Davey Boy 2.0 Posted March 22, 2006 Report Share Posted March 22, 2006 (edited) Ingredients: 5 oz Steak (read below) Water to moisten 2 1/2 oz Desired cheese (read below) 9 1/2-inch hoagie roll Fried onions Additional Toppings: Mushrooms, raw onions, Sweet red & green peppers, Pizza sauce, lettuce, Tomato -------------------------------------------------------------------------------- Instructions: At Olivieri Prince of Steaks in Philadelphia, chef/owner Rick Olivieri (third generation) tells us about the original. "It all started in 1932 with my grandfather Pat. He owned a small hot-dog stand but got tired of eating hot dogs every day, so he sent his brother around the corner for sliced steak. He prepared it, slapped it into a hot-dog bun and was just about to eat it when a cabbie pulled up and said, 'Hey, that looks good. ' The rest, as they say, is history, part of which included the addition of cheese in the late 1940's, when they were looking to try something new. " To make one cheese-steak sandwich, take the steak (Olivieri's recommended cut: the eye of the chuck) and slice it very thin. Panfry in large skillet with no grease or oil, just enough water to moisten. Right before it's done, top with desired cheese (American, provolone, mozzarella or Cheez Whiz) until melted. Put meat and cheese on the hoagie roll, then top with fried onions. Add additional toppings if desired. Alright, obviously I've copped this recipe and to be completely honest I've never been 100% satisfied with hoagies I've made at home. I suspect I'm not slicing my steak thin enough (apparently it's best to do this while the steak is still frozen) and perhaps not including the HOagies House's secret ingredient (ketchup) has had an adverse effect but at least I have something to aspire to... Anyone else have a little tip? I know booche makes em regularly. (god i'm hungry) Edited March 22, 2006 by Guest Link to comment Share on other sites More sharing options...
fluffhead77 Posted May 28, 2006 Report Share Posted May 28, 2006 I make cheese steaks on a semi regular basis and the slicing of the meat is key. Also, if you have access to a griddle, I'd suggest you use that: reason being is that you can "pull" the meat apart with 2 spatulas while it's cooking. this makes for more surface area, and less biting into big chuncks of beef...a more consistant sandwich if you will. I use a prvolone and that seems to work out real nice like, but agian it's gotta be thin sliced. See thru thin, got it? Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted May 29, 2006 Author Report Share Posted May 29, 2006 got it Link to comment Share on other sites More sharing options...
rubberdinghy Posted June 21, 2006 Report Share Posted June 21, 2006 How bout this....I just made hoagies straight on the BBQ to avoid turning on the oven....GOOOOOOOOOOOOOOOOOOOOOOOD LLLOOOOOOOOOOOOOOORD Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted June 21, 2006 Author Report Share Posted June 21, 2006 mmmmmmmmmmmmmmmmmmmmmmmmmmmnicely done, sir!your words are inspiring and uplifting Link to comment Share on other sites More sharing options...
fluffhead77 Posted June 21, 2006 Report Share Posted June 21, 2006 giddy up! Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted June 28, 2006 Author Report Share Posted June 28, 2006 (edited) well we're doing up hoagies tonight (thanks mainly to a PT thread), we've ogt some nice old cheddar and i've yet to pick up the meat. think i'm going to get something good though, maybe one bigass steak for both of usquestion- do youse guys not use any oil in the pan when cooking up the meat, as it says above? I'm planning on throwing garlic and spices in olive oil then throwing in the thinly sliced beef, a qcuik fry up then BOOM onto the bun wit cheese, into the oven then top it wit the onions and/or peppersam i insane? :crazy: Edited June 28, 2006 by Guest whoops we're going to need some beer to go along with this Link to comment Share on other sites More sharing options...
bradm Posted June 28, 2006 Report Share Posted June 28, 2006 am i insane? :crazy: Yes, but that's independent of your plan to use oil in the pan (which I'd do, as well).Aloha,Brad Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted June 28, 2006 Author Report Share Posted June 28, 2006 Yes, but that's independent of your plan to use oil in the pan (which I'd do, as well).Aloha,Bradphew, thank you Link to comment Share on other sites More sharing options...
bradm Posted June 28, 2006 Report Share Posted June 28, 2006 Instead of olive oil, you might use something with a lighter flavour, like soya or a generic vegetable oil. Even a non-fat cooking spray would work, giving you something that helps the sizzle but doesn't add any flavour to the meat.Heck, if there's any amount of fat on the outside of the steak, you could trim it off, heat up the pan, put the fat in, let it melt a bit, and use that to fry the onions, garlic, and steak.Aloha,Brad Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted June 28, 2006 Author Report Share Posted June 28, 2006 bacon it is then! Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted June 28, 2006 Author Report Share Posted June 28, 2006 hooooooolleeeeeeeeeee faaaaaaaaaaaack!Holy Fack!That was heavenly Link to comment Share on other sites More sharing options...
