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Has alcohol in it

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Vortbrod - Swedish Christmas Beer Bread Recipe - Food.com

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Made in Denmark

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Smorgasbord or Smorrebrod (Denmark) Recipe - Food.com

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Smorrebrod are open-faced sandwiches, made with just about any ingredients and usually eaten with a knife and fork. This is more a list of sandwich options rather than one specific recipe so ingredient amounts are an estimate. Use any of these combination suggestions or create your own with the ingredients you have on hand.

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Served with Spatzle and gravy

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As an Amazon Associate I earn from qualifying purchases. See my disclosure policy.

Learn how to make Authentic German Pork Schnitzel the way your favorite German restaurants make it. All the tips and tricks are included for making the absolute PERFECT schnitzel!

Okay, everyone, here it is! Drumroll...

How to make perfect Schnitzel!

As much as I love to cook - and being from Germany - it would be unforgivably inexcusable, a total outrage, if I didn't know how to make Schnitzel! After all, it's the quintessential German dish. Every tourist to Germany has had Schnitzel and most fall in love with it. (I suppose there are the occasional odd individuals who don't like it, and there's sadly just no helping them).

Most Americans associate Schnitzel with Wienerschnitzel. "Wienerschnitzel" is actually a geographically protected term in Germany and Austria and can only be made with veal. This traditional German Schnitzel is prepared the same way as Austrian Wiener Schnitzel. The only difference - German Schnitzel is made with pork (my preference) instead of veal. As for where the Schnitzel originally came from...the technique of breading and frying thin cuts of meat is attributed to the Romans from around 1 BC. Another little tidbit: Austrians will be the first to admit that Wienerschnitzel doesn't come from Wien (Vienna).

But whether it's Schweineschnitzel or Wienerschnitzel, when it's perfectly breaded, perfectly fried, and perfectly crispy, practically everyone loves a good Schnitzel! And now you can make it - perfectly - in your own kitchen!

Throughout the pictured recipe steps below, I'm going to share some tips and tricks with you that are important for achieving perfect results - like the kind of Schnitzel you'd get at a German restaurant - so be sure to read.

As already mentioned, Schnitzel is traditionally served with and gravy, Pommes (fries), or Schwäbischer Kartoffelsalat (German vinegar-based potato salad - it's the best!). Additionally, it's usually served with a leafy green salad.

Don't forget to check out this authentic recipe for Homemade German Spätzle.

Here is the link to the best Restaurant-Style Schwäbischer Kartoffelsalat to serve on the side!

The most popular variations of Schnitzel is Jägerschnitzel ("hunter schnitzel", served with a rich mushroom gravy), Zigeunerschnitzel ("gypsy schnitzel", served with a zesty bell pepper sauce), and Rahmschnitzel ("cream schnitzel" served with a rich cream sauce).

Be sure to also try our recipe for Authentic German Jägerschnitzel!

All three are commonly found in German restaurants and both are positively delicious. When served plain, Schweineschnitzel (simply "pork schnitzel") is usually garnished with a slice of lemon and a sprig of parsley, as pictured.

Watch How To Make Authentic German Schnitzel!

Let's get started!

The first key to achieving the perfect Schnitzel is to pound it very thin, no more than 1/4 inch thick. The reason this is important is because you'll need to fry it at high heat for a short period of time to get that perfect crispy crust without leaving the middle of the meat raw.

The easiest way to pound the pork is to lay it between two pieces of plastic wrap. Be sure to pound them using the flat side of a meat mallet.

Lightly sprinkle each side with salt and pepper.

Have all of the "dipping bowls" laid out at the same time so you can move from one to the other quickly. Lay out two plates and a shallow bowl: Fill with flour/salt, lightly beaten eggs, and plain breadcrumbs (not panko).

Dip the pork into the flour, coating all sides.

Next dip the pork into the egg mixture, coating all sides.

Then coat the pork with the breadcrumbs. The next key to achieving the perfect Schnitzel: Don't press the breadcrumbs into the meat. Just softly coat the pork on both sides and all edges, and then gently shake off any excess.

The next key is to immediately fry the Schnitzels. Don't let them sit in coating or the end result won't be as crispy. You don't need a ton of oil, but you need enough so that the Schnitzels can "swim".

