RECIPES
Cook up a classic
Philly cheeseteak
Cheesesteaks are decadent sliced beef sandwiches covered in gooey cheese and served on crusty rolls . According to Philadelphia ’ s official tourism site , Pat Oliveri invented the cheesesteak in the 1930s . Oliveri was a hot dog vendor who decided to grill beef from the butcher and put it on an Italian roll . A cab driver smelled the creation and asked for the sandwich . Word spread about this new concoction , and soon lots of customers were coming by for their own . Oliveri opened up Pat ’ s King of Steaks on 9th Street soon after . Cheese was added later to the sandwiches in the 1940s after a suggestion from manager Joe Lorenza .
Cheesesteaks have become synonymous with Philadelphia . In fact , there is a fierce rivalry between Pat ’ s and Geno ’ s , which is another cheesesteak restaurant that opened across the street from Pat ’ s in 1966 and claims they were the first to add cheese to the steak . Fierce loyalties to both of these restaurants stand today in Philadelphia . However , a person doesn ’ t have to take sides when he or she makes cheesesteak at home . This recipe , courtesy of chef Robert Irvine and the Food Network ® , is easy and quick .
Philly Cheesesteak
INGREDIENTS Makes 4 sandwiches
2 tablespoons grapeseed oil 2 cups thinly sliced yellow onions
Salt and freshly ground black pepper 4 tablespoons unsalted butter , softened 4 9-inch sub rolls 2 pounds shaved beef , such as ribe eye or sirloin 12 thin slices provolone
DIRECTIONS
1 . In a large saute pan or griddle , heat the oil over medium-high heat for 1 minute , and then add the onions , 1 tablespoon salt and 1 teaspoon pepper . Cook the onions until caramelized , stirring throughout the process , 5 to 6 minutes . Remove and keep warm .
2 . Spread the softened butter on the interiors of the rolls and cook , butter-side down , on a griddle until browned , 1 to 2 minutes . Remove the rolls , add the raw steak to the griddle and sprinkle with salt and pepper . Cook briefly , shedding the meat into small pieces with two metal spatulas . Add the onions and cook for 2 minutes .
3 . Portion the meat into 4 piles , and top each pile with 3 slices of the provolone . Continue to cook until the cheese melts ( putting the lid and adding a little water to the pan can help with this step ). Cover each pile with a browned roll , and slice a spatula under the meat to pick it up with the roll . n
58 MoultrieScene MARCH 2025