I read one day about the origin of the Philly Cheesesteak. Briefly, a steak house did not know what to do with the trimmings from a whole tenderloin (note: you can buy a tenderloin two ways, trimmed or whole. I have always bought the whole and then trim the tenderloin myself. But now I save the trimmings and make cheesesteak. Trimming takes a little bit of patience and experience. But the meat and fat you remove will not go to waste with this recipe).
- Tenderloin trimmings‐ if tenderloin trimmings are not available, pound the daylights out of any fatty steak meat, usually a cheaper meat in the store but better if have a cut with longer meat fibers so it doesn’t turn into hamburger, like flank steak. Slice raw, partially frozen flank steak across the grain, the pound between two sheets of plastic wrap.
- Also, most butchers trim tenderloin and they may sell it to you for a reduced price.
Tenderloin “Philly” Cheesesteaks
- Sharp knife
- Rolling pin or metal meat tenderizer
- Plastic wrap
- 4 tasty crusty sub buns
- 1 sweet onion (sliced)
- 1 red or green pepper (sliced)
- 2 cloves garlic (minced)
- 2 T mayonnaise
- 1 t horseradish
- 1 t ground mustard
- 1.5 lbs tenderloin trimmings
- Provolone or Colby‐Jack cheese (true Philly Steaks often use a liquid cheese. Oh boy! NEVER on tenderloin in my opinion)
- Place meat between 2 long pieces of plastic wrap. Pound the meat until it is thin as you can without pulverizing it. Set aside.
- Mix together mayo, mustard and horseradish in a bowl, spread on insides of each bun, both sides.
- Sauté onions and peppers in a little olive oil until softened.
- Add pounded meat and garlic on high heat until cooked to medium-rare.
- Add meat to buns and top with cheese of choice.
- Warm in the oven to get buns and cheese hot and melted.