Don’t Try This At Home: Chickie’s and Pete’s

Eat your heart out, Philadelphia's Chickie's and Pete's is coming to Las Vegas

By OTS Staff

As we patiently wait for the grand opening of Chickie’s and Pete’s sports bar and crab house at Sahara Las Vegas, jot down these great tips on how to make the ultimate Philly Cheesesteak at home. Get this sandwich hot and ready just in time for the Big Game coming up.


Don’t Try This At Home

The Recipe

Ingredients   

1 Pound shaved ribeye (preferred) or sirloin (can be found at your local butcher or Trader Joe’s)    

2 Nine-inch sub rolls (Great Buns Bakery is a great local source in Las Vegas)

Sliced American cheese or Cheese Whiz
(Chickie’s & Pete’s uses their own signature sauce,
but these are good substitutes)   

Diced Spanish onion (optional)
    
1 tbsp vegetable oil 



Preparation

   

1. Preheat a cast iron griddle or large pan on medium-high heat.

2. When heated, add oil and spread to coat.     

3. Immediately add meat in a thin layer.    

4. If you are making more than two sandwiches, do this in batches.    

5. Turn heat up to maintain a high heat and leave the meat undisturbed for one minute.

6. If you are using onions, (for a “Cheesesteak Wit”), add them to the edges or the side of the pan at this time and allow them to fry.    

7. You are looking to get caramelization on the meat at this point.     

9. As the meat starts to brown, start pulling it apart with a pair of spatulas or a “wiggle” method with one spatula.

10, Cook the meat until all of the pink is gone, taking care not to dry out the meat.

11. Now, it’s cheese time.

12. For sliced American: Divide the meat into two piles lengthwise and top with three slices of cheese.

13. Allow the cheese to melt.

14. When melted, slide a spatula under the meat and lay it into the roll that has been sliced lengthwise and a “pocket” has formed.    

15. Top with onions.

16. For Cheese Whiz: Slide a spatula under the meat and lay it into the roll that has been sliced lengthwise and a “pocket” has formed.

17. Pour heated Cheese Whiz over the steak and top with onions.

Now, for the best part, enjoy your very own chef approved Philly.



You might also be interested in...

Anima by EDO Now Offers a Fresh New Lunch

Building on the desire to bring an approachable edginess to the southwest, lunch means a larger audience for locals and those wanting a destination experience

Read More

Patrick Munster to Helm Kitchen at Main St. Provisions, Justin Kingsley Hall Exits

Chef Justin Hall takes time off; Chef Patrick Munster from One Steakhouse takes the reins

Read More

Gluten Theory Suggests Fast Fermentation Causes Digestive Issues

Giò Mauro, owner of Monzu and Old School Pizzeria in Las Vegas, transforms grains into more easily-digestible forms

Read More

Half Bird Chicken and Beer Takes Flight

The new fast-casual Las Vegas restaurant is now open

Read More

Sticks Tavern Brings Elevated Pub Fare to Downtown Henderson

Culinary school graduate and co-owner, Jordan Camacho, helms the kitchen in the hockey-themed bar-restaurant

Read More

What did you think?

Leave a Comment