RECIPES: Recipe Details
9th Street Philly Cheeseburger
On a summer day in South Philadelphia, throngs of hungry customers line the streets in front of Patâ€™s King of Steaks and Ginoâ€™s Steaks to get their fill of the greasy masterpiece sandwiches produced by these two landmark restaurants. The following is an homage to both culinary legends. Who's better? The debate rages on.
Pepper & Onions
4 Tbsp Olive Oil
1 Large Spanish Onion, sliced
1 Red Pepper, sliced
1 Green Pepper, sliced
2 Cups of Button Mushrooms â€“ sliced
4 Cloves of Garlic â€“ Crushed
Â¼ Cup White Wine (preferably Sutter Home Pinot Grigio)
2 Tbsp Fresh Oregano Leaves â€“ Chopped
2 Tbsp Butter Burger
2lb beef sirloin (cut into Â½â€Â cubes)
Vegetable oil for grilling
6 Crusty Italian Hoagie Rolls
12 Tbsp Cheez Whiz
Directions Preheat a charcoal or gas grill to medium-high heat. Pepper & Onions Heat a large flameproof sautÃ© pan on the grill and add the 2 Tbsp of olive oil. When the oil begins to shimmer, add the sliced onions and sautÃ© until the onions begin to brown (5 minutes). Add the sliced red and green peppers to the onions and sautÃ© an additional 15 minutes until all the vegetables are caramelized. Remove the pan and put the pepper and onion mixture in a bowl and set aside. SautÃ©ed Mushrooms Put the pan back on the grill and add the remaining 2 Tbsp of olive oil, crushed garlic, and mushrooms and sautÃ© until the mushrooms have given off most of their moisture (7-8 minutes.) Add the wine to and deglaze by scrapping the bottom of the pan with a wooden spoon. Add the oregano and continue cooking until most of the liquid has evaporated (5 minutes). Stir in the butter to the mushroom mixture and cook until the butter has completely melted (3 minutes). Remove the pan and put the sautÃ©ed mushrooms in a bowl and set aside. For Burger: Add Â½ of the sirloin cubes to a food processor and pulse just until ground (about 8-10 times) and remove ground sirloin from processor and put in a large bowl. Repeat with the remaining sirloin and add to the bowl. Form 12 equal patties and season both sides with salt and pepper. When ready to cook, brush the grill rack with vegetable oil and place the patties on the grill. Cook 5 minutes and flip burgers. Add 1 Tbsp of Cheese Whiz to the top of each burger and cover the grill. Continue to cook for an additional 5 minutes and remove the burgers. To Assemble: Make a lengthwise incision in each hoagie roll about Â¾ of the way through, but do not cut all the way through the roll (you want to leave the bread in one piece) and spread the rolls apart. Place two burgers on one side of the roll. Top the burgers with the sautÃ©ed mushrooms and the pepper and the onion mixture. Fold the hoagie roll over the ingredients and serve.
That's right...Cheez Whiz. Having no particular affinity for processed cheese products or affiliation with the good folks at Kraft, I hesitated adding this to the mix. However, as any cheesesteak aficionado will tell youâ€¦itâ€™s not authentic without the whiz.