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What is that slicer make and model?
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So I know this isn't really "authentic" at all, but last night we took some onions and mushrooms and sauteed them down with some buttah and beef broth. When they were nice and soft, I chopped up the beef even finer and dumped them in the skillet with the 'shrooms and onions, topped it with provolone cheese and then threw the lid on till the cheese melted. Served it up on some hoagie rolls for some "not authentic" at all philly cheesesteaks. Pretty darn good for leftovers, but wasn't picture worthy. Plus I didn't feel like looking for the camera that Mrs. G moved the other day when cleaning.
So now we've squeezed five sandwiches out of the beef, plus one more in my lunch today and there is still tons left. I will probably be officially over it after lunch and won't be able to eat any more unless somebody else has any good ideas. Does this stuff freeze well at all?
In western NY we would put on Kimmekwick rolls with a little Au JusBeef on Weck! With a good dose of horseradish; very tasty. When we went to Buffalo, we stopped at Charlie the Butcher for Beef on Weck. Excellent sandwich. Yours looks very good Griffin.
In western NY we would put on Kimmekwick rolls with a little Au Jus