What is Your Recipe for Philly Cheese Steak — I Assume that is THE Obvious Game Meal

[Success]

Just now, Chaos said:

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/

 

Is that right? That's kind of funny.  I didn't realize that.

 

I usually go without the fresh veggies, but the tomato adds some nice acidity at times.

 

I've had that pork sammy.  Very memorable, but hard to find outside of that area.

 

[Chaos]

6 minutes ago, Success said:

 

Is that right? That's kind of funny.  I didn't realize that.

 

I usually go without the fresh veggies, but the tomato adds some nice acidity at times.

 

I've had that pork sammy.  Very memorable, but hard to find outside of that area.

 

the cheesesteak is about as ubiquitous as buffalo wings.  which means their are many variations that stray so far away (often with good results) that they just become something different than a buffalo wing or a philly steak.  I grew up in the Binghamton NY area, with family in philly.  I never saw either a beef or weck in binghamton or a pork sandwich.  Even now both are pretty regional.   as an aside. the only really common alternative to cheesesteaks "with" or "without" referring to fried peppers, onions or mushrooms in philly historically is a "pizza steak" with pizza sauce and provolone. Not my favorite. But a lot of people like them. 

Edited November 20, 2023 by Chaos

[TheFunPolice]

3 minutes ago, Chaos said:

the cheesesteak is about as ubiquitous as buffalo wings.  which means their are many variations that stray so far away (often with good results) that they just become something different than a buffalo wing or a philly steak.  I grew up in the Binghamton NY area, with family in philly.  I never saw either a beef or weck in binghamton or a pork sandwich.  Even now both are pretty regional.   as an aside. the only really common alternative to cheesesteaks "with" or "without" referring to fried peppers, onions or mushrooms in philly historically is a "pizza steak" with pizza sauce and provolone. Not my favorite. But a lot of people like them. 

 

So what if we went ribeye, "with"

 

What's the cheese? 

[Tenhigh]

17 minutes ago, TailgateChef said:

Bam!  End thread.

My only issue is I can't cut the ribeye thin enough.  Suggestions?

Get yourself a good Japanese chef knife and one of these:

TELION Cut Resistant Gloves, EN388 Level 5 Cut Resistant Gloves, No Cut Gloves, Cut Proof Gloves, Food Grade https://a.co/d/bydj8Py

 

[Miyagi-Do Karate]

39 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.

 

nailed it!! 

[TailgateChef]

3 minutes ago, Tenhigh said:

Get yourself a good Japanese chef knife and one of these:

TELION Cut Resistant Gloves, EN388 Level 5 Cut Resistant Gloves, No Cut Gloves, Cut Proof Gloves, Food Grade https://a.co/d/bydj8Py

 

Yes!  Now, link to a good Japanese knife please?

[Success]

15 minutes ago, Chaos said:

the cheesesteak is about as ubiquitous as buffalo wings.  which means their are many variations that stray so far away (often with good results) that they just become something different than a buffalo wing or a philly steak.  I grew up in the Binghamton NY area, with family in philly.  I never saw either a beef or weck in binghamton or a pork sandwich.  Even now both are pretty regional.   as an aside. the only really common alternative to cheesesteaks "with" or "without" referring to fried peppers, onions or mushrooms in philly historically is a "pizza steak" with pizza sauce and provolone. Not my favorite. But a lot of people like them. 

 

I've had that pizza one too.  My wife is from that area, and makes them like that.

 

It's not BAD.  It's just something totally different.  Not my 1st choice.

 

[Dirtyd415]

3 minutes ago, TailgateChef said:

Yes!  Now, link to a good Japanese knife please?

https://japanesechefsknife.com
 

from affordable to expensive, all knives I’ve purchased from them have been of the highest quality.  Have worked in commercial kitchens for 20+ years

[Tenhigh]

6 minutes ago, TailgateChef said:

Yes!  Now, link to a good Japanese knife please?

Global 8" Chef's Knife https://a.co/d/j2Kjphw

I use mine for everything, it's awesome. 

[Success]

Good thread - I'm so stoked for Sunday now.  

 

Thanksgiving, then cheesesteaks?  Can't beat it. I'm thinking of getting on statins anyway, so it's good timing.

