Peter Gallagher
TVWBB Wizard
We got a Weber griddle earlier in the spring and haven't used it for anything other than breakfasts' - With the holiday weekend, I wanted to break that trend and decided to try some Philly Cheese Steaks. I saw a recipe on another BBQ forum site that looked intriguing, so I thought I'd give it shot. The recipe called for smoking rib eye steaks to just before rare - I did some ribs on the WSM on Saturday, so I tossed a couple of rib eyes in there and took them to 115 degrees:
Took them off and rested them - then wrapped them in plastic wrap - We were all ready to go then on Sunday - The recipe had a pretty interesting hack for slicing the steaks- It suggested freezing them and using a mandoline slicer - I do have a meat slicer, but it's a pain in the tush to clean, so with just the steaks, I thought I'd try the mandoline - It actually worked very well.... We were ready to go -
Cooked up some onions - then tossed the meat on - I didn't think it would take too long -
This was after a couple of minutes - the recipe calls for shredding the meat with spatulas - it sort of made a big deal out it, but t was pretty easy to do with heavy spatulas.
The recipe called for making a cheese sauce - with cream and melting cheese into it. That sounds good as a dip to me, but for a sammy, it sounded a bit gross - so I diverted and went with a slice of provolone and a slice of sharp cheddar. Apologies to any hardcore Philly folks if I broke some sacred something in doing so...
Stuck them under the dome for a couple of minutes and got these:
They were pretty good! I'm not sure if you really need to use rib eye for these? - maybe something like a smoked tri tip, but they turned out well!
Took them off and rested them - then wrapped them in plastic wrap - We were all ready to go then on Sunday - The recipe had a pretty interesting hack for slicing the steaks- It suggested freezing them and using a mandoline slicer - I do have a meat slicer, but it's a pain in the tush to clean, so with just the steaks, I thought I'd try the mandoline - It actually worked very well.... We were ready to go -
Cooked up some onions - then tossed the meat on - I didn't think it would take too long -
This was after a couple of minutes - the recipe calls for shredding the meat with spatulas - it sort of made a big deal out it, but t was pretty easy to do with heavy spatulas.
The recipe called for making a cheese sauce - with cream and melting cheese into it. That sounds good as a dip to me, but for a sammy, it sounded a bit gross - so I diverted and went with a slice of provolone and a slice of sharp cheddar. Apologies to any hardcore Philly folks if I broke some sacred something in doing so...
Stuck them under the dome for a couple of minutes and got these:
They were pretty good! I'm not sure if you really need to use rib eye for these? - maybe something like a smoked tri tip, but they turned out well!
