"The cheesesteak made its official debut in 1930. Pat Olivieri was a South Philadelphia hot dog vendor who one day decided to put some beef from the butcher on his grill. A taxicab driver noticed the alluring aroma and asked for his own steak sandwich. The next day, as the story goes, rumor of the delicious lunch had spread, and cabbies around the city came to Olivieri demanding steak sandwiches. Soon after, Olivieri opened up a shop on 9th Street and Passyunk Avenue, Pat’s King of Steaks, to sell his new creation. Eventually, according to legend, he added cheese to the recipe. Today, Pat’s grills are sizzling 24 hours a day, as are Geno’s, the rival shop across the street. For 40 years, the two shops have waged a friendly competition to win the title of best cheesesteak in town, with Geno’s founder, Joe Vento, claiming it was he, not Olivieri, who first added cheese to the cheesesteak." Quoted from, VISITPHILLY.COM
Regardless who added the cheese first the Philly cheese steak recipe, or cheesesteak recipe, was here to stay.
Coat the roast with olive oil and season with salt and pepper to taste. Place on a rack in a roasting pan and roast, uncovered, until an instant read thermometer registers 120° F / 50° C.
Mise en place for the cheese steaks.
Heat a large saute pan over medium heat. Add enough olive oil to lightly coat the bottom of the pan. Add the onions, peppers and mushrooms to the pan and saute, tossing occasionally, until the onion is lightly caramelized.
slice the roast making thin slices across the grain, about an eighth inch thick, about 3 mm.
Slice bread lengthwise. Using a spatula, scoop 1/3 of the meat mixture and cheese and lay on bread with cheese on top.
Variations of cheese steak recipes are now common in several fast food chains, cafeterias, food carts, bars and even some fine dining restaurants. In Philadelphia they are cheese steaks or cheesesteaks, outside of Philadelphia they are referred to as "Philly cheesesteaks".
The first time I had a cheese steak in Philadelphia I was with some friends. We were walking through the Reading Terminal Market, pronounced "Redding" for some reason. (I'm not certain but that may be part of the reason my friend, who grew up in Pennsylvania, always referred to it as Pennsyltucky.) We walked up to a cheese steak vendor and ordered, and there is a right way to order, "one whiz wit!" That gets a cheese steak with onions and cheese whiz. I didn't realize until later that I could have ordered it with provolone - the way I ordered them in NY.
I make my cheese steaks from eye of round roast and I roast the meat before slicing and frying it. I like my meat a little thicker than you get with shaved beef. So I roast it, cool it, then slice and chop it. When I fry the meat I only need to heat it through, since it is already cooked.
By any name, cheese steak, philly steak and cheese, cheese and steak, cheesesteak, or philly cheesesteak and whether or not you make it like I do or prefer the original method of partially freezing, slicing, and then frying the meat it is one absolutely delicious sandwich.
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