The Philly Steak sandwich is both popular and provocative. Everyone has their own favorite kitchen that makes them. However, most of the best restaurants and diners that make a good Philly Steak sandwich probably don’t have gluten-free menus. Most likely, any queries regarding celiac disease or gluten-free options will be answered with “beat it, bub!”
At Art’s Gluten Free we wouldn’t have it any other way. Menu items such as Philly steak sandwiches are gourmet icons. They represent standards perfected over many years. Arguably, it would be wrong to dilute a standard according to a single viewpoint or need. Most importantly, we can use that standard as a bar to reach for. Making the best of anything is all about reaching the top with no holds barred. In other words, no rules that favor one competitor over the other.
So…what is the standard?
Firstly, they are called “cheesesteaks” in Philly…
Also, ordering one improperly could cost you a presidential nomination and earn you a lifetime boner prize. That is just what happened to John Kerry during his run for prezzy in 2003.
So, please pay attention…
According to the unpeeled journal:
“Cheesesteaks date back to the 1930s, when a hotdog cart vendor named Pat Olivieri, bored of his usual fare, grilled up some thinly-sliced beef and put it on a hotdog roll. Legend has it that a passing cab driver smelled the steak sandwich and asked to try it. Pat shared his steak with the cab driver, who loved it.
Word spread, thanks in part to Pat’s aggressive marketing skills. Eventually the business went from cart to its brick-and-mortar location in South Philly.
The cheese part of cheesesteak came later, though stories vary. The people at Pat’s King of Steaks say that an employee added provolone cheese in the 1940s. The folks across the street at competing Geno’s Steaks say that they added the cheese in the 1960s.”
Some of what makes this iconic sandwich great is legend; an ideal based on romantic stories. Conversely, everything can be understood with a little science or just careful observation. Also, we are followers of a terrior type of analysis: the environment makes a big difference. Therefore, creating a standard is simple. Just think of cattle in Pennsylvania pastures being turned into cheese and steaks. Then find the best hoagie roles and get to work.
Surely, you will never get the real deal without a trip to the city of brotherly love…
The rolls
We have found sandwich rolls from Schar and BeWise that work pretty well. You can switch things around by using any gluten free hot dog rolls or Schar ciabatta rolls for a slider type sandwich.
The beef
Traditionally, use thinly sliced rib-eye. You can get your butcher to slice it or just by a steak and slice it yourself. However, that is a pricey option for something born on a hotdog cart. We have used London broil and roast beef from the deli counter at our local market.
The cheese
Use ONLY Provolone, American or Cheese Wiz. These are non-negotiable as discovered by Kerry. You will notice he has never recovered!
Making it
We have researched this a bit and watched videos of the pros and came up with this method:
- Start the oven up to maybe 200 and toss the rolls in
- Heat up a frying pan (med) with a little oil
- Add sliced onion and peppers if wanted and cook until they start looking interesting (taste a piece, even)
- Toss your sliced beef in and continue to cook, toss, stir etc.
- Add spices – we like garlic salt and pepper
- Shape the pile of beef and onions, etc. to fit your roll
- Place slices of cheese on top when things start looking (and smelling) right
- Open the warmed roll and place on top
- Slide the spatula underneath while holding the roll with your hand and flip the sandwich onto a plate
- Alternatively, place a plate over the frying pan and flip the whole thing pan and all so everything flops perfectly onto the plate
Remember, it is OK to experiment. After all, this gem of a sandwich was invented by a bored hot dog vender. Just give it your all and think of Rocky Balboa climbing the steps at the Philadelphia Museum of Art.
Bon Appetite!