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Thread: Philly

  1. #1
    Join Date
    Feb 2004
    Location
    New Mexico
    Posts
    5,591

    Philly

    Cheese steak...

    Pat's or Geno's ???

    I just watched the two prepare theirs on tv. They move a lot of sandwiches.
    Only difference I saw was Pat's chopped their meat while Geno just had slices.
    The Cheese Wiz surprised me a little.
    Tracers work both ways.

  2. #2
    Join Date
    Aug 2004
    Location
    S.E. Pa
    Posts
    6,231

    Smile real steaks

    The best cheesteaks are out in the suburbs. Pat's and Geno's are hyped up. The local shops use real provolone cheese. You throw lean chipsteak on a griddle and chop it up using the edge of a large bent spatula. They put onions and sweet Italian roasting peppers on the griddle next to the steak. This imparts flavor into the griddle surface for the next batch. That's why new griddles make lousy steaks. It takes years to develop that seasoning. Once the steak is nearing done, you place an Italian steak roll upside down opened over the onions & peppers and you place slices of provolone over the steak. Using the spatula, you scoop up the steak and lay it in the roll then onions & peppers. Some put them in the other way--onions& peppers first then the steak with the melted cheese on it. Also, the dripping cheese adds flavor to the griddle.
    You can add pickles on top. I have them add fresh mushrooms, too. You can get pizza sauce as well. You can also use chicken instead of chip steak.

    Of course, the best steaks can only be found here in Philly.

  3. #3
    Join Date
    May 2004
    Location
    new jersey
    Posts
    338
    had them both and with out a doubt genos

  4. #4
    Join Date
    Sep 2004
    Location
    Charlotte, NC
    Posts
    44

    Rolls for cheese steaks

    Anyone know where to get really good hogie rolls? Philly area or otherwise.

  5. #5
    Join Date
    May 2001
    Location
    Bennington, Vermont U.S.A.
    Posts
    13,864
    Quote Originally Posted by hvacker View Post
    Cheese steak...

    Pat's or Geno's ???

    I just watched the two prepare theirs on tv. They move a lot of sandwiches.
    Only difference I saw was Pat's chopped their meat while Geno just had slices.
    The Cheese Wiz surprised me a little.

    I saw the same show. So I had to try it. I sliced up the beef, onions and mushrooms. And then slapped on the Cheese Wiz. Fantastic.

    The serect of any sandwich is the bread. For these Philly's I got some "Half Baked" sandwich rolls from Aldi's. You put them in the oven for 6-8 minute. They are great and really worked well with my Philly attempt.

  6. #6
    Join Date
    Jun 2004
    Location
    Location:Raleigh NC
    Posts
    9,644
    My wife has a great receipt for a stake sandwich I get it and try to post it.
    If you help others then you are a Success

  7. #7
    Join Date
    Apr 2009
    Location
    Fox Valley Area, Chicago IL
    Posts
    34
    I'm originally from South Jersey, grew up eating steaks from Genova's in Audubon and from John's in Cherry Hill.

    I've been in Chicago for almost 30 years, and started making my own steaks by buying eye round roasts, partially freezing them, then slicing them 1/8 to 1/4 inch thick on a meat slicer. Then I freeze the sliced steaks between pieces of waxed paper.

    There's just enough fat on the roasts to make it interesting but not too much to clog an artery.

    Before cooking, I partially thaw the sliced steak, then chop it and throw it on the grill, American, 'wid.

    The problem of course...no Amoroso's rolls. Nearest thing I've found is the local Jewel (grocery store) has fresh baked brat rolls.

  8. #8
    Join Date
    Jan 2004
    Posts
    933
    NO cheese wiz, Provalone. Pass the scrapple please.
    Still learning opinions welcome.

  9. #9
    Join Date
    Apr 2009
    Location
    Fox Valley Area, Chicago IL
    Posts
    34
    I found a place to get scrapple and Lebanon bologna online, shipped here to the Midwest from Lancaster, PA. Got a package of each in the freezer right now.

  10. #10
    Join Date
    May 2000
    Location
    Colorado flatland native
    Posts
    15,067
    Quote Originally Posted by fcs View Post
    My wife has a great receipt for a stake sandwich I get it and try to post it.
    We know what receipts look like, if your real good youll get her recipe for us.....

    Hope yer havin a great day FCS.
    My doctor gave me six months to live, but when I couldn't pay the bill he gave me six months more.
    Walter Matthau

  11. #11
    Join Date
    Jun 2004
    Location
    Location:Raleigh NC
    Posts
    9,644
    I falling behind
    If you help others then you are a Success

  12. #12
    Join Date
    Feb 2004
    Location
    New Mexico
    Posts
    5,591
    [QUOTE=jimklo;2989872]I'm originally from South Jersey, grew up eating steaks from Genova's in Audubon and from John's in Cherry Hill.

    Fox Valley area?
    I used to live there 20 years ago. I lived in Woodstock, Crystal Lake, Wauconda.
    I haven't been back but I miss the Veana hot dog places with Italian beef, sausage, and dogs. I worked for Shermans P&H while there.
    Tracers work both ways.

  13. #13
    Join Date
    Aug 2004
    Location
    S.E. Pa
    Posts
    6,231

    Talking ground hog

    "Pass the scrapple please. "

    So, you're into ground hog, too?

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