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Old 08-11-2008, 06:00 PM
 
Location: Arlington Virginia
4,538 posts, read 8,154,186 times
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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
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Old 08-12-2008, 06:55 AM
 
Location: on an island
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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.
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Old 08-12-2008, 03:28 PM
 
Location: Arlington Virginia
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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!
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Old 08-12-2008, 03:43 PM
 
Location: Looking East and hoping!
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I always make my grandma's onions. Just butter, sliced onions and sprinkle some sugar. Saute til golden!
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Old 08-16-2008, 10:40 AM
 
Location: Pocono Mts.
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I do the same, lacey, but I haven't tried the sugar...
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Old 08-16-2008, 02:59 PM
 
Location: Looking East and hoping!
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Pocono the sugar does something wonderful-not a lot just a sprinkle.
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Old 08-16-2008, 04:53 PM
 
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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!
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Old 08-16-2008, 08:37 PM
 
Location: Somewhere out there
18,269 posts, read 20,585,286 times
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Quote:
Originally Posted by quiet walker View Post
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.
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