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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-12-2013, 10:44 PM | #1 |
Full Fledged Farker
Join Date: 07-02-10
Location: St.Louis
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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 |
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06-12-2013, 10:47 PM | #2 |
Babbling Farker
Join Date: 11-18-10
Location: USA
Name/Nickname : Rick
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I believe it's thin sliced rib eye. Cheese take your pic.
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Rick |
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06-12-2013, 10:47 PM | #3 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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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
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06-12-2013, 10:51 PM | #4 | |
Full Fledged Farker
Join Date: 07-02-10
Location: St.Louis
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Quote:
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Thanks from:---> |
06-12-2013, 10:53 PM | #5 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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+1 on ribeye
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06-12-2013, 10:57 PM | #6 |
is one Smokin' Farker
Join Date: 02-05-13
Location: North Wales Pa
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Shaved Rib eye. Ameroso hoagie roll and American cheese. Cheese wiz is nasty.
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06-12-2013, 11:01 PM | #7 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Tell them that at Pats!
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06-12-2013, 11:03 PM | #8 |
is one Smokin' Farker
Join Date: 02-05-13
Location: North Wales Pa
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Pats is far from the best in Philly.
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06-12-2013, 11:06 PM | #9 |
Full Fledged Farker
Join Date: 07-02-10
Location: St.Louis
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06-12-2013, 11:08 PM | #10 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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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 |
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06-12-2013, 11:11 PM | #11 |
is one Smokin' Farker
Join Date: 02-05-13
Location: North Wales Pa
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Exactly. And I agree. Provolone is where it's at.
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06-12-2013, 11:12 PM | #12 | |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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Quote:
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 |
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06-12-2013, 11:36 PM | #13 | |
Full Fledged Farker
Join Date: 07-02-10
Location: St.Louis
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Right on for the help everybody,it should turn out pretty good.......If I remember to think about it,ill take pictures for pron. |
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06-13-2013, 08:02 AM | #14 |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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I'd bet that thinly sliced tri-tip would be good for cheese steaks as well!
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06-13-2013, 08:06 AM | #15 |
is one Smokin' Farker
Join Date: 05-22-10
Location: Smoky Mountains, NC
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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.
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