BBQ Brethren "Cheesesteak - The Philly Way" Throwdown!

[caseydog]

As much as I would love to cook up a real-deal Philly Cheesesteak Sammich for SmokinAussie, I'm so far striking out at the store. The meat departments aren't able to slice ribeye thin enough, and I have yet to find a suitable roll. The onions, peppers and provolone are readily available.

CD

 

[Will work for bbq]

CD you can always try the Paulie Cicero method of slicing.

 

[caseydog]

CD you can always try the Paulie Cicero method of slicing.

That could take a while on a ribeye steak.

CD

 

[Oldyote]

and I have yet to find a suitable roll
CD

Wait, What?

I thought you ordered our bread already.

 

[Gnaws on Pigs]

What exactly is a "suitable roll" for cheesesteak? Most of the ones I've eaten (nowhere near Philly,) were just on regular old hoagie buns?

 

[jaronimo]

I might have to jump into this one. I ate this bad boy a week and a half ago at Jim's Steaks in Philly. Quite possibly the best cheese steak I have ever eaten.

 

[caseydog]

What exactly is a "suitable roll" for cheesesteak? Most of the ones I've eaten (nowhere near Philly,) were just on regular old hoagie buns?

There is no such thing as a "hoagie bun" outside of the 100 mile radius of Philadelphia. Such a thing does not exist outside of that vortex. I have been searching for it for at least thirty years. I have yet to find it.

I have spoken with many the Philadelphian living in other parts of America, and they, too, have failed to find the holy grail -- a real Philadelphia hoagie roll outside of the hoagie roll vortex.

If you have never eaten a real Philadelphia hoagie, you can not possibly understand. It is a quasi-religious thing. I know it when I taste it.

CD

 

[buccaneer]

Jaronimo are they pickled peppers?
They look moist in the pic, like antipasto?

 

[jaronimo]

Jaronimo are they pickled peppers?
They look moist in the pic, like antipasto?

It is a handful of the sweet peppers. Fantastic on a cheese steak!

 

[buccaneer]

It is a handful of the sweet peppers. Fantastic on a cheese steak!

Just raw sliced sweet peppers?

 

[Oldyote]

Since CD is unwilling to share I must learn how to make a suitable roll.

Time to start reading.

 

[LMAJ]

Just raw sliced sweet peppers?

No, you had it right the first time, pickled sweet peppers...

 

[jaronimo]

Just raw sliced sweet peppers?

Not raw, i guess they are pickled in something. Not sure what, but now i will have to find out.

 

[Will work for bbq]

There is no such thing as a "hoagie bun" outside of the 100 mile radius of Philadelphia. Such a thing does not exist outside of that vortex. I have been searching for it for at least thirty years. I have yet to find it.

I have spoken with many the Philadelphian living in other parts of America, and they, too, have failed to find the holy grail -- a real Philadelphia hoagie roll outside of the hoagie roll vortex.

If you have never eaten a real Philadelphia hoagie, you can not possibly understand. It is a quasi-religious thing. I know it when I taste it.

CD

Must be the wild yeast in the air that's unique to the area, same reason you cant make sourdough bread outside of the SF Bay Area.

 

[SmokinAussie]

I never thought the farkin bread would be the main issue!

Oh well, carry on brothers!

Looks like this is gonna be a farking good TD.

I'm glad I picked this. It's got you all thinking and planning. We should see some serious entries!

Cheers!

Bill

 

[Gnaws on Pigs]

What authentic variety of wheat should I plant to grind into flour to bake my official hoagie bun? :heh:

 

[Oldyote]

What authentic variety of wheat should I plant to grind into flour to bake my official hoagie bun? :heh:

I'd go with a hard red. You may still be able to find some standing spring wheat but you better hurry.

 

[seadad9903]

a hefeweizen

 

[Gnaws on Pigs]

I'd go with a hard red. You may still be able to find some standing spring wheat but you better hurry.

Cool, thanks! I coulda ended up using a Durum/soft white blend and ruirnt my whole sammich! :thumb:

 

[LMAJ]

You laugh, but it really is all about the roll...
I worked in a sub shop while in High School, and was always told it was because of the water in the area... not sure, cause the water in Philly isn't all that great, but - there is something about the roll.