Saturday, September 11, 2010

Original Philly Cheese Steak Recipe








It doesn't matter if you call it a cheesesteak , a Philadelphia Cheese Steak or a Philly Cheese Steak this is truly one of the best steak sandwiches you will ever have the privilege of tasting. A true Philly Cheesesteak is made from shaved rib eye loin , caramelized onions , and yellow American Cheese.

In the basic Philly Cheesesteak you put cooked shaved ribeye , and yellow American cheese on a split Italian roll. But then the great debate begins. Should the sandwich have caramelized onions or not. And what about mushrooms and peppers. Do they belong on the original Philly Cheese Steak Sandwich or do they not.

And then the great original philly cheesesteak sandwich debate continues. Is the sandwich supposed to have yellow American cheese , cheese whiz , or provolone cheese. And of all things some people are now replacing the shaved ribeye meat with thinly sliced grilled chicken.

But here on this page we are going to be making the original Philly cheese steak sandwich so your going to need shaved rib eye loin , yellow American Cheese , Italian Sandwich Rolls , and you will want to make the below recipe for Caramelized Onions because I truly believe that Caramelized Onions do belong on a original Philly cheese steak sandwich. If you have a good butcher shop in your area go there and order a few pounds of shaved rib eye loin. It makes the best original Philly cheese steak sandwiches and there is no way you can cut the meat thin enough at home.

If you plan to make this sandwich often I would suggest buying one of the small flat top home grills to make your sandwich with. You can also make pancakes on a flat top grill and cook eggs. But the most important thing to me is that a small flat top grill is just perfect for making the original Philly Cheesesteak sandwich.

Caramelized Onions Recipe For Our Original Philly Cheesesteak Sandwiches

Caramelized Onions are not that hard to make and they taste absolutely perfect on a original Philly cheese steak sandwich.

For your Caramelized Onions your going to need.

1. One Tablespoon Real Butter.

2. One Tablespoon Vegetable Oil.

3. Two Pounds Of Sweet Onions peeled and sliced very thin.

4. One Tablespoon Light Brown Sugar.

5. One Level Teaspoon Ground Sea Salt.

6. One Teaspoon Black Pepper.

7. One Tablespoon Water.

Add the oil and the butter to a large skillet and melt the butter. As soon as the butter melts add everything else to the skillet and cook until the onions turn a deep brown color. Be sure that you stir often and if your skillet gets to hot turn down the heat. Your finished caramelized onions should be mahogany in color.

These caramelized onions will go great on your original Philly cheese steak sandwiches but they are also wonderful on cheeseburgers , hamburgers and hot dogs.

Now that you have prepared your caramelized onions and purchased your shaved rib eye loin we are going to put together your original Philly cheese steak sandwich. You'll also want to purchase Italian Sub Rolls and yellow American cheese.

Divide your rib eye loin meat up into four ounce portions and get it to cooking in several small piles on your flat top grill. Once the meat is done to your liking sprinkle it with salt and pepper and place a small portion on the top of each small pile of meat.

Now place two pieces of yellow American cheese on top of each small pile of meat and as soon as it starts to melt cover each small pile of meat , onions , and cheese with a Italian Sub Roll. As soon as the Italian Sub Roll is hot go under the meat with your spatula and scoop each portion of meat into a sub roll. And you have now created the original Philly Cheese Steak Sandwich.

Did you make the original Philly Cheese Steak Sandwich? How did it turn out for you. How did you like it? Please post your comments , tips , suggestions and questions below now. And thanks for taking the time to read my Hub Page.

Tuesday, August 31, 2010

Vegetarian Antipasto-Easy to Make!


Christmas giving on my mind!



This Antipasto in a jar is very versatile. Antipasto supposedly just means appetizer but I use this one for much more than just hors d'oeuvres. If I haven't got anything planned for dinner and someone pops in unexpectedly it doesn't take anything to cook up a package of noodles then toss it with a jar of the antipasto, add a little feta or cottage cheese, served with a mixed salad and voila a fabulous gourmet dinner that will take all of 15 minutes from stove to table top. Other times when I just don't feel like cooking I just plop some of the antipasto on a sub-bun or a thick slice of toasted Italian bread sprinkled with some grated Mozza, throw it in the toaster oven under the broiler for one minute and bingo dinner in three minutes flat.


