Philly Cheesesteaks and Webbers (Step by Steps & Short History included)
This Step by Step comes with a short History of Cheesesteaks & Webbers:
The Philadelphia Cheesesteak has it's roots in Philly' starting back in the early 1930s. I believe back then it was called a "Cheesesteak Sandwich". Then during the 50s & 60s, it was called a "Cheesesteak Sandwich", "Cheesesteak Hoagie", Philly Cheesesteak", or just "Cheesesteak". In my area (Quakertown, PA and surrounding communities) it was called a "Cheesesteak" or a "Cheesesteak Hoagie", but anything in a large Italian Roll was called a Hoagie, such as Italian Hoagie, Turkey Hoagie, Tuna Hoagie, Roast Beef Hoagie, Steak Hoagie, Cheesesteak Hoagie, etc, etc.
Then in my home town (Quakertown) back in the 50s & 60s, the best Cheesesteak Hoagies around came from "Smitty's". Smitty's was a Drive-in Joint, where they had about 12 to 15 parking spots in the lot, with speakers to order your food at each spot. Then a girl would bring your food to you, just like in the TV series "Happy Days". I liked it because you could go there right from work, or Hunting or Fishing, and be dressed all grubby & dirty, and not have to worry about going into a restaurant. I also liked it because in the evenings during the 60s it was a teenage hangout, and I was a teenager at the time. No drugs back then, but a lot of hot cars, hot girls, sneaking of a few beers, smoking cigarettes, and a couple fights each week. Sometimes even what we used to call a "Rumble".
Back during the early 50s, there was a guy who was originally from Nashville, TN, named Joseph Webber. He had a Truck Repair shop in Quakertown, and often went to Smitty's for lunch. He ate in the small inside dining room they also had there. Joe wasn't crazy about the Cheesesteak Hoagie with sauce & onions, so he always ordered his Hoagie with Mayo instead of sauce, and lettuce & tomatoes, without onions. Waitresses there used to see him driving in, and call to the kitchen, "Better get a Webber ready, Joe's here!!" Before long a lot of people started ordering that same sandwich, so they put it on the menu, and that became the birth of the "Webber".
After awhile most of the restaurants & sandwich joints around Quakertown started selling Webbers too, but Smitty's remained the best ones ever made & sold. Some of the places added onions to theirs, and some added Steak sauce or marinara sauce to the Mayo, but the only ones who made them like the original Smitty's Webber was Smitty's, the Pub (bar in the same shopping center), and the "Penn Cup" (a little round place) in nearby Pennsburg. Another big difference between a Philly Cheesesteak and a Webber from the places that made them properly was if you wanted Onions on your Webber, you'd have to ask for it, and if you Did Not want Onions on your Philly Cheesesteak, you had to tell then "No Onions".
It wasn't long before a lot of places started making a similar sandwich, but it really wasn't made the same, and any place more than 10 miles from Quakertown called it a "Cheesesteak Hoagie" which was actually the name of a regular Cheesesteak at the time of the birth of the Webber.
Fast forward that to 2014, and Smitty's is gone, the Penn Cup is no longer in Pennsburg, and the only place that still makes a Great Webber like Smitty's gave birth to is "The Pub" in Quakertown. All of the other places puts Mayo on the roll, then the Chipped Steak, then Melted Cheese, and then top it off with Lettuce & Tomato Slices. This is just not the same.
So if you ever want to have a Real Great Tasting "Webber", you'll have to go to The Pub in Quakertown, Pennsylvania, or follow my directions below which is the closest I have ever come to the original "Smitty's Webber".
Be sure to check out both of my Sammies below. The first one I will do will be the "Philly Cheesesteak" with Mushrooms, but No Onions, and the second will be my rendition of the "Webber".
BTW: I would have to estimate that I have probably consumed in the neighborhood of 4,000 of these Sammies in the last 50 years.
Thanks For Looking,
Bear
First on the Menu is the "Philly Cheesesteak" (Born in the early 1930s):
One Pack of Chipped Beef:
Break up by hand & start frying:
Finished Frying:
Sautee a mess of Mushrooms:
Put sauce on your rolls, and a good amount of Chipsteak:
Add a mess of sautéed Shrooms. You can add more sauce on top, but I don't like it all soggy with sauce:
Add some cheese & heat it until melted. I prefer Provolone, but this is American Cheese:
Next on the Menu is the "Webber" (Born in the early 1950s):
Webber Ingredients----Chip Steak, Lettuce, Tomatoes, Mayo (or Miracle Whip), and Cheese (Provolone, Mozzarella, or American):
Mix well Heated Chip Steak, Lettuce, Tomato slices, and Mayo (or MW) all together:
Coat both sides of rolls with Mayo or MW:
Heat the whole mixture, and fill rolls with it. Then top with Cheese (I used shredded Mozzarella this time):
Heat until Cheese is melted. Result is "The Webber":
Time To Eat !!!
