going to attempt philly steak sub...any advise?

mikeb6109

well been craving some philly steak subs but have yet to make any.so i decided tonight is the night! i know what i need to do but my question is ..."sauce"
after getting everything ready do you add sauce to the steak slices before making the final sub to then crisp up in the egg with the cheese and averything else?

BajaTom

Most Phillys do not have a sauce. They are served with grilled onions, mushrooms and green peppers with melted provolone cheese. Slice your meat real thin and grill on a cast Iron skillet. Serve on a good Italian roll. Good luck to you, Tom

mikeb6109

thanks,
was planning on searing the beef whole then rest,then slicing real thin. then add to my onions and fresh mushrooms and peppers in a cast pan.so i need no sauce!
great that way it should be even less fool proof.

BENTE

here is what i have on the subject:::

Sandwich, Beef, Philly Cheese Steak

Started with 2 1/2 pound top sirloin rubbed and cooked direct to 100 internal. Placed in freezer for 2 hours before running thru the slicer. Then sealed with 1/4 cup of chicken broth and back in the fridge for 1 more day. Precooked some onions & mushrooms in EVOO. Cheated on the last part as the winds were high but real easy egged or stovetop. Start the onions & mushrooms in a pan for about 2 min. then the meat for another min. at high heat. Add 3 slices of provolone per sandwich (for a twist that I really like add a little ketchup while still cooking as that's how we used to have them as a kid last year Toast the roll for less messy or just enjoy. Here's a pic. tour of a really easy cook.

Recipe Source
Author: FlaPoolman

Source: BGE Forum 03-08-2008

Haggis

You're right on all but one thing - a "real" Philly cheesesteak does notuse provolone - it uses Cheese Whiz. They also most frequently use minute steaks rather than edible meat.

But between you and me, I much prefer provolone. That's what I grew up with near Philly in the '50s, that's what I had in B'more in college in the '60s, and that's what I still like in DC. But in B'more there were places that served decent, although cheap and mechanically tenderized, pieces of beef - they were the best!

Slotmercenary

being born and raised at the SJ shore there is an art to a good cheesesteak. take a top sirloin or eye roast and freeze it . then shave it on a slicer. grill some onions, peppers, and shrooms if you want along with the meat and cut in together. then you can throw on some provolone cheese and lay the roll right on top of the pile so the cheese melts into the roll and it gets steamed as the cook finishes. then slide a spatula under and scoop it up in one motion and lay it in your opposite hand or on the counter and you have some good eatin' If you want an authentic Philly you use cheese wiz that has been melted. the wiz is what was used by Pat's and Gino's in so philly.
then you need some crushed red cherry pepper relish to top it off.
excuse me i have to go weep and try to lick my elbows now................ :woohoo: :(

mad max beyond eggdome

i agree. .. "wit wiz" is the way to go...

that and a good crusty/flaky roll is the true key to a phillly cheese steak. ..

Squeeze

There is a great recipe in the latest Eggtoberfest which shows how to do a 5 foot long Philly Cheese Steak.....great guy and his wife made it....

mad max beyond eggdome

you don't mean this handsome fellow and this most delicious 5 foot monster cheesteak do you?? :woohoo: :woohoo: :woohoo:

Little Steven

Cook your meat, put cheese on it with peppers and onions. Smother with bomba. :laugh:

Squeeze

Yep, that looks like the one....good looking guy there too!

mad max beyond eggdome

you are a handsome devil, thats for sure ...look at how those teeny boppers are admiring your meat!! :evil:

lowercasebill

have lived with in 30 miles of philadelphia all my life...... follow slotmercenary's advice!a "philly cheese steak" is not made with pre-cooked meat. you can have a cheese steak, a mushroom steak a cheese and mushroom steak all with or with out onions [fried] or just a 'steak sandwich' also here he have hogies, not subs. and you can have a cheese steak hoagie,too. while pats and genos use cheese whiz most of the steak/pizza joints use american. john kerry lost the election because he went to south phillly and asked for gueyere on his steak. bill clinton ate 2 and bush ate 1 and ordered a bunch to give away.

bill

Slotmercenary

Hey Bill, thanks for the nod. not only have i eaten 100's but have made 1000's while having restaurants in SJ. can't go wrong with the frozen shave.
unfortunately you can't get a good roll outside of the del valley area, must be the chemicals in the water.........the grandson of the original AC Subshop has a shop at the Bally's sportsbook in LV and has the original Rando/Vermiccio recipe for the bread and it is as close as you can get but still not 100% the same.....

lowercasebill

want me to fedex some amoroso's????
the local asia n market sells thin slice ribeye and eye round. the rib~eye is a bit dear but wow. the other thing i did was get a prime chuck-eye. egged with hickory till 110° and ate the ends the first night. second night...sliced real thin fried in a pan with butter and oil and served on a roll . not a phiily cheese steak but the hot hickory beefy goodness ...

Haggis

I think you'll find that Kerry actually asked for Swiss on the cheesesteak, but gruyere certainly makes it a better story! But Clinton and Bush will both die of arteries clogged with cheesewhiz and Kerry probably will get hit by the mast on his boat and swept overboard. I still prefer provolone.

Slotmercenary

Thanks for the offer, i deal with a vendor in philly that sends me overnight orders and throws some fresh loaves in hot out of the oven so i get them within 6 or so hours of being baked and wrapped in plastic sometimes they are still warm..........
but just the thought of a fresh hot pizza steak and fresh seafood from the shore is enough to make a tear come to my eye............
still haven't figured out how to get Scrapple here safely though, i guess i could have it frozen first then sent.. hmmmmm i have to go to the drawing board now.