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.
Editor’s Note: Below is the column as it appeared on Hobotrashcan.com.
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
1 cup milk
1 cup half and half
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.