This fantastic Korean fusion Philly cheesesteak style bulgogi cheese steak sandwich is packed with flavor and texture. It’s a simple and quick sandwich that takes 15 minutes — no need to marinate the bulgogi beef at all.
If you could have seen me yesterday morning, you’d no doubt have noticed the flour dusted all over the front of my t-shirt. But what I hope would have been most prominent was the satisfied smile on my face. I had just eaten a warm soft pretzel with a smear of mustard on top. Yes, I’m celebrating the Phillies and their big win over the Dodgers Wednesday night, making them the twice-running National League champions. Phillies, I hope youse take it all the way. But I’m also providing this recipe by request. Several of you have asked for recipes, techniques, and ideas, and I hope you’ll keep the requests coming. When I’m in the middle of several food writing projects, our family lives in a happy, happy mess. I’m working on your requests, and more will be unrolling within the coming weeks. Now about these pretzels. A homemade soft pretzel can be excellent, but it might never have exactly the same flavor as a commercially-made pretzel because many commercial bakers spray pretzels with a solution containing 1% lye to 99% hot water. This solution changes the starches on the surface of the pretzel, giving the pretzel several new colors and flavor compounds as it bakes. Not to worry about the lye, however, because in the oven, carbon dioxide acts on the lye, rendering it harmless and edible. (I’m grateful to the wonderful Harold McGee and his incomparable On Food and Cooking: The Science and Lore of the Kitchen, 2004 ed., p. 547, for this information.) It is possible for home bakers to purchase food-grade lye (check internet sources, but make sure what you're getting is food-grade, not soapmaking-grade), but it’s more convenient—not to mention safer—to use baking soda in the boiling water. As I researched, I found a few different approaches to pretzel-making. Some recipes used hot milk in place of most of the water. Others used an enormous amount of sugar, up to three-fourths of a cup. Some recipes omitted the sugar or the salt, or both. When I read Alton Brown’s recipe “Homemade Soft Pretzels” I thought it seemed to make the most sense. I recommend a few modifications and tips: Flour: Replace half of the all-purpose flour with higher-protein bread flour, for the extra chewiness it will provide. Kneading: If you have a Kitchen Aid Ultra Power 300-watt stand mixer, which is what I have, keep the speed at medium low. Any higher and your mixer might walk all over the counter. If you don’t have a stand mixer, you can still make these. Use a wooden spoon for the initial mix. When the dough gets too stiff to stir, turn it out onto a lightly oiled surface and knead for about 10 minutes. Rising the dough: To rise yeast dough, preheat your oven to its lowest temperature (mine goes down to 170˚). As soon as it comes to temperature, open the oven door, shut the oven off, and then close the door. In the time it takes to mix and knead the dough, the oven should cool to the perfect rising temperature, about 80˚. Twisting the dough: For a classic Philly shape, you want these pretzels long and relatively narrow, with a short twist in the vertical middle. Here’s how to do it: Roll your dough into a rope 27 to 30 inches long, thicker in the middle. Keeping most of the rope on the work surface, lift the two ends and draw them toward each other; twist twice close to the end. Fold the twisted part to the opposite side. Tuck the ends under and press firmly. Oiling the pans: Make sure there is plenty of oil on the baking pans. Because the raw dough will pick up some of the oil and take it into the bath, leaving a less-oiled pan to which the baking pretzels might stick, you might want to use 4 oiled pans, 2 pans for the pretzels waiting for their bath and 2 pans for the pretzels to bake on. Pretzel salt: Because I had it in the house, I used kosher salt on top of the egg wash. While the pretzels were very good, they really cried for pretzel salt. You can find it here and here. It didn’t take us any time at all to polish these off, which gluttony we rationalized by saying when they cooled they probably wouldn’t be as good anyway. The only thing missing was a tall mug of root beer. Soft Pretzels, Philadelphia-Style (recipe 99% Alton Brown’s; original recipe here ) 1 ½ cups warm water (110 to 115˚) 1 tablespoon sugar 2 teaspoons kosher salt 1 package active dry yeast 11 ounces all purpose flour (about 2 ¾ cups) 11 ounces bread flour (about 2 ¾ cups) 2 ounces (about 4 tablespoons) unsalted butter, melted and cooled slightly vegetable oil, for baking sheets 10 cups water 2/3 cup baking soda 1 large egg yolk, beaten with 1 tablespoon water pretzel salt Combine the water, sugar, and salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes, or until the mixture foams. Add the flour and the butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Transfer dough to a second, oiled bowl, and roll it in the oil. Cover with plastic wrap and set it in a warm place for about 50 minutes to an hour, or until the dough has doubled in size. Preheat the oven to 450˚. Lightly brush two baking pans with vegetable oil. Bring 10 cups of water and the baking soda to a rolling boil in a large saucepan. Turn the dough out onto a lightly oiled surface and divide into 8 pieces. Roll out each portion into a 27- to 30-inch rope. Twist into a Philly-pretzel shape, following the directions above. Place each pretzel on a baking sheet. Using a spatula under one end of the pretzel and your free hand supporting the middle knot, lower each pretzel, one at a time, into the boiling water. Boil for 30 seconds to a minute. Remove from the water with the spatula. Return the pretzel to the baking pan; brush the top of each with the beaten egg yolk and water mixture and sprinkle with pretzel salt. Bake until golden brown, about11 to14 minutes. Cool about 5 minutes before eating.
