The world famous Philly Cheese Steak made with eggs for breakfast? Yes!
I have to laugh! When I lived in Philadelphia, we all were living on cheese steak sandwiches. A huge $5.00 Philly Cheese Steak was enough food for two days. I had to leave Philadelphia before I became a candidate for quad bi-pass surgery!
Every restaurant, diner and delicatessen in Philadelphia seemed to have cheese steaks on the menu. I do have to say, there is no such thing as a bad cheese steak in Philadelphia.
I cooked in Philadelphia for two years, before I started to apprentice in fine dining restaurants to become a chef. Every Philadelphia restaurant that I cooked in was very busy. Speed, organization and agility are the first things to learn when training to become a chef. I am a fast cook! In Philly, you gotta be quick.
Of course, part of the grill cook duties in Philadelphia was making Philly Cheese Steak Sandwiches. I cooked more than 10,000 Philly Cheese Steaks while working in Philadelphia restaurants. It is a fun sandwich to make!
Classically, the meat for a cheese steak is shaved knuckle roast. (Beef shoulder.) The roll has to be a slightly chewy soft Italian bread. The classic cheese for a Philly Cheese Steak is provolone, although purists prefer "Whiz." "Whiz" is slang for canned Cheese Whiz.
Pulverized, chopped and shaped commercial frozen cheese steak meat is not a good choice for a true cheese steak. Paper thin sliced raw knuckle roast, brisket, marbled top round or a marbled rib roast are the best choice cuts of beef for a cheese steak. The meat has to be machine sliced while it is partially frozen, so paper thin slices can be cut. At home, a razor sharp chef knife or carving knife can be used to cut very thin slices of beef, if you are good with knife skills. I used a cut of fat marbled top round for this cheese steak recipe.
Philly Cheese Steak and Egg Breakfast Sandwich Recipe:
Heat a large saute pan or griddle over medium heat.
Add 1 tiny splash of blended olive oil.
Split an 8" to 10" long Italian sub sandwich roll open.
Grill the sub roll, till it is toasted warm.
Set the roll aside.
Add 1 splash of blended olive oil to the pan.
Add 1/3 cup of thick sliced onion.
Add 1/3 cup of thick sliced mixed green bell pepper and red bell pepper.
Grill the peppers and onions on one side of the pan.
Add 6 to 8 ounces of paper thin sliced beef to the other side of the pan. (Shaved knuckle roast is the best choice!)
Shred the beef slices in the pan by using two metal spatulas together at one time.
Note: Use one spatula to hold the meat while pressing the meat against the grill and use the other spatula to shred the meat. This is how cheese steaks are shredded in Philly. As an alternative, you can coarsely chop the very thin sliced beef before adding it to the pan.
Season the ingredients with sea salt and black pepper.
Add 1 pinch of oregano.
Saute the shredded sliced beef and vegetables together in the pan.
When the cheese steak meat becomes browned and vegetables become tender, clear a spot in the pan or griddle to cook 1 whisked egg.
Pour 1 whisked egg on the cleared spot in the pan.
Cook the egg till it becomes firm.
Chop the scrambled egg into pieces with a spatula.
Toss all of the ingredients in the pan together.
Mound the cheese steak ingredients together in a straight line across the pan.
Place a about 2 to 3 ounces of sliced provolone cheese on top of the meat and vegetables.
Add about 1 to 2 ounces of water into the pan and cover the pan with a lid, so the steam melts the cheese.
Wait for about 1 minute!
Use a spatula to place the cheese steak mixture on the toasted sub roll.
Place the the Philly Cheese Steak and Egg Sandwich on a plate.
Garnish with a parsley sprig.
Serve with a breakfast potato of your choice.
The breakfast cheese steak in the photographs was served with par boiled potato slices that were simmered in butter with garlic, tomato, sea salt, black pepper and fennel seed.
A Philly Cheese Steak and Egg Sandwich for breakfast! Eating this sandwich for breakfast is just like the party never ended! Cheese steaks are notorious for "sticking to the ribs" all day.
I made a petite cheese steak for this recipe, but in Philadelphia you can buy 3 foot long cheese steaks. Just forget about the cholesterol count after eating a Philly Cheese Steak and Egg Breakfast Sandwich! Delicious! ... Shawna