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OT - Philly Cheesesteaks

TjcoleyTjcoley Posts: 3,422
Not cooked on the Egg, but a great meal none the less.  Picked up a couple 2 inch Ribeye's, threw them in the freezer for an hour, then on to the slicer.  Cooked them up, then on to an authentic steak roll (local Farmers Market brings them in from Philly every weekend), some provolone cheese, then served wit both onions and mushrooms. No post cook or plated pics - we were hungry. Another great use for the slicer.
__________________________________________
It's not a science, it's an art. And it's flawed.
- Camp Hill, PA
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Comments

  • Fred19FlintstoneFred19Flintstone Posts: 5,519
    edited March 2013
    I read your thread title too fast. Knowing your fondness for Egging deserts, I thought you were cooking cheesecake. I had to check myself when I was wondering "What does thin slices of ribeye have to do with cheesecake?"

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

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  • TjcoleyTjcoley Posts: 3,422
    Hmmm, Cheese CAKE on the Egg.  May have to try that.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • yzziyzzi Posts: 1,793
    Wait, what?! No cheezwiz?! I'm happy I live around the corner from an authentic cheese steak place so I never thought to egg them. Sounds like a great meal.
    Dunedin, FL
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  • TjcoleyTjcoley Posts: 3,422
    Never a fan of wiz. Smoked provolone from John's Roast Pork in Philly.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • IrishDevlIrishDevl Posts: 1,390
    Tjcoley said:

    Never a fan of wiz. Smoked provolone from John's Roast Pork in Philly.

    Is that the pork, sharpe provolone, broccoli rabe and ju? Love that sub.
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  • yzziyzzi Posts: 1,793
    Smoked provolone... Can't say I've tried that but I'd sure like to give it a try.
    Dunedin, FL
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  • FockerFocker Posts: 1,905
    Agreed.  Got a ribeye roast wet aging for two weeks, followed with a dry age for three.  Plan to finely slice half, then cut a few nice steaks.  Maybe a provolone bechamel, onions and peppers?  Can't wait.  Another grate use for the griddle.
    Brandon
    Quad Cities
    Hollin' bout huh, egga what!?  Huh, give a Fock egga what!?
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  • TjcoleyTjcoley Posts: 3,422
    IrishDevl said:
    Never a fan of wiz. Smoked provolone from John's Roast Pork in Philly.
    Is that the pork, sharpe provolone, broccoli rabe and ju? Love that sub.
    Roast pork sub is great, but I usually get the cheesesteak.  And I stand corrected, it's sharp provolone, not smoked.  However I like smoked provolone as well.  
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • IrishDevlIrishDevl Posts: 1,390
    Smoked provolone is excellent. Man vs food did a segment on the pork sub and I could taste it. My fave. But yes, cheesesteak is great as well.
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  • bigphilbigphil Posts: 1,386
    Tjcoley said:
    Hmmm, Cheese CAKE on the Egg.  May have to try that.
    cheese steaks one of my favs ,as for cheese cake on the egg we have done it several times turns out great 

    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • TjcoleyTjcoley Posts: 3,422
    Those cakes look great @bigphil  Now I need to do a cheese cake for sure.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
    ·
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