Making Philly Cheese Steaks at home

quote:

Originally posted by CheeseWit

quote:

Originally posted by EdSails

Making cheese steaks tonight. I've got the ribeye, sliced thin----the cheese whiz-----and trying to find some Italian rolls. None of the recipes I've seen mention seasoning----do you season the meat when cooking it? any suggestions on making it-----chop or not to chop, etc?

Don't season the meat while cooking. You can salt and pepper the sandwich after the meat and cheese are in the roll. To chop or not to chop is a matter of personal preference. I'd take the middle road and chop a little-not a lot. Leave some nice size slices. This can be an experiment: chop the meat for one sandwich, just lay slices in another sandwich.

Have fun! Don't overcook the meat. Use a hot pan, add a bit of olive oil, heat that 'til it starts to pop out of the pan, add your meat. Fry for about 20-35 seconds on one side, turn and fry for another 30 seconds. If doing fried onions, add them to the pan and keep them on the side away from the meat. Lower your heat, using a spatula, take out the meat and load your rolls, add onions to that. If you use cheesewhiz, heat separately and pour over the meat in the roll.

ENJOY!!!

Thanks Cheesewit! I'm printing this and going to try tonite. I think I'll use the Mexican torta rolls-----they seem to sound more in common with the Italian rolls.

The ribeye beef I'm using is originally from a Japanese market, sliced super thin for sukiyaki or shabu-shabu. The rolls are the Mexican bollilo rolls---am I right on understanding the Italian rolls have a harder crust than French rolls? The Mexican rolls seem about the right size with a hard crust.

EdSails: My pleasure! Have fun! If you like hot peppers, add them to the assembled sandwich. Hot sauce is great too as a condiment. The harder crusted rolls work better and are closer to what we have here in the Philly area.

Looking forward to hearing(reading) a report on your dinner.

quote:

Originally posted by CheeseWit

EdSails: My pleasure! Have fun! If you like hot peppers, add them to the assembled sandwich. Hot sauce is great too as a condiment. The harder crusted rolls work better and are closer to what we have here in the Philly area.

Looking forward to hearing(reading) a report on your dinner.

ME 2 !!!!!!!!!

Anyone looking to order the real deal: cheesesteaks and other great Philly foods should check out www.phillypretzels.com

quote:

Originally posted by CheeseWit

Anyone looking to order the real deal: cheesesteaks and other great Philly foods should check out www.phillypretzels.com

"Two, foot long, hoagies on authentic Amoroso's rolls. Packed with premium Italian meats, provolone cheese, lettuce, tomato, onion & oregano plus your choice of hot or sweet peppers. Extra virgin olive oil is shipped in a separate bottle for you to add. Includes 2 packs of Goldenberg's Peanut Chews and 2 cans of Frank’s Black Cherry Wishniak soda.
$76.90 includes FedEx Overnight Air"



$76.90 ... They must be insane.

quote:

Originally posted by GordonW

Sorry. Dumb. That's Jim's at Reading Terminal Market. Part of one of the families that has the cheesesteak places down at the Italian Market at 9th and Passyunk.

And for folks visiting, relating my lack of knowledge, the Italian Market in South Philly is pretty much closed on a Monday. Got to go elsewhere to get a fix on a Monday.

Gordon: That is Rick's in The Reading Terminal Market, not Jim's. His full name is Rick Oliveri of the Oliveri family that owns Pat's (his full name: Pat Oliveri)of South Philly founded in 1930.

And by the way, Pat's and Geno's are open everyday except Christmas day.

Adjudicator: Agreed! But there are those out there who long for their Philly hoagie or cheesesteak and will spend the money on this as a treat. You could buy all these items here for less than $20. easily.

quote:

Originally posted by CheeseWit

Adjudicator: Agreed! But there are those out there who long for their Philly hoagie or cheesesteak and will spend the money on this as a treat. You could buy all these items here for less than $20. easily.

Here, there; just about anywhere....


Hey! That rhymes. Perhaps I am a "poet" and don't "know it"...

76 smackers for a couple of soggy sandwiches!?Are they crazy!I can do it for 50 bucks.

if one where to find a local "friend" I bet they could UPS overnite a lot cheaper.... about 5 yrs ago mom and dad brought all the fixin's for hoagies and cheesesteaks on their semi-yearly visit to florida (my brother-in-law has family ties to Palombo's in Cinnaminson, NJ)the rolls were overnighted seperately. It wasn't cheap (it seldom is when feeding 12 people) but well worth it...