The ingredients are all just veggies therefore the antipasto is a great choice for vegetarian and vegans.

However to change the dinner to fit meat-eaters is easy, just add a few slices of hot capiccolo, Italian sausage, julienne sliced ham, roast beef or left over chicken breast. It tastes nice with every type of meat possible.

This year as I decided to add a jar of this specialty I will need to at least triple the following recipe. Lucky that all the fresh veggies come from the garden.

Ingredients

  • 1 lg head cauliflower, broken into small bite sized florets
  • 5 lg carrots, peeled and cut on the diagonal into 1/2-inch slices
  • 5 celery ribs, cut on the diagonal into 3/4-inch slices
  • 3 small-med zucchini, cut on the diagonal into 3/4 inch slices
  • 3 small-med eggplant, cut on the diagonal into 3/4 inch slices
  • 1 head fennel, cut into 3/4 inch slices
  • 1 lg vidalia onion, cut into 1/2 inch ring
  • 1 pound small fresh button mushrooms, washed and drained
  • 1/2 cup white vinegar
  • 1 quart jar small whole pickled green peppers
  • 1 quart jar green pickled cherry or grape tomatoes (optional)
  • 1/2 can pitted black olives, drained
  • 1/2 cup pimiento stuffed green olives, drained
  • 11/2 cups pickled cocktail onions
  • 3 cups marinated artichoke hearts, drained
  • 2 cups canned tomatoes, I use whole ones cut into quarters


For the sauce:

  • 1 cup extra-virgin olive oil
  • 6 oz can of tomato paste
  • 1 1/2 canned tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons prepared horseradish
  • 5-6 clove garlic, minced
  • 1/2 cup white or wine vinegar
  • 2 tablespoons sugar
  • 2 tablespoon fresh basil, finely chopped
  • juice of 1/2 fresh lemon
  • 3/4 to 1 1/2 teaspoon Cayenne pepper (depending on how hot you like your food)
  • 2 tablespoon salt
  • 1 teaspoon black pepper


Methodology:

~Sterilize jars and lid/ring combos. Remove jars and let drain on clean towel. Leave lid and rings in hot water until ready to use.

~Drain all prepared vegetables and reserve all their liquids. Set veggies aside in large mixing bowl.

~In a large saucepan combine all the sauce ingredients. Over medium heat bring to a boil. Lower temp to med-low and let simmer stirring occasionally. Add 1 cups of the reserved juices from the prepared veggies. Stirring and let simmer.

~In a large pot bring generously salted water to a boil. Blanch carrots for 4 minute; remove from water and add to prepared veggies in mixing bowl. Continue blanching in same water the cauliflower for 3 minutes; then the celery and fennel also for 3 minutes. The zucchini and eggplant only need 1 1/2 minutes. Adding each into the bowl. Remember the veggies should still be crisp, they will cook more as they are processed. To keep mushrooms nice and white, now add 1/2 cup of vinegar to the blanching water wait till it boils again then blanch mushrooms for only 1/2 minute as they will get too soggy otherwise.

~Gently mix all vegetables in bowl, add sauce and toss well.

~Fill sterilized canning jars (I use wide-mouthed 2 cup/500ml sized ones) with the saucy veggies. Load them well to about an inch from the top.

~In small saucepan bring remaining reserved juices to a boil.

~Fill in the jars with the hot liquid to about 1/2 inch from the top. The liquid has to fill in all the spaces between the veggies...make sure there are no air bubbles in between the veggies. You can remove bubbles by sliding a knife along the jar side. (add more liquid if needed)

~Lid and tighten on rings and process in boiling water canner for 30 minutes.

IMPORTANT: Most of the veggies used in an antipasto are low-acid foods therefore the timing is critical to be followed. Never process for less time then the suggested 30 minutes. Check to make sure all jars are sealed as the come out of the canner.

This recipe has a lot of ingredients but if you do not like something on the list you can personalize it to your liking instead. If you do not like olives replace them with more artichoke hearts or you can add whole green beans etc. A friend of mine makes hers with Brussels sprouts and no green peppers.

This Antipasto is a easily manipulated recipe...try it I bet you will like it.