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Hey JL, Philly Cheese steak

FlaPoolmanFlaPoolman Posts: 11,670
edited 6:15AM in EggHead Forum
This is for JL, how to make a cheese steak without shrimp :huh: :sick:

2# ribeye after 2 hours in the freezer

on to the slicer and sliced thin

fry some onions

then add the meat

almost done,,, then add the cheese, no whiz here

then the roll

scoop whole then add more cheese

took 4 napkins to eat this so I know it's authentic

Big thanks to lowercasebill for sending me a couple packs of the philly rolls


Great way to end a day of doing nothing but wetting a line






  • EggsakleyEggsakley Posts: 1,015
    Looks delish, but where are the shrimp? :woohoo:
  • Nice. Make one for me, I'm on my way over!!
    I'm glad you got to go fishing for a change.
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
  • LDDLDD Posts: 1,225
    nice lookin sandwich... love all the pics
    context is important :)
  • FluffybFluffyb Posts: 1,815
    What a sandwich! Fishing pics are so pretty.
  • cookn bikercookn biker Posts: 13,407
    Pat, THAT is how it's done!
    Guess I know what I'm cooking this weekend. Nice fishing shots, you catch your limit?
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • FlaPoolmanFlaPoolman Posts: 11,670
    shrimp cheese steak seems to be a Arkansas thing. Just trying to teach my buddy JL how to do them proper :laugh: :laugh:
  • FlaPoolmanFlaPoolman Posts: 11,670
    I have one with your name on it Faith ;)
  • FlaPoolmanFlaPoolman Posts: 11,670
    Thanks the weather was great
  • FlaPoolmanFlaPoolman Posts: 11,670
    Thanks Teresa, the inlet can be a nice place on a weekday when it's not crowded
  • FlaPoolmanFlaPoolman Posts: 11,670
    Molly, I got my limit of peace and quiet. Lost my dad 19 years ago today so it was nice to just get away and reflect.
  • CrimsongatorCrimsongator Posts: 5,791
    No whiz?
  • FlaPoolmanFlaPoolman Posts: 11,670
    I remember going to Pat's as a kid back in,,,, lets just say a long time ago :whistle: no, whiz is not original. Most were white american or provolone and ketchup was the only condiment offered B)
  • 2Fategghead2Fategghead Posts: 9,623
    Nice Philly Cheese steak Pat. :)

    I wish I was at your house today.

    Can I assume your gunna make some more steak and cheese hoggies until one or the other is gone? I think I could name that tune in about 14 hours or so. :P
  • FlaPoolmanFlaPoolman Posts: 11,670
    Might have to get more ribeye. I made 3 today, 2 were mine, so there is enough left for 1 more. I can't let the rolls go to waste now can I? :whistle:
  • 2Fategghead2Fategghead Posts: 9,623
    :laugh: Ha you gotta get more ribeye meat then when the philly rolls run out but, you still have meat it's time for uncle bill to send more rolls... :woohoo:

    I see where this is going. ;)
  • CrimsongatorCrimsongator Posts: 5,791
    Provolone is my favorite
  • FlaPoolmanFlaPoolman Posts: 11,670
    I'm holding his CI pan hostage :evil:
  • FlaPoolmanFlaPoolman Posts: 11,670
    boars head has a smoked provolone thats not bad, good on turkey sandwiches
  • CrimsongatorCrimsongator Posts: 5,791
    I need to check that one out.
  • CrimsongatorCrimsongator Posts: 5,791
    You have mail
  • FlaPoolmanFlaPoolman Posts: 11,670
    not according to my mailbox :huh:
  • CrimsongatorCrimsongator Posts: 5,791
    Oops, I sent stike an email. Posted to you by accident Pat. Talking about quality grades of cattle. Pretty boring stuff (unless you are the steer)
  • tjvtjv Posts: 3,483
    aren't you on the wrong end of I95 for that sammie, LOL. t ACGP, Inc.
  • elzbthelzbth Posts: 2,075
    Yummmmm...excellent sandwich! Beautiful afternoon for "wetting a line"... :)
  • Little ChefLittle Chef Posts: 4,725
    Pat...PLEASE tell me that's not ketchup on a Philly??? :blink: :sick: Other than that, it looks great! And that is one VERY happy woman with those fish!! Were those a gift?? :huh: B)
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Sir Pat, You are indeed the fishing King as evedent by the nice drum ya snagged. (Personally I don't care for drums and had reather see high resulution close ups of babes on the beach run'en round half clothed than drums but thats just a personal preferance. :whistle: :P) Next I appreciate the ground breaking photography special effects in pic 12 and 14 with the really nice framing :laugh:! Lastly Patric I regret to say I have absulutly NO respect for your so called Philly cheese Stake. Someone like me Could be forgiven for not including shrimps in a proper Philly being some what inland but someone living that close to the food source could NEVER be forgiven for making such a hurendus mistake!! :pinch: :sick: Please sir in the future stick to what you do best.... go snag some more "drums"!!!! ;) I got to go to work. :S
  • GriffinGriffin Posts: 7,434
    Looks good, Pat, but what is that red sauce? IS that ketchup?

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • Egg JujuEgg Juju Posts: 658
    Thats a good looking sammich! Rib eye is the way to go and the rolls look tasty too. I prefer the sliced cheese too... preferably white American cheese.
    Large and Small BGE *
  • lowercasebilllowercasebill Posts: 5,218
    now that is a proper cheeese steak well done,, let me know i will send rolls as you need.
  • lowercasebilllowercasebill Posts: 5,218
    what about the andouille????
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