Food Dude recipe: Philly cheesesteaks are crowd-pleasers for tailgating

Food Dude recipe: Fill your tailgate with aroma and flavor with classic Philly cheesesteaks.
by Dave Cathey Published: August 31, 2011
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photo - A Philly cheesesteak makes a great tailgating dish. Photo by Dave Cathey, The Oklahoman <strong></strong>
A Philly cheesesteak makes a great tailgating dish. Photo by Dave Cathey, The Oklahoman

PHILLY CHEESESTEAKS

Makes 6 to 8 sandwiches.

1½ pounds rib-eye steak, sliced wafer-thin

1 sweet onion, sliced

1 bell pepper, sliced

1 Serrano chile, halved and sliced (optional)

6 to 8 slices favorite cheese (I like provolone) or 1 cup warmed Cheez Whiz

2 teaspoons salt

2 teaspoons fresh ground black pepper

1 teaspoon garlic powder

2 tablespoons vegetable or peanut oil

Mayo or condiment of your choice is optional

6 to 8 Hoagie rolls

Light a fire to medium high heat. Place a cast-iron griddle or skillet on the grill and heat until smoking.

• Add oil and allow to heat about a minute.

• Lay the steaks flat on the surface 30 seconds to a minute, then flip and begin chopping with a sharp, metal spatula — or two if you want to be authentic. Continue chopping and stirring another minute; season with salt, pepper and garlic. Stir briefly, then set aside.

• Saute sliced onion and peppers in remaining oil, no more than a minute, then group together to form a flat mound. Place the meat on top of the mound and the cheese on top of the meat. Let warm until the cheese melts and integrates.

• Slice and toast the requisite number or hoagie rolls. Add mayo or condiment of your choice. Carefully slide a spatula, or two, under the onions and lift enough to fill one sandwich. Slide the filling into the bun, making sure the cheese stays on top.

• Eat with care and plenty of napkins.

• Source: Dave Cathey.

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by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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