The final key is to make sure the oil is hot enough - but not too hot. It should be around 330ºF - test it with a candy thermometer. If it's too hot, the crust will burn before the meat is done. If it isn't hot enough, you'll end up with a soggy coating. When the oil is hot enough it will actually penetrate the coating less and you'll end up with a crispy "dry" coating instead of an overly oily one. The result will be a beautifully crispy coating with a tender and juicy interior, and that's exactly what we want.

Remove the Schnitzel from the fry pan and place them briefly on a plate lined with paper towels. Transfer them to serving plates and garnish with slices of lemon and fresh parsley sprigs. Serve immediately with Spaetzle, French fries, or German potato salad and a fresh leafy green salad.

Be sure to also try our recipe for Authentic German Jägerschnitzel (Hunter's Schnitzel with Mushroom Gravy)!

Kimberly Killebrew

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As an Amazon Associate I earn from qualifying purchases. See my disclosure policy. Learn how to make Authentic German Pork Schnitzel the way your favorite German restaurants make it. All the tips and tricks are included for making the absolute PERFECT schnitzel! Okay, everyone, here it is! Drumroll...

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Some recipes use cocacola.

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Currywurst is widely considered to be the ultimate German street food. The lovers of this dish are ardent about what should and should not go into the perfect currywurst sauce. This has made the recipe a tough nut for me to crack.

In hunting across the internet on both English and German sites, I've found recipes that use cola, orange juice, apple sauce, apricot jam, plum juice and lime juice. I got the feeling it would take months to try all these versions. Some folks say there should definitely be fried onions in the recipe, others say definitely not. Others say that ketchup is the best base, while others basically state that's an offense to the dish.

The one thing everyone can agree on is that there is no "official" currywurst recipe. That's something, at least.

Another thing I can say about currywurst is that I've never seen anyone in Germany make currywurst from scratch at home. Sure, they love making their own jams, wine, juice and pickling veggies but it must be easier to just run to the local Imbiss for some currywurst. Truth be told, if I had a local source, I probably wouldn't make it at home either.
- Jump to the Currywurst Recipe -
Currywurst History

Legend has it that creator of currywurst was the saavy housewife, Herta Heuwer, from the Charlottenburg district of Berlin. In 1949, she apparently traded spirits for ketchup (some sources say Worcestershire sauce) and curry powder with British soldiers stationed there after the war. I'm guessing that she experimented with these ingredients and other spices until she found something she liked. The currywurst sauce is much more than just ketchup and curry powder. Either way, the resulting sauce was poured over grilled pork sausages. Ta-da! Currywurst was born.

She began selling it as a low cost street snack and it didn't not take long for it to become a success. I'm guessing folks loved the exotic flavour (for that time period, at least). It was particularly loved by the construction workers that were rebuilding the city because it was an inexpensive protein laden meal.

There's some information out there that says currywurst was created in Hamburg as early as 1947 in Hamburg by Lena Brücker. Whoever invented it, I would say that Frau Heuwer seems to be the one that made it popular.

For Herta Heuwer's 100th birthday on June 30th, 2013, Google celebrated by making this little Google Doodle. Pretty neat, huh?

My Experiments

The several recipes that I did try all ended up being too sweet for our tastes. I did read that traditional Berlin currywurst is supposed to be like that but I really can't verify that. It's been 15 years since I had some in the beautiful German capital.

The currywurst I've had in in more recent years in Bavaria are much more like the sauce you get when you make a Knorr Fix or Maggi Fix & Frisch packet versions. I usually bring several back home with me because they're so cheap and so good.

I really thought that with my curry ketchup success I'd be able to easily translate that into an easy currywurst sauce but that hasn't been the case. Why? Well, because I was determined to use canned tomato sauce instead of ketchup. However, even though I'm sure I'll be ruffling someone's feathers, I'm going to revert back to the simplicity of using tomato ketchup as a base. From there I'll continue to try and crack this nut. I know that ketchup wasn't easy to get after the war, so I'm sure the recipe changed to use tomato sauce, paste or canned tomatoes.

Right now, I've got a recipe we really enjoy. Ultimately, that's what really matters, right?

So, let's get cracking on the currywurst!

Homemade Currywurst

Bratwursts

1 cup of Tomato Ketchup

1/4 teaspoon of Baking Soda (sounds weird but trust me)

4 - 5 teaspoons of Mild Curry Powder

2 teaspoons of Smoked Paprika

1 teaspoon of Onion Powder

1/8 - 1/4 teaspoons of Cayenne Pepper

Liquids:
Variations:
- You can easily sub the beef broth for veggie broth and use vegan Worcestershire sauce to make this a vegetarian dish. While I haven't tried it yet, I really feel like this sauce would go great on vegetarian sausages too.

