If you’ve ever visited Philadelphia, chances are good that you absolutely love Philly Cheese Steaks. The problem is how do you get or make a Philly Cheese Steak when you’re not in Philadelphia? Living in the Denver metro area most of my life and having visited dozens of other cities, I’m convinced that it can’t be done anywhere else besides Philly. The key ingredient is the bread – you just can’t get that pillowy-soft, wondrous, magical bread to come out the same in Denver or anywhere else. The steak, onions, peppers and oil – even the cheese can be duplicated in other cities relatively successfully. But, without the great Philly bread it will never live up to your mouth-watering expecations of an authentic Philly Cheese Steak. So what do you do? The first thing you gotta do is give up the bread. Philadelphia, the great city of brotherly love is known for it’s tremendous bakeries and delicious bread. You can’t duplicate that at home. Here’s another idea:
The Bread-less Philly Cheese Steak
I’m not much into follow recipes, so there’s no sense in me handing them out either. What I’ll do is share with you the experience and concept and you can choose the ingredients, instructions and cooking temperature, yourself. First, some brief history on how the bread-less, Philaroni Cheese Steaks was invented: One evening for dinner, my wife decided to fry up some thinly sliced steaks with onions and green peppers. As she heated up the oil and placed the peppers and onions into the frying skillet, my senses were instantly greeted with the nostalgic memory of the first time I enjoyed a real Philly cheese steak in downtown Philadelpia. Everything smelled perfect. At the last minute, we remembered, we didn’t have any rice, pasta, mashed potatoes or anything in the way of carbs to go along with the steak, onions and peppers. It was at that time my wife remembered that she had one of those handy, instant plastic tub of Country Crock, Macaroni and Cheese. I’m not a big fan of mac ‘n cheese, but why not? So, we doled out the steak, onions and peppers and put a pile of mac ‘n cheese on the side. As I started delving into the main course, I immediately felt it could use some cheese. So, why not the Mac ‘n cheese that was already on my plate. I mixed the macaroni and cheese in with the steak, onions and peppers and thought it definitely brought the taste of Philly a little closer to home. The beauty of the dish is that you can experiment and try a variety of different brands of mac ‘n cheese, or make your own, Philly-style, to go with it. Thus, the invention of the Philaroni Cheese Steak was born.