The Philly Steak Sub was
originated by Pat Olivieri in 1930 at Pat's "King of Steaks" in South
Philadelphia.
It helps to get the beef so thin if it is partially frozen, use a sharp
knife. You can also ask your butcher to do this for you on the slicer.
For the baguette, if you can, get it at a bakery.
Some people like green peppers so if you do, add them with the onions.
This recipe here, is as close as I can come to the original Philly Steak
Sub and the original didn't have green peppers, so I included them in
this recipe.
Philly Steak Sub
6 oz. (sliced so thin you can almost see through it) eye of
round roast
1/4 C. thinly sliced onion
2 oz. mushroom sliced
1 T. olive oil
1 French baguette, thin and sourdough
2 thick slices Provolone Cheese
Add oil to a skillet, on high heat. Add onions and mushrooms to pan. When they
start to look translucent add the meat on top of onions and mushrooms. Mix
thoroughly and cook until meat browns. Shape into the form of the bun and add
cheese.
Add meat to bun and slice into 2 pieces. Serve with a pickle.
