HIT BY SPIKES Posted November 20, 2023 Share Posted November 20, 2023 What kind of Steak? What kind of Cheese? What kind of Bread? Condiments? 1 Quote Link to comment Share on other sites More sharing options...
TheFunPolice Posted November 20, 2023 Share Posted November 20, 2023 (edited) For steak use the best deli roast beef you can get To clarify, you obviously cook it up with peppers, onions and mushrooms then melt the cheese of your choice right into it... Cheddar and swiss blend is our favorite. Mayo on the toasted roll We also add spinach to the mix, again cooked right in with everything Edited November 20, 2023 by TheFunPolice 2 2 2 1 1 2 Quote Link to comment Share on other sites More sharing options...
boyst Posted November 20, 2023 Share Posted November 20, 2023 Definitely prefer a nice salad 4 Quote Link to comment Share on other sites More sharing options...
Airseven Posted November 20, 2023 Share Posted November 20, 2023 whiz with 2 2 1 1 Quote Link to comment Share on other sites More sharing options...
Success Posted November 20, 2023 Share Posted November 20, 2023 Ribeye, provolone, caramelized onions, bread that's hard on the outside and squishy inside, mayo, hot cherry peppers and hot sauce. That's the way. Can't wait. 4 1 3 1 Quote Link to comment Share on other sites More sharing options...
Coffeesforclosers Posted November 20, 2023 Share Posted November 20, 2023 Steak 'Ums with Cheez Whiz on a grocey store torpedo 1 1 1 2 1 Quote Link to comment Share on other sites More sharing options...
Luka Posted November 20, 2023 Share Posted November 20, 2023 There was a bar here that served The Stinger, which was a steak sub with cut up chicken fingers doused in hot Country Sweet sauce and topped the whole thing with blue cheese. I believe it was named after the sting you felt in your chest after eating one. 2 Quote Link to comment Share on other sites More sharing options...
Mikie2times Posted November 20, 2023 Share Posted November 20, 2023 8 minutes ago, Success said: Ribeye, provolone, caramelized onions, bread that's hard on the outside and squishy inside, mayo, hot cherry peppers and hot sauce. That's the way. Can't wait. I have been making Phillies for awhile but never feel like I get the meat the way I want. So do you just cut it super thin? Anybody else have meat suggestions? I usually go with shaved beef. 1 Quote Link to comment Share on other sites More sharing options...
Chaos Posted November 20, 2023 Share Posted November 20, 2023 2 minutes ago, Success said: Ribeye, provolone, caramelized onions, bread that's hard on the outside and squishy inside, mayo, hot cherry peppers and hot sauce. That's the way. Can't wait. This is close to right. Fried onions (a slightly different thing than carmelized onions). And if you want the true Philly experience, you have to find a way to acquire some Amoroso rolls. Every top cheesesteak place in philly uses these. They have some magically property. (Philadelphia is my second home my whole life. Almost my entire family still lives there. American Cheese or certain home made cheese whiz's are legit substitutes for provolone. note- the rib-eye should be shaved. https://www.amazon.com/Amorosos-Italian-Style-Hoagie-Rolls/dp/B0CJP6CLDS 3 1 1 Quote Link to comment Share on other sites More sharing options...
Success Posted November 20, 2023 Share Posted November 20, 2023 Just now, Mikie2times said: I have been making Phillies for awhile but never feel like I get the meat the way I want. So do you just cut it super thin? Anybody else have meat suggestions? I usually go with shaved beef. Ribeye just has great flavor. I almost never do it - but it's good to freeze it a little so you can cut it as thin as possible. But yeah, thin is best. 1 1 1 Quote Link to comment Share on other sites More sharing options...
Chaos Posted November 20, 2023 Share Posted November 20, 2023 16 minutes ago, TheFunPolice said: For steak use the best deli roast beef you can get This is like advising someone to use steakums to make a beef on weck. 2 minutes ago, Mikie2times said: I have been making Phillies for awhile but never feel like I get the meat the way I want. So do you just cut it super thin? Anybody else have meat suggestions? I usually go with shaved beef. Ask the butcher to slice a ribeye for steak sandwhichs. Most butchers will do it correctly. 3 1 Quote Link to comment Share on other sites More sharing options...
