One of the great dishes you can make with a griddle is a Philly cheesesteak. Our own American Griddle and Thermodyne Chef, Aaron Bremer, has a delicious Philly cheesesteak griddle recipe for the queen of sandwiches in his blog, Chef Hacks.
The Philly cheesesteak is the perfect dish for which to use the griddle feature known as light frying, which entails putting a layer of oil on the griddle before putting on the food. For a cheesesteak, you throw on some chopped beef along with onions, sliced peppers, and, as Bobby Flay suggests, sliced mushrooms. You fry the meat and veggies either separately or, as some prefer, all mixed together. After two or three minutes on both sides, you scoop the meat and vegetables with a spatula and put them between two halves of a toasted bun. Some cooks will add cold additions, including shredded lettuce and tomatoes.
The question arises, what kind of cheese to put on a Philly cheesesteak? Most purists will spray on Cheese Whiz. Others will put slices of American, provolone, or even Swiss cheese in the sandwich as soon as the meat and vegetables are put in so that it will melt quickly, making a gooey confection between crusty rolls.
The cheesesteak was invented by Pat Olivieri in 1930, who had the notion of putting chopped beef between two buns. However, who had the bright idea to add cheese is a matter of some debate. Joe Vento, the founder of Geno’s, claims he was the one who first added cheese and not Olivieri. The sandwich shops in Philadelphia founded by the two men have faced off in a friendly competition for which has the best, most authentic cheesesteaks for decades.
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