Philly Cheesesteak 2 Ways: Pat's vs. Geno's

</a>Two iconic Philadelphia restaurants - Pat's King of Steaks</a> and Geno's Steaks</a> - vie for the unofficial title of best Philly cheesesteak. While both serve up superb sandwiches, avid fans will tell you that they differ in a few crucial ways. Watch the video to learn how to make sandwiches inspired by both (and for a crash course in Philly-cheesesteak history), and then conduct your own taste test between the two.


Philly Cheesesteak, 2 Ways
From POPSUGAR Food
Ingredients
<ol><li>1 pound rib-eye steak

Vegetable oil

1 large white onion, thinly sliced

Salt

Pepper

Seasoning salt

1 crusty Italian roll

1 soft hoagie roll

2 tablespoons butter, at room temperature

4 tablespoons Cheez Whiz

2 slices provolone cheese

Thinly sliced bell peppers, sautéed (optional) </li></ol>
Directions

<ol>
<li>Freeze the steak until firm, at least 8 hours. This will make it easier to slice thinly. Once firm, slice it as thinly as you can.</li>
<li>Heat a pan over medium-high heat; once it's hot, add 1 tablespoon of vegetable oil. Add onions, and sauté them until they start to become translucent and lightly browned, about 5 minutes.</li>
<li>Next, brush the steak with oil, and season it generously with salt, pepper, and seasoning salt. Add meat to the onions, and cook for about 2 minutes, stirring once. Separate the meat and-onion mixture into 2 distinct piles. For the Pat's-style cheesesteak, chop up the meat with a metal spatula.</li>
<li>While the meat is cooking, slice the rolls in half lengthwise, spread 1 tablespoon of butter on the insides of each roll, and toast them with a little butter in a separate pan. (The crusty roll is for the Pat's-style cheesesteak, and the softer roll is for the Geno's-style cheesesteak.)</li>
<li>Add your cheeses to the meat-and-onion mixture. For the Pat's-style cheesesteak, use Cheez Whiz, and use provolone for the Geno's-style cheesesteak.</li>
<li>Once cheese is melted, use a spatula to scoop the meat, onion, and cheese mixture onto the center of the bread. Top with sautéed peppers (if using). Serve hot.</li>
</ol>
Information Category Main Dishes, Sandwiches Cuisine North American Yield 2 sandwiches