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So I wanna make some philly cheese steaks

eteller

eteller

Addicted Member
Okay, all this talk of Italian beef sandwhiches has made me hungry for a Philly cheese steak for dinner, BUT what to use for beef? Steak-um's are out. I've seen recipes that use deli-sliced roast beef, but somehow that don't sound right? I was thinking about getting a thick rib-eye, but it would be a royal pain to slice it real thin, maybe the butcher could do it for me. Or I could try partially freezing it, then cut it with an electric knife. What do you guys think? BTW this is becoming my favorite site for food and recipe ideas, you guys are great!!!
 
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Last time I made some I bought a small rib eye roast and had them slice it thin on one of those deli slicer machines.
 
Sounds good. I'll just go around the corner to Philly's Best. He has his rolls and provisions flow-in daily from Philly. Even stocks Tasty-Cakes and Rolling Rock. Not being from or been to Philly I don't feel the need to be a purist so I get mine with onions, peppers and provalone. The cheese wiz thing is completely lost on me.
 
Get whatever cut of beef you want and have the butcher slice it. Tell him what you're going to do with it and he'll know just how to slice it.

Yes to the peppers, onions and real cheese. NO to Cheese Whiz.
 
deli roast beef will work fine but have it sliced thicker than usual this will keep it from being so slimey. season it but no salt! quickly stit fry the meat to heat it through top with warm carmelized onions peppers & mushrooms then ladel on the warm cheze wiz.


beer pairing 6 to 12 pbr cans:thmbsp::beerchug:
 
Gonna use melted slices of provalone, not a cheez wiz fan either. Beef, take and bake french bread, grilled onions, provalone, and a few bannana peppers is the plan. Wash it down with copious amounts of cold beer!
 
To jack my own thread, melt cubes of Cheez Wiz, throw in a half pound or so of browned ground sausage, and some salsa. Makes a great party dip, just have a defibulator handy.:lmao::lmao:
 
My wife makes a queso dip in the crock pot that takes 1/2 brick of Velveeta, 1/2 Velveeta Mex, 1/2 brick of Tillamook cheddar, a couple cans of stwed tomatoes, a can of green chili's, olives and Jalipenos. PADDLES! CLEAR!
Fortunately we limit this indulgence to that special time of year on days when the Chargers are schoolin' the AFC West.
 
Unfortunately, CheezWhiz is the standard for a Philly sammich. It really is the only cheese that works for an authentic taste and feel. Velveeta would work, too. I guess I'm not fully against Velveeta, for melting applications. Provolone is a nice cheese, just won't work here. Not for a Philly. A Chicago Italian Beef, now that is another matter.

The real sandwiches use thin sliced ribeye. Sliced before hitting the griddle. One establishment chops the slices with the spatula, the other leaves them whole. You can cook with onions, if you want.

The bread is as important as the meat. Fairly crusty Italian loaves.
 
I carmelize a vidalia onion in a cast iron skillet with a few splashes of canola oil. When the onions are just starting to turn brown I layer on shaved roast beef and chop/slice with a metal spatula and a knife to shred the beef and mix it into the onion. The Lovely Blanche likes cheese, so hers gets Kraft singles melted over the top. I put all that on a loaf of italian bread that's been heating in the oven and we're good to go.
 
Whats good to do after, and this may be a Philly Cheese Steak sin, is to stick it in the broiler to really get everything going together.
 
Okay I picked up two "short-dated" ribeyes for less than $5, some italian bread and some provalone . I put the ribeyes in the freezer till firm, then 'shaved' them with an electric knife. The results were :drool: tasty. Thanks for all the advice guys.
 
elcoholic said:
My wife makes a queso dip in the crock pot that takes
*1/2 brick of Velveeta,
*1/2 Velveeta Mex,
*1/2 brick of Tillamook cheddar,
*a couple cans of stwed tomatoes,
*a can of green chili's,
*olives
*and Jalipenos.
PADDLES! CLEAR!
Click to expand...

The cholesterol count in this recipe is so high it slowed down my browser!

If you live through eating this give us some feedback on how it tastes.

Sounds really good
 
elcoholic said:
My wife makes a queso dip in the crock pot that takes 1/2 brick of Velveeta, 1/2 Velveeta Mex, 1/2 brick of Tillamook cheddar, a couple cans of stwed tomatoes, a can of green chili's, olives and Jalipenos. PADDLES! CLEAR!
Fortunately we limit this indulgence to that special time of year on days when the Chargers are schoolin' the AFC West.
Click to expand...

Ballylongford said:
The cholesterol count in this recipe is so high it slowed down my browser!

If you live through eating this give us some feedback on how it tastes.

Sounds really good
Click to expand...

My GF makes a similar dip but uses Rotel (because it's easy) and instead of the cheddar uses Philly cream cheese.
 
tboat4 said:
I guess I must have O.D.'d on Cheese Whiz when I was a little kid. Just don't like it now.
Click to expand...
They changed the recipe for it.

Way back when, real Cheez Whiz was so thick that you had to use a spoon to pry it out of the jar. So I bought a jar last year and thought, WTH is this watery crap? It practically fell off the butterknife!

Then I looked at the label and it said right on it that it was "Original Cheese DIP". Apparently, Kraft wants you to use Velveeta in place of the old-style Cheez Whiz.
 
If you ain't got the Philly-area bread made with that water they have up there you cannot, under any circumstance, have a reasonable facsimile of a Philly cheesesteak, no matter what else you add or do. Believe me, I've been sampling these things around the US for the past 30 years, and nothing, and I mean nothing, still tastes like the original Philly area deals. I've concluded that it comes down to the bread.
 
Bogframe said:
I carmelize a vidalia onion in a cast iron skillet with a few splashes of canola oil. When the onions are just starting to turn brown I layer on shaved roast beef and chop/slice with a metal spatula and a knife to shred the beef and mix it into the onion. The Lovely Blanche likes cheese, so hers gets Kraft singles melted over the top. I put all that on a loaf of italian bread that's been heating in the oven and we're good to go.
Click to expand...

Soon you will find Walla Walla sweet onions available, once you try them those vidalias will never grace your roll again.
I can do Kraft singles, but Cheez Whiz is just not really edible in my house.
Ever read the label on that stuff?
If I cannot pronounce it, I won't eat it.
 
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