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best steak for a philly steak and cheese?
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Posts: 694
Tonight i'm going to cook a flank steak for a steak and cheese sub. Wifes away for the night (so it'll be us boys) and what's more manly than a steak and cheese with green peppers, mushrooms, and onions off the egg :woohoo: . I'm sure it'll be good, but is there an "official" cut of beef that is normally used in steak and cheese subs? What do you guys use?
Although i don't think this future egghead is quite ready for a steak and cheese yet...
Although i don't think this future egghead is quite ready for a steak and cheese yet...
Comments
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The two big places featured on the food network the other night both used real thin cut ribeye steak as the starting point.
Will be looking for photos in the morning...
DarianThank you,DarianGalveston Texas -
thin sliced rib eye and it is easier to slice if it is chilled almost to the point of being frozen
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What Photo Egg and bill said!
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Great Pic As a Philly person I would have to say rib eye
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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:fukahwee maineyou can lead a fish to water but you can not make him drink it
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... 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 -
I've got a friend that owns a cheesesteak shop here in Philly. He uses choice ribeye.
I prefer mine "whiz-mush-with" (that's cheese whiz, mushrooms, and onions).
Yeah, that's right... cheese whiz. I'm not afraid of it! (A cheesesteak is the only thing I eat it on though! )
__Jason -
You didn't take baloney and orange cheese on white bread in your lunch bag when you were a kid?
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Ribeye would be the authentic cut but top round, sirloin etc,,,,, sliced thin all work. The rolls really make it work and just can't get those So. Philly rolls down here :(
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: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:fukahwee maineyou can lead a fish to water but you can not make him drink it
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I like to use ribeye. When I get a whole ribeye, I save a 2 inch thick slice, partially freeze it and then slice it thin on my meat slicer.
But I've also used the "chain of bull" or side meat trimmed off of a whole beef tenderloin too. I just pick out the lean pieces and pound them flat with a meat mallet.Knoxville, TN
Nibble Me This -
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 -
That is what I was waiting on!!
Thanks for the mouth full of saliva Mr. Wooooooo Dooooooooggggggggies! -
We love standing rib roast, we shave the leftover meat for sammys,served with onions,green peppers and covered with provolone cheese
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i think you would have to special order orange cheese up here, maybe they have it out back :laugh: cabot still delivers wheels to the delis thats kept under the big glass lid, way better than what happens when they wrap it in plastic for the supermarkets where the cheddar actually gets rubbery, the wheel stuff almost chips when you cut itfukahwee maineyou can lead a fish to water but you can not make him drink it
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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 -
Will be looking for photos in the morning...
In between fixing dinner and watching a 5 months old, if i can take pics i certianly will. Although he can be quite a handfull.... :pinch: -
i had flank steak in the freezer so I'm kinda stuck with that... And the rolls i got from local grocer are pathetic "club" rolls. Whatever, it's bread, and it'll be filled with mayo, steak, mushrooms and cheese... how bad could it be! maybe pics later, thanks guy!
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probably more a newengland thing, once on a fishing trip out west with about ten of us, went to get the cheese for some burgers and it was all orange, we (everyone) decided not to have cheese that night on the burgers wasnt much of a fan of the green ketchup that heinzs put out years ago either :laugh: it did taste the same as red, just reminded you of goose droppingsfukahwee maineyou can lead a fish to water but you can not make him drink it
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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 -
Aw man I can taste them now. And I can hear Chuck's spatula scraping that beautiful gooey stuff out of the cast iron pan.
Man, you are a picture producing machine!
Hope to see you in Easton for a spell this weekend. Lard may make an appearance as well.
Beers (good cold summer pilsner) to you.
Chris -
I like to use the scraps and chain meat from when I trim a whole tenderloin. No waste here.
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Now one of these years I'm gonna have to get to Maryland and be first in line for one of those!
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I like tri-tip, sliced thin on a slicer!
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Sound wonderful, The baby is so cute.
Pattik
Wichita, Ks
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