Who knew it could be so easy to make a Philadelphia Cheese Steak Sandwich at home? I always thought it was too complicated until J found this scrumptious recipe. The hardest part was slicing the meat!
2 tablespoons olive oil
2 medium onions, sliced as thin as possible and rings separated (we didn’t keep them in rings)
1/2 cup sliced mushrooms (canned is fine! We used the little can)
2 green peppers, sliced
12 ounces chipped steak (very thin-sliced eye of round, ribeye, or sirloin tip roast cut into 1-inch slices) We used boneless ribeye.
Salt and coarsely-ground black pepper
Provolone cheese slices
4 hoagie rolls (we got them from the bakery section of our favorite grocer)
Dill pickle spears (side)
In a large frying pan over high heat, add olive oil and heat so that a drop of water will sizzle when you drop it in the oil; lower heat to medium. Add onions and mushrooms, stir and cook until mushrooms darken and onions start to look transparent. Add steak slices and cook for approximately 3 minutes or until meat is lightly browned.
Add salt and pepper to taste. Slice bread lengthwise. Using a spatula, scoop 1/4 the meat mixture on to the bread. Top with 2 slices of Provolone cheese for each sandwich. Put in a warm oven on low broil. Monitor the sandwiches.
When the cheese is melted into the sandwich and the bread is starting to brown, remove from the oven.
So good. So filling. Next time we’ll caramelize the onions a little longer and toast the hoagies before adding the filling.
Before the current big hullabaloo over this restaurant, J and I decided to figure out how to recreate our favorite chicken sandwich at home. Mostly because the nearest restaurant to us is more than an hour and a half away. This recipe is so close! With a bag of Oreda waffle fries, it’s almost like you’re there.
2 boneless and skinless chicken breasts
1/4 cup Dill Pickle Juice (we bought the hamburger slices and just used the juice)
1 teaspoon Tabasco sauce
1/4 cup Milk
1/2 cup Flour
1 tablespoon Powdered sugar
1/2 teaspoon Paprika
1/2 teaspoon Salt
1/4 teaspoon Black pepper
1/4 teaspoon Garlic powder
1/4 teaspoon Celery salt
1/4 teaspoon Dried basil
Wrap the chicken loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until about 1/2 inch thick all around. Cut into four pieces, as even as possible. Marinate in the pickle juice and Tabasco Sauce for 30 minutes. Beat the egg with the milk in a bowl. Combine the flour, sugar, and spices in a zip lock bag. Dip the chicken pieces each into the egg on both sides, then place in the bag and shake. Heat the oil in a skillet (1/2 inch deep) to about 345-350, or use a deep fryer (that’s what we did). Remove the chicken from the flour mixture and tap off the excess. Place in the oil. Fry each cutlet for 2 minutes on each side, or until golden and cooked through. If using a fryer, it takes about 5 minutes total. Be sure to check the first couple to make sure they are cooked all the way through. Blot on paper and serve on toasted buns with pickle slices.
So good. It’s very, very close to the original. It just needed to be a touch sweeter, so next time we’ll use a bit more powdered sugar and a touch less pickle juice.