Fast Fixin Coupons

I'm originally from Philly, and so sometimes I get a little homesick... for the cheesesteaks. Now, outside of the Philly area there is NOTHING that is as good as a real Philly cheesesteak. However, in a pinch I've found that Steak-EZE Angus Philly Steaks from Fast Fixin are the closest thing I can find to pass as an actual Philly cheese steak. They're so much better than the processed and pressed other brands that have the word "steak" in their names, and um... anyway, here's how you can make a semi-authentic Philly cheese steak anywhere. Take a decent sub roll - it should be a little hard on the outside and still kinda chewy on the inside. You can't really get Philly hoagie rolls outside of the area, but whatever you can get will probably do. Then cook up one or two Steak-EZE steaks (one for a shortie, two for an 8-10" sub roll), put the steaks in the pan and sautée while breaking up the meat a bit - you're not looking for the consistency of ground beef, you just want it broken up enough that it's not just one big lump, and then just before it's done, when the water is still coming out of it a bit (don't worry, it's hard to dry out this type of meat) form it into a line (so you can put the roll over it), drop two slices of American cheese (yes, American, not that infernal Cheez Whiz that the tourists use), wait for it to melt, which should only take a few seconds, and then put the roll on top of it, scooping the meat into the roll with a spatula. This takes a little practice if you didn't grow up in Philly. You may mix in some chopped onion or mushrooms, but that's it for toppings. Add ketchup if you'd like. No other condiments will do. Cut in half before serving with some really good krinkle-cut potato chips. I like Herr's, but if you can't get those any good locally-produced thick sliced chip will do.

my husband uses your steaks for a sandwich as a 'snack'. cant keep them in the freezer. thanks

I'm originally from Philly, and so sometimes I get a little homesick... for the cheesesteaks. Now, outside of the Philly area there is NOTHING that is as good as a real Philly cheesesteak. However, in a pinch I've found that Steak-EZE Angus Philly Steaks from Fast Fixin are the closest thing I can find to pass as an actual Philly cheese steak. They're so much better than the processed and pressed other brands that have the word "steak" in their names, and um... anyway, here's how you can make a semi-authentic Philly cheese steak anywhere. Take a decent sub roll - it should be a little hard on the outside and still kinda chewy on the inside. You can't really get Philly hoagie rolls outside of the area, but whatever you can get will probably do. Then cook up one or two Steak-EZE steaks (one for a shortie, two for an 8-10" sub roll), put the steaks in the pan and sautée while breaking up the meat a bit - you're not looking for the consistency of ground beef, you just want it broken up enough that it's not just one big lump, and then just before it's done, when the water is still coming out of it a bit (don't worry, it's hard to dry out this type of meat) form it into a line (so you can put the roll over it), drop two slices of American cheese (yes, American, not that infernal Cheez Whiz that the tourists use), wait for it to melt, which should only take a few seconds, and then put the roll on top of it, scooping the meat into the roll with a spatula. This takes a little practice if you didn't grow up in Philly. You may mix in some chopped onion or mushrooms, but that's it for toppings. Add ketchup if you'd like. No other condiments will do. Cut in half before serving with some really good krinkle-cut potato chips. I like Herr's, but if you can't get those any good locally-produced thick sliced chip will do.

my husband uses your steaks for a sandwich as a 'snack'. cant keep them in the freezer. thanks