- I use a full 5 teaspoons of curry powder because I feel that gives it the best flavour. Using 4 is tasty too, though.

- Feel free to omit the cayenne pepper completely if you don't like a lot of spice. 1/4 definitely gives it a solid kick. Mild curry powder already has a minor, teeny kick on its own.

- If you can't get or don't want to invest in smoked paprika, I'm thinking that using liquid smoke and sweet paprika would work. I specifically used smoked paprika for that smokiness. I wouldn't be surprised if once you start using this spice, you'll always want it on hand. It's expensive, if you don't nab when it's on sale, but it's really wonderful.

- If you don't have any (or want any) paprika, this recipe should still work without it.

Put one cup of ketchup into a small saucepan on medium low heat. We want to warm up the ketchup for a few minutes for our next step.

When it's nice and warm, drop in the 1/4 teaspoon of baking soda. Yes, you heard me right - NaHCO3. What the heck, right?

Well, what I was looking for was a smoothness in the flavour that wasn't coming about with all the acid in the ketchup and Worcestershire sauce (or any vinegar I tried). The acid bite just kept bothering me. I finally decided to neutralize it with the baking soda and found 1/4 is the perfect amount. We're doing this before we add the acid from the Worcestershire sauce so that we're not totally without acidity.

This is really important - once you drop in the baking soda and start stirring, it's going to start to foam. You'll need to stir continuously until the foaming subsides.

The ketchup should look almost exactly like normal ketchup again once you're done. It will just taste a little different.

Reduce heat down to low. Add all the wonderfully aromatic spices and give it a nice stir.

Add the liquids, combine thoroughly and it should look something like this. Simmer on the stove for 5 - 10 minutes.

The currywurst sauce that you get at an Imbiss will be a lot more liquid. I liked the flavour and consistency of this, so I went with it.

Next up is the bratwurst. This recipe makes a lot of sauce, so pan fry up (or grill) as many bratwurst as you want for your meal.

I love using the raw bratwurst we get from our local German Deli - Liebchen's Delicatessen. The brats are made by locally by Bavarian Meats and they're delicious! However, we also tested out Johnsonville's Smoked Brats and they taste great with it too.

(Hrm, I'm thinking I need to maybe write a post about pan frying up raw brats...)

Okay, so once the brats are fried, slice 'em up and smother in currywurst sauce. Serve with a crusty roll or bread to mop up any extra sauce on the plate. Also, fries. Both potato and sweet potato fries taste great with this.

Leftover sauce keeps well for several days in the fridge. I know because I have about 7 variations waiting to be eating in my fridge right now. So much sauce!

Want to come over to help us finish it up? Pretty please with curry on top?

Well, there you have it! A quick and delicious homemade currywurst brimming with curry goodness.

One thing to note is that currywurst is ALWAYS served with a sprinkling of curry powder on top. I just somehow completely spaced on that when taking this pictures. Do not do like me. Dress yours up with curry powder it deserves.

Real quick:

I just need to say this - If you ever find yourself in Germany, please spare yourself the trip to the American fast food joints. Yes, it's easy to find McDonald's, Burger King and even Taco Bell or KFC sometimes. Yes, they usually have something on the menu you won't find in North America, like beer at McDonald's, which can be kind of fun to see.

However, do yourself the supreme favour of trying out street food vendors that serve sausages, currywurst, döner kebabs and a host of other delights. Some places might look like a hole in the wall but I'm willing to bet their food is still excellent. Or, just go by the telltale sign - if there's a queue for the food, it'll be worth it.

You'll be one step closer to getting a more authentic or culturally immersive experience.

If you have favourite place to eat currywurst, I'd love to hear about it!

As always,

Alles Liebe,

Diony

Homemade Currywurst

Disclosure: The Kitchen Maus may be compensated in exchange for your clicking on links posted within this page. It's usually not much more than a cup of coffee and it's never for products that we don't use personally.

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Currywurst is widely considered to be the ultimate German street food. The lovers of this dish are ardent about what should and should not go into the perfect currywurst sauce. This has made the recipe a tough nut for me to crack.

