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Uncommonly Sensible

Keeping the "anal" in analytical... (While trying to remain civilized)

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Sunday, July 23, 2006

The Philly cheesesteak...

I was much dismayed this weekend to learn HERE that the guy who invented the Philly cheesesteak has died.

I've been told by some fellow Philadelphians that my cheesesteaks were the best they've ever had, but I couldn't have achieved such culinary prowess without someone else inventing the cheesesteak first; my version is merely a refinement of a fantastic original.

Anyway, I have been asked to post my recipe, so it follows.

"Philly cheesesteak a la Camo":

First, cut up some onions (Vidalias are my favorite), peppers and mushrooms*; sauté them in butter until soft, then set aside. Get the chipped steak (frozen or otherwise) and brown it in a skillet with garlic, Italian seasoning and soy sauce. If you like hot peppers, as I do, add them to the mix while you're browning the steak for best effect. When it's browned sufficiently, add the vegetables that you set aside earlier, then blend the whole medley together. Once it's all thoroughly cooked, arrange it so that it will fit inside an Italian long roll (a crucial ingredient!) and place your cheese (I generally use American, but mozzarella works well too...anything but Cheese Whiz!!!) on top to melt. Place a sliced roll over the mixture, reduce heat to it's lowest setting, and after a minute invert a plate on top. Use a small enough skillet so that when you flip the sandwich over onto the plate, it all stays on the plate.

Of course, you can vary quantities and ingredients to your own tastes. The method I described is what works best for mine...

*For the peppers, you could use green, red, yellow, all of them...or none. The same goes for the mushrooms; not everyone likes those, either. Same goes for the onions.
(De gustibus non disputandum est)

23 Comments:

Blogger Hawkeye® said...

MMmmmm! Sounds good... Now I'm getting hungry. Gotta run and stuff my face!

Best regards...

July 23, 2006 2:55 PM  
Blogger The trotting Possum said...

Vidalias and Deaf Smith, Texas onions share a geological commanlity. There is this big vein of clay that runs under the Gulf of Mexico. The clay apparently leaches the acidity from the onions, resulting in tasty treats in both Texas and Georgia.

I had to take geology in college, because I was lousy at math and biology. I think I'm correct about the line of clay running from Texas to Georgia. It may even have some connection to the sweet onions we enjoy.

I love good cookin'! Crock pots and our veggie buddies beat an MRE heated in the armpit every day!

July 23, 2006 4:46 PM  
Blogger JannyMae said...

Thanks, but I'll take an Italian beef sandwich from Chicago over one of these. They're okay, but...

July 23, 2006 5:07 PM  
Blogger Beerme said...

jannymae,

One must never dis the Philly Cheesesteak!

You'll probably hear counter that they prefer New York pizza to the Chicago style, next.

I like 'em all!

July 23, 2006 6:00 PM  
Blogger darth_meister said...

Now you've gone and done it, I'M HUNGRY!

And believe me when I say that unlike John Kerry I know how to eat a Philly Cheesesteak sandwich like a real man!

July 23, 2006 9:03 PM  
Blogger camojack said...

Hawkeye®:
They've prob'ly got some decent cheesesteaks available in your 'hood, huh?

Possum:
Vidalias are great; one of my coworkers is from around that part of Georgia. I'd never heard of Deaf Smith, Texas onions before, though.

JannyMae:
Ah, but you haven't tried my version of "Le Cheesesteak", have you?

Beerme:
Chicago style pizza is the best variety of that particular delicacy, indeed. A lot of people think that pizza came from Italy originally. I've had decent pizza in Italy, but they were definitely invented in Chicago.

darth_meister:
Heh, yeah, that clown would probably use a knife and fork...

July 23, 2006 9:24 PM  
Blogger The trotting Possum said...

Trust me; there is this big vein of clay that runs from Georgia to Texas.

It has something to do with the onions.

Deaf Smith County, Texas, has more to do with peanut butter than onions. They are famed for their sweet onions as well as the peanut butter, though.

That vein of clay runs all the way through the Guld of Mexico from Georgia to Texas.

