Perfect Philly Cheesesteaks

You might not know that Liz is from Philly. You might know that I really like Liz. ...and that I really like Philly Cheesesteaks.

I was recently on duty for a weekend family lunch.

Here is what I made:

• Whiffletree shaved steak cooked in cast iron with some Whiffletree lard (sorry, we're not selling lard at the moment, but it's really easy to make from our pork fat!)
• Sauteed onions and peppers cooked in the same lard
• Grated cheddar cheese
• Warmed leftover homemade marinara sauce (made by Liz the day before)
• Toasted Eight Loaves sourdough bread sold by Whiffletree

How to win this sandwich:

• Don't be skimpy with the shaved beef
• Use lots of good salt on the beef
• Melt that cheese completely
• Load up with onions and peppers
• Add marinara as a tastier condiment than ketchup, and add enough to get your sandwich to the elevated and official "saucy-waucy" status.

When you bite into this sandwich, you didn't make it right unless you're doing a little dance in your chair. Try again till the dance happens.

(Good news is that our shaved steak is one of our least expensive beef cuts, and we offer a 5-pack discount! It is also fast and simple to cook!)

Taste/work/cost ratio is off the charts!

Kinda like Liz, this Philly Cheesesteak is pretty much perfect.

Jesse Straight