Sometimes when I travel, everything goes so smoothly that it feels like a miracle of modern transportation. Other times, everything goes so horribly wrong that I have to cry and comfort myself with an airport cheesesteak, which makes me cry even more because mine at home are so much better. Such was the case recently. So I decided to share my finely honed and utterly simple cheesesteak recipe with all of you.
The original cheesesteak, as served in the city of brotherly love, does NOT have sauce on it. But I grew up about an hour outside of Philly, where the height of cheesesteak-ness was found at the Brass Rail, which did have sauce. One of my favorite childhood moments was when we would all pile into the station wagon, get Brass Rail to go, and then head down to the Little Lehigh Parkway for a summer picnic. In fact, a Brass Rail steak sandwich was one of the last things my mother ate before she died (I bought it for her because I knew she would eat it). The Brass Rail sauce is a notoriously secret recipe in these parts, but I have deconstructed it and figured it out. So, I will share both my cheesesteak and sauce recipes with you.
Genuine Philadelphia Cheesesteak (Healthy and Organic)
For this recipe and more from Maria Rodale, go to www.mariasfarmcountrykitchen.com.