South Philadelphia is known worldwide as the birthplace of the venerable Philly cheesesteak sandwich. This recipe takes South Philly even ’south-er’ by using pork barbeque in place of beef, and sweet Vidalia onions. It may be sacrilege to even imply that this sandwich may in fact be as good or better than the original, but taste for yourself and see.

For this sandwich, I used leftover barbeque and the tasty light tomato BBQ sauce from Trenton Bar-B-Q in Trenton, SC.

Here’s a photo of the Deep South Philly BBQ Cheesesteak Sandwich which uses leftover pulled pork barbecue instead of the more traditional beef.

Ingredients:

1 Tbsp oil
1 large Vidalia onion, chopped
2 cups leftover pork barbeque
4 - 6 slices mild white cheese (Provolone is traditional, but I used Muenster)
2 steak rolls
Leftover BBQ sauce
Mayo (optional)
Hot pickled peppers (optional)

PREPARATION:

Heat the oil in a large skillet over medium heat. Saute the onions until just colored (about 7 minutes.) Add the barbeque and stir until heated through.

In the pan, divide the barbeque and onions into two servings. Lay 2 - 3 slices of cheese over each, cover briefly until cheese is melted. Fill the rolls and top with BBQ sauce (or a mixture of BBQ sauce and mayo) and hot peppers.

Enjoy!

Please join us tomorrow to read our newest daily food and cooking feature on HuggingtheCoast.Com.

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After our Four Corners of Carolina BBQ Moonlight Buffet, I was fortunate (and very pleasantly surprised) to find myself with leftovers from some of the finest pulled pork barbeque establishments in the state. It’s a testament to the sheer wonderfulness of South Carolina ‘cue that after that evening’s bacchanal, I woke up wanting more!

So here’s a couple of ideas for a post-barbecue-bash breakfast made from leftovers:

Pork Barbecue and Cheddar Omelette With BBQ Hash Fritters

PREPARATION FOR THE PORK BBQ & CHEDDAR OMELET:

Heat about 1/2 to 3/4 cup of barbeque per omelet, moistening it with a little sauce (I used Trenton Bar-B-Q’s light tomato-based sauce for this.) Fold it into a 3 egg omelet with a good handful of grated cheddar cheese. Drizzle a little extra sauce on top.

PREPARATION FOR THE BBQ HASH FRITTERS:

Barbeque hash is very different from standard hash, but these fritters bridge the gap.

Combine equal parts of hash and rice, and for each cup add 2 tbsp chopped pickled jalapenos and 1/4 tsp black pepper. Taste for salt and add a pinch or two if needed, then mix in 2 tbsp flour per cup. Form into small patties and fry in oil until crispy, turning once.

Serve this breakfast with Sunbeam King Thin toast for an authentic touch.

Enjoy!

Please join us tomorrow to enjoy our new daily food and cooking article.

If you enjoyed today’s recipe, you might also enjoy these other interesting posts that feature pomegranates:

• Coconut Chipotle Mojo Shrimp With Pomegranate Relish
• Chicken Pomegranate Stuffed Shells With Gorgonzola Cream and Pine Nuts
• Cooking With Zest: Recipes That Make the Most of Fresh Lemon, Orange, and Lime Fruit Zest
• Chipotle Mojo Chicken Tacos With Marinated Mushrooms and Peppers Recipe
• Green Pea and Lemongrass Paradise Pasta With Pan-Seared Asparagus Recipe

Here’s a look back at the posts that appeared earlier in the week here on HuggingtheCoast.Com…please join us tomorrow for the start of next week’s exciting food features!

Looking Back: 9/22/2008-9/28/2008

Monday: Foodbuzz 24, 24, 24: Four Corners of Carolina BBQ Road Trip

Tuesday: Rare 1 Day Break!

Wednesday: Take a Virtual Food Lover’s Trip Around the World With The Foodbuzz 24, 24, 24 Series

Thursday: Southern Comfort Foods: Jalapeno Mesquite Boiled Peanuts Recipe

Friday: Fish For Friday Recipe of the Week: Redfish Courtbouillon

Saturday: Weekend Video Spotlight: The Audubon Swamp Garden of Magnolia Plantation

Sunday: You are here

Please join us tomorrow for BBQ Redo #1, when we’ll share the original recipe for our Pork Barbecue and Cheddar Omelette With BBQ Hash Brown Fritters.