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A Real Philly Cheese Steak

MEAT: Make friends with your butcher. You need him to partially
freeze a hunk of Rib Eye, and then slice it very thin. You want
it sliced thin even though common sense tells us that thick is
better. You can buy the hunk of rib eye and freeze and slice it
yourself, but the butcher generally does a better job than I do.
I can only get it about 1/8" thick and he does about 1/16" on his
machine.

I use the 3-4 sandwiches per pound rule.

BREAD: This is the hard part. If you aren't in the tristate area,
and can't get AMOROSOS rolls (the only thing that is REALLY good
on a cheesesteak) then you have to find a substitute. Squishy sub
rolls will NOT do. They do not hold together under pressure.
Refrain from buying those "hero" rolls too. A good hoagie roll is
almost rubbery in texture, but quite soft. The best substitute I
have found is a loaf of French bread. Not as good as the real
thing, but hey, beggars can't be choosers.

Toppings: All of this is personal choice. I like fried onions and
mushrooms myself. Cheeses used vary - I hate to admit it but I
think cheese whiz tastes the best. Provolone is awesome too and
thats what I would use if I was afraid of the plastic orange stuff
called whiz.

In a cast iron frying pan, or a grill pan heat some oil. Saute
toppings until pliable - make them however you like them. Remove
them from pan and set aside.

Pour some more oil in the pan (I use olive oil, but if you have
access to the stuff they use in restaurants on grills it would
taste even better) on medium high heat. Place 1/4 to 1/3 of a
pound of meat in the pan, lying the pieces flat and overlapping to
form a shape that will fit nicely in a bun. When the meat turns
grey with doneness, flip it over and if you are using cheese slices
now is the time to lie them on top of the meat. Add the other
toppings back into the pan next to the meat and allow to reheat.
Cover the pan to allow the cheese to melt. This should take 1-2
minutes. If the meat looks overcooked, thats ok - it should be
GRAY.

This is the time to toast the bread if you so wish. I don't like
mine toasted at all. Warmed is ok. If you are using cheese whiz,
warm it in the microwave.

Pick up meat and melted cheese with a spatula and deposit on the
roll. IF using cheese whiz, use a butter knife or chopstick to
smear whiz next to the meat. Push the meat on one side of the roll
and deposit the toppings next to it. This is important because if
you put the toppings ON the meat, they will not be in the bottom
of the sandwich. You should get meat, toppings and cheese in every
bite.

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