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A movie based off it

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It's ratatouille season! Ratatouille is a classic end-of-summer French stew that's fun to say (rat-tuh-TOO-ee) and fun to make. It's packed with fresh produce: tomatoes, eggplant, zucchini and yellow squash, and bell pepper.

This summer, we sampled authentic French ratatouille in Provence. I liked some ratatouille more than others, so I vowed to come up with my own favorite ratatouille recipe when I came home. Today is the day!

In Provence, ratatouille is typically cooked on the stove. Each vegetable is cooked in olive oil until it's properly tender. In the end, all of the ingredients are combined and simmered to meld the flavors.

The French know how to cook, and this concept is definitely one to follow. Ratatouille combines a large volume of late-summer vegetables that have different cook times. If you tried to throw them all into a pot at once, none of the veggies would have a chance to caramelize, the eggplant would fall apart by the time the zucchini is tender, and your ratatouille would probably never meet its full potential.

This recipe is a little different. We're going to roast the vegetables until they're deliciously caramelized on the edges and a little dehydrated (no squeaky or mushy zucchini here). Then, we'll add those perfectly roasted veggies to a simmering fresh tomato sauce.

This method yields amazing ratatouille. My husband says it's the best he's ever had. It's also easier to make than proper stovetop ratatouille, since it requires less time standing over the stove. Hooray!

5 Reasons to Love Ratatouille

1. It's a great way to use up a surplus of late-summer veggies. If you come home from the farmers' market with too much, make ratatouille.

2. Ratatouille turns basic vegetables into magic. Even if you don't typically love eggplant or summer squash, I bet you'll enjoy this ratatouille.

3. It's vegan and gluten free for all to enjoy. Just choose your accompaniments accordingly.

4. Ratatouille is a great make-ahead recipe. It tastes even better the next day and reheats beautifully. (You can also freeze extra ratatouille for later.)

5. Make it a movie night and watch Disney's Ratatouille!

Ratatouille Ingredients

This recipe features traditional ratatouille ingredients, which are:

Fresh Tomatoes

Fresh tomatoes are key for making ratatouille that tastes fresh and lively, not dull and heavy. We'll grate the tomatoes (or blitz the in the food processor) and cook them with onion and garlic to make an irresistible tomato sauce.

I tried this recipe with canned tomatoes and it didn't taste nearly as nice. You can do it if you have to (use one large 28-ounce can of crushed tomatoes), but fresh tomatoes really are best.

Eggplant

Eggplant is known for being difficult to prepare, but it's easy to roast! No salting necessary. The oven takes care of everything.

Zucchini & Yellow Squash

I love the visual combination of green zucchini and yellow squash. If you want to use two of one type instead of both, no problem.

Bell Pepper

Take your pick from red, orange or yellow bell pepper.

Olive Oil

Extra-virgin olive oil deserves a shout-out. We're only using as much as necessary, so this ratatouille is not greasy like some can be.

Tossing the vegetables lightly in oil raises their surface temperature, which helps us achieve those delicious caramelized edges. Finally, stirring a teaspoon of olive oil into the pot offers some extra richness and herbal flavor. Don't skip it!

Fresh Basil & Seasonings

We'll finish off our ratatouille with a handful of chopped basil, which livens up our stew with fresh flavor. We'll also add a sprinkle of dried oregano-crumble it between your fingers as you add it to wake up the flavor. Then, add salt and pepper until your ratatouille tastes completely wonderful.

How to Make Ratatouille

You'll find the full rundown in the recipe below. Don't be intimidated by the length of the recipe-it's not hard. Here's the gist:

1. Prep your veggies and preheat the oven.

2. Toss the eggplant with olive oil and salt on one baking sheet, and the squash and bell pepper on another baking sheet. Arrange the vegetables in an even layer. (Using two pans gives the vegetables room to breathe and lets us split the veggies by cook times.)

3. Bake both pans in the oven at once, stirring halfway. The eggplant will finish sooner than the other pan.

4. Meanwhile, make a simple tomato sauce on the stovetop. Stir the roasted vegetables into the simmering tomato sauce as they're ready.

5. Lastly, add fresh basil and seasonings. Serve immediately, or let it cool to room temperature before refrigerating for later.

Watch How to Make Ratatouille

Ratatouille Serving Suggestions

Ok, one more reason to love ratatouille-you can serve it so many different ways! Here are a few ideas:

Serve ratatouille as a stew, with crusty bread on the side. Toasted if you wish.

