Firehouse Steak and Cheese Sub

Spring Chicken · November 2009

A Firehouse Sub place opened in our neighborhood a couple of months ago. We heard they had good food and now go there at least once a week. Yes... they have very good subs.

Yesterday we tried the Firehouse Steak and Cheese Sub.

Tender slices of sauteed Sirloin Steak smothered with melted Provolone, sauteed Onions and Bell Peppers, Mayo and Mustard

I got mine with nothing but the steak and cheese. It was much better than with the sauteed onions and peppers.

So now that I've evaluated the flavor I've decided I can duplicate it on the Egg, or maybe on the Griddle Q using the gasser.

Before I start, has anyone else tried duplicating the Firehouse Steak and Cheese Sub? Or does anyone have any suggestions as to cooking one? Like what kind of cooking oil to use, what kind of mustard, seasoning/marinade for the meat, etc?

I plan to use very thin sliced sirloin and/or very thin sliced ribeye for the meat. And, since the bread is important, probably a hoagie roll from my local bakery.

Here's their menu of other delicious, possibly duplicatable, sandwiches.

http://www.firehousesubs.com/content.cfm?id=149

This place is overflowing with customers every time we go there. If I were a young man looking for an opportunity I think I might even become a franchisee.

Spring "Unduplicatable" Chicken
Spring Texas USA

2Fategghead · November 2009

I was served a hoggie with brisket and cheese and it was fantastic! I did not make it and I'm not going to tell you Nature Boy made it because he may not want me to! :laugh: :P

Tim

lowercasebill · November 2009

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=720602&catid=1

traditional south philly cheese steak would be thin slice rib eye.. partial freezing it makes slicing easier. any high smoke point oil is fine,,
griddle q would be nice get it fairly hot throw meat on toss and chop with 2 spatulas [pretending you are a teppanyaki chef at benihana in south philly]as it nears done add the cheese of your choice let it melt and scoop the whole mess onto the hogie roll . i am not familiar with firehouse resaurant, but tradional s.p cheesesteak gets no marinade, rub or anything but salt and pepper by the glutton. this would be a cheese steak a cheese steak hoagie [sub, anywhere in the free world except philadelphia] would have lettuce tomato [onions if you asked] and mayo.

fishlessman · November 2009

something they do up here with the steak and cheese is to add a little chopped up salami to the steak. i always order them with american and provolone, provo just doesnt have enough flavor for me with a steak and cheese. i like the places that load the roll from the griddle and then place the sandwich into the pizza oven for a few minutes

milesofsmiles · November 2009

It's been so long when they made a bad sammy, They forgot how. :laugh: :laugh: :laugh: All their sammies are good.

Spring Chicken · November 2009

I'm beginning to think that anything What's His Name cooks is fantastic.

Spring "What's In A Name" Chicken

Spring Chicken · November 2009

I remember that post. Looks delicious.

Thanks.

Spring "Delicious Is A State Of Bliss" Chicken

Spring Chicken · November 2009

I'm with you on putting the whole thing in the oven for a few minutes because I like my bread a little crunchy. But the one in Firehouse appeared to be steamed and it was very good.

I'll try both.

Spring "Crunchy On The Outside But Soft In The Middle" Chicken

Spring Chicken · November 2009

I keep changing my mind which one is my favorite. I've still gotta try the meatball sub. And their chili. I'm told they are both very good.

Spring "That's 'a Spicy Meat'aball" Chicken

Lake Conroe Egger · November 2009

I've gotta come down there and give them a try. I'm always on the prowl for a good sandwich. Maybe take a tour of the Coop also?

Spring Chicken · November 2009

They are only a few blocks from the Coop, so if you try them be sure to come by.

Spring "Near The Action" Chicken

Firehouse Steak and Cheese Sub

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