A classic Philly-style sandwich with thinly sliced beef, sautéed onions, and melted cheese on a hoagie roll.
I can’t get enough of these city illustrations, but the brilliant Julia Rothman! I’m wanting to frame all of them for my room! After all, what better combo is travel and art?! {images f…
Step aside, ordinary pies! The Philly Style Tomato Pie, made with flavorful Tuttorosso Peeled Plum Tomatoes Italian Style in Puree with Sweet Basil, is here to steal the spotlight. Bursting with the bold flavors of summer, this is a pizza you won't want to miss. Forget the sweet, this savory delight will have you dreaming of its crispy crust and rich tomato sauce long after the last bite.
Vegan Philly-Style Scrapple I saw a photo of some Vegan Scrapple the other day and thought that it would not meet the mark with me. But quite frankly I can longer eat a lot of meat or meat by-products because of health reasons. Organ meat from inside the animal is supposed to be high in cholesterol. So rather than be disappointed by yet another too expensive “Vegetarian” meat substitute that tastes like Play-Doh (figuratively speaking), I decided to make my own Vegan Philly-Style Scrapple. And the Philly kind has always been the Pennsylvania Dutch version. The Pennsylvania “Dutch” were of course “Deutsche” (a corruption of the pronunciation over the years) who came over at William Penn’s invitation almost as soon as he got here in the early 1680s. A lot of the present Scrapple products do not measure up in my memory to taste like they did when I was a kid. Of course we are talking decades but the real flavor I miss most is the hot pepper flavor of fresh ground black pepper which the modern machine made stuff seems to lack, perhaps lost in the shelf life marketing thing. Scrapple in its inception was a product to use all the extra body parts of the pig that might not be used otherwise directly. The primary part of scrapple has been basically ground up pig’s liver and mixed into a basic corn meal mush or polenta molded food product. This chilled and sliced and fried on a hot iron skillet without a lot of fat to facilitate cooking. A lot of that fat in scrapple was already in the product by grinding up flesh and pig fat along with the liver. As such, a slice of scrapple on a preheated iron skillet has never needed additional fat in the frying pan when cooking at a low heat. The product should be self-lubricated in the frying pan. I use some Canola oil in the recipe below to lubricate the molded polenta product in the frying pan and cooked on a low flame once a higher pre-heated temperature has been achieved. I for the sake of looking for a similar texture to scrapple decided on mixing the corn meal with Irish oats. I do not use the American style oats of any kind. I wanted an original European style oats for taste and texture, far superior to any American big corp. processed oats. I do not know how to describe the kind of Irish oats (steel cut, quick, whole, old-fashioned etc.) I use in comparison to American style recipes. So for the sake of this recipe I mention a specific product and its cooking time, and I am certain you may have your own favorite pure food oats product. The product is Flahavan’s Irish Oats and this particular box is available in American stores. They cook in three minutes. The other product I use is Indian Head Stone Ground Corn Meal for the polenta part of the recipe. The recipe has two pots on the stove at one time. Per careful and take your time. Start with the Corn Mean cooking as it takes about 20 minutes and the Oatmeal cooking only takes three minutes. The two grain mixtures will be blended together when the corn meal is done. Canola oil goes into corn meal cooking with the boiling water mentioned below. Natural soy sauce goes into oatmeal just before blending with cornmeal. The soy sauce is both a seasoning element and for a natural traditional scrapple color. All dry seasoning and dry herbs go in last. Start with assembly of seasonings and dry herbs. 