Serve it over freshly cooked pasta. So good.

Leftovers make a great breakfast. Just add cooked eggs: fried, scrambled or poached.

Turn it into an appetizer by piling spoonfuls onto toasted baguette.

You might enjoy a sprinkle of grated Parmesan or mozzarella over any of the above.

Suggested Equipment

You probably have the proper equipment in your kitchen already. Here's what you'll need (these are affiliate links):

Please let me know how your ratatouille turns out in the comments! It's a little labor intensive, as all good ratatouilles are, but I hope it proves 100 percent worth the effort.

Looking for more delicious late-summer recipes? Here are a few of my favorites:

Ratatouille

▸ Nutrition Information

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Best Ratatouille Recipe - Cookie and Kate

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It's ratatouille season! Ratatouille is a classic end-of-summer French stew that's fun to say (rat-tuh-TOO-ee) and fun to make. It's packed with fresh produce: tomatoes, eggplant, zucchini and yellow squash, and bell pepper. This summer, we sampled authentic French ratatouille in Provence.

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Has strawberries

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Are you intimidated by the thought of making crêpes at home? Don't be! This crêpe recipe yields perfectly delicate, tender results every time.

What Is a Crêpe?

Crêpes are very thin pancakes. They can be served with a wide variety of sweet and savory fillings and toppings. The breakfast staple dates back to at least 13th-century France.

How to Make Crêpes

Making homemade crêpes is easier than you think. You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

What Are Crêpes Made Of?

Crêpes are easy to make with basic ingredients you likely already have on hand:

Flour: These basic French crêpes start with a cup of all-purpose flour.

Eggs: Eggs act as a binder, which means they help hold the batter together.

Milk: Milk adds moisture and keeps the crêpes tender.

Water: Water helps thin the batter.

Salt: A pinch of salt enhances the overall flavor.

Butter: Butter lends richness and moisture to the crêpes.

How to Make Crêpes At Home

Here's a very brief overview of what you can expect when you make homemade crêpes:

1. Whisk the flour and eggs.

2. Gradually add the milk and water.

3. Scoop the batter onto a hot griddle.

4. Cook until lightly browned on the bottom.

5. Flip and continue cooking until done on both sides.

Crêpe Filling Ideas

You can fill and top your crêpes with whatever you like! Popular choices include whipped cream, fresh fruit, fruit sauce, cream cheese, and chocolate-hazelnut spread (such as Nutella). You can also make savory crepes with cheese, meats, and veggies.

How to Serve Crêpes

A fun way to serve crêpes: Set up a crêpe bar where everyone can assemble their own creations with whatever toppings and fillings they want!

How to Store Crêpes

Stack the crepes with wax paper in between each layer. Place them in an airtight container or zip-top bag, then store in the refrigerator for up to two days. You can freeze the crêpes for up to two months.

Allrecipes Community Tips and Praise

"This by far is the best crêpes recipe I tried," raves one Allrecipes community member. "I love crêpes, I am used to the real deal and this is it. I strongly recommend not to make them thick, just remember that you are making crêpes not pancakes."

"Such an easy recipe that you can doctor up any way you want," according to Sarah "Wilson" Arnold. "I followed the recipe, only added a bit of sugar and vanilla and they are perfect!"

"Love these and so easy," says Kimberly Kays. "I served them with Greek yogurt, honey, and blueberries."

Editorial contributions by Corey Williams

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This crêpe recipe uses simple pantry ingredients to make delicious French-style pancakes. Perfect for brunch with a sweet or savory filling!

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Bring a taste of coastal New England to your table with these Maine Lobster Rolls! See how fresh, simple ingredients make these lobster salad sandwiches a crave-worthy summertime classic.
I promised myself that when I left for my recent trip to Maine, I would eat all the lobster while I was there. Happy to report: Mission Accomplished.

When I posted a photo on Instagram of the lobster rolls we had, I received many requests for a Maine Lobster Roll recipe. I knew I had to get to work steaming up some lobsters and photographing.

It also meant I had to eat lobster rolls again. Always willing to take one for the team, friends!

In this post, I'm going to take you through exactly what makes a Maine Lobster roll a classic, including what you need (and what you should leave out) for an authentic New England experience.

