Cheese-steak?

"V12 Jake- Hittin' Switches" (jbv12) 10/01/2015 at 13:32 • Filed to: None

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Does anyone have any experience making phirwy cheesesteak ? I've done a few and I thought they were good. Any recommendations?

Jake Huitt - Two Alfas And A Nissan, Not A Single Running Car > V12 Jake- Hittin' Switches 10/01/2015 at 13:36

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I just order one from a local place. They’re a little expensive, but very good.

Steve in Manhattan > V12 Jake- Hittin' Switches 10/01/2015 at 13:38

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Cheez Whiz and cooked onions. The real deal.

BeaterGT > V12 Jake- Hittin' Switches 10/01/2015 at 13:41

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Use a Kaiser roll instead of a hoagie roll.

Matt@ShiftCarBlog > V12 Jake- Hittin' Switches 10/01/2015 at 14:04

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Buy a ribeye, trim the fat, and slice as thin as you can. Helps to freeze it a little before you start preparation to firm up the meat for easier slicing. I cooked the meat in a cast iron pan, sauteed onions on the side in the same pan, and smothered hot Cheez Whiz over them in a toasted roll.

JawzX2, Boost Addict. 1.6t, 2.7tt, 4.2t > V12 Jake- Hittin' Switches 10/01/2015 at 14:28

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back in college I worked the night shift at the on-campus snack bar/grill, people would specifically wait for days I was on the grill to order a cheese steak... Now, I make NO claims to this being an “authentic” method, but it is damn tasty!

start with a grungy old flat-top grill that only gets cleaned by stoned college work-study students and contract food service emplyoeeys who don’t give a fuck.

heat up said grill until the old hamburger grease is runny, split and butter a Cisco 8” sub roll, remove a pre-measure Cisco steak-um package from the freezer and toss onto the hot grill.

throw a few marinated mushrooms from the sandwich bar on top on the thawing mass.

chuck a solid tablespoon of butter onto the other side of the grill and throw a loose handfull of sliced onion into it to carmelize.

once the frozen steak-um begins to break apart stir it around and integrate the mushrooms, by this time the onions should be getting clear (3-5 minutes) now once the

sizzle is really on with the steak-um stir in the onions as well, chop it up with the side of your spatula, preferably with a bemused stoned look on your face...

just as the onions are beginning to brown throw a loose handfull of green pepper slices onto the grill where the onions had previously been cooking.

at this time the flayed and buttered roll should also be slapped onto the grill.

when the peppers start to get just bit soft throw two or three slices of provolone cheese over the steak-um/onion/mushroom mix and cook just untill its well melted.

pull the now toasted and warm roll off the grill, slather one side generously with mayonnaise, and ground black pepper to taste.

scoop up the gooey, cheese coated pile of meat, making sure to stir it up so that it is evenly coated with cheese, slap it on the opposite side of the bun from the mayo, then put the lightly cooked peppers in between the two, pickles may also be added if desired. fold together, serve on a paper plate with a bag of cheap ass potato chips while saying something like "hey man, enjoy the cheese steak" even its a girl. Repeat. Smoke more weed. Cook one for yourself just before closing and revel in the greasy/awful/wonderful.

Stapleface-Now Hyphenated! > V12 Jake- Hittin' Switches 10/01/2015 at 14:29

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I don’t know who started the rumor that cheesesteaks are served with whiz, but I think most true Philly people prefer it with American. I work in Philly and hardly anyone I’ve ever seen eat a cheesesteak has it with Whiz.

Anyway, the key part to a good cheesesteak isn’t the meat, it’s the roll. The roll is what makes or breaks a steak sandwich. Get a good hoagie roll (and not one of those hard as a damn rock “artisan rolls”). For meat, you can either use something like a skirt steak sliced thin, or even something like a Steak-um will work in a pinch. When cooking, sautee onions for about 5 minutes, then add the meat into the same pan as the onions and continue to cook it. You can shred the meat with two spatulas as it's cooking. Once cooked, make a mound or your steak and onions in the pan, layer the cheese on it and cook until melty. Transfer the steak/onion/cheese mixture to your roll. Enjoy.

V12 Jake- Hittin' Switches > JawzX2, Boost Addict. 1.6t, 2.7tt, 4.2t 10/01/2015 at 14:57

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You win the Internet

ly2v8-Brian > V12 Jake- Hittin' Switches 10/01/2015 at 15:01

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Thin sliced steak peppers and onions cooked together. Top with cheese

ranwhenparked > V12 Jake- Hittin' Switches 10/01/2015 at 18:50

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There’s not much of a trick to it, basically just use decent meat and a decent roll. Ribeye steak, shred it up as you cook it; Amoroso’s roll, onions, and Cheez Whiz (one of the few acceptable uses for fake cheese, it oozes into all the crannies).

DrScientist > V12 Jake- Hittin' Switches 10/02/2015 at 10:13

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each of the ingredients plays its own part. the steak must be that fine sliced action you usually find frozen. the bread must be a hoagie roll, not too fat, and soft, and do not toast the thing. a proper cheese steak is not toasted. cheese = sliced provolone or whiz.

if using sliced cheese, lay the slices on the steak while still on the grill, about 30 seconds before youre ready to put it on the roll. then roll on top of that, spatula underneath, flip the whole thing over.

if using whiz, just go steak on roll, whiz on top.

peppers/onions, hots, ketchup, salt pepper all to your liking.

ps: i can’t emphasize soft, fresh rolls enough.

DrScientist > Stapleface-Now Hyphenated! 10/02/2015 at 10:17

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whiz has always been an option as long as ive been aware enough to know what i’m eating, ie, not being fed strained carrots from a gerber bottle. (does gerber still even exist?) cant say i’ve particularly liked it, but its always been the option. whiz or provolone. those have been the choices, i dont really remember seeing much american anywhere.

also, can’t agree enough about the bread. the roll is key. must be soft. use as many processed yoga mat chemicals as necessary to keep that thing soft, but make sure its soft. and for the love of god, do not toast it.