Best Philly Cheese steak Recipe

Worlds Best Philly Cheese steak Recipe

There are a few places around the USA where you can get a wonderful Philly Cheese steak besides Philadelphia. Yes indeed there are but you have to know where to look or you can make the recipe on this page for what is truly the World's Best Philly Cheese steak.
A Note About The Meat
The meat is very important when you are making a Philly Cheese steak from scratch. It must be shaved rib-eye and it must be shaved very thin. If you have a good meat market in your area go in and tell them you want to purchase 5-10 pounds of rib-eye meat shaved very thin for sandwiches. How much meat you need will depend on how many sandwiches you are going to want to make. Your going to need about 1/2 pound or 8 ounces of meat for each sandwich. And tell your butcher you want it shaved very thin.
You will want Italian sub rolls to make your Philly cheese steak sandwiches with.
Your also going to need.
1. Thinly sliced sweet yellow onions
2. Thinly sliced green bell peppers
3. Minced fresh grated garlic
4. Ground White Pepper
5. Ground Black Pepper
6. Table Salt
7. Thin sliced white American cheese
8. Thinly sliced white button mushrooms ( optional )
9. Fresh ground Cayenne Pepper ( Also Optional )

On a flat grill or in a large non stick skillet place your peppers and onions and fry turning often until done. While cooking sprinkle your peppers and onions with the salt and peppers. Once done place in a bowl and set aside. Cook your mushrooms the same way and set them aside.
Now when you are ready to put a sandwich together place a portion of meat for each sandwich on your flat top grill or in a large non stick skillet. Sprinkle your meat with the salt and peppers and add a half teaspoon of fresh garlic to the meat for each sandwich. Turn your meat often to get it done. Once near done place a couple of slices of white American cheese over the small pile of meat to melt.
You can at this time add mayonnaise or mustard to the bread and you are now ready to put your sandwich together. On your pile of meat now add to each sandwich the peppers and onions and mushrooms if desired. This goes on top of the cheese. Now cap each pile of meat with a Italian sub roll and let the bread heat up on top of the meat. Slide your spatula under each pile of meat and pick up your sandwich turning it over to serve on your plates or trays. For a extra special taste treat serve with homemade onion rings.
Did you make this recipe for Philly Cheese steaks. Do you like Philly Cheese steaks. Post your comments below now.

Pizza Dough:

This is, without a doubt, the best recipe for pizza dough I’ve ever tried. Chilled flour, ice-cold water, salt, and a small amount of yeast are mixed together and immediately refrigerated in this unique method that draws out the complex flavors locked inside the flour. This delayed fermentation process is arguably the most important, and thankfully, also the easiest, technique in Peter Rein-hart. When flour is hydrated, starch is slowly broken down into simpler sugars. Since the dough is kept very cold and immediately refrigerated, the yeast falls asleep and doesn’t snack on these carbohydrates until removed from cold storage. Compared to dough developed using conventional methods, the result is a naturally sweeter dough courtesy of the larger reserve of ferment-able sugars.More crabs for the yeast. More crabs for you. Everybody’s happy. Until the yeast meets its end on a 600ºF baking stone, that is......

For the Pizza Dough:

makes six 6-ounce pizza crusts

Ingredients              Volume          Ounces          Grams
bread flour, chilled      4 1/2 cups         20.25         574
sea salt                  1 3/4 tsp            .44          12
instant yeast                 1 tsp            .11           3
water, ice cold           1 3/4 cups         14            399

Please note that: 1. You can also substitute all-purpose or high-gluten 

flour to replace the bread flour. The ideal flour to use is Italian wheat flour 

type 00.

2.Here’s a ridiculously detailed specification sheet for 

making authentic Pizza Napoletana. Very useful if you happen to have a wood-fired 

brick oven in your backyard.

Pizza Dough Instructions:

Mix Mix all of the pizza dough ingredients until evenly incorporated Knead 6 to 8 minutes Rest 5 to 15 minutes Knead 1 minute to further strengthen the gluten Divide 6 equal pieces Preshape Shape each piece into a loose ball In a sealable container, store the dough in the refrigerator at least overnight, or keep for up to three days.

For the Pizza Margherit Toppings:

approximate amounts for each pizza crust

Because I take homemade pizza way too seriously.
fresh or canned plum tomatoes, peeled, seeded, and chopped, preferably San Marzano varietal
a pinch of sea salt
mozzarella cheese, preferably made with buffalo milk, about 3 to 4 ounces
extra virgin olive oil, about 1 to 2 teaspoons
fresh basil leaves, torn
cornmeal or semolina flour, for dusting the pizza peel

Notes:

• Pizza Napoleon Martguerita is traditionally baked with the basil on top, but I prefer to add the torn leaves immediately after pulling from the oven.
• When dusting the pizza peel, use more cornmeal or semolina flour than you think you’ll need. There’s nothing worse than stuck pizza dough.

To Bake and Assemble Pizza Napoleon Martguerita:

Remove the desired number of dough balls from the refrigerator 2 hours before baking. Preheat Oven Preheat to the maximum temperature, preferably with a  baking stone. You can also use a heavy gauge sheet pan that won't warp at high temperatures. Pre shape Pre shape the pizza dough into a disk about 4 to 5 inches wide.

Rest About 15 minutes Shape Toss the pizza dough by bouncing it on your fists, until about 9 to 12 inches in diameter. It's a bit harder than it sounds and takes a bit of practice. The edges will be much thicker than the center.

The Tomatoes In a spiraling motion from the center, apply a thin layer of tomatoes. Evenly distribute a pinch of sea salt over the tomatoes.
The Cheese Spread about 3 to 4 ounces of sliced mozzarella over the tomato sauce. Drizzle lightly with extra virgin olive oil.
Shake Before loading the oven, make sure that the pizza is not stuck to the peel. Shake the pizza loose until it slides around freely. Bake Bake until slightly charred on the edges. It takes about 4 to 5 minutes when baked on a screaming hot baking stone in my oven. Your mileage may vary.
A bit overdone, maybe? I was kind of going for this look.
Serve Sprinkle with the torn basil leaves and cut into 6 to 8 pieces using a pizza cutter or large knife. Serve immediately.