How to make a Geno's Philadelphia Cheese Steak
Geno's Philadelphia Cheese Steak Recipe
A few years back we went to Philadelphia where I got to eat an official Philadelphia cheese steak from both Gino's and Pat's. (The two rival cheesesteak factions in Philadelphia.) I immediately came home and began making them Philly style. Today, I'm still able to enjoy the tastes of the city of brotherly love with my own version.
The most important aspect of a Philly cheesesteak is the meat and the whiz. ("wit", as they say) In our case, top-round is a cheap, affordable, and lean meat however feel free to use whatever meat you like. It's often on sale for ½ price at my local grocer in a huge three pound package. Ask the butcher to slice it thin and save yourself some work. Whiz is available in regular and light which can further reduce the fat content of this protein rich sandwich.
|Geno's Cheesesteak, "All the way!"|
- Invented in 1930 when a Philadelphia hot-dog vendor named Pat Olivieri decided to add thin slices of steak on to a hot-dog bun. By 1952 the cheesesteak was officially famous when long time cheesesteak rival Joe Vento of Geno's added Cheese Whiz to the sandwich.
- A NY Times article famed the whiz version of the sandwich with the words “the sine qua non of cheesesteak connoisseurs”, simply translated meaning “without Whiz then nothing.”
- sub buns or hoagie rolls
- thinly slices of steak
- Velveeta cheese sauce
- your choice of, chopped onion, mushrooms, tomatoes and lettuce
- salt, pepper, and garlic to taste
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You can also try spicing it up with some green or yellow banana peppers, black olives, or other vegetables! You can also create a "pizza-steak" by adding marinara!