{"id":198128,"title":"Philly cheesesteak","modified":"2026-10-31T17:32:49+01:00","plain":"Jako Ameri\u010dan jsem se s v\u00e1mi zkr\u00e1tka musel pod\u011blit o recept na philly cheesesteak. Moje rodina poch\u00e1z\u00ed pr\u00e1v\u011b z t\u00e9to oblasti Spojen\u00fdch st\u00e1t\u016f, a tak jsem m\u011bl b\u011bhem letn\u00edch pr\u00e1zdnin mo\u017enost vychutn\u00e1vat si tento sendvi\u010d, kter\u00fd byl zvolen nejkalori\u010dt\u011bj\u0161\u00edm sendvi\u010dem na sv\u011bt\u011b. V\u011b\u0159te mi, tahle lah\u016fdka bude va\u0161e chu\u0165ov\u00e9 poh\u00e1rky t\u011b\u0161it zas a znovu.\n\n\n\nCo je philly cheesesteak?\n\n\n\nN\u00e1zev se doslova p\u0159ekl\u00e1d\u00e1 jako \u201esendvi\u010d se s\u00fdrem a steakem\u201c, co\u017e podle m\u011b jasn\u011b napov\u00edd\u00e1, jak\u00e9 jsou hlavn\u00ed suroviny t\u00e9to dobroty.\n\n\n\nJde tedy o sendvi\u010d s hov\u011bz\u00edm masem, s\u00fdrem (obvykle se pou\u017e\u00edv\u00e1 provolone) a typick\u00fdmi p\u0159\u00edsadami, jako jsou papriky nebo karamelizovan\u00e1 cibule \n\n\n\nVe Francii maj\u00ed dal\u0161\u00ed sendvi\u010d s rozpu\u0161t\u011bn\u00fdm s\u00fdrem: croque-monsieur z horkovzdu\u0161n\u00e9 frit\u00e9zy.\n\n\n\nP\u016fvod philly cheesesteaku\n\n\n\nZa vznikem cheesesteaku stoj\u00ed dva brat\u0159i, Pat a Harry Olivieriovi, kte\u0159\u00ed provozovali st\u00e1nek s hot dogy pobl\u00ed\u017e italsk\u00e9ho tr\u017ei\u0161t\u011b v ji\u017en\u00ed Filadelfii. \n\n\n\nVe 30. letech 20. stolet\u00ed dostali n\u00e1pad vytvo\u0159it nov\u00e9 druhy sendvi\u010d\u016f. Jejich v\u00fdtvor tvo\u0159ilo hov\u011bz\u00ed maso a grilovan\u00e1 cibule v ope\u010den\u00e9m pe\u010divu, zat\u00edm bez s\u00fdra. Teprve ve 40. letech, kdy sendvi\u010d z\u00edsk\u00e1val na oblib\u011b, p\u0159idal vedouc\u00ed pobo\u010dky Olivieri’s na Ridge Avenue s\u00fdr provolone, a tak se zrodil cheesesteak.\n\n\n\nObliba cheesesteak\u016f rychle rostla a v 60. letech otev\u0159el naproti podniku Pat’s sv\u00e9 dve\u0159e podnik Geno’s. T\u00edm za\u010dalo p\u0159\u00e1telsk\u00e9 soupe\u0159en\u00ed, kter\u00e9 trv\u00e1 dodnes. B\u011bhem desetilet\u00ed vtiskla cheesesteaku sv\u016fj vlastn\u00ed rukopis \u0159ada filadelfsk\u00fdch restaurac\u00ed. \n\n\n\nTEN slavn\u00fd cheesesteak dlouh\u00fd jako pa\u017ee z podniku Max’s Steaks\n\n\n\nA\u0165 u\u017e jde o John’s Roast Pork s jeho cheesesteaky, sendvi\u010di s pe\u010den\u00fdm vep\u0159ov\u00fdm a ku\u0159ec\u00edmi \u0159\u00edzky, nebo o Max’s Steaks na severu Filadelfie, kde si m\u016f\u017eete pochutnat na cheesesteaku dlouh\u00e9m jako va\u0161e pa\u017ee. Tyto podniky spolu s mnoha dal\u0161\u00edmi pojaly p\u016fvodn\u00ed recept po sv\u00e9m a z\u00edskaly si tak cel\u00e9 generace v\u011brn\u00fdch p\u0159\u00edznivc\u016f.\n\n\n\n\n\n\tPhilly cheesesteak\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t250 g hov\u011bz\u00edho steaku nakr\u00e1jen\u00e9ho na velmi tenk\u00e9 pl\u00e1tky0.5 cibule nakr\u00e1jen\u00e9 na tenk\u00e9 pl\u00e1tky0.5 zelen\u00e9 papriky nakr\u00e1jen\u00e9 na velmi tenk\u00e9 pl\u00e1tky1 l\u017e\u00edce su\u0161en\u00e9ho mlet\u00e9ho \u010desneku1 l\u017ei\u010dka soli1 l\u017ei\u010dka pep\u0159e200 g s\u00fdra provolone nastrouhan\u00e9ho nebo nakr\u00e1jen\u00e9ho na pl\u00e1tky1 bageta\t\n\t\n\t\t Op\u00e9kejte cibuli na prudk\u00e9m ohni 2-3 minuty P\u0159idejte papriku a op\u00e9kejte 2 minuty. Dejte stranou Op\u00e9kejte steak se sol\u00ed, pep\u0159em a \u010desnekem 3-4 minuty Vra\u0165te zeleninu do p\u00e1nveUspo\u0159\u00e1dejte maso do "pruhu" o d\u00e9lce bagety Navrch p\u0159idejte s\u00fdr, p\u0159iklopte na 1-3 minuty, aby se rozpustil Pomoc\u00ed obrace\u010dky p\u0159eneste na bagetu\t\n\t\n\t\t\t\n\t\n\t\t\t\n\n\n\n\n\nObsah t\u00e9to propaga\u010dn\u00ed kampan\u011b odr\u00e1\u017e\u00ed pouze n\u00e1zory autora a autor za n\u011bj nese v\u00fdhradn\u00ed odpov\u011bdnost. Evropsk\u00e1 komise a Evropsk\u00e1 v\u00fdkonn\u00e1 agentura pro v\u00fdzkum (REA) nenesou \u017e\u00e1dnou odpov\u011bdnost za p\u0159\u00edpadn\u00e9 pou\u017eit\u00ed informac\u00ed v n\u00ed uveden\u00fdch. \u200b","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198128","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=198128"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198128\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/2441"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198128"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198128"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198128"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}