1 tsp. Marjoram 1 tsp. Thyme 1 tsp. Oregano 1 tsp. ground Sage 1 tsp. Garlic Powder 2 tsp. Salt 2 tsp. Ground Black Pepper Dash of ground Allspice Set herb mixture aside. Start cooking the corn meal 1 cup cold water 1 cup Corn Meal Mix in pot. Add 2 cups boiling water from tea kettle Add 1-1/2 tbs. Canola Oil Cook, stirring frequently, according to package instructions. Approximately 20 minutes. Meanwhile combine 3/4 cup Irish Oats with 1-1/2 cups cold water. Cook according to package instructions. Mixture has less water than recommended but you want an oatmeal mixture thick with less water in terms of combining with cooked corn meal and molding. Approximately 3 minutes. Set aside. Cover to retain heat. Finish corn meal cooking. Add 2 tbs. Soy Sauce and mix into oatmeal mixture. Combine cooked Oatmeal and Polenta mixture in pot. Add seasonings and herbs. Mix. Pour into greased loaf pan. Let sit until completely cool. 1-2 hours. Cover. Put in refrigerator overnight or 8-12 hours. Keep refrigerated until consumed. Take out of frig. Unmold. Cut into thin slices or desired thickness. Cook in preheated iron skillet or flat iron griddle on low to medium heat depending on how close you want to monitor cooking. Cooking time approximately 10 minutes on each side. Serve with ketchup, mustard, honey, maple syrup or whatever you desire. Enjoy. Yum. .
"This Gluten Free & Keto Philly Cheesesteak Style Beef Skillet is a Delicious mix between Sloppy Joe's and Philly Cheesesteak. It's an Easy and Inexpensive Family Friendly Meal that can be thrown together in less than 30 minutes."
We wanted to make a vegetarian version of Philly's famous cheesesteak. To make the beloved Philly cheesesteak vegetarian, we swapped out the steak for meaty, umami-rich portobellos. To give the sandwich a more complex and satisfying texture, we added subtly bitter, hearty broccoli rabe. We sautéed the broccoli rabe with some garlic and pepper flakes for heat and then tossed it with vinegar before letting it sit while we cooked the mushrooms. To mimic the traditional thinly shaved steak, we cut the mushrooms into thin slices and sautéed them until they were nicely browned and flavorful. Once the mushrooms were cooked, we stirred in the broccoli rabe. To bind it all together, we let slices of American cheese melt into the vegetables to make a rich, cohesive filling that we piled high on toasted sub rolls.
If you’re a Philly native, you need this jawn! This digital file instant download is an easy, affordable way to add personality to any room. Bring some life and Philly swag to your dorm, bedroom, home office studio - or wherever! The perfect home decor or gift for all the Philly Lovers out there! ✔ Instant Digital Download (PNG) ✔ The Perfect Gift This product is a DIGITAL FILE INSTANT DOWNLOAD ONLY, printable in an array of standard sizes. There is no physical item sent or mailed. INSTANT DOWNLOAD The files have been set up to download instantly and to be printed easily from your own printer. After checkout, you will be directed to your download page, where you can instantly download the files. Refunds cannot be given after the items are purchased. WHAT YOU RECEIVE After purchase, you will receive 4 high-resolution PNG/JPG image files - printable in the following dimensions: 4:5 Ratio - Prints up to 16x20 in. Can be adjusted to: Inches: 4x5 | 8x10 | 11x14 | 12x15 | 16x20 Cm: 10x12 | 20x25 | 28x35 | 30x38 | 40x50 3:4 Ratio - Prints up to 18x24 in. Can be adjusted to: Inches: 6x8 | 9x12 | 12x16 | 15x20 | 18x24 Cm: 15x20 | 22x30 | 30x40 | 38x50 | 45x60 2:3 Ratio - Prints up to 24x36 in. Can be adjusted to: Inches: 4x6 | 6x9 | 8x12 | 10x15 | 12x18 | 16x24 | 20x30 | 24x36 Cm: 10x15 | 20x30 | 30x45 | 40x60 | 50x75 | 60x90 1.54:1 Ratio - Prints up to 11x17 in. TERMS: This item is for personal use only. You can print as many times as you wish for your home, office, or give as a gift. All designs are property of PhillyPhilly Designs and cannot be reproduced or resold. Refunds cannot be given after the items are downloaded. If you have any questions, don’t hesitate to reach out! - PhillyPhillyDesigns
Shake up your meal planning when you add these Philly Cheesesteak-Style Stuffed Shells to the menu! The easy copycat recipe is a great fusion recipe, as it takes the classic Philly cheeseteak and adds pasta to the mix.
