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Philly cheesesteak ideas? - Page 2

post #21 of 37

This is our favorite for Cheesesteaks---Never had any Gristle in it:

Bear


post #22 of 37
Here's what I use for bulk cooks, was actually a customer of ours a few years back.



http://phillycheesesteak.com/products/signature-seasoned/
post #23 of 37
Thread Starter 

Can I use something like top round, or is that too tough?

 

How wide are the pieces if they are 1/8 inch thick?  Meat slicer seems like a great idea. 

 

post #24 of 37
Thread Starter 

Actually, do you know if Restaurant Depot sells these flats?  Never seen something like this.  Do you then slice these flats into strips?

 

post #25 of 37
Quote:
Originally Posted by mummel View Post

Actually, do you know if Restaurant Depot sells these flats?  Never seen something like this.  Do you then slice these flats into strips?



They are pre sliced and then frozen into a flat patty. They break apart when you fry them in a pan. Chop them up with a spatula as they're cooking...kinda like when cooking ground beef.
post #26 of 37
Thread Starter 

Sweet.  Does Restaurant Depot sell these flats?

post #27 of 37
Quote:
Originally Posted by mummel View Post

Sweet.  Does Restaurant Depot sell these flats?

Restaurant depot definitely sells these or something like them. I personally can taste a difference between these and real thin sliced rib eye but they are really good , cheaper and like SQWIB said, easy for a big crowd.
post #28 of 37
Thread Starter 

Alright I'll see if I can make a trip this weekend.  TY guys.

post #29 of 37
Quote:
Originally Posted by mummel View Post

Alright I'll see if I can make a trip this weekend.  TY guys.

Now look what you made me do!!!


Not the brand that SQWIB mentioned but this one was on saw today at my RD and contains almost exactly the same ingredient
post #30 of 37
Quote:
Originally Posted by worktogthr View Post


Now look what you made me do!!!


Not the brand that SQWIB mentioned but this one was on saw today at my RD and contains almost exactly the same ingredient

 

 

FYI:   The one I posted above is 100% real beef---No additives.

 

Some of these others being posted are full of other things.

 

Just thought I should mention.

 

 

Bear

post #31 of 37
Quote:
Originally Posted by Bearcarver View Post


FYI:   The one I posted above is 100% real beef---No additives.

Some of these others being posted are full of other things.

Just thought I should mention.


Bear
Bear is correct! That's why I prefer the beef he mentioned or straight up rib eye. what I purchased has a bunch of other ingredients but still makes for a tasty sandwich.
post #32 of 37
Quote:
Originally Posted by worktogthr View Post


Bear is correct! That's why I prefer the beef he mentioned or straight up rib eye. what I purchased has a bunch of other ingredients but still makes for a tasty sandwich.


Thanks---I didn't mean there was anything wrong with what you got.

Just letting people know, who may want it without added goodies.

 

 

Bear

post #33 of 37
Quote:
Originally Posted by Bearcarver View Post


Thanks---I didn't mean there was anything wrong with what you got.
Just letting people know, who may want it without added goodies.


Bear

No worries... I am with you. I try to avoid the added goodies too
post #34 of 37
Just dont use minute steak's

Philly cheesesteak co,
"Crafted from fresh, whole muscle USDA-inspected beef or chicken—never ground or emulsified"

Some are ribeye some are other cuts.
I have tried ribeye, top round, bottom round, flank "London Broil" and all have been exceptional, the chipped steak's have so far been the best for ease and taste/texture as a cheesesteak....

Straight up ribeye may be better for a "Steak Sandwich" (no Cheese).
post #35 of 37
Quote:
Originally Posted by SQWIB View Post

Just dont use minute steak's

Philly cheesesteak co,
"Crafted from fresh, whole muscle USDA-inspected beef or chicken—never ground or emulsified"

Some are ribeye some are other cuts.
I have tried ribeye, top round, bottom round, flank "London Broil" and all have been exceptional, the chipped steak's have so far been the best for ease and taste/texture as a cheesesteak....

Straight up ribeye may be better for a "Steak Sandwich" (no Cheese).


We used Chip Steak from Landis Meats for many years, because it was Local to Quakertown, but one time Mrs Bear got a pack of this "Old Neighborhood" like I posted above.

Never got Landis again---Compared to this Tender stuff, Landis is way too much Gristle!!

No Gristle in "Old Neighborhood"  at All !!

 

Bear

post #36 of 37
Gonna keep my eye out for "old neighborhood', gristle can ruin an otherwise good steak. No gristle in Philly cheesesteak co. Had Landis once and IIRC it was greasy but not too gristly, and as far as minute steak's go... They should be illegal.

One of the best cheesesteaks I had was from venison, IIRC, it was from the hind quarters. And I don't even care for venison with the exception of the tenderloin.
post #37 of 37
Quote:
Originally Posted by SQWIB View Post

Gonna keep my eye out for "old neighborhood', gristle can ruin an otherwise good steak. No gristle in Philly cheesesteak co. Had Landis once and IIRC it was greasy but not too gristly, and as far as minute steak's go... They should be illegal.

One of the best cheesesteaks I had was from venison, IIRC, it was from the hind quarters. And I don't even care for venison with the exception of the tenderloin.


LOL---Yup Venny is OK in a Cheesesteak, but our Hinds all go to Venison Dried Beef. Soooo Good!

 

 

Bear

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