How To Fry Onions For A Steak Sandwich (sugar, cheese, cooking)
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I hope this question isn't too dumb !! But I have been working on making a good Philly cheese steak at home. One of the first and important things I found out is that the "cheese" had to be Kraft Cheez Whiz. I made an earlier sandwich with an imitation. When making a later one with CW the difference was amazing - it was much better.
I've got the steak and the rolls down too, however I'm having trouble with the fried onions that are essential to the sandwich. Can't seem to get them right. The last batch I made were a bit soggy. An earlier attempt, they were dry and brown. I can't seem to get onions like those that are made on a griddle in a restaurant. Anyone help? Thanks
QW
I don't know how to make them like they are on the griddle.
But I wonder if you might like caramelized onions for your steak sandwich?
If nothing else, the link I posted might give you some useful ideas for cooking onions.
Thanks for this Your source has answered several questions. It comes down to heat, liquid, and when to add what. I look forward to pursuing a great sandwich!
Sugar helps the onions caramelize faster. To really speed things up, you can pre-slice the onions, put them into a tupperware container and sprinkle a little sugar on them. Close the container, shake it and leave it in the fridge for an hour. Then saute with a little butter and oil (oil helps raise the boiling point of the butter so that it doesn't burn) and then enjoy!
Thanks for this Your source has answered several questions. It comes down to heat, liquid, and when to add what. I look forward to pursuing a great sandwich!
Will you then be sharing your recipe/procedure or do I need to come on over to your place for one? I have tried for years to duplicate a real philly cheesesteak. The bread is what gives me the most fits.
I hope this question isn't too dumb !! But I have been working on making a good Philly cheese steak at home. One of the first and important things I found out is that the "cheese" had to be Kraft Cheez Whiz. I made an earlier sandwich with an imitation. When making a later one with CW the difference was amazing - it was much better.
I've got the steak and the rolls down too, however I'm having trouble with the fried onions that are essential to the sandwich. Can't seem to get them right. The last batch I made were a bit soggy. An earlier attempt, they were dry and brown. I can't seem to get onions like those that are made on a griddle in a restaurant. Anyone help? Thanks
Firstly, Cheez Whiz is not necessary. Provolone and white American are extremely common, and some places will use Cooper sharp cheese (if making a pizza steak, use mozzarella). The onions also are not necessary, but usual.
Cast iron skillet will help and heat not too high. Patience.
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I have tried for years to duplicate a real philly cheesesteak. The bread is what gives me the most fits.
