50 States Sandwich Challenge: Pennsylvania

One of America's most popular and well-known sandwiches is synonymous with the city of Philadelphia.  We are, of course, talking about the Cheesesteak, often imitated, rarely duplicated (especially by me).  There are a few variations of the cheesesteak available, even in Philadelphia, but the correct order is always "whiz wit." That is cheese whiz with fried onions.  You could also choose American or provolone cheese with or without but trust me, you'll want to go with the whiz wit.  In 1930, the cheesesteak was invented when Pat Olivieri, a hot dog vendor, threw beef on his grill to make a sandwich.  The rest is history, and you can still visit Pat's King of Steaks on E. Passyunk Ave across the street from famed rival Geno's. (Pat's is the better choice on that street). Personally, Jim's on South Street remains my favorite spot in Philly, and you cannot discount Bourdain's favorite cheesesteak not in Pennsylvania but in Camden, NJ at Donkey's Place.  Where ever you get your favorite cheesesteak, there are countless articles of where you can find the "best" one, so get out there and start eating them, or don't. 

Ingredients:

1lb sandwich steak round top

one onion

1 can of cheese whiz

Italian sub rolls

1. Slice your onion and saute it for 5-7 minutes, until carmalized.

2. Move onions to the side, place your sandwich steak and chop up until browned.

3. Mix steak with onions, and add your cheese whiz.

4. Place on buttered Italian roll. 

50 States Sandwich Challenge: Oregon

 So I'm not going to lie to you.  I went down a SERIOUS Oregon Trail rabbit hole when researching this sandwich.  No, nothing ever really came up about biscuits and fried chicken.  And that's because these things aren't entirely native to Oregon.  So why, then, am I making a fried chicken biscuit as a sandwich for Oregon.  The answer is Pine State Biscuits in Portland.  In May 2006, North Carolina transplants Kevin Atchley, Walt Alexander, and Brian Snyder started making their own biscuits and selling them at the Portland Farmers Market.  The concept caught fire and in 2008 they opened their first store downtown.  The Reggie Deluxe became their most popular sandwich and the rest is (short) history.  Oregon has a new delicacy, inspired by the South. The city of Portland also claims to have the nation's best pizza which is, frankly, the funniest thing I've ever heard.  I need to go to this city and do whatever drugs these people are doing that makes them so confident in their cuisine.  None of which is known to come from Oregon but that's just America baby! Get on that trail and make a name for yourself in Oregon.  That's the first thing you learned in school if you grew up in the 90s.  And look at us now.  Thriving.  

This was entirely deconstructed on my own from Pine State Biscuits as to what was on this sandwich.  This wasn't the most inspired endeavor but then again neither is this selection from Oregon.  Come on, guys. 

Ingredients:

1 Tube of premade biscuits, not a great start

2 eggs

1 cup flour

1lb chicken tenderloins 

1 package of country gravy mix

1. Put the tube of premade biscuits in the oven and bake 25 minutes.

2. Dredge your chicken tenderloins in the flour mixture, back in egg, back in the flour, and fry in oil for 2 minutes on each side. Drain on a paper towel when finished. 

3. Make your country gravy. 

4. Fry one egg.

5. Cut your biscuit in half and place a fried chicken tenderloin on top.  Pour some country gravy and top with fried egg.  

50 States Sandwich Challenge: Oklahoma

 There have been a few times on this list where the state sandwich jumps out to you in an "of course!" moment.  This is one of those moments.  Country fried steak and Oklahoma and synonymous, so much so that in 1988, the state legislature officially named it the official MEAL of Oklahoma.  Country fried steak is the classic example of an inexpensive regional utilized by the workings class.  And with nothing but beef ranches around, steak was plentiful.  Simply put your favorite meal in between two pieces of potato bread, and voila, you have yourself a state sandwich.  It's exact origins are impossible to know as America began conquering settling the heartlands with German and Scottish immigrants preparing their cash livestock in the ways of the old country.  (See, schnitzel and collops) The very earliest known recipe on record appeared in an 1838 cookbook by Mary Randolph titled The Virginia Housewife. (Just edging out Senator Warren's 1984 Pow Wow Chow cookbook by about 150 years.) Sadly, I did not opt for this recipe and instead went with an online recipe made by some random person in Oklahoma.  What can I say, I am a man of the people.  

Ingredients:

1 Pound Cube Steak

2 Cups Vegetable Oil

1 Egg

1/2 Cup Milk

2/3 Cup All-Purpose Flour

1 Teaspoon Seasoned Salt

1/2 Teaspoon Black Pepper

4 Martin’s Sandwich Potato Rolls

4 Leaves Lettuce

1/4 Cup White Country Gravy, for serving

1. Add oil to large skillet and heat on medium to 350 degrees.

2. Add egg and milk together in a bowl and mix well.  Take the 2nd bowl and mix the flour, salt, and pepper.  

3. Dredge each steak in the flour mixture to egg, and back to four before carefully placing in hot oil.  Cook for 3 minutes on each side.  Transfer to a paper towel plate to drain.

4. Place a piece of lettuce on the bottom before topping with a piece of steak.  Pour country gravy on top generously. (Or don't, it's your life).