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White Dog Cafe's Philly Cheese Steak

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Philadelphia
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Driendl, Jerry
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White Dog Cafe's Philly Cheese Steak
The White Dog Cafe Cookbook:
Recipes and Tales of Adventure
from Philadelphia's Revolutionary Restaurant
by Judy Wicks and Kevin von Klause, 1998, Running Press

(serves 4)

“A Philadelphia tradition, the cheese steak is now known the world over.
According to local legend, the cheese steak was invented by Pat and Harry
Olivieri, two brothers who had a hot dog stand during the Depression.
They grew tired of eating hot dogs day in and day out; so, one afternoon
they went to the butcher to see if he had any scraps. He gave them some
beef, which they cooked up on their hot-dog griddle along with the onions
from the condiment tray. A cab driver happened to pull up just as they were
about to eat their new sandwich and asked if he could buy it from them.
 He loved it, and the rest is history. Provolone cheese was added in 1950, and
today has been replaced by Cheez Whiz. Our cheese steak doesn’t follow tradi-
tional guidelines, but we’d match it against a South Philly Steak any day.”

2 tablespoons olive oil
2 large yellow onions, thinly sliced (about 4 cups)
2 large portobello mushroom caps, thinly sliced (about 3 cups)
11/2 teaspoons salt
1 pound trimmed flank steak, sliced as thinly as possible
(preferably on a slicer)
1/2 teaspoon freshly ground black pepper
1 1/2 cups grated Pepper-Jack cheese
2 soft-crusted long baguettes, or 4 Italian-style hoagie rolls

1. Preheat the oven to 400 degrees F.
2. Heat the oil in a large nonreactive sauté pan set over medium-high heat
until it ripples. Add the onions and cook until soft, about 5 minutes.
Add the mushrooms and 1 teaspoon of the salt and sauté until tender,
about 5 minutes. Add the flank steak, the remaining 1/2 teaspoon salt,
and the pepper and sauté until the meat is cooked through, about 5
minutes more.
3. Remove the pan from the heat. Sprinkle the cheese over the top, cover
the pan, and set aside until the cheese melts, about 5 minutes.
4. Meanwhile, slice the baguettes lengthwise. Place, cut sides up, on a
baking sheet, and toast in the oven until crisp, 4 to 5 minutes.
5. Fill the baguettes with the meat and cheese. Cut each into 2 portions.
Serve immediately – with or without ketchup.
 

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