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Getting Hold of A Philly Cheesesteak

Philly Cheesesteak is a special kind of sandwich, which definitely originated from Philadelphia in the early 1930s and which was a concoction by Italian immigrants, Pat and Harry Olivieri, who thought of using chopped steak and cheese as a sandwich filling inserted on Italian rolls. People at that time were clamouring for the sensational steak sandwich with its meaty and cheesy flavour, so much so that the Olivieris had to open Pat’s King of Steaks on the 9th Street and Passyunk Avenue, Philadelphia, to be able to serve the growing number of steak sandwich fans.

Cheese sandwich is basically made up of beef steak, thinly sliced rib-eye and sauteed, combined with melted cheese and spread on a long, crusty hot roll bread with toppings, such as fried onions, sweet peppers, sauteed mushrooms, and plenty of ketchup. Rib-eye beef steak has become synonymous to Philly’s cheesesteak sandwick, a perfect cut of choice for steak sandwich because of its perfect balance of flavor, bite and texture. The kind of cheese used at Pat’s King of Steak was sliced white American cheese or sliced provolone, any of which were melted while placing on the grilled steak; later, out of convenience, Cheese Wiz was substituted. Common bread rolls for Philly cheesesteak sandwich were light, crisp, and tender, long with rounded ends, so that the length and width of it were enough space for the steak and cheese to fill in evenly. The Philly cheesesteak sandwich cannot be complete without the sauteed onion toppings, as onions provide the sweet balance of the meaty and cheesy taste, a perfect combination of tastes.

Preparing and cooking for a type of Philly cheesesteak sandwich is easy following this procedure: first thing is to use a large frying pan to saute the onions and mushrooms in olive oil, adjusting well the heat from high to medium, until the onions show signs of browning, then set aside, fry the sliced steaks for about 3 minutes on each side, adding salt and pepper to taste, followed by placing sliced cheeses over the grilled or fried steaks until they melt, and, finally, arranging the cooked ingredients evenly into hot, baked rolls. If Cheese Wiz is the preferred cheese of choice, have this melted on a double boiler or in a microwave and then spread this fast and evenly on top of the grilled steak slices.

The locals in Philadelphia, actually, have two choices of sandwiches at Pat Olivieri’s sandwich shop, one is a simple steak sandwich made up of sliced and grilled steak with toppings or a cheesesteak sandwich which has melted cheese and toppings, but the more popular clamor is that of the Philly cheesesteak sandwich.

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