The Alcoholian

Posted by johngl

It is a gorgeous Sunday morning here in Daytona Beach Shores. I have had my sunrise walk and a wonderful breakfast and yet I still feel compelled to sit out here on the oceanfront balcony and do a post on an authentic Cheez Whiz Philly Cheesesteak sammy. Well, it is as authentic as you’ll get outside of Philly. I guess I just can’t help myself.

Johngl, why Cheez Whiz? You are normally such a food snob. Surely, you could come up with something more gourmet than a jar of Cheez Whiz…

Well, that is a good question. There are some things you just don’t mess with. The most-sold version of this sandwich in Philly is the one made with Cheez Whiz. Since I don’t care to go to war with citizens of Philadelphia over their namesake sandwich, I thought it best to stick with tradition.

Anyway, lets get started…

First, pull out your hunk of two-weeks dry-aged ribeye (see, I can still get all gourmet on your lazy asses). Then, whip out your deli slicer. Don’t have one? Are you cooking pansies or what? Aren’t some of you the same people that spend $300 on an iPhone? Buy a damned deli slicer!

Note the pretty slices…

Now, I could have just pounded these babies flat and make a kick-ass carpaccio, but this is a cheesesteak post, so I will control myself. For now.

Now get out your big honkin’ cast iron griddle (yes, the one that takes two burners to heat up) and get it smokin’ hot.

While that sucker is heating up, now would be a good time to start caramelizing some onions…

Take a minute to give these a whiff. Smell good, don’t they?

The deli-sliced ribeye only takes about a minute a side to cook, so don’t go wandering off chatting on your stupid iPhone.

Toast up your favorite buns and liberally apply the Whiz…then meat it up.

Now, grab those onions and layer them on…

Ask your spousal unit to set the table…outdoors suits these wonderfully!

Wine with a cheesesteak?

Yes, why the hell not? This is a Pillar Box Red from the McLaren Vale area of AussyLand. It’s inexpensive and better than many wines that cost twice as much.

These sandwiches were as messy to eat as the originals…it’s not a good Philly Cheesesteak unless juice runs out the back, down your right arm, and drips off your elbow. Prepare accordingly.

So, even though I am here in Daytona, listening to the pounding surf, the squawking of sea gulls, and the laughter of people having fun in the sun, I write this thinking of you, my dedicated readers.

Yeah, right.

The best things in life should be shared!

Tags: caramelized onions, cheesesteak, cheez whiz, Philly, Pillar Box Red, ribeye

This entry was posted on Sunday, November 9th, 2008 at 10:34 am and is filed under Land, Meat, Recipes: Eats. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.