Should you ever visit Philadelphia and go to Pat's or Geno's for an authentic Philly cheesesteak, please don't repeat the horrific blunder that Senator John Kerry did on August 11, 2003, while campaigning for the 2004 presidential race: Do Not ask for Swiss cheese!3 days after Kerry's faux pas, Don Russell wrote in a post on PhillyNews.com: "Now I suppose in some corners of the world, Swiss is a perfectly acceptable sandwich ingredient. Switzerland, maybe. But in Philadelphia, ordering Swiss on a cheesesteak is like rooting for Dallas at an Eagles game. It isn't just politically incorrect; it could get you a poke in the nose."
This brings me to my recipe for this week's post: My version of the Philly cheesesteak. And while I'm sure that there are Philadelphians who will find fault with my methods, I do know this: My version of the Philly cheesteak tastes great!
Ingredients:
1 lb. breakfast/sandwich steak, sliced thin
2 large or 4 small submarine sandwich rolls
2 tbsp. butter
1 cup onion, cut into strips
1/2 cup green bell pepper, cut into strips
1/2 cup red bell pepper, cut into strips
1/2 cup yellow bell pepper, cut into strips
1 clove minced garlic
2 tbs. olive oil
1/2 tsp. kosher salt
1/2 tsp. Lawry's® seasoned pepper (or black pepper)
1/8 tsp. garlic powder
1/2 cup Cheese Whiz
Instructions:
In a skillet, heat butter over low-medium heat. Add the onions, peppers and minced garlic and saute until tender. In another skillet, heat the olive oil over medium heat. Add the meat and sprinkle on the salt, seasoned pepper and garlic powder. Turn meat often until thoroughly cooked. Spread Cheez Whiz on both halves of each roll, add meat and top with the veggies.
Now, at the risk of being a bit like the Senator and offending the Philly cheesesteak purist, I'm going to suggest how you can give this Philadelphia treat an Arizona kick: Add a chopped jalapeno pepper to the mixture of bell peppers and onions that you saute. Awesome!
