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Philly Cheesesteak...a how to
Goes great with all the Blackstone posts and griddles on the Egg.
http://www.bonappetit.com/story/homemade-philly-cheesesteak-recipe
Comments
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Great one !!
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Thanks, thought it was a good read and nice photos to go with it.Hntnhrd said:Great one !!Thank you,DarianGalveston Texas -
Thanks for sharing Darian, cheesesteaks are slated for SB Sunday.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
I'm drooling at desk looking at all the Blackstone photos...lolFocker said:Thanks for sharing Darian, cheesesteaks are slated for SB Sunday.Thank you,DarianGalveston Texas -
On my short list. Thanks for posting!Sandy Springs & Dawsonville Ga
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Never had a real one, just Steak-Umms. Been to Philly a few times, though it's been 30+ years. Doubt I had even heard of Pat's or Geno's then and I'm sure cheesesteak never even crossed my mind.
Might have to try this home version because... all things considered, I'd rather not be in Philadelphia.
Thanks. I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Same here!Photo Egg said:
I'm drooling at desk looking at all the Blackstone photos...lolFocker said:Thanks for sharing Darian, cheesesteaks are slated for SB Sunday.
Bought and filled a second LP tank today.
Just ordered a water/oil bottle caddy, scraper, 2 spatulas, and a paper towel holder to screw on the end of my 28. This $80 grill has morphed into $180 real quick. Lol
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
They do that, don't they?Focker said: This $80 grill has morphed into $180 real quick. Lol
“I'll have what she's having."
-Rob Reiner's mother!
Ogden, UT, USA
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Yup they do!!
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I add mushrooms and do them on toasted and buttered ciabatta bread. Served with ranch. Comes out awesome.
Aledo, Texas
Large BGE
KJ Jr.
Exodus 12:9 KJV
Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof. -
That does not sound like a cheesesteak at all.Toxarch said:I add mushrooms and do them on toasted and buttered ciabatta bread. Served with ranch. Comes out awesome.
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To each their own I suppose. Bread, meat and cheese are over the top delicious to me. Anything else to enhance flavor is like icing on a cake. I could go with it.PlanSB said:
That does not sound like a cheesesteak at all.Toxarch said:I add mushrooms and do them on toasted and buttered ciabatta bread. Served with ranch. Comes out awesome.
Made Philly sammies before with a garlic, onion Asiago roll, bleu / gruyere mix for the cheese, while adding sautéed mushrooms, sweet peppers and onions. Topped with tomato. Did not suck. Maybe as far as you can get from a true Philly, but inspired by the Sammie, at least."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
I have learned that it is best to just refer to it as a "steak and cheese sandwich" so you don't piss off Philadelphians.PlanSB said:
That does not sound like a cheesesteak at all.Toxarch said:I add mushrooms and do them on toasted and buttered ciabatta bread. Served with ranch. Comes out awesome.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
i like to do them with an asian flair. marinate them wit 2 parts soy, 1 part fish sauce, and a tad sugar overnight. i like the black stone but a wok reserves some drippings
im not in to orange cheese either fukahwee maineyou can lead a fish to water but you can not make him drink it -
Got to say, living just outside Philly, I am really enjoying this thread.
Since as long as I can remember, and I am talking back to when I was maybe 3, my mother made cheesesteaks every Saturday night. To this day, if I am home on a Saturday, and it is not a special occasion requiring a special meal, we have them for dinner. Yep - every Saturday. My parents still eat theirs every Saturday as well.
Not passing judgement on anything, as everything above sounds delicious as @yukonRon inferred, but in case you want to know, a cheesteak has three must-have ingredients and two are non-negotiable: Amaroso roll, chipped sirloin steak and cheese. This is not my rule, but if you ask anyone from Philly, they will state the same.Types of cheese and any other topping is personal preference but it must have those three things; otherwise it is like @SmokeyPitt said: a steak and cheese sandwich. And that is fine, they all sound incredibly juicy and drippingly delicious.
