best steak for a philly steak and cheese?

thin sliced rib eye and it is easier to slice if it is chilled almost to the point of being frozen

Great Pic As a Philly person I would have to say rib eye

... for his cheesesteaks and they are always the best homemade cheesesteaks ever.
The chipped top round is all beef flavor and very tender.... not chewy.
Chuck gets his rolls fresh from a local bakery.... gotta love living in the north east for the abundance of high quality bakers, butchers and locally grown fruits and veggies....


Here's Chuck's recipe...












A cast iron skillet works great on the egg at about 325.


INGREDIENTS:
4 Lbs Chip steak (my butcher shaves down top round for me)
2 Large Sweet onions, thinly sliced
1 12 Oz Can Mushrooms, sliced
1/2 lb american cheese or provolone
rolls (if you can't get a real Philly steak roll use club rolls)
Dizzy Pig Cowlick Steak Rub
olive oil
butter


Procedure:
Saute onions in olive oil, remove from pan. Saute mushrooms in butter, remove from pan. Melt some more butter and add the steak to the pan. Grill the steak until browned tearing it apart with two spatulas. Season with the Cowlick to taste. Add the onions and mushrooms back in and mix well. Cover the meat mixture with the cheese, when melted use a spatula to put it in the roll.




john

You didn't take baloney and orange cheese on white bread in your lunch bag when you were a kid?

:laugh: :laugh: :laugh: i drew the line with lunches, no lunch money then no school, and i didnt care what they did :laugh: :laugh: ma wanted to make all the baloney sandwiches for the week on sunday and freeze them, wasnt going to happen, told dad he could eat them, i think they went in the trash. orange cheese is for macaroni, mcdonalds cheeseburgers, not for ribeye :laugh:

fishlessman wrote:

since im not from philley and would not use the orange cheese... sirloin steak tips, american, cabbott, and hoffman supersharp would probably be my choice. i used to go to a place that made terryaki steak subs that were killer. orange cheese :ermm:

You shy away from "orange cheese", but suggest using "American cheese"?

I'm not sure exactly what you refer to as "orange cheese", but American cheese comes in white, yellow, and orange varieties - and the ingredients for each is exactly the same except for the coloring.

Cheese Whiz is closely related to American cheese, just in a saucy form factor!

Cheese Whiz is considered by many to be the "traditional" topping for a Philly cheesesteak (myself included), but American and provolone are very common here in Philly as well.

I once had a "Philly cheesesteak" in Houston which had pepperjack or some nonsense on it. I got it out of curiosity, but have since learned that ordering a Philly cheesesteak anywhere outside of Philly is usually just asking for disappointment :laugh:

__Jason

We love standing rib roast, we shave the leftover meat for sammys,served with onions,green peppers and covered with provolone cheese

What I'm saying, though, is that "American" and "orange" cheese are the same exact thing. If you got American, then you've got orange... it just happens to be a different color is all.

Cabot clothbound is one of the best cheddars I've ever had. Way better than most of the other Cabots, but it's a lot harder to come by.

But then again, I'm not sure why a discussion of Philly cheesesteaks has anything to do with cheddar! :laugh:

^^^
Just kidding... I'm not really that O.C.D. over who puts what on cheesesteaks - as long as *mine* are made the way *I* like, that's all that really matters

__Jason

LOL! Sort of reminds me of how Perdue feeds their chickens corn and marigolds so that the skin is nice and yellow, because they somehow determined that Americans prefer yellow-skinned chickens to paler ones.

(personally, I couldn't care less about fresh chicken skin color, as they always end up brown and crispy by the time I'm done with 'em anyway!)

__Jason

I like to use the scraps and chain meat from when I trim a whole tenderloin. No waste here.

I like tri-tip, sliced thin on a slicer!