the ultimate cheesesteak recipe

Having been to Philadelphia many times I have had many CheeseSteak Sandwiches.  Although I am not a connoisseur of fine Philly Food I can only say
this recipe looks good to me and  I luf 'em.  This very morning, I found this recipe on the internet and if someone out in the far west who has never eaten one of these luscious morsels wonders what it is all about try it, you'll like it.  Beats pulled pork ever time.
 
www.foxnews.com/leisure/2011/03/18/ultimate-philly-cheesesteak-recipe/

If you have never had a Philly cheesesteak, and you follow this recipe, you still have never had a Philly cheese steak.  PEPPERS! HOT DOG BUNS!  Sorrry - no way.  It might be a good sandwich but it is not a Philly Cheese steak! 

ChrisOC, The roll they show in the picture looks like a Italian crispy roll. I also saw that the recipe called for a Hd roll, if anyone knew anything about a Philly Cheesesteak they would know the roll is a real important part of the sandwich. I can't see any reason to use a Hd roll, keep it simple, good crispy roll, good meat, onions, cheese........PNWC

blue cheese?

Well, all I can say is you've never lived till you've had a Cheeseveal. That's what I had for dinner last night.  Although it'll be a long time before I get to have another cheeseveal, cheesesteaks won't be the same.
 
I just happened to have some scallops of veal that weren't doing anything important, along with a few bolillo rolls. So, I grilled up some onion, got out a few slices of sharp provolone, then sauteed the veal scallops. After turning the veal I topped each scallop with some of the onions and then with provolone, allowed the cheese to melt down and transferred the completed scallops to the oven-toasted roll.
 
Eat your hearts out cheessteak-lovers. 

Michael, that sounds like right up my alley! I love to use leftover filet mignon to make what I call a "fancy" cheesesteak. I split and toast an Italian roll with garlic butter. I thin slice the leftover meat and set aside. I then saute onions and depending on my mood I might add mushrooms or peppers. When they're done I add the steak and just heat through. The type of cheese also can vary but I love provolone with this. I put it on the toasted roll and enjoy!

Michael Hoffman


Well, all I can say is you've never lived till you've had a Cheeseveal. That's what I had for dinner last night.  Although it'll be a long time before I get to have another cheeseveal, cheesesteaks won't be the same.

I just happened to have some scallops of veal that weren't doing anything important, along with a few bolillo rolls. So, I grilled up some onion, got out a few slices of sharp provolone, then sauteed the veal scallops. After turning the veal I topped each scallop with some of the onions and then with provolone, allowed the cheese to melt down and transferred the completed scallops to the oven-toasted roll.

Eat your hearts out cheessteak-lovers. 

Sounds good Michael, talk about melt in your mouth perfection. The next step will be teaching you how to make Veal Piccata so you will have more things to do with the veal...Come to think about it, I haven't had a Veal Scallopini since I left Connecticut...

I make wonderful veal piccata, veal saltimbocca, veal marsala (sans mushrooms--the original way), veal parmigiano, veal and peppers, etc. I just happened to have some veal that ended up not being used.
 
I know there's veal available out there because I've eaten it in a couple of restaurants.

I knew the ultimate Cheesesteak was not the real ultimate -----somewhere the real ultimate is undiscovered.  Or maybe
Michael's Cheeseveal will ultimately be the ultimate.
 

Well, I don't know about my cheeseveal, but someone's cheeseveal ought to be mighty high on the ultimeter.

Did it work with the Bolillo Roll?
 
 

Michael, I'm impressed, Not surprised, but impressed, after all you are a scratch food kind of guy.
 
ChefBuba, the CheeseSteak looks great, and I know the white stuff is cheese and not mayo...............

mar52


Did it work with the Bolillo Roll?

Oh, yeah!

Your cheeseveal  sounds wonderful. That would cost a fortune if you could buy it in a restaurant.   
 
 We had cheesesteaks on Friday  made with  fresh shaved  steak which our  supermarket now carries.  I topped them with carmelized onions and  sliced sharp  provolone............they  were  really good.

Oh, I know it would be expensive. But I had the veal, and I was too lazy to make something good. But I was too cheap to toss the veal. So ...
 
You're lucky to have a supermarket selling the thin-sliced steak. By the way, if you can't get the steak, have the store butcher slice up an eye of the round. Works perfectly.

Michael Hoffman


Well, I don't know about my cheeseveal, but someone's cheeseveal ought to be mighty high on the ultimeter.

Yours sounds delicious, I'll get some veal next time I'm at Costco getting Kirkland Hot Dogs and Siracha sauce!

It was really good. Tonight, just for a quick comparison, I'm going to make a regular cheesesteak. It'll be the same thing -- toasted bolillo roll, grilled onions and sharp provolone -- except for the meat.

I can almost taste them.  Guess I'll be having my butcher (like I have one) slice some eye of round for me.
 
I want one bad.
 
 

Well, the cheeseSTEAK was delicious. But it's not a cheeseVeal.

If you have a Hispanic food store or a carnicería near you, you can get very thinly sliced beef there. Many Hispanic dishes call for thinly sliced meats. I never made the connection until I read Greymo's post, but I'm gonna give it a try.

The first and last time I got meat at our local carniceria I also got a horrendous case of food poisoning.
 
I know that it doesn't mean it would always happen, but...
 
I'd be more than happy to try a CheeseVeal.
 

mar52


The first and last time I got meat at our local carniceria I also got a horrendous case of food poisoning.

I know that it doesn't mean it would always happen, but...

I'd be more than happy to try a CheeseVeal.

our Winco has the same cut. Seems like it says Carne Asada or
some such name.

I'm going to have to try some of these recipes. I miss a decent cheesesteak and only get one when I fly into Philly and drive to Valley Forge. OBTW, there are some good local places in Valley Forge that also serve a decent cheesesteak. Best we can do is the crappy Texadelphia here in Austin. Most certainly the Famous Daves of cheesesteaks.

Michael Hoffman


I make wonderful veal piccata, veal saltimbocca, veal marsala (sans mushrooms--the original way), veal parmigiano, veal and peppers, etc. I just happened to have some veal that ended up not being used.

I know there's veal available out there because I've eaten it in a couple of restaurants.

 
Veal Saltimbocca is my death row meal!

bill voss

mar52


The first and last time I got meat at our local carniceria I also got a horrendous case of food poisoning.

I know that it doesn't mean it would always happen, but...

I'd be more than happy to try a CheeseVeal.

our Winco has the same cut. Seems like it says Carne Asada or
some such name.

The meat used for Carne Asada is an altogether different cut of meat than what you would use for a Cheesesteak.

So I couldn't make a cheesesteak with the carne asada meat? Thanks.

Bill, I don't think Carne asada is the best choice  for a cheesesteak, it's not even in the top 10...........

Jeez, it seems like the waste of a perfectly good kc strip or ribeye steak to slice it up into paper thin slivers. What are the other 9 cuts I could use?