ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 06-12-2013, 10:44 PM   #1
BIGBrandon2785
Full Fledged Farker
 
Join Date: 07-02-10
Location: St.Louis
Downloads: 0
Uploads: 0
Default 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
BIGBrandon2785 is offline   Reply With Quote


Unread 06-12-2013, 10:47 PM   #2
J'ville Grill
is Blowin Smoke!

 
Join Date: 11-18-10
Location: USA
Downloads: 0
Uploads: 0
Default

I believe it's thin sliced rib eye. Cheese take your pic.
__________________
Rick
J'ville Grill is offline   Reply With Quote


Unread 06-12-2013, 10:47 PM   #3
CharredApron
Babbling Farker


 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Downloads: 0
Uploads: 0
Default

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
__________________
Backyard Disasters are my specialty.

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!

Join us in Europe for this Summers' European Bash here http://www.bbq-brethren.com/forum/sh...80&postcount=1
CharredApron is offline   Reply With Quote


Thanks from: --->
Unread 06-12-2013, 10:51 PM   #4
BIGBrandon2785
Full Fledged Farker
 
Join Date: 07-02-10
Location: St.Louis
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Hometruckin View Post
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
BIGBrandon2785 is offline   Reply With Quote


Thanks from:--->
Unread 06-12-2013, 10:53 PM   #5
ssv3
is One Chatty Farker

 
ssv3's Avatar
 
Join Date: 07-25-12
Location: Los Angeles
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by J'ville Grill View Post
I believe it's thin sliced rib eye. Cheese take your pic.
+1 on ribeye
__________________
LSG 24x30 Vertical Offset (Coming Soon)
DCS 36 NG Grill
Vision Kamado PRO
Blackstone Griddle 36
Weber Performer, WSJ, WGA
PBC
ssv3 is online now   Reply With Quote


Unread 06-12-2013, 10:57 PM   #6
Big M1ke
is one Smokin' Farker
 
Big M1ke's Avatar
 
Join Date: 02-05-13
Location: North Wales Pa
Downloads: 0
Uploads: 0
Default

Shaved Rib eye. Ameroso hoagie roll and American cheese. Cheese wiz is nasty.
__________________
22.5 OTG/ MiNi WSM "when i read about the evils of drinking, i gave up reading"
Big M1ke is offline   Reply With Quote


Thanks from: --->
Unread 06-12-2013, 11:01 PM   #7
CharredApron
Babbling Farker


 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Big M1ke View Post
Shaved Rib eye. Ameroso hoagie roll and American cheese. Cheese wiz is nasty.
Tell them that at Pats!
__________________
Backyard Disasters are my specialty.

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG
Member KCBS, FBA
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!

Join us in Europe for this Summers' European Bash here http://www.bbq-brethren.com/forum/sh...80&postcount=1
CharredApron is offline   Reply With Quote


Unread 06-12-2013, 11:03 PM   #8
Big M1ke
is one Smokin' Farker
 
Big M1ke's Avatar
 
Join Date: 02-05-13
Location: North Wales Pa
Downloads: 0
Uploads: 0
Default

Pats is far from the best in Philly.
__________________
22.5 OTG/ MiNi WSM "when i read about the evils of drinking, i gave up reading"
Big M1ke is offline   Reply With Quote


Unread 06-12-2013, 11:06 PM   #9
BIGBrandon2785
Full Fledged Farker
 
Join Date: 07-02-10
Location: St.Louis
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Big M1ke View Post
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??
BIGBrandon2785 is offline   Reply With Quote


Unread 06-12-2013, 11:08 PM   #10
caseydog
somebody shut me the fark up.
 
Join Date: 07-08-10
Location: Texas
Downloads: 1
Uploads: 0
Default

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
caseydog is offline   Reply With Quote


Unread 06-12-2013, 11:11 PM   #11
Big M1ke
is one Smokin' Farker
 
Big M1ke's Avatar
 
Join Date: 02-05-13
Location: North Wales Pa
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by caseydog View Post

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.
__________________
22.5 OTG/ MiNi WSM "when i read about the evils of drinking, i gave up reading"
Big M1ke is offline   Reply With Quote


Unread 06-12-2013, 11:12 PM   #12
caseydog
somebody shut me the fark up.
 
Join Date: 07-08-10
Location: Texas
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by BIGBrandon2785 View Post
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
caseydog is offline   Reply With Quote


Unread 06-12-2013, 11:36 PM   #13
BIGBrandon2785
Full Fledged Farker
 
Join Date: 07-02-10
Location: St.Louis
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by caseydog View Post
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.
BIGBrandon2785 is offline   Reply With Quote


Unread 06-13-2013, 08:02 AM   #14
oldbill
is One Chatty Farker

 
oldbill's Avatar
 
Join Date: 05-30-13
Location: Kyle, TX
Downloads: 0
Uploads: 0
Default

I'd bet that thinly sliced tri-tip would be good for cheese steaks as well!
__________________
Never Trust A Skinny Cook!!!
oldbill is online now   Reply With Quote


Unread 06-13-2013, 08:06 AM   #15
Gnaws on Pigs
is one Smokin' Farker
 
Join Date: 05-22-10
Location: Smoky Mountains, NC
Downloads: 0
Uploads: 0
Default

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.
__________________
...Half a yard full of crap to cook on like everybody else...

Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer


Just a hungry hillbilly lookin for a dead critter to cook

Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow:
Gnaws on Pigs is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 10:56 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts