This is my buddy Patrick.
Well, Patrick has many talents, including making authentic cheesesteaks. He learned it from a grill job as a young man in New Jersey. I gotta say, the end result is Devine and the taste just seems, well, far better than the individual parts.
I’ve tried dozens of cheesesteaks while visiting Philadelphia and none can top this one. Patrick invited me over to lunch to show me his art. How could I refuse?
First, he sautéed mushrooms, red onions, and green peppers in oil over medium high heat in a large cast iron skillet until soft and yummy. When done he removed and set aside.
Next he added the chicken flat steaks. Salt, pepper and some Italian seasoning.
When almost done, he thoroughly chopped it up in the skillet.
He added back in the onion, pepper, mushroom blend and thoroughly combined. He noted that you want to let all the excess liquid simmer off or it will make your bread soggy.
He pulled out authentic Amorosa buns and set them to toast.
He then layered amazing and melty cooper sharp white cheese all over the mixture and let it melt into a gooey concoction of wonderful. This cheese can be found in your normal supermarket and is like an American cheese only better, with a deeper flavor and a sort of tangy vibe that is quite different. He notes you could use provolone but, if so, go with aged Piccante.
He retrieved the toasted buns, layered with mayo, chile sauce and fresh tomato.
He put it all together and offered me my plate. With a stack of napkins and a fork of course.
Truly an amazing sandwich and not to be approached lightly. It’s great to have friends, and even greater to have a friend that knows how to make the most amazing cheesesteak to be found anywhere.
The Baker's Dad 