By rubym
Whilst I’ve never been to Philadelphia, I know there are many great things about it. It has the highest amount of public art in the US. It has Gritty, perhaps the most delightfully cursed sports mascot to grace the internet.
But most importantly, it managed to give us hope in what has been historically one of the worst years we could have imagined. So, in honor of this great city and all of its voting population, I would like to present my gratitude in the form of this: my take on one of it’s other great cultural contributions, The Philadelphia Cheesesteak.
(Whilst I would also like to extend my thanks to potentially Michigan, Wisconsin, Georgia, Nevada, Arizona and Stacey Abrams herself, none of them had a namesake sandwich. Although Abramwich has a ring to it.)
A Philadelphia Cheesesteak sandwich is believed to have been invented by the Oliveri siblings in the 1930’s and traditionally consists of thinly sliced beef steak with onions and sliced cheese (usually either American or Provolone). Provolone is difficult to find in UK supermarket aisles, but after I found a Tasty vegan based recipe which used a sauce instead, I decided to make my own version using a sauce.
This cream-based cheese sauce is very simple yet versatile and can also be used afterwards with pasta and crispy onions for a delicious Berlin style mac’n’cheese, or with puff pastry and sweet potato for this dauphinois style pie.
And that is how you make a pretty good veggie Philly cheesesteak (in my opinion, please don’t hurt me Gritty!)
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