Philly's Finest Sambonis' Cheese Steak Samboni
Try a recipe from a competitor on "The Great Food Truck Race"
The Philly's Finest Sambonis (Erik, Joe and Chris) are representing Philadelphia in the fourth season of "The Great Food Truck Race" on the Food Network. Try their take on Philly's signature cheese steak sandwich with a twist.
Samboni Cheese Sauce:
In a pot on medium to low heat, warm up the Cheez Whiz and slowly melt in the New Yorker cheese at a 1/1 ratio. Add in a few slices of provolone (to taste) to give the cheese sauce a slight sharpness to it.
In a hot sauce pan, add enough olive oil to lightly cover the area the onions will be cooked. Season with salt and pepper. Cook until onions are slightly browned.
**SAMBONI CARDINAL SIN #1 – Overcooking the onions! One burnt onion will put a taste in your mouth bad enough to ruin your whole meal.
Cut a 12 inch roll in half, take a pair of metal tongues and hollow out about half of the dough from the roll.
**SAMBONIS SAY: It is crucial to have a decent Italian roll, that's got a bit of a hard exterior crust so it doesn't get soggy!
Over medium heat, lay the sliced rib eye in strips and season with salt and pepper. Chop with spatula and leave it alone – no slabs, no dicing.
**SAMBONIS SAY: Now is the most important part. The raging debate in Philadelphia for years is: do you leave the meat in slabs or dice it? The answer is NEITHER. Give it one good chop with a spatula and leave it alone. If you dice it, the meat gets dry. If you leave it in slabs, it gets tough. If you do what we tell you, it will be perfect. And DO NOT OVERCOOK THE STEAK. It's Rib-Eye, not ground beef.
Assembly of the Cheese Steak Samboni:
Take a thin spatula and cover the inside of the hollowed out roll with Samboni Cheese sauce. Mix the onions with the steak and use tongs to stuff the delicious mixture into the roll.