[chefrob]

first you need to get a roast.....round will do but i used sirloin. cover with olive oil, italian dried herbs, granulated garlic and onion, S&P. put it on a bed of 1/4'd onion and green bell peppers. roast @ 325 and pull when internal is 125. cool overnight in pan. trim roast and slce thin on a slicer. make ajus from onion/peppers/pan drippings. on a flat top grill saute onions and peppers, add meat dipped in ajus and chop with spatulas and mix. split roll and put on grill. add a little ajus and top meat with provo and cover to melt. if you want "wiz" don't use provo and just top with "wiz"..........if you don't know what "wiz" is,  FUGETABOUTIT!  if you like yours with "wiz" you won't appreciate the effort in the above chzsteak............

[bbqphx.com]

There's a new one called Al's Beef as well off of Raintree & the 101.  Haven't tried them yet.

Mike, I love you   
Seriously, if this is the Al's Beef from Chicago (I think I remember reading last year that they were looking to franchise and expand) then I'm about to break my New Years resolution!!  A bit off topic as this is NOT anywhere near a Philly cheesesteak but hey, I dig 'em all lol!  Sometimes the franchises are disappointing, we'll have to see...

[Mark]

Tracy...yep, this is the same Al's Beef of Windy City acclaim.

http://www.alsbeef.com/

[grizmt]

Having been to Philly numerous times I gotta put my vote in for Corleone's on Mill as about the closest I've run into since Philly. If I remember right they ship in their bread from Philly. Of the 2 "major" steak shops in Philly doesn't one use sirloin and the other boneless ribeye? BTW, not for nutin' I put catchup on my Philly. Something I picked up in Jersey and liked it.
For Bernie, here's a video that'll have some hints in it...
http://www.ifood.tv/video/battle_of_the_cheesesteaks_south_philly_pats_genos
http://www.youtube.com/watch?v=i5RRDkwynbU

[BERNIETHEK]

Thanks Jim,  I saw those shows on TV.  I must be the well seasoned/flavored grill that makes the difference.  I swear I use the same ingredients but something is missing.  It might be fun for some of us to ge together and try different invgredients and cheeses.  I'm going gto keep trying.   Infact I went back to Lee and Lee market and got some thin sliced brisket but used provolon insted of Wiz but same results, OK but not real good.

[BERNIETHEK]

I should have been paying atttention instead of watching football.  Sorry for typos.

[grizmt]

Well Bernie I'm up for that idea! Couldn't imagine a better day spent than making the perfect replica of heaven on a roll! As for the grill, after cleaning my fair share of flat top grills there isn't much left on 'em after you use the scraper,pumice block,oil and ice. So little in fact that we had to re-oil 'em after every cleaning.
Could be anything from the different cheese maker (the provlone not the wiz) to a different bread or???

[Mrs. McFrankenboo]

Having been to Philly numerous times I gotta put my vote in for Corleone's on Mill as about the closest I've run into since Philly. If I remember right they ship in their bread from Philly. Of the 2 "major" steak shops in Philly doesn't one use sirloin and the other boneless ribeye? BTW, not for nutin' I put catchup on my Philly. Something I picked up in Jersey and liked it.
For Bernie, here's a video that'll have some hints in it...
http://www.ifood.tv/video/battle_of_the_cheesesteaks_south_philly_pats_genos
http://www.youtube.com/watch?v=i5RRDkwynbU

Ketchup??  That's why it was in JERSEY, it wasn't a PHILLY cheesesteak!

[grizmt]

Ketchup??  That's why it was in JERSEY, it wasn't a PHILLY cheesesteak!

True enough..

[PAT YOUNG]

MARK and ERIN, SHELLY'S from PA and when wev'e been back there the cheesesteaks were so much better than all the one's we've had here! and your right about the seasoned griddle! My fav. burger joints have griddles that have been seasoned for 20+ years!

[mustang]

I haven't tried making my own, but Forefathers at Warner & Priest is pretty good.  Just around the corner from BBQ Island too!

As James mentioned in his post (quoted above), Forefathers cheesesteak is definitely worth trying next time you're in the vicinity of BBQ Island.

Forefathers manager told me they ship in specially selected thinly-sliced meat from Philadelphia, which is seasoned, hot griddled, and served "wit and wiz" on oven-fresh baked bread.  It's the closest thing to the real deal in AZ.  (You can switch to Provolone or American cheese if you want).


Shown below are links to customer ratings and comments about Forefathers authenticity and quality:


http://www.yelp.com/biz/forefathers-gourmet-cheesesteaks-and-fries-tempe

http://www.urbanspoon.com/r/22/1424366/restaurant/Phoenix/Forefathers-Tempe

http://www.tripadvisor.com/Restaurant_Review-g31377-d970068-Reviews-Forefathers_Gourmet_Cheesesteaks_and_Fries-Tempe_Arizona.html

[Mark]

Here's another place to try in pursuit of an authentic cheesesteak in the Valley...and it's half price with today's Groupon.

http://www.groupon.com/deals/phillys-sports-bar?c=dnb&p=2

[Jaybird]

Thanks Mark! Grabbed the Groupon!!

[mcfrankenboo]

Ok now that the BBQ comp is over I can give up my Cheese Steak recipe.  

I slice my own using beef rib and I get it out at Butcher Bobs in Surprise, on Bell Rd. The key is slicing it really thin, or having them do it for you. When you cook it, only cook it until the meat is just done and you will get it to melt in you mouth mouth, if you over cook it it will tough and chewy and taste like any other crappy cheese steak.
For the cheese I use American, because if you use cheese wiz, it will soak into the bread and make it soggy and if you use chedder it is very greasy.
For bread I always get the fresh baked soft rolls from Frys.
Ok you have to  build it on the grill, so once the steak is flipped and shreaded I put Frank Redhot on it for a good twist, then the cheese and then put the bread on it so it will steam the bread and make it warm, and thats it. Every time I make them everyone says its the best they have ever had... Enjoy!

[grizmt]

Thank you Erin, we'll definitely give that a try!
For an FYI, Al's Meats in Sun City has thin sliced (almost shaved) meat he does especially for these. They come in 1/2 LB stacks on butcher paper, perfect for one hungry sandwich! This is an "italian butcher shop" everything done old school in the store (butcher paper,paper boats for fresh ground meat etc), they also have Italian meatloaf/meatball meat pre-mixed as well as other Italian meats/cheese.
It's always busy so that says something.
Molto Bene!