Doing a search on Philly Cheese Steak I found this thread. I have two questions.
1.) What make the magical PA Italian Hoagie roll, whomever you choose as the bakery and several were mentioned, so good? What's the magic? Most of these places don't ship and freshness seems to be a crucial key. I have access to some great hoagie rolls here and can get them fresh that day. What's the consensus on that? I was thinking 7"-8" rolls.
2.) When slicing the rib-eye I'm assuming across the grain and remove all of the outside fat before trimming. I would think a good marbled rib-eye would work fine. So am I on track with the trimming? Also I thought about 3/4 lb of meat per sammie.
I want to do these for a Packer tailgate party of about 25 people. I have (2) Weber Q200 gas grills and was thinking of putting a Lodge cast iron griddle on them to cook the sandwiches. Let me know your thoughts.
2000 Weber Simpsons OTG
2010 22.5 WSM
Smokin' Bucky UDS
Early 70's Red Weber Statesman
1995 Red Weber Master Touch
2010 Brick Red Touch n' Go Performer
Last edited by Bluesman; 09-30-2013 at 09:54 PM..