Philly Cheese Steak Recipe

Audra: There’s absolutely nothing better than making one of your favorite
foods right in your own home. Can somebody say, “Philly Cheese
Steak please?” But who needs all the work that comes along with
it. Rhiannon introduces us to one chef who has an easy way to
make that treat with a little something extra.

Rhiannon: That’s right Audra. I’m here with Philly Cheese Steak king Tony
Luke Jr. and today we’re making, of course, Philly Cheese Steaks.
What else? How does one become the king of Philly Cheese
Steaks?

Tony: Well, first it’s great to be here. Thank you having me on your
show. King of Cheese Steaks, I’m proud to be part of some of the
best cheese steak places in Philly. So, I don’t know if I’d put
myself as the king and appreciate that but I’m proud to be.

Rhiannon: But you kind of branches over the world.

Tony: Well, we’re opening up in Dubai and Abu Dhabi and Bahrain and
now, we’re doing international and we’re in some of the casinos
and now we’re doing what we’re doing here today is we have a
frozen food line.

Rhiannon: So anyone at home can make this.

Tony: Anyone at home can make it. It’s quick and easy and there are no
muffs or fuzz.

Rhiannon: We love that. Easy to do, let’s get right into it so what’s the first
thing?

Tony: Well, our first thing, you get a package is like this. And call here as
your box. You get two rolls that are included into that box plus the
two of the proteins which is the cheese steak, cheese is already
there. It’s rolled. Now, you can boil in a bag or you can microwave
it. If you're going to do more than one, I tell you’d prefer you to
boil in the bag. It comes out beautiful every time. It’s almost like
suvee cooking get. And I wanted to do is get people involved, it’s
easy, get you family involved, get your kids involved so I want to
do a mushroom lovers topping for this to that.

Rhiannon: How did you know I love mushrooms?

Tony: Well, I just, I’m psychic.

Rhiannon: First, we added about two tablespoons of olive oil then butter and
garlic and a little bit of hot pepper.

Tony: We have a portabella. We have a variety called button mushroom
and a shitake. What you’re going to do is going to slice them thin,
and we’re going to get them in the thing so, whatever all you want
to give it to me. Here’s our shitake.

Rhiannon: I love, shitake mushrooms and portabella. They’re both great.

Tony: Here’s our portabella.

Rhiannon: Okay. Tell us about you’ve also done some stuff at the travel
channel, “Man versus Food” what was that like?

Tony: I did “Man versus Food” which was an incredible lot of fun. Adam
Richmond is just amazing and we did the thing called the ultimate
cheese steak and it was a five-pound cheese steak. So we kind of
went head to head and I got like a little three quarters in the way
through before just was really. But he put it down. He knocked it
down in the park, God Bless him.

Rhiannon: Wow! And, you're very busy not only do you have restaurants,
you’re on TV, you're also a screen play writer and an actor?

Tony: Yes. We just had a film called “The Nail,” which was my first
starring role which I wrote and it’s loosely based on a true story,
it's about and ex-con who gets out of prison and meets this young
kid whose father is very abusive to him and his mom, and they
developed this really unlikely friendship and they kind of save
each other. It’s playing on Show Time Right Now in the movie
channel and it went to number two actually and user pick favorites
at the top 20 films for Showtime.

Rhiannon: Now, did you cook for the whole cast or did you guys eat cheese
steaks?

Tony: No, I kind of have to try to concentrate on the role. So now, what
you want to do when this is almost done which is we’re at now, I
will let you do this. You deck it in with white truffle oil. Oh, smell
that?

Rhiannon: Smells delicious.

Tony: See, that’s the beautiful thing. Now, we’re going to do is add a
little bit of salt and pepper to taste.

Okay, so you can add as little or as much as you want. I think
that’s plenty, I don’t like to overdo it too much. I prefer the flavors
of what we’re cooking to come through. Here is the product.

Now, what we did because we’re doing more than one, we boiled it
in the bag. It comes out like this which you see here. Okay and
then, what we want to do is we want to take our roll which comes
in. Now, this what we do is we throw it in the microwave for like
20 seconds just to take the chill out and then by the time this is
done cooking in three minutes, the roll is beautiful. It’s soft. It’s
crispy, it comes out great.

Now, you want all that beautiful juice that’s in there which I want
to show you so you just take it and you layer it right on the roll. I
mean, look how simple that is and there’s you’re clean up. Done.
That’s now -- that is very good as it is but now, we’re going to take
our mushroom right here, which is cooked beautiful. That looks so
nice. And when you come over, I'm going to take some of these
mushrooms with all that beautiful juice and flavor. I'm going to
layer it on top. I’m going put this back and you, my dear, are going
to take the first bite.

Rhiannon: Oh, I love that! Okay, before I take a bite, you can actually pick up
Tony’s cheese steak line at supermarkets nationwide also online
your DVD available online as well.

Tony: Yes. You can get the DVD at TheNailTheMovie.com. You can
pick up the DVD for only $4.99. It’s our way of giving back to the
independent film community.

Rhiannon: Thank you so much. These are delicious! Movie sounds great as
well. I got to get back to eating. Thanks again.

Tony: Thank you.

Audra: That looks good. Thanks a lot Rhiannon and you guys can check
out Tony’s frozen line to get more information about Tony on our
website. Just head to Bettertv.com for the links, and we’ll be right
back.