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Philly Cheese Steak
    #6705441 -

What you need is:

Thinly cut steak
Fresh chopped onion
fresh chopped garlic
Provolone Cheese (I use low or non-fat)
Seasoned salt
Bread roll (I use wheat)

Defrost and cut the steak into thin strips. Put as much or as little seasoned salt as you would like on it. Mix the meat together so that the salt spreads to each piece. Then let it sit while you do the next part.

Place the onion and garlic into a frying pan (I use a lot of onion and a little garlic). Stir with the flame on high until the onion and garlic start to brown. Then put the meat in with the onion and garlic. I usually add a little more seasoned salt at this point but you dont need to. Once the meat is cooked to your liking put the flame on medium and add cheese to the top of the already cooking ingredients. If you want your bread/bun steamed you can place it on top of the cheese and it will absorb a lot of the flavor from the ingredients. I do this when I use french rolls because it adds a lot more flavor to the meal. Once the cheese is melted use a spatula and place the philly cheese onto your bread. Then enjoy.


Sometimes I make it with green peppers but since I didnt use any tonight I didnt post it :smile: if you like mushrooms you can add those as well.


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There is not a lot of difference between a fox hole and a grave; but knowing that you dug your ditch and climbed in anyway.

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Re: Philly Cheese Steak *DELETED* [Re: AaronEvil]
    #6706052 -

Post deleted by GabbaDj

Reason for deletion: FU



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GabbaDj

FAMM.ORG             

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Re: Philly Cheese Steak [Re: GabbaDj]
    #6706743 -

Omit the salt if you are using a salty cheese, like american or whiz. You also forgot to mention the roll itself. It's important to use an italian hoagie roll, amoroso is the brand that I'm sure anyone could find. The roll is super soft with a flaky crust.

You also want to chop the steak into bits with your spatula as you continuously turn the meat.


Alternatively, you can do this with chicken breast to make a chicken cheesesteak.

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Re: Philly Cheese Steak [Re: zathan]
    #6706984 -

I wouldnt take the salt out. Its seasoned which is how the meat gets flavor. Its not regular salt for seasoning, its seasoned salt. The roll, IMO isnt important. Just find a brand and style you like, everyone is different. That is why I use wheat (sometimes hotdog buns).


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There is not a lot of difference between a fox hole and a grave; but knowing that you dug your ditch and climbed in anyway.

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Re: Philly Cheese Steak [Re: AaronEvil]
    #6708269 -

Is there a certain cut of beef you suggest using?

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Re: Philly Cheese Steak [Re: Redstorm]
    #6708444 -

I made it twice this weekend with two different cuts. The first was just a flank and the other was breakfast steaks pre-cut, I just cut it more thin than it was already cut.


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There is not a lot of difference between a fox hole and a grave; but knowing that you dug your ditch and climbed in anyway.

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Re: Philly Cheese Steak [Re: AaronEvil]
    #6711973 -

Sirloin is as far as I would go with cheesesteaks. Since a cheesesteak requires chopping up the meat with a spatula, any decent thin slices beef is ok. Myself, I find that Top Sirloin roasts slice into the best cheesesteaks.

I lived in philly all my life, so I figure I have some say in this.

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Re: Philly Cheese Steak [Re: AaronEvil]
    #6711975 -

AaronEvil said:
The roll, IMO isnt important. Just find a brand and style you like, everyone is different. That is why I use wheat (sometimes hotdog buns).




Whoa whoa whoa. Whoa.


Where do you live?

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Re: Philly Cheese Steak [Re: zathan]
    #6712893 -

California


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There is not a lot of difference between a fox hole and a grave; but knowing that you dug your ditch and climbed in anyway.

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Re: Philly Cheese Steak [Re: zathan]
    #6951470 -

Yeah out here in philly they use italian rolls and minced top sirloine.

I actually support the idea of adding salt to season the meat, because generally the meat in traditional cheesesteaks i find to be bland.



There's this place in North Philly called Apollo's which oven roasts their cheesesteaks after assembly. Fucking delicious.


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"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back

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Re: Philly Cheese Steak [Re: AaronEvil]
    #6951486 -

The roll is everything... which is why "Philly" cheesesteaks outside Philly are usually shit. Amoroso rolls MAKE a PHILLY cheessteak. Everything else is a minced steak sandwich.


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Re: Philly Cheese Steak [Re: RoosterCogburn]
    #6951757 -

You know what's kind of funny, is that Gino's uses Sour Dough rolls.


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"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back

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Re: Philly Cheese Steak [Re: LiquidSmoke]
    #6951911 -

They probably had a fallout with Amoroso... :smile:

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Re: Philly Cheese Steak [Re: RoosterCogburn]
    #6951985 -

low fat cheese? COME ON NOW!


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∞
I am incapable of conceiving infinity, and yet I do not accept finity.
- Simone de Beauvoir -

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Re: Philly Cheese Steak [Re: RoosterCogburn]
    #6952565 -

Hahaha you know, one night me and a couple classmates decided to find out where the best cheesesteak in philly was.


So in one day we ended up trying cheesesteaks from 5 different places, all which have won the award of "Philly's Best" for a year.

Jim's on South Street
Gino's
Pat's
Steve's
Rick's in Reading Terminal


It was nice to mark suttle details between the various cheesesteaks, such as, did you know Gino's also uses pickled sweet peppers while Pat's roasts them.

Both Pat's and Gino's take the thick cut approach to the steak meat itself, while places like Rick's and Jim's mince the sirloine. I realized that there isn't a clear cut "best" but rather, different preferences amonst participants.

I liked Jim's best though.


--------------------
"Shmokin' weed, Shmokin' wizz, doin' coke, drinkin' beers.  Drinkin' beers beers beers, rollin' fatties, smokin' blunts.  Who smokes tha blunts?  We smoke the blunts" - Jay and Silent Bob strike Back

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Re: Philly Cheese Steak [Re: LiquidSmoke]
    #6970340 -

Both times I went to Philly I had 2-3 cheesesteaks from different places. All were pretty much made the same way and made me sick. The "traditional" Philly Cheese Steaks are covered in grease. Ill admit they tasted good, but unforunately i eat healthy enough to where even a small amount of grease makes me sick.

That is why I make my cheese steaks with low or non fat ingrediants. Plus its not as bad for the body.

Im making some again pretty soon so I will try the rolls you selected and see if it adds to the over all taste.


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There is not a lot of difference between a fox hole and a grave; but knowing that you dug your ditch and climbed in anyway.

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Re: Philly Cheese Steak [Re: AaronEvil]
    #6975526 -

When I eat this sandwhich Aaron, I get these feelings....


Oh you wouldnt understand.....


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Take off my mask and leave the lies to the liars.

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Re: Philly Cheese Steak [Re: AaronEvil]
    #6977256 -

sounds like a good idea for today

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Re: Philly Cheese Steak [Re: AaronEvil]
    #6988066 -

Well... my local Vons did not carry the rolls mentioned above. So I just used French Bread Rolls and they were awesome. Sorry to all you Philly Guys but maybe its not carried as much on the west coast.


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There is not a lot of difference between a fox hole and a grave; but knowing that you dug your ditch and climbed in anyway.

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General Interest > Culinary Arts, Gardening and Brewing
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