Question??-Philly Cheese Steak - Page 2

aawa · 06-13-2013, 08:09 AM

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.

Jaskew82 · 06-13-2013, 08:20 AM

Quote:

Originally Posted by aawa

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).

Shooter1 · 06-13-2013, 08:21 AM

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.

Schmoke · 06-13-2013, 08:32 AM

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.

jamus34 · 06-13-2013, 10:12 AM

Quote:

Originally Posted by Big M1ke

Pats is far from the best in Philly.

Agreed...I prefer the street vendors to Pat's.

Pyrotech · 06-13-2013, 10:46 AM

Quote:

Originally Posted by oldbill

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.

deguerre · 06-13-2013, 11:05 AM

Cheez Whiz is an abomination and it's inventor should be relegated to the 9th circle...

BillyVoltaire · 06-13-2013, 11:11 AM

Definitely Ribeye and CheezWhiz. It is worth sacrificing a Ribeye for a cheesesteak, they are so good.

BV

ButtBurner · 06-13-2013, 11:55 AM

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

jlane · 06-13-2013, 12:14 PM

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.

Big M1ke · 06-13-2013, 04:38 PM

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.

caseydog · 06-13-2013, 04:50 PM

Quote:

Originally Posted by Schmoke

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.

CD

caseydog · 06-13-2013, 04:55 PM

Quote:

Originally Posted by Big M1ke

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.

CD

BBQ Bandit · 06-13-2013, 05:30 PM

Chopped brisket, provolone cheese with diced jalapeno peppers on a steak roll simply redefined the sandwich for me.

northernrescue3321 · 06-13-2013, 05:38 PM

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

06-13-2013, 08:09 AM	#16
aawa Babbling Farker Join Date: 07-03-12 Location: Virginia Beach, VA	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. __________________ ~Ren~ Fat Kids Club Founding Member

06-13-2013, 08:21 AM	#18
Shooter1 Full Fledged Farker Join Date: 10-19-10 Location: Lutz, Florida	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. __________________ 18.5 WSM 18.5 Jack Daniels OTS Weber Genesis

06-13-2013, 08:32 AM	#19
Schmoke Full Fledged Farker Join Date: 12-17-12 Location: Richmond, VA (Pittsburgh PA native) Name/Nickname : "Hey, YOU!"	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. __________________ Brinkmann Southfork. Grill Dome. Ooni Karu. VacMaster 220. Thermoworks Smoke and its infuriating Gateway. And a 22" Weber with GrillGrates and a Vortex. KCBS member ... primarily so I can get into Restaurant Depot. Purple and pink Thermapens. The slow ones, as I'm not competitive.

06-13-2013, 11:05 AM	#22
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Cheez Whiz is an abomination and it's inventor should be relegated to the 9th circle... __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

06-13-2013, 11:55 AM	#24
ButtBurner Babbling Farker Join Date: 12-18-12 Location: Dearborn Mi, Manton Mi	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 __________________ Michigan Custom 'Que "Serving Those Who Have Served US" Shirley Fabrication Custom Smoker Member Great Lakes BBQ Assn ServSafe Food Handler Certified [URL]https://www.facebook.com/pages/Michigan-Custom-Que/327994370697180?sk=timeline[/URL]

06-13-2013, 11:11 AM	#23
BillyVoltaire On the road to being a farker Join Date: 06-06-12 Location: Marietta, GA	Definitely Ribeye and CheezWhiz. It is worth sacrificing a Ribeye for a cheesesteak, they are so good. BV

06-13-2013, 12:14 PM	#25
jlane Full Fledged Farker Join Date: 06-01-11 Location: Saint Louis MO	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.

06-13-2013, 04:38 PM	#26
Big M1ke is one Smokin' Farker Join Date: 02-05-13 Location: North Wales Pa	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. __________________ PBC---Weber Kettle

06-13-2013, 05:30 PM	#29
BBQ Bandit Babbling Farker Join Date: 02-15-08 Location: Harrisburg, PA	Chopped brisket, provolone cheese with diced jalapeno peppers on a steak roll simply redefined the sandwich for me. __________________ Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD

06-13-2013, 05:38 PM	#30
northernrescue3321 Knows what a fatty is. Join Date: 06-03-13 Location: Northern NJ	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