Philly Cheesesteak Fattie

Bearcarver · Oct 8, 2011

BlueBombersfan said:
I have never seen anything like this been looking all over!!

If you don't have it up there, I would get a couple pounds of Ribeye.

Then use your slicer, and slice it paper thin, across grain.

AWESOME !!!!!

Much better than the "half gristle" they sell as chipsteak.

Bear

alelover · Oct 10, 2011

Can go wrong with a rib eye. NY strips are pretty good too.

ejbreeze · Oct 10, 2011

I got some puff pastry sheets I want to use up. This looks like a way to do it. Thanks!

tattooed smoker · Nov 6, 2011

Man thats friggin AWSUM lookin got to try that it's 8:00pm were I'm at and I'm thinkin bout startn the smoker now !$!! Thanks for Sharon that one Phil

dewetha · Nov 6, 2011

that is awesome! thanks for the details. as other have said it's on the to do list

billyj571 · Nov 10, 2011

flyboys · Dec 4, 2011

Thank you for that recipe and the time you put into this. No matter what my next smoke is going to be, this will be included with it. Being from Philly, I am quite partial to anything having to do with cheesesteaks. Most of the good sandwich places here use Ribeye, so that is most definitely the way to go.

2salty · Dec 5, 2011

Excellent! I could eat one for breakfast.

thebig1 · Nov 16, 2017

Sqwib, I know that this thread is quite old, but it looks amazing. I would like to make this for my family. I have 4 kids, 3 of which are teenagers (2 boys ). Do you think that one of these would feed everyone or should I make 2 or 3?

sqwib · Nov 16, 2017

thebig1 said:
Sqwib, I know that this thread is quite old, but it looks amazing. I would like to make this for my family. I have 4 kids, 3 of which are teenagers (2 boys ). Do you think that one of these would feed everyone or should I make 2 or 3?

Hard to say not knowing your family, are you serving this alone or with sides, Since your gonna spend the time making them, make three, they are great as leftovers.

thebig1 · Nov 16, 2017

That's a great idea. How do you know when they're done? Where would I place the probe?

sqwib · Nov 17, 2017

thebig1 said:
That's a great idea. How do you know when they're done? Where would I place the probe?

When the bacon is done.

The outer layer of Beef Chip Steaks cook rather quickly so once the bacon is done to your liking, everything else will be cooked thoroughly at this point. If you are worried about under cooking the fattie, Don't worry, there is no way to under cook this, plus you have oven time when wrapped in the pizza dough.

thebig1 · Nov 17, 2017

Thanks Sqwib, I appreciate it. I look forward to making my first fattie.

uncle eddie · Nov 18, 2017

After that fattie was done being smoked, I don't think I could have waited for the last step to be done before I tried a piece

Points!

jpsciacca · Jan 22, 2018

Not sure if I can get an answer to this, but is it possible to do the fatty inside one day, and the dough wrap the next? I am trying to help a friend prep ahead for super bowl sunday. He is a huge eagles fan so its only natural....looks amazing

uncle eddie · Jan 23, 2018

Short answer is yes...

Make up the fatty the day before, wrap it in saran, pop into the fridge. Once it cools/firms you will find it easier to shape it.

Here is a thread where I made up the fatty the day before and smoked it the next. Hope this helps:
https://www.smokingmeatforums.com/t...-sausage-mac-n-cheese-stuffed-fatties.270184/

Philly Cheesesteak Fattie

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Featured A couple thick strips please!