Alright, let’s talk about this cheesesteak seasoning, you know? It ain’t rocket science, but it sure can make your sandwich sing, or whatever them city folks say. I ain’t no fancy chef, but I know good food when I taste it, and let me tell ya, a good cheesesteak? That’s heaven.
First things first, you gotta have good meat. Thinly sliced, not too fatty, not too lean. Like Goldilocks and them bears, gotta be just right. Now, some folks like to marinate their meat. Okay, fine. But me? I just throw the seasoning right on there while it’s cookin’. Saves time, ya know? And time is money, even if you just sittin’ around the house like me.
So, what goes in this magic seasoning? Well, salt, for sure. Can’t have nothin’ tastin’ good without salt. Then, some pepper. Black pepper, the kinda you grind yourself is best, but the pre-ground stuff works too, if you ain’t got the time or the fancy pepper grinder. And then…garlic! Oh yeah, garlic makes everything better. Powdered garlic is easy, but if you got fresh garlic, chop it up real fine, it’ll give it a real kick.
Now, some folks put other stuff in there too. Onion powder is a good one. Saves you from cryin’ over them onions, you know? Choppin’ onions is a pain, makes your eyes water somethin’ fierce. And paprika? Yeah, some folks like a little paprika for color and a little smoky taste. Not too much though, you don’t want it to taste like a barbecue.
- Salt
- Black Pepper
- Garlic (powder or fresh)
- Onion powder (optional)
- Paprika (optional)
See? Simple! Don’t let them fancy cooks fool ya with all their secret ingredients and whatnot. It’s all about the basics, good and simple.
Now, how much of each thing? Well, that’s where it gets tricky. It ain’t no exact science, ya know? It’s like…a pinch of this, a dash of that. You gotta taste it as you go. Start with a good amount of salt and pepper, then add the garlic and onion powder. If you’re usin’ paprika, just a little bit. Mix it all up with your fingers – your fingers are the best tool, let me tell ya – and then sprinkle it on your meat while it’s sizzlin’ in the pan. Smell that? That’s the smell of a good cheesesteak cookin’.
And don’t be afraid to experiment. Maybe you like a little more garlic, or a little less pepper. Maybe you wanna throw in some oregano, or some thyme. Go for it! It’s your cheesesteak, you can season it however you want. Just remember, the key is to not overdo it. You want the seasoning to enhance the flavor of the meat, not cover it up.
Now, some folks talk about that kewpie mayo stuff. Said it makes the cheesesteak creamy and tangy. I ain’t never tried it myself. Sounds a little…fancy for me. But if you’re feelin’ adventurous, give it a whirl. Can’t hurt, I guess.
And what about them onions? Gotta have onions on a cheesesteak. Thinly sliced, yellow onions is what they say. Cook ‘em up with the meat, so they get all soft and sweet. Don’t dice ‘em though, that ain’t right. Gotta keep ‘em long and thin, like the meat.
And the bread? Oh, the bread is important too. Gotta be a good, sturdy roll, somethin’ that can hold up to all that meat and cheese and onions. And don’t forget the cheese! Provolone, American, Whiz… whatever you like. Just make sure it’s gooey and melty.
So, there you have it. My secret cheesesteak seasoning recipe. It ain’t no secret really, just good, honest food. Now go on, make yourself a cheesesteak. You won’t be disappointed.
And you can use this same seasoning on other stuff too, you know? Like stuffed peppers, or even on a pizza. Get creative with it. That’s what cookin’ is all about, makin’ somethin’ good outta nothin’ much.
This seasoning ain’t just for plain old cheesesteaks, no sir. You can use it for all sorts of things. I heard tell of folks puttin’ it on their burgers, their chicken, even their vegetables. Heck, you could probably put it on a shoe and it would taste halfway decent. (Don’t actually do that though, that’s just silly talk.) The point is, this seasoning is versatile. It’s a good all-purpose seasoning to have around the kitchen. So make a big batch, store it in a jar, and you’ll be ready to make anything taste better.
And remember, the best seasoning is the one you make yourself. Don’t be afraid to experiment, to try new things, to make it your own. That’s how you become a good cook, not by following some fancy recipe book, but by listenin’ to your gut and tastin’ as you go. Now get cookin’!
Tags: cheesesteak seasoning, Philly cheesesteak, steak seasoning, meat seasoning, sandwich seasoning, homemade seasoning, cooking, recipe