The key to kosher “substitutions” or just plain doing without, is in knowing how to sufficiently build and intensify flavors in other ways.  In this particular case, it is essential to use a tender well-marbled meat (I used shell steak, but rib-eye is also a great choice).  Caramelizing sweet onions and peppers with additional spices also boosts flavor.  The natural juices are fantastic to savor…even without the cheese whiz.

Kosher Philly Steak Sandwiches

Paper-thin slices can be prepared in advance by Park East Kosher upon request.  If slicing your own, simply freeze the meat, thaw halfway and then shave off slices with a sharp carving knife – works like a charm!

 Serves 4-6.

3 tbsp. olive oil

1 large Vidalia onion, quartered and thinly sliced

1 green bell pepper, seeded and cut into 2” thin strips

1 sweet red pepper, seeded and cut into 2” thin strips

1 tsp. salt

½ tsp. coriander

½ tsp. cumin

Plenty of freshly ground black pepper, to taste

1 tbsp. canola or vegetable oil

1 ½ lbs. shell steak (or rib eye steak), sliced paper thin and seasoned lightly with kosher salt and freshly ground black pepper

6 crusty Italian sub or hoagie rolls

Heat olive oil in a large skillet over medium-high heat.   Add the sliced onion and peppers and sauté for about 5-6 minutes, until onion becomes translucent.   Add all the spices, stir to blend and continue to sauté for another 6-7 minutes, or until onions become a golden brown color.    Transfer mixture to a bowl and add 1 tbsp. canola oil to the hot pan.   Place pieces of shaved steak in a single layer on the bottom of the pan.  Sear for 1 minute, turn over and sear for another minute.  Transfer to a separate bowl and repeat with remaining steak.    Slice hoagie rolls almost in half (leaving the two halves connected) and toast lightly, if desired.  Fill with pieces of seared steak slices and top with caramelized onion-pepper mixture.

*If making in advance of serving time, the steak sandwich can be reheated – assembled and wrapped in foil in a hot oven.

By Naomi Ross

Although a typical steak comes from beef, especially in America, the one you are eating can come from any edible animal that can be sliced the way steaks are sliced. So you can get your steak from fish (it helps if it’s large fish), from sheep and goats and for that matter even from camels if you’re ready to savor them.

So what makes your steak kosher? There are certain animals that are considered kosher if the Jewish law halacha deems them fit. According to the Torah, cloven hoofed, cud-chewing mammals are kosher. This means cows, sheep and goats are kosher whereas pigs and rabbits are not. There are certain birds that are kosher, for instance, duck, goose, chicken and the all-American favorite, turkey.

For your steak to be kosher there should be no blood in it and the blood must be drained out within 72 hours of slaughtering the animal. Any meat that has blood or its trace is not kosher. But why so much importance to draining all the blood out? According to Torah the blood is the soul of the animal being consumed. Blood is life and it carries the spiritual qualities of the animal. If you consume blood, you also consume the spiritual traits of the animal. Therefore, to make your steak kosher, “proper”, you must make sure it has no blood.

The ritualistic slaughtering of an animal among Jews is called shechitah and most of the blood is drained out during shechitah. To make sure no blood is left soak the steak in cold water for about 30 minutes, take it out, and rub coarse salt over it. Keep it that way for an hour and again soak it in clean water. This drains the blood out completely and you’ve got yourself kosher steak.