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Thread: Philly steak samich.
01-11-2008, 08:54 AM #1
Philly steak samich.
Can you guys post the process of making a true Philly Steak sandwich ?What will your legacy be ??
01-11-2008, 09:17 AM #2
2 lbs of bacon grease, cheese and a bun...oh and some onions too.
01-11-2008, 09:59 AM #3
Slice a rib eye steak like lunchmeat, into 1/8" slices or so.
Slice up some sweet onions and green peppers
On a flat iron grill, saute everything quickly on high, have some split hoagie buns toasting alongside
Salt & pepper everything, dress the hoagie with the medium rare steak, top it with charred onions & peppers, ladle cheeze wiz over everything and slap the hoagie closed, wrap it up in paper to catch the grease.
Crack open a rolling rock, pour it into a frosted mug, turn on the sporting event of your choice on the big screen, and recharge your man card.
01-11-2008, 10:21 AM #4
HeyBobs got the 411 on this."If anybody can draw on the power, where do we put the meter?" - JP Morgan before pulling Tesla funding
01-11-2008, 10:43 AM #5What will your legacy be ??
01-11-2008, 11:06 AM #6
Deli-American or mild shredded cheddar would work much better here. Some people like provelone, but I don't think that it is as good as what I've mentioned for this particular purpose.
When using "real" cheese you'll want to place the shreds or slices over the steak for the last minute of grilling so it melts."Social networking" is an oxymoron.
01-11-2008, 11:47 AM #7Regular Guest
- Join Date
- Jun 2007
- The Twilight Zone
I am originally from South Philly.
The only reason they use Cheese Wiz is to make more money as it is much less expensive than real cheese.
Green peppers are usually not used.
You are missing the good Italian bread, which makes or breaks the sandwich.
"Forged Alloy" gave great advice, except for the Rolling Rock. I prefer Yuengling Lager or Molson.
01-11-2008, 11:49 AM #8
Wiz is what comes on a "real" steak from Philly, you can put what ever kind of cheese you like on yours, but then it's not a "real" one.
Oh, and it might sound gross, but I think you'll see why it's used when you try it .Ed J
01-12-2008, 03:25 PM #9Regular Guest
- Join Date
- Mar 2004
I live outside Philly and try to get down to Pat's at least once a month. Don't laugh at the Whiz...until you have had it. To me...what makes or breaks the sandwich is the bread...Sarcones bread...used by Pat's is the best in my opinion.
01-12-2008, 04:07 PM #10
Pats used to have it on their site. Their site is partially down for reconstruction. It's Pats King of Steaks!
Keep checking back. There was a thread a long time ago, I had OSR go to a place I knew in Harrisburg and UPS me 8 cheese steaks!
Great eating............I took Coolwhip there on one of our wild road trips........LOL
01-12-2008, 05:39 PM #11
So the bread is the key to an outstanding sandwich. What other seasoning is to be put on the ribeye slices ? Is it bad manners to use horseradish as a condiment ? You all have made me hungry so tomorrow will be cheese steak day after churchi belong to peta ... people eating tasty animals. all my opinions are just mine.
01-12-2008, 05:48 PM #12
01-12-2008, 06:02 PM #13
Have a italian family owned bakery that is open before mass on Sunday. I'd a never thought it either. lol. It's the most popular spot around for donuts , bread and pastries. Hope all is well in Howelli belong to peta ... people eating tasty animals. all my opinions are just mine.