This is very similar to the one used at Pat's King of steaks
different from Rick Olivieri from Rick's Steaks who was Pat's Grandson
By George Moser, from Pennsylvania
2 sandwiches
Ingredients:
3/4 lb. rib eye steak
1 medium yellow onion chopped 1/ 2 inch dice.
4 oz. of American Cheese, Cheeze Whiz or sauce or Provolone
(If using Cheeze Whiz or cheese sauce heat on the stove in a double boiler or lightly heat in the microwave.)
2 Hoagie style buns
a little olive oil for frying.
optional
1 / 2 lb mushrooms
1 bell pepper
Banana peppers, for garnish (optional)
Directions:
prep. Crisp up thecrust on the Hoagie buns by heating them for a few minutes in a 350 degree oven.
1. Freeze the rib eye steak for 30 minutes to help slice the steak thin.
Thin slice the rib eye steak about 1/4 inch. Fry the steak in 1/ 8 cup vegetable oil, till nicely browned. Remove to a cutting board and chop to small strips.
2. Fry the onions in a skillet in a little vegetable oil till caramelized, add the meat and blend and reheat. if using American or Provolone cheese slices , place on top, cover pan and let the cheese melt into the meat.
3.Open the buns and put on top of the meat mix and cover the pan for a minute till the buns are heated. With one hand hold onto the bun and with the other use a spatula and lift the meat mix and flip over. If using the cheeze whiz apply 3 or 4 tablespoons of cheese whiz on the sandwhich , but be careful not to over power it with too much. You can always add more.
Rick Olivieri's ( Pat's Grandson) recipe for Cheese Steak sandwiches treat the steak different.
They cut the steak in thin slices and fry the whole slice on the grill.
They add a little water to the grill to creat steam and keep the grill from sticking.
This lady Carolyn Wyman writes not just about the 50 different cheese steak restaurants she visited but all the culture that surrounds this interesting dish.
