1 lb. chip steaks
Sliced American or Provolone cheese
Sautéed onions (if desired)
Pizza/spaghetti sauce (if desired)
Italian sandwich rolls
A Philadelphia classic. Notice, Ohio, that no green peppers were harmed in the creation of this sandwich.
On chip steaks: Chip steaks is raw beef cut as thinly as deli meat. In a pinch, you can use frozen Steak-Um, but it's just not the same. Use the real stuff if you can get it. If you can't get it, buy a piece of beef, freeze it partially, then slice it very thinly. Thinly sliced is the key.
On the rolls: An Amoroso's steak roll is what you want for true authenticity. If you don't have that, use a soft, long sandwich roll, like you'd see for a hero or hoagie or grinder (or whatever they call them in your region).
The onions are optional ("wit'" or "witout", as a real steak shop would ask).
Fry your sliced (not chopped!) onions in a little oil or butter (if onions are your thing).
Heat a griddle over high heat and grease with nonstick or a little canola oil. When the griddle is hot, throw on the chip steak. If necessary, use a metal spatula to chop it up into little bits. (A real steak shop is a very noisy place, with the rat-a-tat-tat of metal spatulas on the metal griddle chopping up the steak.)
When the steak is cooked through, mound a roll-sized portion on the griddle. Top with sliced cheese and let cook until the cheese begins to melt a little bit. (See? It doesn't have to be Cheez Whiz. Don't be going and using Swiss though. It'll lose you the great state of Pennsylvania in the general election.)
Put the roll on top of the meat and cheese. Slide a spatula underneath and sandwich the meat between the spatula and the roll to remove from the griddle. Place on a plate.
Top with fried onions if desired.
For a pizza steak, drizzle warmed spaghetti sauce or pizza sauce on top.
Submitted by Gretchen Grant Contributed on: and modified on Tuesday June 3rd, 2008