Friday, June 1, 2012

Recipe: The Classic Philly Cheesesteak Sandwich

No trip to Philadelphia is complete without a few musts—taking in historic sites like the Liberty Bell and the Betsy Ross House, sizing up Rocky Balboa’s statue and chomping down on a classic cheesesteak sandwich (our personal favorite on the list).

Brothers Pat and Harry Olvieri are credited with concocting the mouthwatering sandwich—a gooey mix of shredded beef, onions and cheese—and selling a variation out of their local hot dog stand in the 1930s.

If you ask a true Philadelphian where to go for the most authentic cheesesteak, they’ll direct you to South Street. On this stretch of road in South Philadelphia, the Olvieri brother’s original restaurant, Pat’s King of Steaks, stands directly across the street from rival Geno’s Steaks.

If you can’t make it to Philly anytime soon, try your own at home! We whipped up Ellie Krieger’s health-conscious version, which saves on calories without sacrificing taste.


Open-Face Philly Cheesesteak Sandwiches
from Comfort Food Fix: Feel-Good Favorites Made Healthy
Makes 4 sandwiches

1/2 cup cold low-fat milk
1 tablespoon all-purpose flour
2 ounces extra-sharp cheddar cheese, finely shredded (1/2 cup, packed)
3/4 teaspoon salt
2 tablespoons olive oil
1 pound boneless top loin steak, very thinly sliced
1/2 teaspoon freshly ground pepper
1 large onion, very thinly sliced into half-moons
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 whole-grain Italian rolls, halved lengthwise


STEP 1: For the cheese sauce: Place milk and flour in a small saucepan and whisk until the flour is dissolved. Heat over medium-high heat, stirring constantly, and bring to a simmer. Lower the heat to medium-low and continue to cook, stirring frequently, until thickened, about 2 minutes. Stir in the cheese and 1/4 teaspoon salt and mix until the cheese melts. Simmer, stirring frequently, until the mixture is velvety and thick, about 2 minutes more. Remove from the heat and cover the surface of the sauce with foil to keep warm and prevent a skin from forming.

STEP 2: Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Sprinkle the beef with 1/4 teaspoon salt and 1/4 teaspoon black pepper and cook until browned and just cooked through, 4 to 5 minutes. Transfer to a plate and cover with foil to keep warm.

STEP 3: Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add the onion and bell pepper and cook until the edges are browned and the onion is tender, 12 to 14 minutes. Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.

STEP 4: Lightly toast the rolls. Place one half of each roll on a plate and top with one-quarter of the onion-pepper mixture, then one-quarter of the meat. Drizzle each sandwich with 1/4 cup of the cheese sauce.

Disclosure: I did not receive any products nor was paid for this post. I was provided info from the PR firm to share. Thanks to A Bullseye View. Any expressed opinions are my own and personal thoughts. No other compensation was given.

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