rubberdinghy Posted June 29, 2006 Report Share Posted June 29, 2006 What exactly is the difference between a Philly Cheesesteak and a Hoagie...I always thought a hoagie was an assortment of deli meats.... Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted June 29, 2006 Author Report Share Posted June 29, 2006 ....and you want to be a moderator?!?!?sheeeeesh! Link to comment Share on other sites More sharing options...
rubberdinghy Posted June 29, 2006 Report Share Posted June 29, 2006 http://en.wikipedia.org/wiki/HoagieThe hoagie is a kind of submarine sandwich. It generally consists of an elongated roll (called a "hoagie roll", similar to a baguette), oil, cheese, lettuce, tomato, onion, sweet or hot peppers, oregano and a selection of cold luncheon meats. Pickles or mayonnaise are not traditionally included. In many areas the default cheese on a Hoagie is Provolone, while in others it is white American cheese. Cheese-only hoagies (Provolone, American, or Mixed) replace the meat with extra slices of cheese.http://en.wikipedia.org/wiki/Philly_Cheese_SteakThe cheesesteak, known outside the Philadelphia, Pennsylvania area as the Philadelphia cheesesteak, Philly cheesesteak, or steak and cheese is a sandwich principally of sliced pieces of steak and one of three types of cheese. The cheesesteak is a comfort food for the natives of the Philadelphia region. It was invented in the city in 1930 and is considered to be a city icon along with other foods such as Tastykake and the Philadelphia soft pretzel. Link to comment Share on other sites More sharing options...
rubberdinghy Posted June 29, 2006 Report Share Posted June 29, 2006 how's that for moderating.... Link to comment Share on other sites More sharing options...
Booche Posted June 29, 2006 Report Share Posted June 29, 2006 I hate this thread. I need a trip to The Hoagie House. Link to comment Share on other sites More sharing options...
rubberdinghy Posted June 29, 2006 Report Share Posted June 29, 2006 I think I need to delete your post Link to comment Share on other sites More sharing options...
fluffhead77 Posted June 29, 2006 Report Share Posted June 29, 2006 I love the hoagie house! division street's finest and filthiest house! Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted June 30, 2006 Author Report Share Posted June 30, 2006 mmm i lived right around the corner from that filthy joint for a little while- never had so many hoagies...aahhhhh memories Link to comment Share on other sites More sharing options...
Booche Posted June 30, 2006 Report Share Posted June 30, 2006 I still cant understand how you once ordered:"One tuna hoagie please." Link to comment Share on other sites More sharing options...
Davey Boy 2.0 Posted June 30, 2006 Author Report Share Posted June 30, 2006 I ran out of gas! I got a flat tire! I didn't have change for cab fare! I lost my tux at the cleaners! I locked my keys in the car! An old friend came in from out of town! Someone stole my car! There was an earthquake! A terrible flood! Locusts! IT WASN'T MY FAULT, I SWEAR TO GOD! Link to comment Share on other sites More sharing options...
fluffhead77 Posted June 30, 2006 Report Share Posted June 30, 2006 I still cant understand how you once ordered:"One tuna hoagie please." what the fuck is wrong with you? Link to comment Share on other sites More sharing options...
Booche Posted July 6, 2006 Report Share Posted July 6, 2006 Serves 424oz thin sliced rib eye or eye roll steak6 table spoons of Soya bean oilCheese {we recommend Cheez Whiz®} American or Provolone works fine4 crusty Italian Rolls1 large Spanish onionOptionalsweet green and red peppers sautéed in oilMushrooms sautéed in oilAssemblyHeat an iron skillet or a non stick pan over medium heatadd3 table spoons of oil to the pan and sauté the onions to desired donenessremove the onionsadd the remaining oil and sauté the slices of meat quickly on both sides melt the cheez Whiz® in a double boiler or in the microwaveplace 6oz. of the meat into the rolls add onions, and pour the Cheez Whiz® over topgarnish with hot or fried sweet peppers, mushrooms, ketchupPut on the theme song to the first Rocky movie and enjoy! Link to comment Share on other sites More sharing options...
Booche Posted July 6, 2006 Report Share Posted July 6, 2006 Between Dinghys bday and this thread, I had to get a cheese steak for lunch. I had one over a year ago and now remember why it lasted this long before I got another one. While it isnt terrible, its simply not done right. There aint enough juicy beef or cheese, there is too much lettuce and they put italian dressing on it. Blasphemy!Part of me wants to sit down and have a chat with the management. Hmmmmmm, maybe I will DaveyBoy......maybe I will..........Homer: Wait a minute. Is this the biggest steak you've got? Seventy-two ounces? I thought this was supposed to be a steakhouse, not a little girly, underpantsy, pink doily, tea-party place.Waiter: Well, there is one steak that's available only by special request. We call it, uh, Sir Loin-A-Lot. It's, uh, the size of a boogie board.Homer: Ooh, I'll have that one. And to drink ... meatballs.Waiter: Very good, sir. [rings a triangle] Ladies and gentlemen, this brave man has accepted the Sir Loin-A-Lot challenge. He will pit his stomach against sixteen pounds of indomitable tenderloin. [restaurant crowd applauds]Homer:[to family] They like me because I'm brave. Link to comment Share on other sites More sharing options...
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