Pats is far from the best in Philly.
I have never seen anyone eat Whiz on a cheese steak. Ever.
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.
Exactly. And I agree. Provolone is where it's at.
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.
Cheese wiz is nasty.
Agreed +1...can't forget fried onions though for the real deal.Shaved Rib eye. Ameroso hoagie roll and American cheese. Cheese wiz is nasty.
Shaved Rib eye. Ameroso hoagie roll and American cheese. Cheese wiz is nasty.
Just read this thread and now cheesesteaks are on the menu for later this week
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
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.
I have always heard it is the water... who knows?1.) What make the magical PA Italian Hoagie roll, whomever you choose as the bakery and several were mentioned, so good? What's the magic? Most of these places don't ship and freshness seems to be a crucial key. I have access to some great hoagie rolls here and can get them fresh that day. What's the consensus on that? I was thinking 7"-8" rolls.
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...2.) When slicing the rib-eye I'm assuming across the grain and remove all of the outside fat before trimming. I would think a good marbled rib-eye would work fine. So am I on track with the trimming? Also I thought about 3/4 lb of meat per sammie.