An adapted version of the famous Philly tomato pie, with a focaccia base adapted from Samin Nosrat and a tangy tomato topping.
This Gildan 18500 hooded sweatshirt is the perfect addition to your wardrobe, crafted with care to keep you cozy and fashionable throughout the seasons. 💝 Sizing Information 💝 To ensure a perfect fit, please refer to the size chart provided in the chart at the bottom of this listing. If you are looking for an oversized fit, please select a size one or two sizes above what you would normally order. The Gildan 15000 sweatshirt comes in a wide range of sizes making it suitable for everyone. Whether you prefer a snug fit or a more relaxed look, you'll find the ideal size to match your style. 💌 SHIPPING 💌 *Standard shipping to anywhere in the US just $4.99, will arrive in 5-7 business days *Standard shipping to anywhere outside the US $25.00, will arrive in 10-15 business days 🛍 PLEASE READ: Returns and Exchange Policy🛍 Each item is made to order, so the shop cannot accommodate returns or exchanges. Please make sure to double check your sizing and color selection. Of course if there are any issues that we are responsible for with your order we will work to make it right and get you a replacement or refund. 🛼 Material and Quality 🛼 The Gildan 18500 sweatshirt is made from a blend of high-quality materials, ensuring durability and comfort. The fabric is soft, breathable, and provides excellent insulation to keep you warm during colder days. It's a 50% Cotton / 50% polyester, 13.5oz fleece. It features a double-needle collar, shoulders, and armholes. It also features double-needle cuffs, a banded bottom, set-in sleeves and a quarter-turned body and 1X1 Athletic rib with Lycra®. 🍉 Care Instructions 🍉 We want you to enjoy your sweatshirt for years to come, so proper care is essential. Follow these simple instructions to keep your Gildan 18500 sweatshirt looking fresh and vibrant: * Washing: Machine wash your sweatshirt inside out with cold water to preserve its colors and prevent any potential pilling. We recommend using a mild detergent to maintain the fabric's softness. * Drying: After washing, gently shake the sweatshirt to remove any wrinkles and lay it flat to dry. Avoid using high heat or tumble drying, as it can cause shrinkage and damage the fabric. * Ironing: If needed, turn the sweatshirt inside out and use a low-heat iron to smooth out any wrinkles. Avoid ironing directly on the print or logo to protect the design's integrity. * Bleaching: To maintain the vibrant colors, we advise against using bleach or harsh chemicals on the sweatshirt. 🍟 Perfect Gift Idea 🍟 Looking for a thoughtful gift for a loved one? This sweatshirt makes an excellent choice for birthdays, holidays, or any special occasion. Show someone you care with a gift that wraps them in warmth and coziness. 🌴 Get Yours Now 🌴 After selecting your color choice and size, click "Add to Cart" now to secure your new favorite wardrobe essential! If you have any questions or need assistance, feel free to message us. We're here to help! Gildan 18500 Sizing Information represented in inches: S M L XL 2XL 3XL 4XL 5XL Width, in 20.08 22.05 24.02 25.98 27.99 29.92 31.89 33.86 Length, in 27.17 27.95 29.13 29.92 31.10 31.89 33.07 33.86 Sleeve length from center back, in 33.50 34.50 35.50 36.50 37.50 38.50 39.50 40.50
Philly Cheese Steak Sloppy Joes will transform your notion of this classic dish, transcending the canned sauce versions of your youth. These sandwiches burst with the distinctive flavors of a traditional cheesesteak, featuring ground beef, bell peppers, and onions. Quick to prepare, these delectable sloppy joes are finished with a layer of melted cheese, combining
Do you ever picture yourself eating a slice of Italian bread you know the type with the crunchy outside and soft and delicate inside. Well t...