Despite the length of this post (I'm passionate about lobster!), Maine Lobster Rolls are so simple to prepare. With just a few ingredients and techniques, you can bring the flavors of Maine's picturesque seashore to your table, wherever "home" is for you.

What is a Lobster Roll?

Lobster Rolls are sandwiches that hail from New England, mounding chunks of fresh lobster meat onto buttered and griddled split-top hotdog buns. One bite takes me right to the sound of the ocean, warm, salty breezes, and the sand beneath my toes. It's summer on a bun.

How the lobster itself is treated differentiates styles of New England Lobster Rolls. In the language of the food world, recipes fall into two general categories: Connecticut-style and Maine-style.

Connecticut vs Maine Lobster Rolls

To make Maine Lobster Rolls, steamed lobster meat is cooled and lightly-dressed with mayonnaise. The lobster salad is served chilled, piled into a griddled hotdog bun. (On some menus, the lobster might be unadorned, with a little mayo spread onto the bun instead.)

Connecticut Lobster Rolls are served warm. The lobster meat is dressed with drawn butter and mounded into a similarly-prepared bun. Connecticut Lobster Rolls contain no mayonnaise.

That said, you'll find both of these styles served in both states, and throughout New England. I've been at restaurants in Connecticut where I've found the mayo-based lobster roll on the menu (sometimes called a "lobster salad roll"), and at places in Maine where they're served with butter.

Traveling to Maine and want to know where to go for lobster rolls? New England Magazine ranked the Best Lobster Rolls in Maine.
Generally-speaking, if you hear "Maine-style," expect the lobster roll to be chilled, with mayo; "Connecticut-style", warm with butter.
How to Make a Classic Maine Lobster Roll

New England lobster rolls, whether Connecticut or Maine-style, are all about the lobster. They're made with very few ingredients and let the sweet, delicate lobster itself be the star of the show.

I make Maine lobster rolls with fresh lobsters that are about 1-1/2 to 1-3/4 pounds in weight. This will yield about 1 pound of lobster meat total for 4 lobster rolls.

How to Cook Live Lobsters

For lobster rolls, I like to stick to two classic cooking techniques: boiling or steaming.

Boiling typically allows you to cook more lobsters at once, convenient if you're entertaining a crowd. The meat is also easier to clean from the shells.

Steaming yields a more tender and flavorful meat since the lobsters aren't submerged in the boiling water. It's also more difficult to overcook lobsters when steaming.

For more information about cooking techniques and tips, check out Cooking Lobsters By LobsterAnywhere.

I've cooked the lobster meat! What's next?

Once you've removed the tail and claw meat from the shells, cut it into large-ish chunks. If I've been skillful enough to remove the claws in one piece, I like to leave them as is, to lay across the top of each lobster roll. It makes an impressive presentation.

For Maine lobster rolls, gently toss the lobster meat with a good-quality mayonnaise. Again, the lobster is the main focus here, so you want just enough mayonnaise to bind the lobster salad, but not so much that it weighs it down.

Since some mayonnaise brands are more tart than others, I like to taste the lobster salad and add just a small squeeze of lemon juice if it needs a little brightening.

Some classic recipes call for adding chopped celery to the lobster salad, for a bit of crunch. I prefer my lobster rolls without it.

Adding lettuce to the bun before mounding the lobster salad can also be a hot topic. I like a small leaf or two of Boston lettuce, but not too much. I'm not a fan of lobster rolls that skimp on the lobster and appear falsely plump from lettuce. The horror!

Add-ins that are delicious with lobster, but do not appear in a classic Maine lobster roll include capers, Dijon mustard, tarragon, scallions, avocado, bacon...and just about any other ingredient outside of those mentioned above.

Beyond mayonnaise, every other addition to a Maine lobster roll is subject to debate.
Tell me More About the New England Hot Dog Buns

Split-top hotdog buns are the traditional choice for Maine Lobster Rolls. If you can find the New England-style buns that also have flat sides for toasting, your at-home experience will be all the more authentic.
Lobster. Mayonnaise. Buttered/Griddled Hot Dog Bun. Maybe a touch of celery and/or lettuce. For Maine lobster roll purists, that's all!
The flat sides of New England hotdog buns toast especially well on the griddle, creating a buttery, crispy exterior and soft middle.

While my grocery store in New Jersey sells split-top hotdog buns, it can be difficult to find them with flat sides here. I brought a package home with me from New England, but you can also find them online.