This Step by Step comes with a short History of Cheesesteaks & Webbers:
The Philadelphia Cheesesteak has it's roots in Philly' starting back in the early 1930s. I believe back then it was called a "Cheesesteak Sandwich". Then during the 50s & 60s, it was called a "Cheesesteak Sandwich", "Cheesesteak Hoagie", Philly Cheesesteak", or just "Cheesesteak". In my area (Quakertown, PA and surrounding communities) it was called a "Cheesesteak" or a "Cheesesteak Hoagie", but anything in a large Italian Roll was called a Hoagie, such as Italian Hoagie, Turkey Hoagie, Tuna Hoagie, Roast Beef Hoagie, Steak Hoagie, Cheesesteak Hoagie, etc, etc.
Then in my home town (Quakertown) back in the 50s & 60s, the best Cheesesteak Hoagies around came from "Smitty's". Smitty's was a Drive-in Joint, where they had about 12 to 15 parking spots in the lot, with speakers to order your food at each spot. Then a girl would bring your food to you, just like in the TV series "Happy Days". I liked it because you could go there right from work, or Hunting or Fishing, and be dressed all grubby & dirty, and not have to worry about going into a restaurant. I also liked it because in the evenings during the 60s it was a teenage hangout, and I was a teenager at the time. No drugs back then, but a lot of hot cars, hot girls, sneaking of a few beers, smoking cigarettes, and a couple fights each week. Sometimes even what we used to call a "Rumble".
Back during the early 50s, there was a guy who was originally from Nashville, TN, named Joseph Webber. He had a Truck Repair shop in Quakertown, and often went to Smitty's for lunch. He ate in the small inside dining room they also had there. Joe wasn't crazy about the Cheesesteak Hoagie with sauce & onions, so he always ordered his Hoagie with Mayo instead of sauce, and lettuce & tomatoes, without onions. Waitresses there used to see him driving in, and call to the kitchen, "Better get a Webber ready, Joe's here!!" Before long a lot of people started ordering that same sandwich, so they put it on the menu, and that became the birth of the "Webber".
After awhile most of the restaurants & sandwich joints around Quakertown started selling Webbers too, but Smitty's remained the best ones ever made & sold. Some of the places added onions to theirs, and some added Steak sauce or marinara sauce to the Mayo, but the only ones who made them like the original Smitty's Webber was Smitty's, the Pub (bar in the same shopping center), and the "Penn Cup" (a little round place) in nearby Pennsburg. Another big difference between a Philly Cheesesteak and a Webber from the places that made them properly was if you wanted Onions on your Webber, you'd have to ask for it, and if you Did Not want Onions on your Philly Cheesesteak, you had to tell then "No Onions".
It wasn't long before a lot of places started making a similar sandwich, but it really wasn't made the same, and any place more than 10 miles from Quakertown called it a "Cheesesteak Hoagie" which was actually the name of a regular Cheesesteak at the time of the birth of the Webber.
Fast forward that to 2014, and Smitty's is gone, the Penn Cup is no longer in Pennsburg, and the only place that still makes a Great Webber like Smitty's gave birth to is "The Pub" in Quakertown. All of the other places puts Mayo on the roll, then the Chipped Steak, then Melted Cheese, and then top it off with Lettuce & Tomato Slices. This is just not the same.
So if you ever want to have a Real Great Tasting "Webber", you'll have to go to The Pub in Quakertown, Pennsylvania, or follow my directions below which is the closest I have ever come to the original "Smitty's Webber".
Be sure to check out both of my Sammies below. The first one I will do will be the "Philly Cheesesteak" with Mushrooms, but No Onions, and the second will be my rendition of the "Webber".
BTW: I would have to estimate that I have probably consumed in the neighborhood of 4,000 of these Sammies in the last 50 years.
Thanks For Looking,
Bear
First on the Menu is the "Philly Cheesesteak" (Born in the early 1930s):
One Pack of Chipped Beef:
Break up by hand & start frying:
Finished Frying:
Sautee a mess of Mushrooms:
Put sauce on your rolls, and a good amount of Chipsteak:
Add a mess of sautéed Shrooms. You can add more sauce on top, but I don't like it all soggy with sauce:
Add some cheese & heat it until melted. I prefer Provolone, but this is American Cheese:
Next on the Menu is the "Webber" (Born in the early 1950s):
Webber Ingredients----Chip Steak, Lettuce, Tomatoes, Mayo (or Miracle Whip), and Cheese (Provolone, Mozzarella, or American):
Mix well Heated Chip Steak, Lettuce, Tomato slices, and Mayo (or MW) all together:
Coat both sides of rolls with Mayo or MW:
Heat the whole mixture, and fill rolls with it. Then top with Cheese (I used shredded Mozzarella this time):
Heat until Cheese is melted. Result is "The Webber":
Time To Eat !!!
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