How to make Philly’s best Philly dining experience even better
The best way to enjoy Philly’s famous seafood is to order a Philly steak.
In a recent column, my pal and chef-owner Jason Deen wrote, “A Philly steak is a Philly dish.
It’s a great way to start the day and a great meal after dinner.”
I thought I knew what I wanted when I was asked to make a Philly-style steak.
I’m going to try my best to deliver on that promise.
To start with, I’m cooking the best Philly-stewed beef I’ve ever tasted.
The best Philly beef is so good that I’d happily eat it again.
So let’s get to it.
The Philly-Stewed Beef My meat came from a friend, Ryan McEntire, who also happens to be a master chef and a master cook.
His steak is one of the best I’ve had, and Ryan is one-of-a-kind in Philly.
It also comes with a generous helping of Philly-friendly seasoning, which I was lucky enough to get at our restaurant on the Upper East Side.
The beef is seasoned with garlic, onion, pepper, celery, and bay leaf, plus salt, pepper and thyme.
I was skeptical about seasoning my steak.
How do you get that perfect balance of flavor?
I was pleasantly surprised.
Ryan is a master of flavor.
He knows exactly what he wants in his steak, so the only ingredients he adds are a pinch of salt and a little bit of pepper.
His recipe calls for some butter and a generous pinch of olive oil.
When I first tasted it, I was struck by the richness of the seasoning.
It was a bit earthy, but it had the perfect amount of sweetness.
And the flavor was just right.
Ryan has a special way of preparing meat.
He’ll first cook it over low heat, and then when the meat is at its most tender, he’ll add a few extra tablespoons of olive or butter.
This way, the meat doesn’t overcook, but the flavor is still there.
Then he’ll throw in a generous dollop of ground pork and let it cook for about five minutes, then toss in some chopped onions, and just wait.
It really does all the work for you.
The meat will cook up tenderly and be juicy and flavorful, and it will taste just like it was originally.
If you’re feeling adventurous, you can add a little more salt and pepper.
I’ve never added any, but I was impressed by the flavor and the finish.
The final step is to mix it all together and cook it in a cast iron skillet, which is a very easy process.
You can add just enough olive oil to help it cook through, and to let it get a little browned.
When it’s done, you’re left with a beautiful, juicy, and tender steak that’s ready to serve.
The Recipe for the Perfect Philly-Steak The best Philadelphia-style steaks are so tender that they’ll take a long time to cook.
Ryan’s beef takes about five hours to cook, and once it’s all done, it’ll be perfectly seasoned.
If that’s not enough, you’ll get a very nice, crisp crust that’s a little crispy on the outside, but not so crispy that you’ll have to add more seasoning.
This crust is perfect for topping a Philly burger or a steak sandwich.
I like to top it with chopped onions and chopped jalapeños, which really help keep the meat from sticking to the pan.
This recipe uses a whole grain bun for the crust, but you can use any kind of bun you like.
If this is your first time making Philly-steak, I recommend giving it a shot first.
You’ll love it.
Here’s a recipe for the best steak you can make.
You should be able to make this recipe ahead of time.
You don’t want to be able just to grab some ingredients and go.
Start with some good, dry ground beef, add a pinch or two of salt, and a pinch and a half of pepper, and you’re good to go.
My friend and I put it together for a meal for the kids last month.
Ryan was thrilled when the kids asked him to make their lunch.
It wasn’t long before they started asking for it.
We had them over for dinner last week and they were so happy.
The kids loved it!
I think this is one recipe you’ll want to add to your menu.
The Meat My beef comes in a large pot that I’ve put together to be the perfect size for the entire dish.
I also use a cast-iron skillet to cook the steak.
The steak comes in three trays, and the trays are stacked on top of each other to create a very flat bottom.
It takes about 15 minutes to cook through the beef.
The bottom trays get a nice crunch, while the top trays give the meat a little extra moisture.