The Hungry Apple

I love a good Philly Cheese Steak sandwich but they are hard to come by. Granted, I have never been to Philly (not that it would help since I am 800 miles away)  but I do know that I prefer white cheese rather than yellow liquid cheese so that might be a problem.

I got so discouraged from going to a restaurant and ordering the sandwich and then having it not be nearly as good as I was imagining. I decided I needed to  develop what I was picturing. As I like to say in the cheesiest voice possible :

Don’t take it! Make it!

So that’s what I’ve done. This is what I ended up with.

I also threw in some roasted green beans that could take the place of french fries. They are so satisfying. I think it is because they are the same shape. They have salt and pepper too and they don’t taste like you picture green beans to taste. Yum!

Of course, if you just can’t live without the fries you should try these. Yes, another Alexia product.  When these are done baking, I just toss them with salt, pepper and dried parsley. They are simple and delicious.

There are  a lot of pictures with this post because my supposed perfect way to construct a Philly is specific and involves layering. Make fun if you like but you are sure to get the perfect bite each time.

The first step is caramelizing the onions. This takes a minute so I do it first. I slice up two medium sized onions and let them hang out, stirring every so often on medium-low heat. This is a slow and low process. Give it time to be done right.

Now it’s time to break down the buns. You don’t have to do this but I like as little bread as possible so I cut the middle out of the hoagie.

I use white american on my Philly at  home. It has a melt factor that cant be ignored. I get 8 pieces of thinly sliced cheese at the deli and then I cut  each piece in half.

I cover a round pan with aluminum foil and line up the hoagies to get ready to be stuffed!

Then I brown the sirloin steak.

The butcher (Norman) at my grocery store rocks!!! When I order the sirloin he goes ahead and thinly shaves the steaks for me so I save lots of time at home!  If you can shop at the Publix in Fieldstone Farms in Franklin I would highly recommend it.  Nice guy. Great butcher.

After the  pinkness disappears I saute it on medium high with a can of beef broth. This somehow creates the perfect Philly flavor. When there is only a little broth left (2-3 tablespoons) I remove it from the heat.

I layer cheese, then onion, then steak, then onion again, a tiny bit of the leftover broth, then cheese again.  That’s the magical order.

Then I bake on 350 for 5-7 minutes to let the cheese melt.  And this is what I get.

The perfect ratio of bread, steak, onion and cheese. I wish I had another one right now!

For the green beans……

I just trimmed a pound of green beans and tossed them in a large bowl with olive oil, salt and pepper.

Then roasted for 25 minutes on 375.

Truth be told, I still order a Philly every time I am at a restaurant that serves them. I continue to be disappointed.  My Philly is in first place now but you never know when you might run up on a better one.

PHILLY CHEESE STEAKS

Serves 4

Ingredients:

1 pound sirloin steak, shaved

2 medium onions, sliced very thin

1 10.5 ounce can condensed beef broth (i use campbell’s)

4 hoagies, with the middle cut out 🙂

8 thin deli slices of white american (or cheese of your choice), sliced in half  so that you have 16 halves

10 twists of pepper

3 tablespoons olive oil, divided

Instructions and directions: 

In a small saucepan heat 2 tablespoons of olive oil . Add onion and cook on low for 30-40 minutes stirring frequently until onions are caramelized.

Cut the middle out of the hoagie buns for less bread while keeping one side in tact.

Line round or rectangular pan with aluminum foil and line buns in pan cut side up.

Heat oven to 375 degrees.

In a large nonstick skillet heat one tablespoon of olive oil over medium heat. Add steak and saute until most of the pinkness is gone. Season with pepper. Turn heat up to medium high and beef broth and simmer unitl only 2-3 tablespoons of liquid remain. Remove from heat.

Inside each bun, divide ingredients and layer 2 half slices of cheese, onion, steak, onion and 2 more half slices of cheese.

Bake sandwiches for 5-7 minutes or until cheese melts.

(Don’t forget about the green bean “fries”)