Cheez Wiz rocks on a philly chesesteak, but for a fattie I would use Provolone and American, or cooper sharp and Provolone.
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Looks great, I bet the venison really set it off! My first fatty was a philly, need to do another now that I think about it... That was too long ago! http://www.smokingmeatforums.com/forum/thread/92650/fatty-does-philly-qview
I can't think of any steak shop or bar North of Philly that uses Cheese Whiz, that is still in business:
How does it rate?
A recent Philly.com poll asked, "What cheese belongs on a cheesesteak?" and Whiz finished third. American edged out provolone after more than 5,700 votes were cast.
Source Philadelphia Inquirer:
Well of course...you are a Philly guy. Nothing like some fake cheese product on a steak sandwich! Throw in some of Geno's arm hair, and you have a Philly delicacy!
So very very wrong!
The last steak and cheese fattie I had was with American, and it was damn good...
the philly part was made with venison backstrap(thinly sliced and seasoned with worcestershire sauce, salt, pepper, red pepper, garlic powder and onion powder) onions, bell pepper, and mushrooms all sauteed with a lil worcestershire and butter for flavor. then I used some of my homemade venison breakfast sausage to roll it up in. with 4 slices of sargento provolone cheese in the middle.
Was doing a search for fatties and came across this. I know it's about 5 years old but it sounds and looks awesome! If you don't mind sharing I am interested in your venison breakfast sausage recipe. I am always looking for new things to do with venison.