheese.
1940s -In 1940, the brothers opened Pat's King of Steaks at 1237 East Passyunk Avenue. The business has been there ever since, open 24 hours a day. Cheez Whiz was added to the steak and onions starting in the 1960s, and provolone, American cheese and pizza sauce later became options in the concoction along with various condiments, and side dishes.
1970 - In 1970, Pat Olivieri quit for southern California. A dispute over ownership broke out with Pat's lawyer son Herbert on one side and Harry and his children, Frankie and Maria, on the other. In 1974 Pat died, and later Frankie bought the business out.
Residents and tourists who come for paper-wrapped Philly cheese steaks and sodas can study the wall of celebrity photos before taking seats at the no-frills picnic tables. For the uninitiated, a sign explains the drill: with or without onions; specify provolone, American or Cheez Whiz; have your money ready; go to the back of the line if you make a mistake.
Philly CheeseSteak Recipe
1 (12-ounce) flank steak, trimmed $
1/4 teaspoon kosher salt $
1/4 teaspoon freshly ground black pepper
2 (5-inch) portobello mushroom caps
2 teaspoons extra-virgin olive oil, divided $
1 cup thinly sliced onion $
1 1/2 cups thinly sliced green bell pepper
2 teaspoons minced garlic $
1/2 teaspoon Worcestershire sauce
1/2 teaspoon lower-sodium soy sauce
2 teaspoons all-purpose flour $
1/2 cup 1% low-fat milk $
1 ounce provolone cheese, torn into small pieces $
2 tablespoons grated Parmigiano-Reggiano cheese
1/4 teaspoon dry mustard
4 (3-ounce) hoagie rolls, toasted
1. Place beef in freezer for 15 minutes. Cut beef across the grain into thin slices. Sprinkle beef with salt and pepper. Remove brown gills from the undersides of mushroom caps using a spoon; discard gills. Remove stems; discard. Thinly slice mushroom caps; cut slices in half crosswise.
2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef to pan; sauté 2 minutes or until beef loses its pink color, stirring constantly. Remove beef from pan. Add remaining 1 teaspoon oil to pan. Add onion; sauté 3 minutes. Add mushrooms, bell pepper, and garlic; sauté 6 minutes. Return beef to pan; sauté 1 minute or until thoroughly heated and vegetables are tender. Remove from heat. Stir in Worcestershire and soy sauce; keep warm.
3. Place flour in a small saucepan; gradually add milk, stirring with a whisk until blended. Bring to a simmer over medium heat; cook 1 minute or until slightly thickened. Remove from heat. Add cheeses and mustard, stirring until smooth. Keep warm (mixture will thicken as it cools).
4. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Divide the beef mixture evenly among bottom halves of hoagies. Drizzle sauce evenly over beef mixture; replace top halves.
this long journey of this excellent sand which,the taste will make you want more,
the delicious sand which watering your mouth, hitting
your mouth with goodness