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
SmokeyPitt said:
I have learned that it is best to just refer to it as a "steak and cheese sandwich" so you don't piss off Philadelphians.PlanSB said:
That does not sound like a cheesesteak at all.Toxarch said:I add mushrooms and do them on toasted and buttered ciabatta bread. Served with ranch. Comes out awesome.one thing that irks me about this subject (admittedly irrationally but a pet peeve nonetheless) is when people call them “Philly cheesesteaks”. There is only one ‘cheesesteak’, the Philly is implied so saying it is redundant & suggests there are other cheesesteaks in the country that are somehow the equal. Taste aside, whether or not you’re a fan of the original there is only one original. Now if you’re in say, San Fran, & have their version (topped with sushi or whatever they do out there) it then makes sense to call that a “San Fran cheesesteak” to distinguish it from an actual cheesesteak, the one you can only get here. Yes, you can make a 'cheesesteak' anywhere provided you have access to everything we use here as described by Sea2Ski above, then it'd simply be a cheesesteak.
I’ve lived here my entire 50 years & I’ve never said or heard anyone say let’s go out & get a philly cheesesteak. Some vendors in the city will actually advertise “Philly Cheeseteaks” but I believe that’s done for the tourist crowd that seems to think that’s what they’re called.
happy in the hut
West Chester Pennsylvania -
Love the article. I love cheese steak. I might try a Gouda cheese and american mix.
XLBGE, LBGE
Fernandina Beach, FL
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Where I grew up all these sandwiches were called a " Grinda" and they were "wicked awesome"! Lol
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One of the 2 most popular "Cheesesteak" places in Philly does not use chipped sirloin steak. They use thin sliced ribeye...and they are your people.lolZippylip said:SmokeyPitt said:
I have learned that it is best to just refer to it as a "steak and cheese sandwich" so you don't piss off Philadelphians.PlanSB said:
That does not sound like a cheesesteak at all.Toxarch said:I add mushrooms and do them on toasted and buttered ciabatta bread. Served with ranch. Comes out awesome.one thing that irks me about this subject (admittedly irrationally but a pet peeve nonetheless) is when people call them “Philly cheesesteaks”. There is only one ‘cheesesteak’, the Philly is implied so saying it is redundant & suggests there are other cheesesteaks in the country that are somehow the equal. Taste aside, whether or not you’re a fan of the original there is only one original. Now if you’re in say, San Fran, & have their version (topped with sushi or whatever they do out there) it then makes sense to call that a “San Fran cheesesteak” to distinguish it from an actual cheesesteak, the one you can only get here. Yes, you can make a 'cheesesteak' anywhere provided you have access to everything we use here as described by Sea2Ski above, then it'd simply be a cheesesteak.
I’ve lived here my entire 50 years & I’ve never said or heard anyone say let’s go out & get a philly cheesesteak. Some vendors in the city will actually advertise “Philly Cheeseteaks” but I believe that’s done for the tourist crowd that seems to think that’s what they’re called.
I guess that's why they call it a "Philly Cheese Steak" sandwich and not just a Cheese Steak sandwich because it's not made with traditional chipped sirloin steak but still made in Philly. I'm so confused...Thank you,DarianGalveston Texas -
Zippylip said:SmokeyPitt said:
I have learned that it is best to just refer to it as a "steak and cheese sandwich" so you don't piss off Philadelphians.PlanSB said:
That does not sound like a cheesesteak at all.Toxarch said:I add mushrooms and do them on toasted and buttered ciabatta bread. Served with ranch. Comes out awesome.one thing that irks me about this subject (admittedly irrationally but a pet peeve nonetheless) is when people call them “Philly cheesesteaks”. There is only one ‘cheesesteak’, the Philly is implied so saying it is redundant & suggests there are other cheesesteaks in the country that are somehow the equal. Taste aside, whether or not you’re a fan of the original there is only one original. Now if you’re in say, San Fran, & have their version (topped with sushi or whatever they do out there) it then makes sense to call that a “San Fran cheesesteak” to distinguish it from an actual cheesesteak, the one you can only get here. Yes, you can make a 'cheesesteak' anywhere provided you have access to everything we use here as described by Sea2Ski above, then it'd simply be a cheesesteak.