Success! Following CheeseWit's recipe, for the first round I sauteed onions in olive oil in the widest pan I have----it was the closest thing to having a grill. Using the thinly sliced ribyeye from the Japanese market that was originally for sukiyaki and shabu-shabu, I cooked it 30 seconds and turned it over for another 30. Chopped a little but kept pretty large pieces. Cut my Mexican bollilo rolls fresh from the Mexican bakery lengthwise. The seem a little shorter than the Italian rolls but have a really good crunchiness on the crust. Put the cut rolls on the grill just long enough to warm and then put the meat, onions and melted cheesewhiz on top. First round was awesome!
Second round was similar---only difference was frying a bunch of chopped mushrooms and adding those to the onions after both were cooked. Not sure which way I liked the sandwich better. It's definitely on my list of things to make again. I'm now ready to come on one of the Cheeseteak tours with you Philly folks!

CONGRATULATIONS!! mushrooms are probably more "legal" on a "real" cheesesteak than some of my quasiculinary concoctions, personally I think your missin out w/o hot peppers but to each their own..

Dreamzpainter----I have a few pepperocinis or hot bannana peppers with most of my meals. I will definitely try them on the sandwich next time!

There ya GO!! and remember experimentation is the sign of a true voyaer de gourmond

EdSails,
Sorry it took so long for me to respond to this thread again...glad your cheesesteaks came out! I often order a mushroom cheeseteak with fried onions when I go to my favorite steak sandwich shops. There are so many variations now...you can order a steak or cheesesteak with bacon, the Schmitter is one bar's variation using fried salami on top of the cheesesteak-and it's very tasty.

I believe that hunger is the mother of creativity when it comes to cheesesteaks!

Agreed thinly sliced ribeye is the way to go but:
When ya really want a cheese steak fix quick this is
what I do.
1. You need to saute a mess of sliced onions to soft
perfection first.
2. Get the best Italian style roles you can.
3. Have american or cheese wiz on the rolls and being
heated.
4. The secret to steak umms is: use at least three per
sandwich and grill quickly on a griddle if possible.
The quantity of steak umms helps the flavor and texture of the
overall cheese steak sandwich. Do not overcook. They take very
little time over high heat.
5. Quickly place steaks on paper towels for excess fat, assemble
with good amount of onions, salt the steak ummms and s&p the onions.

It is a close substitute and believe me I have experimented.

quote:

Originally posted by UncleVic

quote:

Originally posted by jeepguy

quote:

Originally posted by UncleVic

Thin Sliced Rib Eye is the way to go!

I'm not sure if this product line is available in your neck of the woods, but I sure enjoy them! (Especially the beef sizzlers): http://www.stehouwerfrozenfoods.com/

I used to get those Sizzlers all the time!!! I totally forgot about them until now. Actually not available here anymore. It was a thin hamburger draped in thinly sliced steak right? Thanks, the search is on.

Yup, just layer upon layer of thinly sliced steak...

Thanks Uncle Vic as i now have two six packs of Sizzlers in my freezer. I'm really starting to like Meijer!

I found some of those Sizzlers recently at Kroger. I bought a package and they're in my freezer right now.

I've never had an authentic Philadelphia Cheesesteak sandwich and they do sound quite good, but have found very thinly sliced beef at Trader Joe's which I've bought for stir fry and which I think would do nicely for Philly Cheesesteak sandwiches. I don't know whether it is sliced steak or what but it is nicely marbled, paper thin and tasty for stir fry so I think it would be worth a try in the sandwich.

Donna

quote:

Originally posted by Donna Douglass

I've never had an authentic Philadelphia Cheesesteak sandwich and they do sound quite good, but have found very thinly sliced beef at Trader Joe's which I've bought for stir fry and which I think would do nicely for Philly Cheesesteak sandwiches. I don't know whether it is sliced steak or what but it is nicely marbled, paper thin and tasty for stir fry so I think it would be worth a try in the sandwich.

Donna

Yes, that would work.

quote:

Originally posted by howard8

Agreed thinly sliced ribeye is the way to go but:
When ya really want a cheese steak fix quick this is
what I do.
1. You need to saute a mess of sliced onions to soft
perfection first.
2. Get the best Italian style roles you can.
3. Have american or cheese wiz on the rolls and being
heated.
4. The secret to steak umms is: use at least three per
sandwich and grill quickly on a griddle if possible.
The quantity of steak umms helps the flavor and texture of the
overall cheese steak sandwich. Do not overcook. They take very
little time over high heat.
5. Quickly place steaks on paper towels for excess fat, assemble
with good amount of onions, salt the steak ummms and s&p the onions.

It is a close substitute and believe me I have experimented.

When I use steakums I break them up into the pan and add a dash or so of A1, when almost done I form a mound in the middle of the pan, cover with cheese then lay the roll over the top, cover and "steam" for a couple minutes. My kids just drop a couple in the pan, flip once drop on cheese and the roll...but they were raised here in florida....

My most favorite way on cooking them sizzlers is to cook them up in a pan, once done, toss some kraut and real swiss on top... Add a dash of water into the pan and throw the cover on to steam the swiss.. Once the cheese is melted, toss it on a burger bun and chow quickly! (Juices will soak the bun quickly)...