Best Philly Cheese Steak Recipe?


 
I

Ivan Stratton

TVWBB Fan
My wife picked up dinner last night from Dominos and she said she was thinking about getting their cheese steak sandwich but got us pizza instead. I told her that I would make her one this weekend so Im trying to do it the best I can. I've read some recipes and some articles and somewhat got a plan but ya'll are the best at what you do so I thought I would throw it out and see if anyone has a "go to" recipe or any tips to kick it over the top?
 
Ok first you start with a fresh Italian roll. I usually butter it with garlic butter and toast it under the broiler or on the grill.
I usually cook large rib steaks on my kettle and smoke them with hickory. I usually only eat half and the other half becomes the cheese steak the next day.

Sautee onions,sweet peppers and mushrooms in oil.

Thinly slice the steak, a true cheese steak usually is chopped will the meat cooks on the grill, I toss the steak in with the sauteed veggies and heat it up.

Put it on the bun and top with cheese, usually a cheese steak is topped with cheezewhiz but I use grated medium cheddar or swiss.
If you want the cheese melted a little more throw the whole thing under the broiler for a minute.

Side of onion rings and a cold beer and your good to go.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bob Sample:
Ok first you start with a fresh Italian roll. I usually butter it with garlic butter and toast it under the broiler or on the grill.
I usually cook large rib steaks on my kettle and smoke them with hickory. I usually only eat half and the other half becomes the cheese steak the next day.

Sautee onions,sweet peppers and mushrooms in oil.

Thinly slice the steak, a true cheese steak usually is chopped will the meat cooks on the grill, I toss the steak in with the sauteed veggies and heat it up.

Put it on the bun and top with cheese, usually a cheese steak is topped with cheezewhiz but I use grated medium cheddar or swiss.
If you want the cheese melted a little more throw the whole thing under the broiler for a minute.

Side of onion rings and a cold beer and your good to go. </div></BLOCKQUOTE>

That's pretty good for a guy from Ottawa! I'm only about an hour away from Philly, and I have nothing to add. This would be a very good use for a griddle for your grill if you have one.
 
Thanks Jon. I usually use my CI frying pan on the grill to do them in the summer. Winter I do them on the stove.
 
Make your way to the local supermarket or butcher. Get yourself a nice rib roast(you wont need a big one). Make your way to the deli counter and ask them is they can slice in thinly. They migh not because of it being raw, but if your lucky they will help you out. You may have to grease some palms. If not and you have a slicer at home do it yourself. Otherwise slice as thin as you can with a knife, partially freezing will help with this. Sautee onion, add mushroom and pepper if you choose to do so. I usually throw down some thinly sliced onion cook for a min or so, lay the steak slices on top, then get to chopping. I am personally a cheese whiz guy, but you can use any cheese you like. Drop it on a nice roll and your good to go.
 
Thanks guys. As usual I think using the best ingredients you can find is key. I'm. Planning to get some hard hoagie rolls they have at Sam's. I know what you are thinking but I have used them in the past and they make them fresh plus I have to go there anyway. Next I'm going to get the meat and that's going to be a call at the store. Either rib eye, rib roast, or maybe flank steak. Still undecided on the cheese. I'm a provolone fan but might get some cheese whiz just to try it. Definitely onions. I do have a slicer at home but its a pain to clean for a few lbs. of meat. Also I have a large cast iron skillet for the grill I will prob use.
 
Cheese Whiz may be kind of gross, but it's the most authentic. There's really nothing wrong with American or Provolone, or even really good Provolone. There's a place near me that serves a great cheesesteak made with aged sharp Provolone.
 
Definitely get some Cheese-Whiz. I made Cheesesteaks with all kinds of cheese and my family who normally cringes at any kind of processed cheese, all agree the Cheese Whiz is the best.
 
I take a medium rare tri-tip roast from the day before, nice and cold out of the fridge, and slice it thin on my General 9" deli slicer. Then saute onions and peppers, throw the meat in at the end. KILLER or duh..winning!
 
One thing I love to do is slice up chuck roast into very thin bits and pieces. I brown the meat with a little garlic salt and add some cooked diced onions, jalapenos, and cheese whiz on a nice fresh roll... Here is the key...

Grill the roll a little bit before you assemble, then wrap it up really tight in paper just like at a walk-up counter. All of the cheese mixes with the meat and onion juices and steams the bun from the inside.... wow! It is a step I used to never take at home, but now it is necessary. Everyone gets a kick out of unwrapping their sandwich too. Just stack up the wrapped sammies on a platter.
 
I attempted these last weekend. While not the sandwich I was going for it was still very good. I was going to be out of town at my trailer at the lake so I waited to buy my meat there. There is a nice little country store with a meat cutter that I have gotten to know. He wasnt there and none of the meat in the display looked that good. I ended up with some chuck steaks that had some really nice marbling. I sliced them as thin as I could which was probably around an 1/8". I marinaded them in a simple marinade that I mixed up with what I had on hand. It was pouring rain so I cooked it on the stovetop in my cast iron skillet. The meat had an excellent flavor but I think for what Im looking for I will need a different cut of meat. (rib eye was my first choice but none available)I sliced my onions thinly and added them to the skillet right at the end. They were just right on the sandwich. The bread from Sam's was very good. I used provolone on the first go round of sandwiches but on the leftovers I used Kraft American and it hit closer to home. (I will try Cheeze Whiz next). I took a couple pictures but I didnt think these were picture worthy. I'm going to try again soon. I think my next batch will be with a large rib eye cooked on the grill then cooled and sliced on the meat slicer. Then reheated in the skillet with the onions, placed on the roll with cheeze whiz and wrapped in foil or paper to let it all work together. I will take better pictures this time. Thank you everyone for the input.
 
From what I've heard, it goes something like this:

1. Fuel-up your car

2. Take a road-trip to Philly

3. Buy a Cheese Steak Sandwich!

From what I've heard - If you don't eat it / buy it there, it's just not the same.
 
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