As someone who was born and raised Kosher, there are many things that I have seen out there in the LARGE food world
that I can only dream about eating but actually never get to taste.
A Philly Steak Sandwich with all the fixings is one of those items I would put on my list of : THINGS I WOULD TRY IF I COULD GO NON-KOSHER FOR THE DAY!
It’s a little game I play with myself when I look at all my food magazines I have piled on my desk
However, all is not lost – I am the self proclaimed MASTER of making these fantasy food items – Just in my KOSHER version – & tonight it is a Philly steak kinda night.
I am serving it with the last of the Summer Corn that I think I will be buying (I will miss it terribly )
You can serve this steak mixture on top of rice or pasta if you so desire, but as my husband the born & bred PHILLY boy say’s “we love ourselves a great big ol’ sandwich” – just like I would get it at any Food Truck in Philly (minus the cheese of course!)
Go Yankees! (sorry I am still a NY’er at heart)
PHILLY STEAK SANDWICH
Tip: you can save time and buy pre-packaged pepper steak already cut into slices. But I like to buy the steaks and cut them myself -
this way I know that my steak is quality and will be juicy and not tough.
3 lbs of Beef Boneless Shoulder Steak
4 large white onions, julienne
3/4 cup hickory brown sugar bbq sauce
1/2 cup sweet teriyaki sauce
1/4 cup manwhich sauce (about half the can)
2 packages of splenda
Spices for sprinkling: cumin, kosher salt, black pepper, garlic powder, dried ground mustard, ginger powder
Heat 3 tbsp of olive oil on high in a large wok or frying pan. Lower flame and add all the sliced onions. sprinkle a little slat and pepper and mix well with a wooden spoon. Let the onions cook for about 20 minutes until they have totally softened and caramelized. Remove from wok and set aside.
Lay out the steak slices on to a cutting board and generously sprinkle all the spices over both sides of the steak.
Cut the steak in to long slivers and place into the dirty wok that the onions were cooked in.
Add a little more olive oil if needed and saute the steak pieces for about 5 minutes.
Then add the bbq sauce, teriyaki sauce, and the manwich sauce, splenda and mix well, making sure that all the steak is smothered in sauce.
Let the steak pieces cook for about 15-20 minutes in all the sauce before adding the onions.
Remove and the steak and onions with tongs ans serve hot in the middle of 2 slices of good club or french bread. Serve Hot!
Tip: If you have leftover steak from a BBQ or a Dinner meal – make a small batch of this recipe – for next day Lunch Meal!