What do I know? My best thinking in college got me crippled and into a wheelchair. Vidalia onions are probably edible like apples because the soil is red. Clay streaks under The Gulf have nothing to do with anything.

Them South Gergia onions taste good, though!

Munching a Vidalia like an apple on Scorpion Hill...

July 24, 2006 1:06 AM  
Blogger The trotting Possum said...

Can't even spell "Gulf", as in "Gulf of Mexico."

I still type with two fingers and a thumb, and the thumb is showing symptoms of arthritis.

July 24, 2006 1:12 AM  
Blogger camojack said...

Possum:
Oh, I trust you lad...implicitly.

Your typing, however... :-)

July 24, 2006 1:23 AM  
Blogger kwl said...

The 10-10 onion grown in TX is even sweeter than the Vidalia. If you can get your hands on them, give them a try. 10-10 is the harvest date so watch them mid-end of October.

July 24, 2006 4:24 AM  
Blogger camojack said...

kwl:
Sweeter than the Vidalia?

Those I've got to try...

July 24, 2006 5:10 AM  
Blogger MargeinMI said...

Dang you camo! Now I've got drool on my keyboard!

I like mine with Swiss cheese. And Vidalias. YUM!

July 24, 2006 6:29 AM  
Blogger camojack said...

MargeinMI:
I've never tried one with Swiss cheese, but I do like the stuff...mostly on deli-style sammiches. [sic]

July 24, 2006 6:45 AM  
Blogger boberin said...

Yum! Any way you make em cheesteaks are great! Jannymae came pretty close to sacrilidge this time.
Leave of the peppers (I love them, they don't love me) and this version sounds delightful.
I knew I should have had breakfast this morning, now I'm sorry

July 24, 2006 7:48 AM  
Blogger spd rdr said...

Man, Camo. It's only 9:55 in the morning and my stomach is growling like panhead with shotguns. I don't think I'm going to make it until lunch.

July 24, 2006 10:00 AM  
Blogger Libby Gone™ said...

Recipes? Sounds like a long Scrappleface thread.
Actually Very Cool, will be using to round out myself!
BTW guys who can cook get the best girls. Ask Island Girl.
Hopefully soon we can share some Mitch Chee Gon BBQ, on me. or I mean on the grill. LOL

July 24, 2006 11:01 AM  
Blogger camojack said...

boberin:
Yeah, cheesesteaks are the perfect meal; they contain all of the basic food groups...and they're right tasty, too.

spd rdr:
Your stomach was growling like a panhead with shotguns? That sounds pretty intense!

Libby Gone™:
Well, Scrapple is another recipe, maybe some other time.

You're certainly correct about the gals being impressed by guys who can cook, though...

July 24, 2006 5:13 PM  
Blogger Kajun said...

*"I am not a cook!"...but that cheesesteak contains all of my favorite foods.

*My impersonation of Rich Little impersonating President Nixon.

July 24, 2006 8:29 PM  
Blogger camojack said...

Kajun:
So...you're impersonating Rich Little impersonating Nixon, huh?

Like I said, my cheesesteak recipe constitutes the perfect meal, for a number of reasons...

July 24, 2006 9:53 PM  
Blogger JR said...

Raw onions and Cheese whiz is just gross... I like the traditional american white cheese and beef on an itialian roll...

July 25, 2006 12:24 AM  
Blogger camojack said...

JR:
I agree that Cheese whiz is gross...but we'll just have to disagree about the onions.

However, although I usually cook 'em, I'll eat them in a restaurant uncooked sometimes...

July 25, 2006 12:43 AM  
Blogger benning said...

Awwww, Man, now I'm hungry! And ain't nowhere down here to get a decent Philly Cheesesteak!

Camo, have you ever been to Chink's? I think it's on Delaware Ave. My brother used to go there often when he was delivering furniture in the Philly area. He brought me one once. Just one. The bag was warm and greasy, and the sandwich was heaven! mmMMMMMmmm!

Gotta have the onions fried. Gotta!

July 27, 2006 8:15 PM  
Blogger camojack said...

benning:
Nope, never been to Chink's...or heard of it, for that matter.

Anyway, onions are subjective; I like 'em either way on a cheesesteak...

July 28, 2006 12:46 AM  

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