I need fattie help

lennyluminum

Smoking Fanatic

Original poster

Jul 19, 2008

637

19

ST. Petersburg, FL

• May 15, 2009

• #1

I want to do a cheese steak fattie but not suer how to build it. do I use ground steak for the out side or use sausage and fill it with steak meat and so on??

 

irishteabear

Master of the Pit

OTBS Member

SMF Premier Member

Sep 22, 2008

4,185

14

Downingtown, PA

• May 15, 2009

• #2

That's the beauty of a fatty. You make it however you want. If you want ground beef, then use it. There have been quite a few fatties posted here that have used different meats for the outside.

 

fourthwind

Master of the Pit

OTBS Member

SMF Premier Member

Mar 12, 2009

1,203

12

Thornton, CO

• May 15, 2009

• #3

My thought of a cheese steak fatty would be sausage around the outside, with layers of half cooked ultra thin steak and then all the rest of what makes a cheese steak good.

Might have to try it.

 

fire it up

Smoking Guru

OTBS Member

Feb 24, 2009

5,167

14

South Jersey

• May 15, 2009

• #4

Personally I would use sausage on the outside and fill the middle with cheesesteak meat and cheese and whatever else you are adding.
You could do with all beef but it can't compare to the flavor of the smoked sausage.
Either way you decide to go I'm sure it will be great, just that's how I would go about it.

 

lennyluminum

Smoking Fanatic

Original poster

Thread starter

Jul 19, 2008

637

19

ST. Petersburg, FL

• May 15, 2009

• #5

thanks guys!!! I think they use rib-eye for cheesesteaks does this sound right?? I'm not a big fan of the cheesesteak but the wife is so I need all the help I can get

 

fire it up

Smoking Guru

OTBS Member

Feb 24, 2009

5,167

14

South Jersey

• May 15, 2009

• #6

Well the really good cheesesteaks like Pats or Ginos in Philly do use ribeye thin sliced for their cheesesteaks.
If you are slicing a ribeye for this your best bet is to place it in the freezer for a little while, not freeze but hardened a bit so you can thin slice even easier.

Now you made me want to make a run to Philly for a cheesesteak. Only about 45 minutes away but not doing that on a Friday night.

 

lennyluminum

Smoking Fanatic

Original poster

Thread starter

Jul 19, 2008

637

19

ST. Petersburg, FL

• May 16, 2009

• #7

ok so I know that in philly the use cheez whiz but here in FL they think i'm crazy so do you think provolone will be ok????

 

mavrick813

Smoke Blower

May 28, 2008

115

10

• May 16, 2009

• #8

Provolone will be ok. And in NJ right across the bridge from Philly they use American cheese. Some places even make a Cheese sauce out of American and Cooper sharp and smear that on a roll and throw the meat on then drizzle more over it.

Mike

 

lennyluminum

Smoking Fanatic

Original poster

Thread starter

Jul 19, 2008

637

19

ST. Petersburg, FL

• May 16, 2009

• #9

ya I heard that too... I think I might do a mix of American and prov. and mavbe some pepper jack to give it a kick. I'm about half into a bottle of 99 cherrys so I think i'm gonna start now that the food is here.