Or, if you enjoy bread baking, you can make them yourself at home with a New England Hot Dog Bun pan.

Fun read: In Praise of the New England Hot Dog Bun, from New England Today.

What to Serve with New England Lobster Rolls

Just like when I'm oceanside, I love to serve these Maine Lobster Rolls with lightly-seasoned French fries or kettle chips and coleslaw. I've also seen them served with a dill pickle, but honestly, I usually dive in for the fries or chips with a lobster roll first!

Lobster Rolls are great served with iced tea or a cold beer. My favorite pairings are witbiers and witbier-style brews, such as Allagash White (also from Maine) and Hoegaarden White. I also like s aison with lobster rolls.

You want something crisp that isn't going to overpower the flavor of the lobster. Remember: for a classic lobster roll experience, the lobster is king!

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Bring a taste of coastal New England to your table with these Maine Lobster Rolls! See how fresh, simple ingredients make these lobster salad sandwiches a crave-worthy summertime classic. I promised myself that when I left for my recent trip to Maine, I would eat all the lobster while I was there.

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Philly Cheesesteak with tender ribeye steak, melted gooey provolone, and caramelized onions hugged by a toasted garlic butter hoagie roll. This is the classic way to make a Philly Cheesesteak sandwich!

We love re-creating restaurant-quality sandwiches like French Dip and Burgers! This Cheesesteak recipe is easier than you think. Watch the video tutorial below and you'll know why everyone is talking about it.

This post may contain affiliate links. Read my disclosure policy.

What is a Philly Cheesesteak?

Philly Cheesesteak is a sandwich made with super thinly sliced ribeye steak, caramelized onion, and provolone cheese. That simple combination is the original classic as made popular on the East Coast. The Philly Cheesesteak has been modified on the West Coast to include bell peppers and mushrooms but a true "Philly" only has steak, onion and cheese served over a roll.

Which Cut of Beef Should I Use?

Ribeye is the steak of choice for Philly Cheesesteak sandwiches. It is well-marbled and tender when cooked. Another cut that we have used with great results is flank steak which is lean but very tender when cut against the grain. You will need a little extra oil on your cooking surface if using flank steak.

The Best Cheese for Philly Cheesesteak:

The most popular cheese is mild provolone. We have tested a variety of provolone brands and the only one we didn't enjoy was "aged" provolone from Costco. The flavor of aged provolone cheese was overpowering. Another popular option is white American cheese. Some restaurants in Philadelphia add a Velveeta-like cheese but we like provolone best.

Pro-Tips for Thinly Slicing Beef:

The key to a great cheesesteak is super thinly sliced pieces of beef. For easier slicing, cover and freeze your steak for 30-40 minutes (freeze a thicker steak for 40 minutes and a thinner steak for 30 minutes). Cut away any excess fat and silver skin (if present) then use a sharp knife to thinly slice against the grain. Watch Natasha demonstrate this in the video tutorial below.

Time Saving Tip: Ask your butcher to super thinly slice your beef. If you pre-plan this, they could place the steak in the freezer while you do your shopping to achieve those paper-thin slices.

How to Make Philly Cheesesteak:

This is one of our easiest sandwich recipes with quick prep and even faster cooking. It is a 30-minute meal. You can cook this on the stove-top, flat cooktop or griddle.

1. Butter hoagie rolls, dice onion and thinly slice beef

2. Sautee onions and remove

3. Sautee beef until cooked through and add back onions

4. Divide into 4 portions, top each with 2 slices cheese

5. Cover with buns and scrape into buns with a spatula

Creative Ways to Serve Philly Cheesesteak:

If you're craving that beefy cheesy filling and want to skip the bun, there are so many fun ways to serve this mix including some fantastic keto (low carb) Philly Cheese Steak ideas!

Over Cooked Pasta or stuffed into Shell Pasta

Philly Cheesesteak Sliders

(Low Carb) Philly Cheesesteak Stuffed Bell Peppers

(Low Carb) Stuffed into Portobello Mushrooms

More Top-Rated Sandwich Recipes:

Watch Natasha Make Philly Cheesesteak:

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Philly Cheesesteak

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.
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Philly Cheesesteak with tender ribeye steak, melted provolone, and caramelized onion in a garlic butter roll. Easy Philly Cheesesteak Sandwich video how-to.