When I first moved to Philly I lived a few doors down from Pat's King of Steaks and Geno's, the two "famous" cheesesteak places. Pat's is gritty and everything great about Philly including a commeration of the filming of the great motion picture "Rocky". Geno's is the Disneyland of cheesesteaks. The neighborhood always smelled like grilled meat and onions. The traditional cheesesteak is made "wiz wit" mean cheese wiz with onions. I prefer provolone to wiz any day. Save yourself the headache of dealing with the lines and make one at home.
You'll need:
1/4-1/2 lb of meat per steak
yellow onions, halved and sliced
sharp provolone cheese, sliced
good quality hoagie rolls
I used a whole medium onion and 3/4 lb of meat for two steaks. The amounts are subject to taste. Like a lot of cheese? Use a lot. Like a lot of onion? Use a lot.
Grocery stores and butchers in Philly sell top round already sliced for steaks. Elsewhere, just buy a nice cut of beef and have your butcher slice it thin for you. Most butchers are happy to do it. Top Round works just fine, but you can get as fancy as you want to get.
Heat a tablespoon of oil over medium heat. Cook the onions, stirring frequently, until browned but not burned. Removed the onions from pan and set aside.
Add meat to the pan, breaking it apart as it cooks. When meat is browned, return onions to pan, and cook until juices are cooked off.
Lay cheese slices over meat and turn off heat under the pan. Slice rolls lengthwise. Distribute meat evenly between rolls. Serve hot.
I like mine with ketchup and hot peppers. Cheesesteaks are traditionally served alongside cheese fries. This makes a delicious late night (read that drunken) meal, but your stomach will hate you for it as will your thighs. Eat some fruit with it instead. Be warned, you will smell like a cheesteak all day.
I will never forget finding out that the original was made with Cheese Wiz. *Gag*!!
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