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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.


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Unread 06-13-2013, 08:09 AM   #16
aawa
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Authentic Philly Cheesesteak is very thinly sliced ribeyes on amoroso rolls. Cheese it depends on who you talk too the 3 popular cheeses for Philly cheesesteaks are CheezWiz(The Wiz), Provolone, and American. Take your pic on which one you want to use. I personally like Cheez Wiz on my Cheesesteaks.
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Unread 06-13-2013, 08:20 AM   #17
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Quote:
Originally Posted by aawa View Post
Authentic Philly Cheesesteak is very thinly sliced ribeyes on amoroso rolls. Cheese it depends on who you talk too the 3 popular cheeses for Philly cheesesteaks are CheezWiz(The Wiz), Provolone, and American. Take your pic on which one you want to use. I personally like Cheez Wiz on my Cheesesteaks.
This is correct. Believe me, it won't be right unless its ribeye thinly sliced cooked on a griddle surface. Be sure to cook onions in with the steak and use whiz (although the original is actually w/ provolone).
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Unread 06-13-2013, 08:21 AM   #18
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I'm with Casey and Big Mike. Ribeye shaved thin, provolone, a good roll, grilled onions, sometimes green peppers as well and mushrooms for me. Not a fan of the Pat's, Genos version and I don't eat cheese whiz on anything, ever.

Amarosa rolls are the original but as was mentioned expensive. If you don't have access to a slicer a good alternative is to get a good quality rare roast beef sliced thin at the deli. Chop it up and grill it on a flat top or grill pan with the veggies and when it's just about ready place your bun on top to steam, load evrything on and top with provalone and your good to go. I've done this numerous times and my guests love em. This is how they do them at Publix around here and although it might not be a true Philly style cheesesteak it's damn good.
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Unread 06-13-2013, 08:32 AM   #19
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A 'proper' cheesesteak uses Cheez Whiz. Provolone may make it a much better sammitch (and it does for many), but Cheez Whiz is needed for authenticity. Similarly, if you don't use that Amoroso bread, it's not authentic.

The original poster requested "authentic". If he meant 'best tasting', this thread is most helpful.

Similar to the oft-debated Chicago style pizza -- cornmeal in the dough or not? NO, if you want authentic. YES, if you want something that many believe improves on the original.
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Unread 06-13-2013, 10:12 AM   #20
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Quote:
Originally Posted by Big M1ke View Post
Pats is far from the best in Philly.
Agreed...I prefer the street vendors to Pat's.
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Unread 06-13-2013, 10:46 AM   #21
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Quote:
Originally Posted by oldbill View Post
I'd bet that thinly sliced tri-tip would be good for cheese steaks as well!

it is very good sliced and made into cheese steaks.
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Unread 06-13-2013, 11:05 AM   #22
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Cheez Whiz is an abomination and it's inventor should be relegated to the 9th circle...
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Unread 06-13-2013, 11:11 AM   #23
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Definitely Ribeye and CheezWhiz. It is worth sacrificing a Ribeye for a cheesesteak, they are so good.

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Unread 06-13-2013, 11:55 AM   #24
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I bet hangar steak would work great for this. Its soooo tender

I am going to give it a try!!

I use grilled onions and provolone

I know its not traditional, but its how I like it
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Unread 06-13-2013, 12:14 PM   #25
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Put your rib eyes in the freezer until it's about frozen and then slice it thin, it's worth the extra work in the end.
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Unread 06-13-2013, 04:38 PM   #26
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Cheese wiz is just an option. No more traditional than provolone or American. In fact, I've lived here my whole life and don't know one person that gets wiz on their steak sammiches.
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Unread 06-13-2013, 04:50 PM   #27
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Quote:
Originally Posted by Schmoke View Post
A 'proper' cheesesteak uses Cheez Whiz. Provolone may make it a much better sammitch (and it does for many), but Cheez Whiz is needed for authenticity. Similarly, if you don't use that Amoroso bread, it's not authentic.

The original poster requested "authentic". If he meant 'best tasting', this thread is most helpful.

Similar to the oft-debated Chicago style pizza -- cornmeal in the dough or not? NO, if you want authentic. YES, if you want something that many believe improves on the original.
The topic of cheese on an "authentic" Philly cheesesteak gets argued about, a lot. I personally agree with aawa that there are at least two, possibly three "authentic" cheeses. My family ate cheesesteaks with provolone. I don't remember EVER eating one with Cheese Whiz.

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Unread 06-13-2013, 04:55 PM   #28
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Quote:
Originally Posted by Big M1ke View Post
Cheese wiz is just an option. No more traditional than provolone or American. In fact, I've lived here my whole life and don't know one person that gets wiz on their steak sammiches.
Ah, I posted before reading to the bottom.

As a kid in the Philly burbs, I don't recall anyone I knew eating a cheesesteak with Whiz, either.

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Unread 06-13-2013, 05:30 PM   #29
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Chopped brisket, provolone cheese with diced jalapeno peppers on a steak roll simply redefined the sandwich for me.
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Unread 06-13-2013, 05:38 PM   #30
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Traditional is either Wiz or Provolone. For me it depends on my mood. Working on as a paramedic we sometimes do transports to Philly and everytime, no matter what we "GET LOST" and end up at Pat's. If im not mistaken they do use rib eye sliced soooo think that it crumbles into the sandwich. Most times I do get provolone for the reason that some one else mentioned so that the meat shines through!! When I make them at home I will cheat and use really good quality roast beef and make a home made Provolone peppercorn sauce
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