Pat's King of Steaks and Geno's Steaks Philly Cheesesteaks
These two iconic Philadelphia restaurants are in constant competition for the title of "The Original Philly Cheesesteak" but only their fans can judge that. Both competitors make fabulous sandwiches but their are crucial differences. You can judge for yourself now -
Geno's Philadelphia Cheese Steak
Invented in 1930 when a Philadelphia hot-dog vendor named Pat Olivieri decided to add thin slices of steak on to a hot-dog bun. By 1952 the cheesesteak was officially famous when long time cheesesteak rival Joe Vento of Geno's added Cheese Whiz to the sandwich.
Ingredients:
sub buns or hoagie rolls
thinly slices of steak
Velveeta cheese sauce
your choice of, chopped onion, mushrooms, tomatoes and lettuce
salt, pepper, and garlic to taste
Shred meat with spatula while seasoning and cooking in a large frying pan or over a grill.
Sear in frying pan over medium-high heat.
Add chopped onions, peppers and mushrooms mid-way.
Warm bread in oven or on stove-top.
Once the meat is cooked shut the burner off, and toss in your tomatoes, and lettuce and mix it all up.
Spread cheese sauce on the bun. Place all ingredients in bun.
Pat's King of Steaks Philly Cheese Steak
This ultimate cheesesteak, an iconic sandwich in Philly, is a best-seller at Pat's King of Steaks Restaurant. Patrons praise its thinly cut beef and crusty Italian rolls.
1 large onion, sliced
1/2 pound sliced fresh mushrooms, optional
1 small green pepper, sliced, optional
1 small sweet red pepper, sliced, optional
6 tablespoons canola oil, divided
1-1/2 pounds beef ribeye steaks, thinly sliced
4 crusty Italian rolls, split
Process cheese sauce
Ketchup, optional
In a large skillet, saute the onion and, if desired, mushrooms and peppers in 3 tablespoons oil until tender. Remove and keep warm. In the same pan, saute beef in remaining oil in batches for 45-60 seconds or until meat reaches desired doneness.
On each roll bottom, layer the beef, onion mixture, cheese and, if desired, ketchup. Replace tops. Yield: 4 servings.
These two iconic Philadelphia restaurants are in constant competition for the title of "The Original Philly Cheesesteak" but only their fans can judge that. Both competitors make fabulous sandwiches but their are crucial differences. You can judge for yourself now -
Geno's Philadelphia Cheese Steak
Invented in 1930 when a Philadelphia hot-dog vendor named Pat Olivieri decided to add thin slices of steak on to a hot-dog bun. By 1952 the cheesesteak was officially famous when long time cheesesteak rival Joe Vento of Geno's added Cheese Whiz to the sandwich.
Ingredients:
sub buns or hoagie rolls
thinly slices of steak
Velveeta cheese sauce
your choice of, chopped onion, mushrooms, tomatoes and lettuce
salt, pepper, and garlic to taste
Shred meat with spatula while seasoning and cooking in a large frying pan or over a grill.
Sear in frying pan over medium-high heat.
Add chopped onions, peppers and mushrooms mid-way.
Warm bread in oven or on stove-top.
Once the meat is cooked shut the burner off, and toss in your tomatoes, and lettuce and mix it all up.
Spread cheese sauce on the bun. Place all ingredients in bun.
Pat's King of Steaks Philly Cheese Steak
This ultimate cheesesteak, an iconic sandwich in Philly, is a best-seller at Pat's King of Steaks Restaurant. Patrons praise its thinly cut beef and crusty Italian rolls.
1 large onion, sliced
1/2 pound sliced fresh mushrooms, optional
1 small green pepper, sliced, optional
1 small sweet red pepper, sliced, optional
6 tablespoons canola oil, divided
1-1/2 pounds beef ribeye steaks, thinly sliced
4 crusty Italian rolls, split
Process cheese sauce
Ketchup, optional
In a large skillet, saute the onion and, if desired, mushrooms and peppers in 3 tablespoons oil until tender. Remove and keep warm. In the same pan, saute beef in remaining oil in batches for 45-60 seconds or until meat reaches desired doneness.
On each roll bottom, layer the beef, onion mixture, cheese and, if desired, ketchup. Replace tops. Yield: 4 servings.
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