Philly Cheesesteak on LBGE..

Part Time Cooker · August 2010

Someone else done this a few weeks ago, so I had to try it out tonight. It was delicious.. marinate with Willie's Hog Dust!!

sear at 650 degrees for 2 minutes per side..

Put bell peppers,onions and mushrooms on at 400 degrees until done..

Cut the meat after letting it rest for about 30 minutes wrapped in foil.

Add cut meat back to CI skillet..

Apply provolone cheese to Philly Rolls and let cheese melt. Then spoon over the meat mix on roll. Add velvetta cheese slice on top of that and get ready to eat..

Yummy..

EggSimon · August 2010

very nice; makes me hungry !

JLOCKHART29 · August 2010

Very nice and welcome to the forum. I am well known for irritating the quote unquote "real" Philly Cheese stake eaters around. As far as I'm concerned you can't have a Philly w/o some shrimps on it! :laugh: Just irritates the heck out of those Philly snobs! Yours looks great. Love the cast iron on this cook. Maybe one day at a fest we can cook a PROPER Philly togeather. I'll bring the shrimps!

Chuck · August 2010

Us true "Philly Snobs" would never call the sandwich a "Philly Cheese stake". It's just a cheesesteak. If you need the "Philly" or make them with "stake" it's a dead giveaway that you have no clue as to what you are talking about. "Steak and cheese" also blows your cover. While your surf and turf sandwich looks really good, and I will be giving it a try, it just isn't a cheesesteak. It's kind of like calling a chicken thigh a chicken wing. Both are very good, just different.

Eggsakley · August 2010

Just as JL said. Kinda irritated you didn't it. :woohoo:

Chuck · August 2010

Not irritated at all.

highpress · August 2010

PTC,
Nice looking cook brother. One for you and one for me right? :side:

Fornia · August 2010

That looks real good!

But it's quite simple.... And I agree with Chuck 100%.

If it's called a 'Philly' on the menu....it won't even be close to what is served at Pat's or Geno's....bottom line. B)

This Philly snob uses that simple rule when traveling...and therefore I've never been disappointed with a cheesesteak outside of Philly. I just don't try them.

WooDoggies · August 2010

That surf and turf sandwich is not irritating at all.... looks downright delicious.... but the tone of that post sure was annoying! lol

:~) (please take note of smiley face thingee)

john

Chuck · August 2010

Meant to add a smiley thingy myself.

WooDoggies · August 2010

Very nice looking eats! You'd make the Philly Snobs proud. :~)

What is your stuffing for the shrooms.... they look pretty good, too.

john

WooDoggies · August 2010

I tend to get myself in trouble when I don't.

heeeeeeeeeeee!

john

Spring Hen · August 2010

Yummy.....what kind of roast is that?

Part Time Cooker · August 2010

spring hen,
when i went to the store to get a TRI-TIP this is what my local butcher shop had. Im thinking it the end cut off the tri tip..

the stuffing on the mushrooms goes as follows:
mild italian sausage, garlic salt, lawry's, willie's hog dust and a dash of cayenne papper.. mix in bowl with fork and stuff your shrooms. i cooked indirect on 400 for 45 mins or so..

Part Time Cooker · August 2010

JLOCKHART29... i like the shrimp idea and will try it next time. what is the sauce on your plate. A RELISH?? im gonna order some DP seasonings today to try them out. ive been on here for 3 years and i have all kinds of cooks now i'm learning how to put them on here i will start adding them..

eenie meenie · August 2010

Part Time Cooker, that looks like a really fine, authentic Philly Cheessteak sandwich.

I couldn't help but notice JLOCKHART29 trying to corrupt you with one of his adulterated versions! :lol:

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Philly Cheesesteak on LBGE..

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