South philly cheese steak sandwich

Yield: 1 Servings

Measure Ingredient
2 \N Really good; really fresh Italian torpedo loaves, sliced lengthwise
8 ounces Cheez Whiz; (the only correct brand)
2 tablespoons Butter
1 large Onion
\N \N Oil or butter for frying
4 \N Frozen sandwich steaks
\N \N Condiments to taste: ketchup; red & green peppers, hot sauce

I have the best book called ____Real American Food____, by Jane and Michael Stern. It has regional specialties from across the country -- some very fine gourmet food as well as street food.

It is absolutely fabulous as they have both a good palate and a fine style of writing. This is taken exactly from their book and I'll probably be sued. Please send cash for my defense fund.


"Put Cheez Whiz on top of a double boiler with butter. Heat until soft and drippy. Keep warm over hot water while you prepare steaks.

Slice onion and fry in butter or oil on griddle. When golden brown and squiggly, scoot onions to side of grill and slap on a couple slabs of prefab frozen sandwich steaks. (Typists note: Steak um is sold in the Midwest)

When brown on one side (about a minutes), flip and cook the other side, pushing onions back to mingle with the meat. The staeks will be donwithin 90 seconds total, but don't worry if they loiter onthe grill with the onions a few extra minutes.

When ready to serve, take a sharp knife and hack steaks into helter-skelter ribbons, then scoop them up with the onions and load them into the rolls.

Immediately spoon on molten cheese and add desired condiments.

We recommend an order of cheese fries on the side." Serves 2 with cheese sauce left over to serve with the fries.

Posted to recipelu-digest Volume 01 Number 631 by SuzyWert@... on Jan 29, 1998

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