Originally posted by Foodbme
Funny you should Mention:
I just happened to get an e-mail from cookscountry.com which is a spinoff of cooksillustrated.com on this very subject. They run America's Test Kitchen. Both are great web sites. http://www.cookscountry.com/recipe.asp?recipeids=3724&bdc=44688
There’s a cheesesteak joint on just about every street corner in Philly, and every one has its own devoted following. While heated debates continue to erupt over the best steak in town, we wondered if we could make one of these iconic sandwiches in our own kitchen. The bread and the cheese are important elements, but in the end we realized it’s all about the beef.
Test Kitchen Discoveries
Sirloin tips are tasty and much cheaper than the rib-eye steak used in most Philly steak shops. Instead of slicing ours, we cut the sirloin into cubes and pounded them into paper-thin slices.
In Philadelphia, Cheez Whiz is the traditional steak topper, followed by American and provolone cheeses. Our kitchen prefers provolone.
STEP BY STEP
The Secret to Paper-Thin Slices
1. Cut each sirloin tip with the grain into 1-inch cubes.
2. Stagger the beef cubes in a single layer 6 inches apart between two sheets of plastic wrap.
3. Using a meat pounder, pound the cubes until paper-thin. 4
4. When you're done, the slices of meat should be almost transparent.
We prefer thin slices of provolone cheese cut to order at the deli counter (packaged slices are too thick to melt quickly), but American cheese works well, too. If using Cheez Whiz, do not add it to the skillet; microwave 3/4 cup in a bowl until warmed through, then spoon it over the assembled sandwiches.
6 teaspoons vegetable oil
2 small onions , chopped
1 1/2 pounds sirloin steak tips , pounded until paper-thin
Table salt and ground black pepper
8 thin slices provolone cheese , cut in half
4 (6-inch) sub rolls , slit partially open lengthwise
1. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until shimmering. Add onions and cook until softened and golden, about 5 minutes. Transfer to small bowl.
2. Heat additional 2 teaspoons oil in now-empty skillet over high heat until smoking. Place half of steak slices in skillet (don't worry if they overlap) and season with salt and pepper. Cook until meat is no longer pink, about 1 minute per side. Remove pan from heat, layer 4 half-slices of cheese over some meat, top with more with meat, and finally 4 more half-slices of cheese. Cover pan with lid to melt cheese, about 1 minute. Divide meat and cheese between 2 rolls, top with half of onions, and pour juices accumulated in skillet over meat. Wrap each sandwich tightly in foil and set aside while preparing remaining sandwiches.
3. Wipe skillet clean with paper towels and repeat step 2 with remaining 2 teaspoons oil, meat, cheese, and onions. Wrap sandwiches in foil and let sit for about 1 minute to let flavors come together. Serve.