Pennsylvania Dutch/Philly Cheese Steak Sandwiches - Have the butcher at your store slice top round paper thin. A pound or two makes around eight sandwiches.
- Purchase a good soft hoagie roll sliced and large enough to hold about a half cup to a cup of meat.
- Several large onions good for pan cooking.
- Swiss cheese for the cheese steaks/homemade sauce for the Pennsylvania Dutch (the sauce is what differentiates the good Dutch sandwich).Preparation
- Slice the onions and sauté in skillet done. They need to be soft but not chewy.
- Heat a large skillet with oil and place the meat in the pan. Cook on medium to low heat until brown. Do not over cook. Once brown turn down low.
- Heat the rolls in the oven at a low temperature just to get them warm.Cheese steaks can be served two ways: Melt Swiss or cheddar cheese in a small sauce pan. Place meat in roll, add onions and pour cheese over. Serve.
Or, after adding meat and onions place a couple slices of cheese on top and microwave on low just to melt the cheese. Don't use high or med/high. It will make the roll and the meat tough.
The sauce is what makes the Pennsylvania Dutch Steak Sandwich.
1 cup ketchup
2 tablespoons vinegar
2 tablespoons Worchester sauce
1/4 teaspoon Tabasco sauce
1/2 cup chopped onion (not the onion sautéed to go on the sandwiches)
1 tsp dry mustard
1/2 tsp salt
1/2 cup water
1 stick of butter/margarineMix all ingredients in a sauce pan and allow to come to a boil. Reduce heat and simmer 10 minutes uncovered.
Sauce will thicken. If it sticks to a spoon it is too thick, add a bit of water but do make too thin.Spoon over meat and onions in the roll to desired amount.
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Copyright © 2000, Marcia L. Dykstra