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-   -   Question??-Philly Cheese Steak (http://www.bbq-brethren.com/forum/showthread.php?t=163212)

BIGBrandon2785 06-12-2013 11:44 PM

Question??-Philly Cheese Steak
 
Im making a dinner for my brother and he requested Philly cheese steaks.Ive had what they call cheese steaks here in st.louis but I would like to make authentic cheese steak.Is it just thin sliced chuck roast or sirloin??And do I season it like a prime rib??Also what's the best cheese or bread for it?


Any feed back is appreciated,thanks

J'ville Grill 06-12-2013 11:47 PM

I believe it's thin sliced rib eye. Cheese take your pic.

CharredApron 06-12-2013 11:47 PM

Eye of the round, chill it till nearly frozen, then slice on a slicer paper thin, cook on a flat top griddle, salt pepper, carmelized onions, peppers, mucsrooms, cheeze wiz, on a french baguette, Put the baguette over the meat to steam the bread soft, and chow down!
Good luck and good eats,
Jed

BIGBrandon2785 06-12-2013 11:51 PM

Quote:

Originally Posted by Hometruckin (Post 2514013)
Eye of the round, chill it till nearly frozen, then slice on a slicer paper thin, cook on a flat top griddle, salt pepper, carmelized onions, peppers, mucsrooms, cheeze wiz, on a french baguette, Put the baguette over the meat to steam the bread soft, and chow down!
Good luck and good eats,
Jed

Sounds like a plan,thanks man

ssv3 06-12-2013 11:53 PM

Quote:

Originally Posted by J'ville Grill (Post 2514012)
I believe it's thin sliced rib eye. Cheese take your pic.

+1 on ribeye

Big M1ke 06-12-2013 11:57 PM

Shaved Rib eye. Ameroso hoagie roll and American cheese. Cheese wiz is nasty.

CharredApron 06-13-2013 12:01 AM

Quote:

Originally Posted by Big M1ke (Post 2514024)
Shaved Rib eye. Ameroso hoagie roll and American cheese. Cheese wiz is nasty.

Tell them that at Pats!

Big M1ke 06-13-2013 12:03 AM

Pats is far from the best in Philly.

BIGBrandon2785 06-13-2013 12:06 AM

Quote:

Originally Posted by Big M1ke (Post 2514024)
Shaved Rib eye. Ameroso hoagie roll and American cheese. Cheese wiz is nasty.

How would I do a shaved rib eye,you mean just sliced thin or like a shredded kinda deal??

caseydog 06-13-2013 12:08 AM

I was born and raised in the suburbs of Philly.

Thin sliced ribeye is the best meat, IMO. The choice of cheese is up for debate, but I prefer provolone. I like grilled onions on mine, as well. That's what I grew up eating.

The key is to get a good roll, and make it soft on the inside and crispy on the outside. Ameroso rolls are the best, but unless you want to pay big bucks to have it FedEx'd to you, get what you can get, and toast it until it is soft on the inside, and crispy on the outside.

The finished product should be a meaty, savory, cheesy sandwich on a roll that has a crunchy crust.

CD

Big M1ke 06-13-2013 12:11 AM

Quote:

Originally Posted by caseydog (Post 2514032)

The finished product should be a meaty, savory, cheesy sandwich on a roll that has a crunchy crust.

CD

Exactly. And I agree. Provolone is where it's at.

caseydog 06-13-2013 12:12 AM

Quote:

Originally Posted by BIGBrandon2785 (Post 2514031)
How would I do a shaved rib eye,you mean just sliced thin or like a shredded kinda deal??

Can you get the meat department at your grocer to work with the deli department to put a ribeye steak on deli slicer and slice it to sandwich thickness?

Nobody here will do that for me, so I do the best I can at home. You will probably have to do the same. It doesn't have to be "shaved." If you can do a 1/8th cut with a knife, that will work fine.

I like to toss my onions onto the cast-iron skillet first, and then add the thin sliced beef, so the onion flavor cooks into the beef. I don't know it that is the proper way, but I like it.

CD

BIGBrandon2785 06-13-2013 12:36 AM

Quote:

Originally Posted by caseydog (Post 2514038)
Can you get the meat department at your grocer to work with the deli department to put a ribeye steak on deli slicer and slice it to sandwich thickness?

Nobody here will do that for me, so I do the best I can at home. You will probably have to do the same. It doesn't have to be "shaved." If you can do a 1/8th cut with a knife, that will work fine.

I like to toss my onions onto the cast-iron skillet first, and then add the thin sliced beef, so the onion flavor cooks into the beef. I don't know it that is the proper way, but I like it.

CD

Well if its not the proper way,it sounds damn good.Thats what im do if I cant get the butcher shop I go to,to slice it.And im probally gonna use provolone as well.

Right on for the help everybody,it should turn out pretty good.......If I remember to think about it,ill take pictures for pron.

oldbill 06-13-2013 09:02 AM

I'd bet that thinly sliced tri-tip would be good for cheese steaks as well!

Gnaws on Pigs 06-13-2013 09:06 AM

I'm not gonna murder a ribeye for a cheesesteak. Eye-of-round or chuck mock tender steak both work well. I like to make them from deer meat, too-I'll put a small deer roast on my slicer when it's still half-frozen, they turn out great. I'm another provolone vote, too. American cheese/cheese whiz/velveta just drowns out the taste of the meat, peppers, and onions. I get mad when I'm at a fair or something and they have the cheesesteak cart, and it smells so great with the meat and peppers and onions cooking that I'll pay $8 for a sandwich, only to find that they put so much cheeze whiz junk on it that it just tastes exactly like a grilled cheese sammich.


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