Super Bowl Sunday isn’t just about the football or the commercials—for some people, the menu is the most important part! Whether you’re tailgating in Philadelphia, Minneapolis or your living room, you can recreate some classic game-day staples the way a few of your favorite local restaurants do.
According to Ryan Iaconi, owner of Hockessin Pizza Pro (soon-to-be-renamed Cottis Pizza), “A good cheesesteak works from the outside in.” He prefers rolls that have an outside crunch and a soft middle; the restaurant uses rolls from Serpe & Sons Bakery). Chip Lamborm, owner of Wilmington’s Pickles and Chips, also emphasizes the importance of a tasty roll.
Both Iaconi and Lamborm insist on high-quality meat. Iaconi suggests using rib-eye or sirloin from a local butcher, as both cuts have a high marble (fat) content, which helps prevent the meat from drying out. Another suggestion? Get the meat sliced as thinly as possible.
(Makes 6 cheesesteaks)
Directions: With your stovetop on medium-high heat, add vegetable or avocado oil to an iron skillet or stainless steel pan. Season the meat with salt and pepper, and add it to the pan. Once the meat begins to brown, top with your choice of cheese and cook for an additional 30 seconds. Add your favorite toppings, like fried onions or mushrooms, and enjoy on the roll.
Although most restaurants use a deep fryer to cook wings, Abbott’s on Broad Creek’s sous-chef Brock Little says you can make crispier wings using a household convection oven.
Directions: Combine dry ingredients and blend in a food processor. Toss wings in dry ingredients and place on a baking sheet. Bake at 400 degrees F for 28 minutes or until crispy.