Philly Cheese Steaks
1 Lb of sirloin tip roast, sliced paper thin
1/4 lb sliced American cheese
1 cup tomato sauce
4 long rolls
1/3 cup vegetable oil
salt and pepper to taste
1 medium onion, coarse chopped, sautéed (optional)
sautéed chopped mushrooms (optional)
sautéed chopped sweet peppers (optional)
sautéed chopped hot peppers (optional)
4 tsp. Worcestershire sauce
The secret to this sandwich is to tear the beef into small pieces (about 1 inch
square) as you cook the meat. In a steak shop you'll see the cooks madly
flailing away at the meat with two heavy metal spatulas. This is tough to do at
home unless you have a restaurant sized griddle in your kitchen. It's also a lot
of work. I've come up with an alternative which works perfectly.
Divide the meat into two 1/2 pound stacks, wrap loosely and place in the freezer
for about 30 minutes, just till the meat starts to get stiff. Lay one 1/2 pound
pile on a cutting board and cut first into 1/2" strips and then cross cut into
1" pieces. Repeat with the other part of the beef. re-heat a thin layer or oil
in a large frying pan over medium heat Add 1/4 pound of beef and working
quickly, turn and chop the meat until it falls apart and is brown throughout.
Add salt, pepper and Worcestershire sauce and saute for just a few seconds. If
you are using onions, peppers or mushrooms in your sandwich mix them into the
meat now. Shape the meat into the size and shape of the rolls you are using and
place a layer of cheese on top.
Split a roll in half and place over the meat when the cheese starts to melt.
Slide a spatula under the meat, hold the top of the roll with the other hand,
lift and invert onto a plate. Add heated tomato sauce or catsup as you prefer.
Add more oil and repeat for each sandwich.