Philly Cheez Steak Sandwich
Here’s another recipe from the Sunday Night Football Cookbook and this one is from Chef Jack McDavid of Jack’s Firehouse in Philadelphia. I had a request for something from the Eagle’s and all the Eagle recipes are done by this chef, not any of the players. I picked this one because it is so suiting for Philly, home of this famous sandwich!
- ¼ cup peanut oil
- 1 lb Spanish onions, peeled and thinly sliced
- 2 jalapeno chiles, seeded and thinly sliced
- 8 oz Cheez Whiz or other processed cheese spread
- 2 lbs rib-eye steaks, cut into ¼-inch thick slices
- Salt and freshly ground black pepper
- 4 Italian or hoagie rolls, split
- In a medium saucepan, heat the oil over medium heat; add onions and chiles and cook for about 20 minutes, stirring often until onions are caramelized.
- Remove the onion and chile mixture to a bowl and stir in the Cheez Whiz.
- Heat a large skillet over medium-high heat.
- Season the steak with salt and pepper and sear meat on each side for 2-3 minutes or until browned and to desired doneness.
- Divide the steak among the rolls and top with the onion mixture.
Did you know that the Eagles played the Brooklyn Dodgers in the first televised NFL game way back on October 22, 1939 and it aired on NBC? I also had the pleasure of meeting the late, great, Jerome Brown when he was home in Brooksville, Florida where we used to live! I have his autograph on a bar napkin, tucked away in my box of souvenirs for safe keeping!