I’ve lived here my entire 50 years & I’ve never said or heard anyone say let’s go out & get a philly cheesesteak. Some vendors in the city will actually advertise “Philly Cheeseteaks” but I believe that’s done for the tourist crowd that seems to think that’s what they’re called.
I'm in west chester too.
As the poster above mentioned, and he is half correct, the meat can really be rib eye or something from the round. The most important element of the cheesesteak (and hoagies too for that matter), imo, is the roll. Areas outside of the northeast can just not seem to get the roll correct. If it is on anything but a long roll, it is not a cheesesteak.
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One of my favorite tailgate meals.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
its a steak and cheese.... with salami, green peppers, and onions its a steak bomb and it comes with cheese. cheese is implied, i leave this area and ive been asked if i want cheese on my pepperoni pizza, whats with that. i cant even ask for an orange tonic without translating it. ive never said sub, submarine, hoagie either fukahwee maineyou can lead a fish to water but you can not make him drink it
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Not being from Philadelphia, but once having a cheese steak there, and traveling from Bangor to the Baja, from The Conch Republic to Yellow Knife in the NW Territories, it has been my experience when the words "Philly Cheese Steak" are mentioned, it gets immediate recognition.Zippylip said:SmokeyPitt said:
I have learned that it is best to just refer to it as a "steak and cheese sandwich" so you don't piss off Philadelphians.PlanSB said:
That does not sound like a cheesesteak at all.Toxarch said:I add mushrooms and do them on toasted and buttered ciabatta bread. Served with ranch. Comes out awesome.one thing that irks me about this subject (admittedly irrationally but a pet peeve nonetheless) is when people call them “Philly cheesesteaks”. There is only one ‘cheesesteak’, the Philly is implied so saying it is redundant & suggests there are other cheesesteaks in the country that are somehow the equal. Taste aside, whether or not you’re a fan of the original there is only one original. Now if you’re in say, San Fran, & have their version (topped with sushi or whatever they do out there) it then makes sense to call that a “San Fran cheesesteak” to distinguish it from an actual cheesesteak, the one you can only get here. Yes, you can make a 'cheesesteak' anywhere provided you have access to everything we use here as described by Sea2Ski above, then it'd simply be a cheesesteak.
I’ve lived here my entire 50 years & I’ve never said or heard anyone say let’s go out & get a philly cheesesteak. Some vendors in the city will actually advertise “Philly Cheeseteaks” but I believe that’s done for the tourist crowd that seems to think that’s what they’re called.
It has become the icon for all sammies which are similar in theory but not in application. Like a "burger" has morphed into several local interpretations, depending on locale. Sad but true.
The original will always be the target, in my eyes, but occasionally you get what they got.
A compromise, in some cases, beats going without.
Like in my case, red wine.
I do not always have access to the blends from the southern Rhone, but my default is a cab, and depending on what is available, the best of that lot. It is still red, still a cab maybe not exactly what I want, but still doable when wanting to.
Little things will kill you if you let them.
Says the guy with high BP and bad cholesterol.
Peace"Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
It does if you are from Texas. It's actually really good on the ciabatta. Not a hard ciabatta though.PlanSB said:
That does not sound like a cheesesteak at all.Toxarch said:I add mushrooms and do them on toasted and buttered ciabatta bread. Served with ranch. Comes out awesome.
Aledo, Texas
Large BGE
KJ Jr.
Exodus 12:9 KJV
Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof. -
Y'all think brisket is good....critically low standards.Toxarch said: BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Toxarch said:
a cheesesteak on a ciabatta is sacrilege. That would be like someone rubbing a brisket with old bay seasoning -
Now that's just insane...Might as well call "Miller Lite" a beer...PlanSB said:That would be like someone rubbing a brisket with old bay seasoningThank you,DarianGalveston Texas -
yes thanks for post! Just told my wife I had a craving for cheese steak . . got one at penn station (first time going here in ten plus years) and it was very dissapointing . . atleast compared to my memories in college. So salty and just kind blah.
Making this for SB for sure.Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is”
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