I have to laugh! When I lived in Philadelphia, we all were living on cheese steak sandwiches. A huge $5.00 Philly Cheese Steak would be enough food for two days. I had to leave Philadelphia before I became a candidate for quad bi-pass surgery!
Every restaurant, diner and delicatessen in Philadelphia seemed to have cheese steaks on the menu. I have to say, there is no such thing as a bad cheese steak in Philadelphia.
I cooked in Philadelphia for two years, before I started to apprentice fine dining to become a chef. Every Philadelphia restaurant I cooked in was very busy. Speed, organization and agility are the first things to learn when training to become a chef. I am a fast cook! In Philly, you gotta be quick.
Part of the grill cooking duties in Philadelphia was of course, making Philly Cheese Steak Sandwiches. I cooked more than 10,000 Philly Cheese Steaks while working in Philadelphia restaurants. It is a fun sandwich to make!
Classically, the meat is shaved knuckle roast. (Beef shoulder.) The roll has to be a slightly chewy soft Italian bread. The classic cheese for a Philly Steak is provolone, although purists prefer "Whiz." "Whiz" is slang for canned "Cheese Whiz."
Pulverized, chopped and shaped commercial frozen cheese steak meat is not a good choice for a true cheese steak. Very thin sliced raw knuckle roast, brisket, rib roast or top round are the best meats for a cheese steak. The meat has to be machine sliced partially frozen to get paper thin slices. At home, a razor sharp chef knife or carving knife can be used to cut very thin slices of beef. I used a cut of top round for this cheese steak.
Recipe: Heat a large saute pan over medium/medium high heat.
Add a tiny splash of olive oil.
Split open an Italian sub sandwich roll and grill it on the hot pan till it is toasted warm.
Set the roll aside.
Add a little more olive oil to the pan.
Add a handful each of: sliced onions, sliced bell peppers and sliced red bell peppers.
Grill the peppers and onions on one side of the pan.
Add 6 to 8 ounces of very thin sliced beef to the other side of the pan.
You can shred the beef slices in the pan using two metal spatulas at once. (One spatula to hold the meat with and the other to shred. Or you can coarsely chop the very thin sliced beef before putting it in the pan.)
Season the ingredients with sea salt, black pepper and a pinch of oregano.
When the steak and vegetables are almost done cooking, clear a spot on the pan to cook 1 whisked egg.
Pour 1 whisked egg on the cleared spot in the pan and cook it firm.
Chop the scrambled egg into pieces.
Toss all of the ingredients in the pan together and pile the steak ingredients together in a line across the pan.
Place a about 2 to 3 ounces of sliced provolone cheese on top of the meat and vegetables.
Pour just a little splash of water into the pan and cover the pan so the steam melts the cheese.
Wait for about 1 minute!
Use a spatula to place the cheese steak mixture on the toasted sub roll.
Set the the Philly Cheese Steak and Egg Sandwich on a plate.
Garnish with a parsley sprig.
Serve with par boiled potato slices that are simmered in butter with garlic, tomato, sea salt, black pepper and fennel seed. (Or a breakfast potato of your choice!)
A Philly Cheese Steak and Egg Sandwich for breakfast is so very delicious! Eating this sandwich for breakfast is like the party never ended! Cheese steaks are notorious for "sticking to the ribs" all day. I made a petite cheese steak for this recipe, but in Philadelphia you can buy 3 foot long cheese steaks. Just forget about the cholesterol count after eating a Philly Cheese Steak! Delicious! ... Shawna
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