It’s either going to be a hybrid or a bastardization, I’ll tell you that much.
But hear me out on this, really. Because there’s nothing stopping us from taking the best parts of each, and making one incredible sandwich.
Choose cheesesteak for the meat. It’s easy, it’s beef, you can buy it raw sliced thin at the grocery, no roasting and slicing necessary. Season it with the Italian beef rub, and grill it up on the flat top, or in a cast iron skillet.
When it’s done, cheese that sucker. Use Whiz, or American, but mild provolone is an option in Philly, too. I’ll go with provolone.
While that is going on, fry your peppers… with onions. It’s a hybrid, y’know? And fried peppers and fried onions go together like steelworkers and dockhands. If you want to fry some mushrooms in there, I won’t stop you. Also, make your jus. Because, this is going to be great.
so, you got your cheese and steak chopped up, and your peppers and onions fried, right? Good, chop them all together!
Assemble your sandwich. Choose a chewy roll. Amoroso’s are for Philly cheesesteaks, but your Chicago rolls (D’Amato?) work the same. If you can’t find either, use a French roll, they stand up better than an Italian one. Okay, now the giardiniera. This is important: East Coast Giardiniera is packed in vinegar. MIdwest giardiniera is packed in oil. Use Midwest, oil packed!
And finally, the dip. Dip it like an Italian beef. Let it run down your chin. Dip it again, and again, until for the last bite, you hold the butt of your sandwich in one hand, and pour the last of the jus onto it with the other. Done!
Really, I gotta try this. What could go wrong? I’m thinking, nothing.
But hear me out on this, really. Because there’s nothing stopping us from taking the best parts of each, and making one incredible sandwich.
Choose cheesesteak for the meat. It’s easy, it’s beef, you can buy it raw sliced thin at the grocery, no roasting and slicing necessary. Season it with the Italian beef rub, and grill it up on the flat top, or in a cast iron skillet.
When it’s done, cheese that sucker. Use Whiz, or American, but mild provolone is an option in Philly, too. I’ll go with provolone.
While that is going on, fry your peppers… with onions. It’s a hybrid, y’know? And fried peppers and fried onions go together like steelworkers and dockhands. If you want to fry some mushrooms in there, I won’t stop you. Also, make your jus. Because, this is going to be great.
so, you got your cheese and steak chopped up, and your peppers and onions fried, right? Good, chop them all together!
Assemble your sandwich. Choose a chewy roll. Amoroso’s are for Philly cheesesteaks, but your Chicago rolls (D’Amato?) work the same. If you can’t find either, use a French roll, they stand up better than an Italian one. Okay, now the giardiniera. This is important: East Coast Giardiniera is packed in vinegar. MIdwest giardiniera is packed in oil. Use Midwest, oil packed!
And finally, the dip. Dip it like an Italian beef. Let it run down your chin. Dip it again, and again, until for the last bite, you hold the butt of your sandwich in one hand, and pour the last of the jus onto it with the other. Done!
Really, I gotta try this. What could go wrong? I’m thinking, nothing.
.
Comment