Tenhigh Posted November 20, 2023 Share Posted November 20, 2023 (edited) 14 minutes ago, Success said: Ribeye, provolone, caramelized onions, bread that's hard on the outside and squishy inside, mayo, hot cherry peppers and hot sauce. That's the way. Can't wait. How about some mushrooms in there for good measure? I think the roll you want is ciabatta. Mine is very similar: Ribeye with salt pepper garlic powder, grilled, thin sliced then salted again after rest. Ciabatta roll, garlic buttered and then browned on the grill. Saute baby bella mushrooms and onions Add steak, mushrooms/onions bottom of grilled roll, melt and lightly brown cheese under broiler. Add a light coat of Peter Lugers steak sauce to top of roll. Combine and then eat until you feel like you are gonna throw up. Edited November 20, 2023 by Tenhigh 3 2 Quote Link to comment Share on other sites More sharing options...
BuffaloBillyG Posted November 20, 2023 Share Posted November 20, 2023 I think it was Tops a few years back that sold Red Osier Roast Beef in the deli. I've made them with that before and they were outstanding. 1 Quote Link to comment Share on other sites More sharing options...
TheFunPolice Posted November 20, 2023 Share Posted November 20, 2023 (edited) 2 minutes ago, Chaos said: This is like advising someone to use steakums to make a beef on weck. Not really... A top quality roast beef sliced thin is perfect for a cheese steak Just now, BuffaloBillyG said: I think it was Tops a few years back that sold Red Osier Roast Beef in the deli. I've made them with that before and they were outstanding. Exactly! It's a roast chunk of beef! Unlike the frozen steak ums that are full of fat and grease and have no taste Edited November 20, 2023 by TheFunPolice 1 1 Quote Link to comment Share on other sites More sharing options...
Chaos Posted November 20, 2023 Share Posted November 20, 2023 2 minutes ago, TheFunPolice said: A top quality roast beef sliced thin is perfect for a cheese steak this is just wrong. It may make for a wonderful sandwhich. You would not be able to sell it anywhere in or around philadelphia delaware or south jersey as a cheesesteak. 3 1 Quote Link to comment Share on other sites More sharing options...
B Rob Posted November 20, 2023 Share Posted November 20, 2023 However you make a cheese steak is going to be good. But try Cooper sharp white American cheese next time you make one. It's great. 1 1 Quote Link to comment Share on other sites More sharing options...
TailgateChef Posted November 20, 2023 Share Posted November 20, 2023 (edited) 19 minutes ago, Success said: Ribeye, provolone, caramelized onions, bread that's hard on the outside and squishy inside, mayo, hot cherry peppers and hot sauce. That's the way. Can't wait. Bam! End thread. My only issue is I can't cut the ribeye thin enough. Suggestions? Edited November 20, 2023 by TailgateChef 2 1 Quote Link to comment Share on other sites More sharing options...
Success Posted November 20, 2023 Share Posted November 20, 2023 Sometimes it's good to add fresh lettuce & tomato, too. 1 Quote Link to comment Share on other sites More sharing options...
Chaos Posted November 20, 2023 Share Posted November 20, 2023 Just now, Success said: Sometimes it's good to add fresh lettuce & tomato, too. In philly, this is equivalent of putting ranch dressing on wings in buffalo. Anyone looking for a good philly sandwhich alternative to a cheesesteak, the less well know philly italian pork sandwhich is also outstanding. https://thewoksoflife.com/italian-pork-sandwich-philly/ 3 Quote Link to comment Share on other sites More sharing options...
TheFunPolice Posted November 20, 2023 Share Posted November 20, 2023 2 minutes ago, Chaos said: this is just wrong. It may make for a wonderful sandwhich. You would not be able to sell it anywhere in or around philadelphia delaware or south jersey as a cheesesteak. I take it, dice it up and cook with the veggies and cheese. You're probably right about not being able to sell it in Philly, and I'm always open to learn a better recipe and improve! 1 Quote Link to comment Share on other sites More sharing options...
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