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♦ WEDNESDAY, AUGUST 2, 2006
Trorm <seo to <seo
Pennysylvania: cradle
of liberty and home .
Of the Philly cheese f
steak
By CHARLOTTE PERKINS
Journal Lifestyle Editor
Beloved by Pennsylvanians, a Philly li
cheese steak sandwich is a sandwich made
on a hoagie-style roll with thinly sliced
grilled steak and melted cheese. Usually that’s
Anierican cheese. Grilled onions and green peppers are
optional.
According to legend the sandwich got its start at a hot dog stand,
when one Pat Olivieri made his own lunch of steak, onions and bread
and a passing taxi driver smelled it and asked, “How much?”
The cheese was added later.
Philadelphians will argue that the sandwich can’t be made outside of
their hometown, but if you want to try, a recipe follows. You can find
pre-packaged thinly sliced steak for this purpose in the frozen foods
section of larger grocery stores.
This is the second in our series on the foods of the 50 states.
Two down, 48 to go.
Next stop: Texas
A craving for
cheesesteaks
pt »
The beef is cooked on a greasy grill, along with all the other ingredients. To see a
mound of chipped beef, a mound of onions, a patch of mushrooms, and a little rainbow
of sweet peppers all grilling side by side is mouth-watering in itself. Over a cooking
day, the essence of these separate ingredients mingles a bit on the grill, suffusing one
another.
The cheese in a good cheesesteak is a bit of a surprise. Even the best places often use
Velveeta, in giant tubs. Most places offer the option of provolone, sliced thin enough
that it melts into the grilled stuff in the bun.
The bun is a long hoagie roll (a sub or grinder roll outside of Philadelphia). Split once
the long way, it creates enough of a pocket for the other ingredients to nestle together.
The outside of the roll is tough enough to retain the juices, especially from the beef
and mushrooms.
I was a vegetarian for two years in college. What finally broke my meat fast was a
craving for cheesesteaks. That afternoon, my now-wife bought me one, then I bought
another. That evening the dining hall turned out to be serving cheesesteaks - a rare
treat. I had three more.
Our daughter will be going to college at alma mater in the Philadelphia area. I know
what I will be eating when we visit.
(cue sizzling gri11....)
A Pennsylvania native, Beau Weston teaches sociology at Centre College in Danville,
Ky.
... located m
922 Carroll Street • Perry, Georgia 31069
478-987-1866
www.frontPorchtea.com
By BEAU WESTON *
Journal Guest Writer
I am an optimist. If a restaurant offers a
“Philadelphia cheesesteak,” I will try it, hopefully.
My wife is of the other persuasion. She figures that
if we are not in the greater Philadelphia area, there
is no way that the “cheesesteak” will be a patch on
the real thing.
I think what makes a real Philly cheesesteak great
is excellent meat. Lancaster County, Pa., the heart
of Pennsylvania Dutch country, produces some of
the best beef in the country. Just as a
busy cheesesteak shop, like the legendary Jimmy’s
on South Street, uses fresh chipped beef, not frozen.
With that as the raw ingredient, it would be hard to
screw it up.
Experience warm Southern
hospitality while dining with family
andfriends.
Open Tuesday - Saturday
10:00 am-5:00 pm
for lunch, specialty desserts
and afternoon tea
FOOD
w Whiz}
4 crusty Italian Rolls
1 large Spanish onion
Optional:
Sweet green and red peppers sauteed in oil
Mushrooms sauteed in oil
Assembly
Heat an iron skillet or a non stick pan over medium heat
Add three tablespoons of oil to the pan and saute the onions to
desired doneness
Remove the onions
Add the remaining oil and saute the slices of meat quickly on both
sides
Melt the Cheez Whiz in a double boiler or in the microwave
Place six oz. of the meat into each roll and top with onions and
cheese.
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Ifyou lovecheese...
you're in luck!
Dietitians and doctors agree - milk, cheese and yogurt can help build
stronger bones and healthy bodies. The 2006 American Academy of
Pediatrics bone health report also recommends 3 servings of dairy a
day for children’s bone health. However, research shows that most
Americans are eating only half the recommended three servings of dairy
each day. This means many are falling short on getting calcium and
other essential nutrients dairy naturally provides. Encouraging your
family to eat three-A-Day of Dairy three servings of milk, cheese
or yogurt each day is a deliciously easy way to help
them build and maintain strong, healthy bones,
muscles and teeth. With nine essential nutrients
including calcium, protein, potassium, phospho
rus, vitamins A, 812 and D, riboflavin
and niacin, dairy foods pack a
powerful nutrient punch! If
you’d like to more about the
wide variety of cheeses made
in this country, recipes you can
make with them, and wines to
pair them with, visit the ulti
mate Website for cheese lovers:
i
OPEN! 1
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1746 WATSON BLVD., WARNER RdfelNS, GA 31093
Pmu Dap hu Cheek Stew
24 oz. thinly sliced
rib eye or eye roll
w steak
6 table spoons of soy oil
Cheese {we recommend Cheez
HOUSTON DAILY JOURNAL
RECPE
This recipe, which
serves four, comes form
Pat’s King of Steaks,
“for all the people
who can not get to
South Philadelphia to
get the original..”
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