Philly cheesesteak

[BKING!]

You started a cheesesteak war Bking!

Lol I see that. I’ve learned a lot about cheesesteak though.

 

[Bearcarver]

Lol I see that. I’ve learned a lot about cheesesteak though.

LOL---No war needed.
I learned a lot from eating Thousands of Cheesesteaks in my 69 years of living in the Cheesesteak Belt of the World.
Most are Great, only a few are Bad.

Bear

 

[cooker613]

That must be an Arizona Cheesesteak.
In My Philly area, the huge majority uses Decent Quality Meat, Real Cheese (usually Provolone), and whatever else, like Fried Onions, Peppers, Shrooms, etc.
And if you're drinking a lot of Beer you might have to take a Wiz.

Bear

Must be from a “good” neighborhood. I was from north philly

 

[disco]

So I did cheesesteaks on the Kamado Joe soapstone. Ribeye, provolone, green bell peppers, onions, and mushrooms. I wish I had more provolone but everything turned out good.

Looks very tasty! Big Like!

 

[sqwib]

Bear and Jimmy, I'm staying out of this one, To each his own, but, I make the best cheesesteaks, lol.
I've been using shaved beef from the Philly Cheesesteak company, and cook on a skillet.

A note on the cheesewiz, what the wiz does is add moisture and texture to the cheesesteak in addition to a little flavor. Better mouthfeel overall.

My process,

• Cook till it's pliable and shred.

• just as it's done (slight pink showing) I add some McCormic Brown Gravy Mix (THERE NOW YOU KNOW MY SECRET INGREDIENT) and garlic powder this wicks up the juice. (this HELPS keep it from drying out)

• chopped Onions are fried on the side and browned with a pinch of salt.

• the meat is tossed in with Onions (if thats what the crowd wants) suggested for parties because this extends the amount of sammies dramatically.

• Meat and onion mixture is placed in a pan mixing in some canned cheese sauce, yes canned, the crap you get in those 1 gallon cans of Nacho or Cheddar Cheese sauce.

• A long roll is sliced open and either provolone or american is placed on the roll.

• Steak is wrapped in foil or parchment paper to rest for 5 minutes or so, this makes a huge difference especially in the roll texture, it steams it perfectly.

Now you can be a ketchup person, mayo person or eat it as is, every way is good.

On occasion, I like to make them into cheeseteak hoagies, Mayo, lettuce, Tomato and sometimes Jalapenos.

I have done this numerous times with 10 pounds of shaved beef and set it out as self serve in steamer pans at parties, never heard a negative reply other than were out!

This is the most requested, "by the masses", thing I make, it beats out Ribs, PP, Roast pork sammies (Roast Pork is second most requested by the masses) and a few others, it's quick, easy and gratifying to make, a bit pricey but worth it.

Meat mixture can be made in advance and reheated in the microwave or oven with no ill effects or loss of quality

I will be doing this again next week for our annual OC MD trip.

Sorry I dont have more pics

my 2 cents!

 

[sqwib]

So I did cheesesteaks on the Kamado Joe soapstone. Ribeye, provolone, green bell peppers, onions, and mushrooms. I wish I had more provolone but everything turned out good.

Wow, I would hit that, great job.

 

[chef jimmyj]

Squib, the gravy mix trick is officially adopted. Half my crew are no cheese on their steaks and a little gravy would be an improvement. Thank you sir...JJ

 

[zwiller]

LIKE; Wife is a HUGE philly fan. One of the main reasons I got a griddle. Love that thing as much as my smoker.

I care less whether it's legit or not but use my taste buds and was totally convinced that whiz was gonna rock but agree with Bear it's just added grease. We like provolone but honestly when I tried processed swiss it was over. I researched well and found most places use Top Round. Tried it and that what we use. My seasoning is equal parts salt/pepper/gr garlic/accent. No green pepper on ours but after Bear posted that other version with marinara I plan to try that on a few. To anyone without a slicer, pick up a thin slicer blade for your food processor, cut roast into strip that you fit into your feeder, freeze slightly, and have at it. Sister in law uses a mandoline. Point being is do not let the lack of slicer keep you from making these fine sandwiches.