 

[Big Turk]

If it's not Cheese Whiz and Amaroso's roll it ain't real. It's a fugazi steak sandwich not a Philly cheesesteak.

Edited November 20, 2023 by Big Turk

[Low Positive]

Dinics roast pork sandwich was the best thing I ever eat. Better than any cheese steak.

[Mark Vader]

I was planning on eating a bar of Philly Cream Cheese.

[That's No Moon]

3 hours ago, TailgateChef said:

Bam!  End thread.

My only issue is I can't cut the ribeye thin enough.  Suggestions?

Freeze it some before you slice it

4 hours ago, TheFunPolice said:

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 

There is so much wrong with this. To each their own, but almost no part of this is a Philly cheesesteak.

 

That said the cheesesteak is not the best sandwich here.  Roast pork with sharp provolone and broccoli rabe all day.

22 minutes ago, Mark Vader said:

I was planning on eating a bar of Philly Cream Cheese.

Put it on a stick, freeze it up, and just lick it like a psychopath. Love it.

[That's No Moon]

3 hours ago, TheFunPolice said:

 

So what if we went ribeye, "with"

 

What's the cheese? 

Ribeye is correct, it's shaved down super thin then chopped up on the flattop.  "wit" gets you fried onions.  Cheese you get some debate even here. American, provolone, or some places do whiz.  I don't care for the whiz. I generally prefer provolone wit. Tonight I had a good american wit.  I like the provolone flavor a little better to it but the American cheese gets really integrated into the sandwich in a way that provolone doesn't.  Whiz does that really well also, I just don't like Whiz.  I'd actually like to be present if you walk into a place and order one with swiss.  It will be comedic.

 

You don't see green peppers on cheesesteaks here, at least not often, and you have to ask for them specifically if you want them. It's not part of a "standard" cheesesteak order. Also, no lettuce or tomato or mayo or any of that.  Why would you want lettuce on a hot sandwich like that anyway? It's just going to wilt immediately.

 

As someone else stated the rolls matter a lot and they are hard to duplicate outside Philly.  Baking is chemistry and the water you use to make any dough matters a lot.  The specific mineral content, pH, etc. of the water in Philly municipal water will be different than somewhere else. The more different the water is the harder it is to reproduce a specific baked product. I know of places that import Philly water just to make rolls with.  Amoroso's you can get from the store and they are ok.  A lot of the shops use Liscio's and they are a little different.  You want something that is a little crusty but not hard so it stands up to the meat and the cheese. Too soft a roll will just disintegrate.  Sort of like a good kimmelweck roll is just a little bit crusty.  The grocery store Amoroso's that come in the plastic bags are softer than ideal, the shop delivered Amoroso's are better.  I'm going to guess that the dough is a little different because the ones in the store are expected to last on the shelf longer than the daily delivery ones.

[HIT BY SPIKES]

Excellent ideas here gentlemen!!!

[Pete]

pierogies are a northeast PA staple too

Edited November 20, 2023 by Pete

[Pine Barrens Mafia]

9 hours ago, HIT BY SPIKES said:

What kind of Steak?

 

What kind of Cheese?

 

What kind of Bread?

 

Condiments?

 

No. It's roast pork, rabe, and provolone.

 

Cheesesteak is for the tourists.

 

 

5 hours ago, Low Positive said:

Dinics roast pork sandwich was the best thing I ever eat. Better than any cheese steak.

This man understands 

[WhitewalkerInPhilly]

Best cheese steak is in New Jersey. Break all the rules: put it on a Kaiser. Chop ribeye ends. American cheese. Load with caramelized onions. 

[HIT BY SPIKES]

14 minutes ago, Pine Barrens Mafia said:

No. It's roast pork, rabe, and provolone.

 

Cheesesteak is for the tourists.

 

 

This man understands 

 

Pork is a fraction of the cost of beef up here.

 

You convinced me. 

 

I will do a pork roast, chill it and put it through my commercial quality meat slicer.

 

Plenty of good provolone here since like me the delis are all Italian close to me.

 

I haven't seen rabe recently but I am sure my Italian grocer has that.

 

DONE