It's Always Yummy In Philadelphia: Cheesesteak Strata

It’s Always Yummy In Philadelphia: Cheesesteak Strata

This might be my favorite themed post to-date. I love It’s Always Sunny in Philadelphia (so fucking much). I’m intimately connected with it because it takes place in my city. And, holy shit, the recipe is out of this world. I knew I wanted to do something that was just SOAKED in Philly for my It’s Always Sunny post. And when I thought about what to do for the recipe, I thought, “yeah… this will probably be pretty good.” But I had NO IDEA how phenomenal it was going to be. You guys, I made a soft pretzel and cheesesteak strata. It’s like eating a cheesesteak, but easier, tastier and in a larger quantity.

So let’s talk cheesesteak. I’m a kind purist. My favorite is Pat’s. I like wiz wit. Nothing could ever compare. But when it comes to other people, I’m sympathetic. You don’t like it my way, you don’t like it my way, I’m not going to get all up your ass about it. Eat what you like. All I ask is that you TRY it my way.

Also, I like ketchup. So suck it.

But when it came to the strata, I couldn’t JUST use wiz. I had to have something to hold all the pretzely goodness together. So IN the strata, is provolone. Drizzled on top is wiz. And it’s amazing. Cause the more cheese, the better. (That’s a standard rule across the board.)

You guys HAVE to try this shiz. Seriously… so good. Head over to hobotrashcan.com for the recipe. You won’t be sorry.

And for the love of god, tune into It’s Always Sunny in Philadelphia, September 4th on FXX. One of the best shows ever created.

Later, bitches.


Editor’s Note: Below is the column as it appeared on Hobotrashcan.com.

It's Always Yummy In Philadelphia: Cheesesteak Strata

It’s Always Yummy In Philadelphia: Cheesesteak Strata

It’s Always Yummy in Philadelphia
(A Pretzel and Cheesesteak Strata)

3 tbsp butter
1/2 large white onion, diced
1/4 tsp freshly ground pepper
1 lb. thinly sliced ribeye*, roughy chopped
1 cup provolone, shredded
6 soft pretzels, diced into 1-inch pieces
6 eggs
1 cup milk
1 cup half and half
cooking spray
2/3 cup Cheese Whiz
ketchup, on the side

Spray an 8×8″ baking dish with cooking spray.

In a skillet, melt butter. Add onions and pepper. Cook until just brown. Add in meat. Cook through. Let cool.
In a large bowl, whisk together eggs, milk and half and half.

Dump in soft pretzels, meat mixture and provolone. Toss to combine. Pour the custard evenly over your shit.

Cover and refrigerate. Be patient. Wait at least an hour (or up to overnight if you can) so the pretzels can absorb the custard.

Preheat oven to 350°F. Cover with foil. Cook for 45 minutes.

Put Cheese Whiz in a pastry bag** and pipe over the top of the strata. (I used a criss-cross pattern.) Keep uncovered and return to oven for another 20 minutes, or until a toothpick comes out clean.

Let cool before serving. Serve with ketchup if you like. (I’m not one of those anti-ketchup snobs.)

*You can use Steak’ums (if you must).

**If you don’t have a pastry bag, us a freezer bag, just cut the tip off the corner and fill’er up.



About

Fontina has an Ohio heart and Philly spunk. She loves giving you recipes for hearty food, pop-culture puns and a hell of a lot of craft beer. You can find her in the kitchen, at the bar, on Twitter or marathoning episodes of Shin Chan or Bob's Burgers online.


'It’s Always Yummy In Philadelphia: Cheesesteak Strata' have 4 comments

  1. September 3, 2013 @ 10:32 am G-LO

    I grew up around the corner from The Big Two, so please forgive me if I can’t support your “I love Pat’s!” stance. To be honest, I haven’t had a cheesesteak from them in at least 20 years (yeah. I’m THAT old! 🙁 ), but given all of the nonsense that I had to put up with due to living near them (traffic, noise, and trash due to the slobs that don’t know what a trash can is), it would take A LOT of convincing to get me to like those guys. I’ll take Tony Luke’s over those guys any day of the week. Then again, when push comes to shove, I’ll take a roast pork with broccoli rabe and sharp provolone over a cheesesteak. And then there’s the Italian style beef brisket at DiNic’s in the RTM. OMFG!

    Ok. Rant over.

    While I love those other two sandwiches, I still appreciate a well crafted cheesesteak, and this reinterpretation of yours sounds fantastic! Once again, BRAVO!

    Now I want those Truffled Cheesesteak Empanadas at Good Dog. Have you had them? Again, OMFG!

    Reply

    • September 3, 2013 @ 10:52 am Fontina Turner

      Haha, oh don’t get me wrong, I LOVE Tony Luke’s. And I LOVE Tony Luke. He’s such a great personality. I have only been here since 2007, so I think it’s the atmosphere of Pat’s that seals the deal for me. But I have massive amount of respect for TL.

      All the food here is utterly amazing. I haven’t had the empanadas at Good Dog, but I love Good Dog. I started a diet today, we’ve really gotta stop talking about this. Haha 🙂

      Reply

      • September 3, 2013 @ 12:03 pm G-LO

        LOL! Diet? What’s that? 😉

        Seriously though, I need to cut back as well. It was easier before kids to lose weight. Didn’t have to socialize as much, so I had a bit more control.

        Re: Good Dog, the empanadas are delicious! Then again, I have yet to have a bad meal there. LOVE that place! Have you been to The Industry yet? Same owners, different, but still fantastic menu!

        Reply

  2. September 23, 2013 @ 11:39 am A Very Bacon Birthday | Bacon & Legs

    […] It’s Always Yummy In Philadelphia. So quintessentially Philly and I’m so in love with this recipe. SO IN LOVE. A Cheesesteak and […]

    Reply


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