The craving is intense and I need to make one that's really good.

What you got?!

Y'know how when you order these things at restaurants or food stands, the beef is super super thin and almost all chopped-up-like? That's what I want.

It needs to be oozing with cheese and I'm thinking mayo or perhaps a garlic-mayo as well. Served piping hot.

UPDATE: 8 months later, and I finally made one!

And it was amazing.

I used thiny sliced beef from Trader Joe’s, green bell pepper, sweet onion, two slices of provolone cheese, and a slice of Colby-jack (just because).













It was EXACTLY what I needed. I think I might make another one tomorrow.

This message has been edited. Last edited by: Copefree,

You had me until you said, "MAYO"!!

Cheez-Whiz only!!


Enjoy!

I'm kind of a mayo whore. I'm talking like just enough to know it's there.

https://goo.gl/maps/NRLVAVjAqRF2


Oh...I thought you said directions..................

If quality meat isn't available, use steakumms, fry up some onions & green peppers, use whatever cheese you prefer (I'm a provolone guy myself), add in some mayo & pepper, throw it all on a sub roll, and you're good to go.

Here's mine. I always cook my steaks med rare, and cook bigger ones because they are easier, means there is always leftovers.

I take the leftovers and slice them as thin as I possibly can. Then I take peppers and onions and sauté (if you can call it that) them on med to med-hi on stove top using very little vegetable oil (don't use oil with low smoke point). This is way hotter than a sauté, cook enough till you start to see some blackening around the edges.

Turn it up to HI and throw the meat in as soon as you see the slight blackening on vegies. Cook until you see the meat turn from redish to well done. Serve immediately.

I will slightly toast buns put mayo on one side of the bread (both if you are a mayo fan) and cover both slightly toasted halves with cheese. Put that back in the toaster oven with it off and it will finish melting the cheese. I use whatever cheese I have laying around, usually a mix that one part of it is either American or very mild cheddar. I start toasting the rolls in the middle of the veggie cooking time.

Not a Philly Cheese Steak recipe, but a damn good way use leftover steaks.

I actually made a silly update post in the what's your deal Follow up on threads. Got step by step pics for you. That time when I made it, I cut the peppers/onions very small cubes so I added meat first.

quote:

Originally posted by sgalczyn:
https://goo.gl/maps/NRLVAVjAqRF2


Oh...I thought you said directions..................

Geno's? Yuck! That place is for tourists and campaigning politicians. Pat's blows too.

quote:

Originally posted by RAMIUS:
Geno's? Yuck! That place is for tourists and campaigning politicians. Pat's blows too.

Thanks for this info, RAMIUS. Is there a place that you would recommend?



.

Get your butcher to slice RibEye paper thin.

A proper Philly cheesesteak only consists of steak, onions and either cheesewiz/mozzarella/provolone. The use of a correct steak roll is also important. Suitable steak rolls are NOT sliced all the way through, but cut like a hot dog bun.

Anything else is for tourists and/or unwashed mouthbreathers from Joisey.

quote:

Originally posted by Johnny 3eagles:
Get your butcher to slice RibEye paper thin.

A proper Philly cheesesteak only consists of steak, onions and either cheesewiz/mozzarella/provolone. The use of a correct steak roll is also important. Suitable steak rolls are NOT sliced all the way through, but cut like a hot dog bun.

Anything else is for tourists and/or unwashed mouthbreathers from Joisey.

This is a wise man.

Link to original video: https://www.youtube.com/watch?v=Q2JUS9V8fuI

In the same vein- How about a sausage and peppers recipe like they made on the Seaside NJ Boardwalk?

quote:

Originally posted by TigerDore:

quote:

Originally posted by RAMIUS:
Geno's? Yuck! That place is for tourists and campaigning politicians. Pat's blows too.

Thanks for this info, RAMIUS. Is there a place that you would recommend?



.

John's Roast Pork, Oregon Steaks, Jim's on south street, or if you find yourself in the north east, Steve's Steaks is my favorite.

Or you could make a day of trying them all

quote:

Originally posted by RAMIUS:

John's Roast Pork, Oregon Steaks, Jim's on south street, or if you find yourself in the north east, Steve's Steaks is my favorite.

Or you could make a day of trying them all

Thank you, sir!



.

Whiz or otherwise? What say you? (everyone)

quote:

Originally posted by Mars_Attacks:
[FLASH_VIDEO
/FLASH_VIDEO]


Link to original video: https://www.youtube.com/watch?v=Q2JUS9V8fuI

I'm trying the way he finishes them off. I like the gooey cheese mix idea, and thing with the foil and oven would make for nice crispy outside and soft inside.

He said he uses flank or flat iron steaks. If you make at home and don't use thinly sliced ribeye (better choice) use the flat iron. It's a much more tender cut of meat. When you slice it across the grain it's perfect for something like this.

There's always:

Do they really put cheeze wizz on them? I have never heard that. I thought it was just melted regular cheese.

I'm a complete heathern, I like chicken with jalapeños and mayo.

quote:

Originally posted by RAMIUS:

quote:

Originally posted by TigerDore:

quote:

Originally posted by RAMIUS:
Geno's? Yuck! That place is for tourists and campaigning politicians. Pat's blows too.

Thanks for this info, RAMIUS. Is there a place that you would recommend?

John's Roast Pork, Oregon Steaks, Jim's on south street, or if you find yourself in the north east, Steve's Steaks is my favorite.

Or you could make a day of trying them all

Tony Luke's is also excellent, and if you're in the suburbs, pudges is amazing.

quote:

Originally posted by BlackAgnes:
You had me until you said, "MAYO"!!

Cheez-Whiz only!!


Enjoy!

Actually I always ask for mayo on my cheesesteak hoagies here in the Philly area. An ultra-delicious melding of the best of both worlds, a cheesesteak hoagie with mayo, lettuce, tomato, raw onion and hot and sweet(pickled) peppers is the best thing ever.

quote:

Originally posted by 46and2:
Whiz or otherwise? What say you? (everyone)

Whiz is kind of a tourist trap thing. A good cheesesteak has white American or provolone on it, I prefer American.