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08-11-2008, 07:00 PM
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Location: Arlington Virginia
4,538 posts, read 8,466,738 times
Reputation: 9721
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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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08-12-2008, 07:55 AM
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Location: in the southwest
13,395 posts, read 42,144,222 times
Reputation: 13461
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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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08-12-2008, 04:28 PM
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Location: Arlington Virginia
4,538 posts, read 8,466,738 times
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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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08-12-2008, 04:43 PM
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Location: Looking East and hoping!
28,227 posts, read 20,272,569 times
Reputation: 2000000942
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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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08-16-2008, 11:40 AM
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Location: Pocono Mts.
9,482 posts, read 11,311,810 times
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I do the same, lacey, but I haven't tried the sugar...
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08-16-2008, 03:59 PM
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Location: Looking East and hoping!
28,227 posts, read 20,272,569 times
Reputation: 2000000942
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Pocono the sugar does something wonderful-not a lot just a sprinkle.
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08-16-2008, 05:53 PM
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19,922 posts, read 10,299,600 times
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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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08-16-2008, 09:37 PM
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Location: Somewhere out there
18,286 posts, read 21,441,101 times
Reputation: 41136
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Quote:
Originally Posted by quiet walker
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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