Cheesesteaks


 
Tim Campbell said:
Is the beef from Costco??
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Yes. It’s very thin sliced NY stead for shabu shabu, Japanese hot pot whereby you’d dunk the raw steak in a flavorful broth, all table side.

I use this cut/prep for cheesesteaks as NY strip is less fatty than ribeye which is traditional cheesesteak beef.

We don’t like the greasiness of ribeye so this cut of NY yields a perfectly cooked cheesesteak.

The fat from the cheese and the very little oil from the onions and shrooms are just enough fat to not had a dry seared steak.

Wife and son really liked the flavors on this. SP only after the beef was cooked so as to not pull the moisture out of the steak as it cooked. And cooked on a medium heat so as to not dry it out.

Then that final sear when topped with shrooms and cheese. And a cold coors light to wash it all down.
 
Very nice, Brett...and thank you for NOT adding green peppers! It seems like most of the country thinks peppers are mandatory for a cheesesteak, but a lifelong Philadelphian has assured me that they're not.

Good choice on the provolone, too.
 
Brad Olson said:
Very nice, Brett...and thank you for NOT adding green peppers! It seems like most of the country thinks peppers are mandatory for a cheesesteak, but a lifelong Philadelphian has assured me that they're not.

Good choice on the provolone, too.
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Yeah, sausages peppers onions is fine on a roll. But a cheesesteak is just onions, provolone, white American, optional shrooms and quality, thinly sliced steak that gets pan or flattop chopped.

And you have to build that last crust before closing the roll. It’s a must do item.
 
I did these too - for the first time. Had to do a dry run for lunch, then served guests for dinner. I found I preferred the provolone over the American. Used toasted Amoroso rolls < ------------ these are the best. Shaved steak and thinly sliced ribeye slow cooked with a little oil. Sauteed onions of course. Gently cooked peppers too. I know they are not legit on a philly cheesesteak. In the end, they were very good sandwiches but not nearly as good as a Baltimore pit beef sandwich. No photos, sorry.
 
I planned all ( warm months ) year last year to make this on the new slate....I did not do this....
It is something I still have to do and my plan was to shave my steak by hand from a rib eye or something similar I have at half frozen.
I still plan on it and making it the way you did Brett.....finishing it with the bun on top.
I also plan to make my own cheese sauce.....I heard this is the way.
 
Darryl - swazies said:
I planned all ( warm months ) year last year to make this on the new slate....I did not do this....
It is something I still have to do and my plan was to shave my steak by hand from a rib eye or something similar I have at half frozen.
I still plan on it and making it the way you did Brett.....finishing it with the bun on top.
I also plan to make my own cheese sauce.....I heard this is the way.
Click to expand...
melt the cheese into the beef and boom, it's now sauced. i wouldn't waste time making a cheese sauce, but that's me.

flavorwise, i prefer the mix of white American cheese and provolone. heck, a few sliced jalapenos would be good too.

some people prefer to butter then toast the bun. i didn't see a need for more calories. but yes, you must warm/steam the bun atop the meat. a warmed bun is needed.
 
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