[NFBOH-Cleveland] Super Bowl: Eagles Fans!

[shawana griffin]

 Awesome!

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> On Feb 3, 2018, at 6:45 PM, Cheryl Fields via NFBOH-Cleveland <nfboh-cleveland at nfbnet.org> wrote:
> 
> Try a winner!
> 
> PHILLY CHEESESTEAK SANDWICH (((AUTHENTIC)))
> 
> Alan Leonetti
> 
> “I was born and raised in Philadelphia and this was my favorite lunch
> at the luncheonettes (sandwich shops). Places throughout the rest of
> the Country that claim to make Philly Cheese Steaks just do not get
> them to taste the same, and one of the reasons is that they do not use
> extra-virgin olive oil. Anyone who says that Pat's and Gino's in South
> Philly uses Cheez Wiz, is talking about the way they make it now. The
> old authentic way uses Provolone Cheese. Also, using deli roast beef
> is the same as using top round sliced wafer thin or frozen Rib-Eye
> roast shaved on an electric slicer. I was born in 1942 and this is the
> way they were made way back then. We are talking about authentic, not
> the way they are made now. If you make any changes with the
> ingredients or the directions, it will not be the same. Make it
> EXACTLY as written here.”
> 
> READY IN: 20mins
> SERVES:2
> UNITS:US
> INGREDIENTS
> Nutrition
> 1loaf Italian bread or 1 loaf French bread or 2 large hoagie rolls or
> 2 large sub rolls
> 1⁄2lb deli roast beef(very rare, sliced wafer thin, or you can use a
> frozen Rib-Eye roast shaved on an electric slicer, wh)
> 1white onion (thinly sliced)
> 1green bell pepper(thinly sliced) (optional)
> 2teaspoons garlic(minced)
> 1⁄2lb provolone cheese(thinly sliced)
> extra virgin olive oil(for grilling)
> salt and pepper
> marinara sauce (optional topping) orketchup (optional topping)
> 
> DIRECTIONS
> Heat a griddle or a large saute pan over medium-high heat.
> When hot, cover bottom with olive oil.
> Add the onions and bell pepper and cook, stirring, until carmelized,
> which will take about 6 to 8 minutes.
> Add the garlic, salt and pepper, and cook for about 30 seconds.
> Then, push the mixture off to one side of the griddle.
> Add the meat to the hot part of the griddle.
> Cook, continuously flipping the meat over and slightly chopping the
> meat into slightly smaller pieces with 2 spatulas, until the meat is
> not pink, which should take about 2 minutes.
> Mix the meat and the carmelized onions and bell pepper together.
> Divide into 2 portions, and top both portions with the cheese to melt.
> If using Italian or French bread, cut the bread in half, crosswise,
> and slice lengthwise to open for the 2 sandwiches.
> Hollow out some of the soft white bread part from inside and place
> face down on top of the meat and cheese.
> When the cheese is melted, and with 1 or 2 spatulas, flip the
> sandwiches over and add topping, such as marinara sauce or ketchup, if
> desired, and serve immediately.
> 
> How to Make Clam Chowder | A New England Recipe Classic
> Step-by-step instructions for how to make clam chowder, following one
> of our favorite easy chowder
> 
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