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SmokinJohn
Babbling Farker
Geno's? The Explorer's Den?
SmokinJohn
Babbling Farker
Last time I was in Philly, I had one with American, one with Provolone, and one with Wiz.
2 out of three ain't bad. It was like the White Castle of Philly Cheese steaks.
fingerlickin'
Quintessential Chatty Farker
I would not kick this sandwich outta bed, I don't care if the bread was even stale.
GoolsbyMD
Full Fledged Farker
Gotta get the amoroso rolls, you have to. My wife is a cheese wiz girl and I'm a provolone guy, load it up with onions and peppers. Now if you want the best sub, for me its hands down a Bobbie from Capriottis but thats a different subject.
bbqgeekess
Babbling Farker
I'll have to look up Amoroso rolls on The Fresh Loaf http://thefreshloaf.com
.. and then make them at home fresh
EDIT: Hrm thought they were a type of roll.. looks like it's a brand lol. Show's how much I know about them.
Use some thinly sliced ribeye, provolone, caramelized onions, bell pepper & mushrooms .. mmm mmm mmmmm.
marclwise
Well-known member
If you live in the Mid-Atlantic you can get Amoroso rolls at any Wawa but ordering them at the sandwich counter. If not, you can get a sub, hoagie or hero roll. It should be a somewhat soft, white-flour based roll. The next step with any of the rolls, including Amorosos, is to put them in an oven at 375 for 5-10 minutes to slightly crisp the outside. A convection oven is even faster. The key is an ever so slight crunch on the outside and completely soft inside.
THoey1963
somebody shut me the fark up.
BBQGeekess, I am starting to think we are long lost relatives or soul mates. We think too much a like. :wink:
Only thing I would do differently on that sandwich is sub some jalapeno's for the bell peppers...
Only thing I would do differently on that sandwich is sub some jalapeno's for the bell peppers...
jafo28
Knows what a fatty is.
Yes, provolone is it. Tony Luke's is far better than Pat's or Geno's also.
bbqgeekess
Babbling Farker
Hrm. I don't live in that area. I just asked my friends on The Fresh Loaf what the best homemade bread would be for a Philly Cheesesteak sammich. I'll find out, bake a loaf, make the sandwich.. then share with ya all later with photos.
daninnewjersey
Babbling Farker
Not at 4AM outside Pat's Steaks with 15 beers in you......:biggrin1::biggrin1:
dano
is one Smokin' Farker
Agreed +1...can't forget fried onions though for the real deal.
Grimm5577
is Blowin Smoke!
This nails it as far as "Authentic Philly" also have some fried onions and peppers as well. case they want it "wit".
BBQinMI
Full Fledged Farker
Just polished off dinner. So later in the week meant the next day.
Not authentic by any means
Venison steak thinly sliced, provolone cheese, peppers, mushrooms, onions on a french roll. Tasted superb and went fast enough there was no pictures
bbqgeekess
Babbling Farker
Wish I could run across a hunter that would sell me venison on the cheap if I help him/her process it with grinder, cure etc.
jeffry1970
Full Fledged Farker
If I'm eating a genos or pats type steak which is sliced rib eye I am getting provolone..
If it's a chopped type steak like Jim's serves I'm ordering wiz...
A cheesesteak is the only time I will ever eat cheese wiz. There are many, many places that make great cheesesteaks in Philly and each is just a little different.
Pats style:
Jim's style:
Now some places use a cheese sauce blend of american and sharp cheese much like chickie and Pete's does with their fries. Steve's prince of steak is one that comes to mind so even though it's a sliced steak I go with the american cheese as it's a really good sauce not just slices of cheese.
If it's a chopped type steak like Jim's serves I'm ordering wiz...
A cheesesteak is the only time I will ever eat cheese wiz. There are many, many places that make great cheesesteaks in Philly and each is just a little different.
Pats style:
Jim's style:
Now some places use a cheese sauce blend of american and sharp cheese much like chickie and Pete's does with their fries. Steve's prince of steak is one that comes to mind so even though it's a sliced steak I go with the american cheese as it's a really good sauce not just slices of cheese.
THoey1963
somebody shut me the fark up.
If I'm eating a genos or pats type steak which is sliced rib eye I am getting provolone..
If it's a chopped type steak like Jim's serves I'm ordering wiz...
A cheesesteak is the only time I will ever eat cheese wiz. There are many, many places that make great cheesesteaks in Philly and each is just a little different.
Pats style:
Jim's style:
Now some places use a cheese sauce blend of american and sharp cheese much like chickie and Pete's does with their fries. Steve's prince of steak is one that comes to mind so even though it's a sliced steak I go with the american cheese as it's a really good sauce not just slices of cheese.
That second one looks GREAT!
jeffry1970
Full Fledged Farker
The first was done for a promo photo or something. They are usually dripping with grease and you have to do the philly lean to keep it off your shirt...also the onions look almost raw. They always have a big pile of diced onions on the griddle never raw.
Lived in philly my whole life and can't imagine no good cheesesteaks.
Lived in philly my whole life and can't imagine no good cheesesteaks.
I have always heard it is the water... who knows?
We used to slice our beef when it was just a little frozen - on a huge automatic slicer that could take your arm off if you weren't careful. I don't recall it being trimmed to within an inch of it's life, but also don't recall a lot of exterior fat. It was sliced paper thin - which is the only way to go...
jeffry1970
Full Fledged Farker
Philly cheesesteaks aren't really fatty,I don't know if it's trimmed off or what the story is. As for the bread I always heard it was a combo of water and altitude.
Some say the submarine sandwich got it's name in Atlantic city because the bread was baked below sea level.
I say it has to be the water. Lots of places in the philly area that make homemade mozzarella import water from different areas of Philly and New York so maybe the same goes for bread. Kinda like bagels from NYC, same thing.
Some say the submarine sandwich got it's name in Atlantic city because the bread was baked below sea level.
I say it has to be the water. Lots of places in the philly area that make homemade mozzarella import water from different areas of Philly and New York so maybe the same goes for bread. Kinda like bagels from NYC, same thing.
