by Earl Mcgill

Created on: June 05, 2009

Thanks to Emeril, my displaced Pennsylvania friends tell me that my Philly cheesesteak sandwiches are as good as those concocted by the founding sandwich fathers in the City of Brotherly Love. That's saying a lot. Almost anyone who knows anything about sandwiches will tell you that the Philly cheesesteak is not only one of the best sandwiches on the planet, it also almost impossible to get right.

On one of Chef Emeril's most interesting shows, two major Philadelphia sandwich makers (who happen to be located across from each other at the same intersection) battled it out for top cheesesteak sandwich honors. After the dust (or was it mustard?) settled, Emeril, of course, first revealed then posted the winner's recipe on the Food Channel's web site.

As with all of Emeril's preparations, the key to success begins with ingredients. For two sandwiches:

1. Rib eye is absolutely essential. I've experimented with all manner of meat, from round steak on up. No other steak even comes close.

One piece of good news is that locally of late, rib eye has been sale-priced lower than most other premium cuts.

The hardest part of making this sandwich is slicing the rib eye. Before attempting this feat, I always sharpen the knife as close to razor-sharp as possible. Lay the steak flat on a cutting board and "shave" italways away from you. Leave in most of the fat to let it cook down in the frying pan. If there are any, I trim the globs, but you want to retain the natural marbling because that is what gives the sandwich its essential flavor. One medium-sized rib eye will usually be enough for two sandwiches

2. Crisp Kaiser-like sandwich rolls, oven fresh. I go to the supermarket bakery and buy two off the baking pan behind the counter within hours of preparing the sandwiches.

3. Fresh deli provolone cheese, sliced as you watch. No other cheese will do. Avoid pre-packaged products.

4. A large red onion, sliced as thin as possible.

Fry the steak in virgin olive oil in a large pan. Use enough steak in each sandwich so the bun will not close, but appears stuffed when wrapped. While the steak turns from red to a walnut brown, add the onion, stirring often to get the flavor of the steak imparted while cooking the onions "down." Add pepper to taste. Move the steak aside to insure the onions begin to caramelize. When steak and onions are done, set aside. Sear both insides of the bun lightly. Add mustard sparingly. Into the spread-apart bun, place three slices of provolone, opened like a mouth so the steak and onions nestle inside the cheese but are stuffed. Close the sandwich and wrap in a plain paper towel; place in microwave and heat for 1-2 minutes (depending on microwave power) on level 3, or until the cheese becomes gooey.

This last part is my contribution to the art. Chef Emeril would never use a microwave. WARNING: DO NOT HEAT AT HIGHER THAN LEVEL THREE or the bun will become chewy and spoil the sandwich. Serve wrapped.

Enjoy, Chef Mac

Learn more about this author, Earl Mcgill.
Click here to send this author comments or questions.