Homemade Farfalle (Bowtie) Pasta
Cheese Steaks, or GTFO. I’ve lived right outside of Philly for my entire life, and I pride myself in knowing and loving our city sandwich. It still amazes me that no one outside of Philadelphia, for the most part, can even come close to making a good cheese steak. It’s very simple sandwich, there are very few ingredients and people still manage to mess it up. For me, the Philadelphia Cheese Steak can be ordered two ways, “whiz wit” or “whiz witout”, A.K.A - cheese whiz with sauteed onions or cheese whiz without sauteed onions. For me, its whiz witout, and I’m eating 3 of them, assuming that I have a buzz going. Here’s what you need to come pretty damn close to the real thing.
- 2 Steak Rolls (Not to hard, not to soft)
- 1 16oz Sirloin
- 1/4 Cup Cheese Whiz
- Canola Oil, Salt, Pepper to taste
Something that taste this good, should not be this simple to prepare.
Slice your steak up as thin as you can, I’m looking for about an eighth of an inch. Season your steak with just a little bit of salt and some fresh ground pepper. You have to keep in mind that the cheese whiz has a salty flavor to it that will be over powered if you add to much salt in the beginning. Next, heat some canola oil in a pan over medium high heat and add your slices of steak to the pan. Because your steak is cut into such thin pieces, you will only need about 1 minute in such a hot pan to completely cook it through. Now remove the pan from the heat and add the cheese whiz directly to the pan. The residual heat will melt the cheese and let it mix in with the steak. Carefully slice your rolls open, add you steak and cheese and you have your cheese steak. Many people like to add ketchup or hot sauce, try it out to see what you like. In any case, its time to dig in. Enjoy!
Bramble cocktail jello shots
Food. Art. Science.
