5 oz Steak; (read below)
Water; to moisten
2 1/2 oz Desired cheese (read below)
Hoagie roll (9-1/2")
Onions; fried
Additional Toppings:
Mushrooms
Raw onions
Sweet red & green peppers
Pizza sauce
Lettuce
Tomato
At Olivieri Prince of Steaks in Philadelphia, chef/owner Rick
Olivieri (third generation) tells us about the original. "It all
started in 1932 with my grandfather Pat. He owned a small hot-dog
stand but got tired of eating hot dogs every day, so he sent his
brother around the corner for sliced steak. He prepared it, slapped
it into a hot-dog bun and was just about to eat it when a cabbie
pulled up and said, 'Hey, that looks good.' The rest, as they say,
is history, part of which included the addition of cheese in the
late 1940's, when they were looking to try something new."
To make one cheese-steak sandwich, take the steak (Olivieri's
recommended cut: the eye of the chuck) and slice it very thin.
Panfry in large skillet with no grease or oil, just enough water to
moisten. Right before it's done, top with desired cheese
(American, provolone, mozzarella or Cheez Whiz) until melted. Put
meat and cheese on the hoagie roll, then top with fried onions. Add
additional toppings if desired.
