I need fattie help

Discussion in 'Fatties' started by lennyluminum, 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??
     
  2. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    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.
     
  3. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    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. [​IMG] Might have to try it.
     
  4. fire it up

    fire it up Smoking Guru OTBS Member

    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.
     
  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 [​IMG]
     
  6. fire it up

    fire it up Smoking Guru OTBS Member

    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.
     
  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????
     
  8. mavrick813

    mavrick813 Smoke Blower

    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
     
  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.[​IMG]
     

Share This Page