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The Complete Meat Cookbook
A Juicy and Authoritative Guide to Selecting, Seasoning and
Cooking Today's Beef, Pork, Lamb and Veal

The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning and Cooking Today's Beef, Pork, Lamb and Veal
by Bruce Aidells, Denis Kelly
Hardcover - 688 pages (October 1998)
Houghton Mifflin Co (Trd)
ISBN: 0395904927
List Price: $35.00 Our estimated Price: $24.50
America is proudly falling in love again--with meat. Whether it's a grilled beefsteak, a succulent lamb chop, a juicy pork loin, or a well-seasoned veal shank, there's nothing like red meat. We're eating it with gusto--about twenty pounds more than we did a decade ago, according to the New York Times. In the past few years, more than one thousand new steak houses have opened. And because today's cuts are leaner than ever, they need special treatment and cooking techniques to make them flavorful, tender, and juicy.
Now two colorful collaborators and Julia Child Award winners tell us everything we need to know about cooking meat.
A comprehensive guide to choosing and preparing beef, pork, lamb, and veal to suit contemporary tastes. 230+ recipes         Order this Book
Philly Cheese Steaks

We've taken a few liberties with the traditional preparation. Contrary to the usual practice, we salt and pepper the meat and vegetables first, and we have used a much better cheese than the typical bland, rubbery provolone or, even worse, that yellow stuff. Be sure to include pickled peppers--they really make the sandwich sing--and if you have a taste for the hot stuff, sprinkle on plenty of your favorite bottled sauce.

For each sandwich:

1/2 cup thinly sliced onions (optional)
1/2 cup thinly sliced green bell pepper (optional)
4 tablespoons olive oil
Salt and freshly ground black pepper
1 8-to-10-inch Italian roll, preferably very fresh, with a good chewy crust, OR an 8-to-10-inch piece of French baguette
4-5 ounces thinly sliced raw top round, sirloin tip, eye of the round, or boneless eye of chuck
2 slices provolone or Swiss cheese
2-3 red or green Italian pickled cherry peppers, cut into chunks (optional)

Bottled hot sauce (optional)

If you're going to use the onion and pepper, saute them separately in small saucepans with 1 tablespoon olive oil in each until soft, stirring often. The onion will take 10 to 12 minutes, the pepper a little less, 8 to 10 minutes. Sprinkle with salt and pepper and set aside.
Using your thumbs, split the roll or bread open without totally separating the 2 halves. Set aside. Heat the remaining 2 tablespoons olive oil in a skillet over high heat. Put the meat in and sprinkle with salt and pepper. Turn after 30 seconds and season with salt and pepper again. After 30 seconds more, place 2 slices of cheese over the meat, remove from the pan with a spatula, and set aside.
Spread the onion and green pepper, if using them, over the roll. Put the meat and cheese on top. Garnish with the optional pickled peppers and hot sauce. Serve at once with   plenty of napkins.

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