North Haven Cheesesteak?!

I know what you're thinking - and, no, that title is not a mistake. I haven't gotten my geography confused. I really did have a North Haven Cheesesteak ... in the home of the parental units on Monday night ... and it was delicious!

Never one to be outdone, Papa Diva decided to flex his culinary muscles and prepare this sumptuous sandwich for our dining pleasure after our long and stressful surgical day on Monday. It was not at all Beach friendly and just what the doctor ordered! I insisted on having something green to go with - so I made my famous braised brussel sprouts. A strange pairing to be sure, but I adore brussel sprouts and will eat them every chance I get. We'll discuss those sprouts some other time - for now, let's explore the cheesesteak.

The formula is really very simple: good meat, a hot skillet, some cheese and some really good bread. Fortunately, the greater New Haven area is an embarrassment of Italian food riches - and its easy to find good Italian bread almost anywhere ... even Shaw's supermarket! And, much to my surprise, the yummy sliced steak came from Stop and Shop! I kid you not. Who knew that such deliciousness was so readily available?

North Haven Cheesesteak:

• 1 tbsp. extra-virgin olive oil
• 1 pkg. of thinly shaved sirloin steak
• Kosher salt and freshly ground black pepper
• some sliced Provolone or American cheese
• a loaf of good quality Italian bread

Heat a heavy bottomed skillet over medium high heat and when the pan is hot but not smoking, add the olive oil. Add the sliced steak and cook until well-browned on one side, adding some salt and pepper before turning to cook on the other side. Continue browning the steak and when it is nearly finished add some cheese. Papa Diva likes to top the steak and cheese with the top half of the bread while its still in the pan and transfer the whole thing to the bottom of the roll. Its a nice touch, because it allows the bread to warm a bit while the cheese melts. (See above photo of one Diva-sized steak and one Papa sized steak!)

Prepare as written, throw your diet to the wind, serve and enjoy ... I sure did!

This recipe presents the cheesesteak in its most basic form - and that's just the way we like it. We're both purists and prefer to savor the steak and cheese unadorned. That being said, I'm nothing if not accommodating - so feel free to fry up some onions, peppers and or mushrooms to enhance your sandwich if you so desire. If the spirit moves, you might also choose to top your steak with the traditional Cheez Whiz . I'll save that for future Philly forays, where Whiz is the norm, but do as you see fit.

Its all good ... and all bad. The comfort eating stops today! I'm back on the beam and off the white bread. It was a delicious ride while it lasted and I'm ever so grateful to Papa Diva for sharing one of his specialties with us. Be warned Papa, next time the bread will be wheat! ~wink~

Finally, I'd like to express my thanks to all of you once again for your continued good wishes for my mom. I'm truly touched by the outpouring of support. One of my intentions in creating this blog was the formation of a community. Your well wishes assure me that I've done just that. I appreciate your presence here and thank you all from the bottom of my heart.

Bon appetite!