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Making Philly Cheesesteak at home

gki | Nov 3, 2009 06:02 PM

I live in CA and there are NO philly cheesesteaks to be found where I am. In fact, I have never had a philly cheesesteak sandwich except what I’ve made at home. I feel like a primitive human in my kitchen, doing it from scratch, expending way too much effort to get my meat exactly right. I'm freezing 2” x 3” x 4” blocks of rib eye steak with lots of fat. Thawing it just enough to shave VERY thin with a mandolin. Cooking it on medium heat until just this side of pink and using only salt and pepper to season it. Wow! The result is an epiphany every time! All the fat melts and coats the meat which is never dry and has a gorgeous flavor that can only happen with the tedious shaving. The rest is more or less superfluous. I fry onions and mushrooms, I have great crusty-soft hoagie rolls, and I throw cheese on it but the real enchantment is the meat and lots of it. The flavor is BETTER than a steak. Was wondering, is this what I would find in Philadelphia? Is this what a home cook would do? Just wondering. Don’t really care what authentic is. Just so thrilled to discover the most flavorful way to cook a rib eye roast!

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