Garden peppers for Philly Cheesesteak

Last night, I used the peppers I grew in my garden in Philly cheesesteaks. I collected them at the end of last weekend and was not feeling well for most of the week, so I did not do much cooking. We are currently attending another doctor's appointment, which provides an opportunity to share details about my week, as well as the preparation of the delicious cheesesteaks I made last night.

Last weekend, I created a video documenting the growth of my plants. I successfully posted it on most of my social media accounts, although I am still learning how to simultaneously upload content across all platforms. We currently have an abundant supply of tomatoes and peppers, as well as squash, cucumbers, and eggplants in their budding stages. I'll post a video showing yall after we get the errands done from today. I will begin posting more frequently this week to share updates on the latest RV renovations. We are accomplishing a great deal here; however, this week I was reminded of both my humanity and my age. My work week included Memorial Day, but we had our gathering on Saturday. Alex, my dad, and my nephew have birthdays within a week or 2 of each other, so my family does the normal family cookout where this year my nephew double dared my husband to throw me into the still pretty cold pool then worked my night directly under the air conditioner all night so I was feeling less than my best to get slammed behind the bar Sunday and fight to stay awake on Monday.  

Google says The Philly cheesesteak, a beloved staple of Philadelphia, Pennsylvania, has a history as rich and flavorful as the sandwich itself. It all began in the early 1930s when a hot dog vendor named Pat Olivieri decided to experiment with his lunch. Legend has it that one day, tired of eating hot dogs, Pat grilled some beef from the butcher, placed it on an Italian roll, and topped it with onions. The aroma caught the attention of a cab driver passing by, who promptly requested the same sandwich. Thus, the Philly cheesesteak was born.

Pat's creation quickly gained popularity, leading him and his brother Harry to open Pat's King of Steaks, which still operates in South Philadelphia today. Initially, cheese was not part of the original recipe. It wasn’t until the 1940s that cheese was introduced, with provolone being the first variety used. Over time, cheese became an inseparable part of the cheesesteak identity, with variations including whiz cheese, a processed cheese sauce, and American cheese.

The sandwich became synonymous with Philadelphia culture, representing the city’s industrious spirit and culinary creativity. Today, it is celebrated not only in Pennsylvania but across the United States and even internationally. Rivalries have also emerged between cheesesteak vendors, with Pat's King of Steaks and Geno's Steaks being the most famous contenders, both claiming to offer the "best" cheesesteak experience.

Making a Philly cheesesteak at home is a rewarding culinary project. To capture the authentic flavor, choosing the right ingredients and following the traditional method is key. Ribeye steak is the classic choice due to its marbled fat and tenderness. It can be thinly sliced or shaved. Options for cheese include provolone (for a creamy and mild flavor), Cheese Whiz (for a gooey and salty kick), or American cheese (for a balance of both). The traditional bread for cheesesteaks includes Hoagie rolls or Amoroso rolls. They are soft yet sturdy enough to hold the fillings. Sautéed onions are a must, lending sweetness and depth to the sandwich. Some variations include mushrooms, bell peppers, or hot peppers, but purists often argue against adding these extras. Butter or oil to sauté onions and cook the beef.

You'll need a large skillet or flat-top griddle, sharp knife, and spatula. Start with partially frozen ribeye steak to make slicing easier. With a sharp knife, slice the steak as thinly as possible, or buy frozen pre-sliced meat. Season the slices with salt and pepper. In a skillet or on a griddle, heat a tablespoon of butter or oil over medium heat. Add sliced onions and cook until they are soft and golden brown. Remove the onions and set them aside. Increase the heat to medium-high and add the thinly sliced steak to the same skillet. Cook the beef quickly, breaking it apart with a spatula to ensure even cooking. The steak should be browned but tender, a process that takes just a few minutes. Lower the heat and place slices of cheese or a generous dollop of Cheese Whiz over the cooked steak. Let the cheese melt, combining with the steak to form a gooey, flavorful mixture. While the cheese melts, slice the hoagie rolls lengthwise, being careful not to cut all the way through. Place the rolls on the skillet for a moment to lightly toast them. Then, pile the steak, cheese, and onions into the rolls. For those who enjoy additional toppings, now is the time to add them. The Philly cheesesteak is best enjoyed hot and fresh. Serve it individually or accompanied by a side of fries or potato chips for a traditional diner-style meal.

The Philly cheesesteak is more than just a sandwich; it’s a cultural icon that embodies the heart and soul of Philadelphia. It represents ingenuity, community, and a love for hearty, satisfying food. Whether you’re savoring one at a South Philly Street corner or recreating it in your home kitchen, the cheesesteak is a celebration of flavor and history.

The next time you enjoy a Philly cheesesteak, take a moment to acknowledge its rich history and the generations of culinary craftsmanship that have contributed to its worldwide popularity.