Savory slices of ribeye steak and caramelized onions with a homemade teriyaki sauce and melted white cheddar cheese all tucked into a lightly toasted hoagie bun.
The Teriyaki Cheesesteak Sandwich
This sandwich starts by giving your pallet a smooth, buttery, and flavorful experience and ending with a happy belly.
Birth Place and Popularity of The Cheesesteak Sandwich
Philadelphia (USA) is the birth place of the cheesesteak sandwich and is a popular regional fast food to this day.
The cheesesteak, well actually the steak sandwich was a creation of the 1930’s by a hotdog stand owner named Pat Olivieri.
The exact story behind its creation is debated. But the sandwich became so popular, that Pat opened a restaurant called – Pat’s King of Steaks – and is in operation till this day.
Pat’s King of Steak
But wait, if Pat did not use cheese on his original creation, then why is it called a cheesesteak sandwich?
The media syndicate – Thrillest– writes that a manger at Pat’s named Joe Lorenzo, an overly confident manager, dropped a little Provolone to complete the masterpiece.
Later in 1952, Cheez Whiz hit the market. And since then, the Philly Cheesesteak and Cheez Whiz have become very close friends.
Variations of cheesesteaks are now common in many restaurants and fast food establishments.
Such as the mushroom cheesesteak, pepper cheesesteak or a pizza cheesesteak among many others.
Out side of Philadelphia, the original sandwich is referred to as a Pilly cheesesteak.
According to a media syndicate named – Mashed – Pat’s King of Steaks can turn out upwards of 6,000 cheesesteaks per day.
Teriyaki Cheesesteak Sandwich
This recipe makes two servings. To make additional servings, per serving add 1/2 onion, 1/3 pound of meat, 3 cheese slices, 1/8 cup teriyaki, and 1/8 teaspoon black pepper and 1 hoagie roll.
3/4 pound ribeye, mostly frozen
6 slices aged white cheddar
1/4 cup Teriyaki sauce – Find recipe Here
2 tablespoon oil
1/2 teaspoon ground black pepper
2 hoagie rolls
Thinly slice onion. Slice ribeye into thin strips (easier to do if meat is half frozen)
Oil a 13×9 inch glass baking dish. Add sliced ribeye, onion, teriyaki sauce, black pepper and mix well.
Then evenly spread the onion meat mixture across the tray in a single layer, with onions on bottom and meat on top.
Position tray about 5 inches away from the broiler and broil on high for about 10 minutes or until the beef is caramelized and the onions are softened. Be sure to check it every couple of minutes to prevent burning.
Remove the glass dish from the oven. Blanket the beef and onions with the 6 cheese slices and place the rolls cut side up in another glass dish.
Place under the broiler on low for about 2-3 minutes or until the cheese has fully melted and the bread is slightly toasted.
Plate cooked cheesesteak between two slices of toasted hoagie bread. Add your favorite side salad and enjoy.
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