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BBQ Related Topics => BBQ Recipes => Topic started by: BERNIETHEK on January 05, 2011, 10:13:38 am
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OK, Had cheese steaks in several area restaurants (not satisfied) and after spending 2 years in Philadelphia I decided to try my own. Went to Lee and Lee market and bought very thinly sliced rib eye steak and to Lee Sandwich shop for great baguette. Anyway, fried up some mushrooms, onions, green peppers and the steak. Used provalone cheese for one and cheese whiz for the other. Bottom line, both where OK but seemed to be missing something in the taste. Any ides???
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Jim of McFrankenBoo made up some incredible ones at the Cardinal's Tailgate party on Christmas Day.
Hopefully he will post up here what he did..
Bernie, call me next time, I will come over and taste test with you... ;)
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:laugh: :laugh: :laugh: :laugh: Maybe some time in the near future :laugh: :laugh: :laugh: :laugh:
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Don't know to help the Cheese steak, different seasoning?? But I love Lee's Sandwich shop, whenever I am all the way down at Dobson and Warner, I always stop in. They started in San Jose, where I moved from.
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Seasoned salt, grill the bread. I've been sprinkling various BBQ rubs on my grlled bread lately. Pretty good...
Don't they use mayo or mayo of some sort on the Philly Cheesesteak sammies?
If it comes to a road trip for a refresher course, take me along as baggage handler, and we'll stop in our old stompin' grounds when we're done in Philly. I'll show ya MD, you show me NoVa.
;)
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Bernie, I truly believe it is the "fond" (aka crud) on the well-seasoned grill that gives a Philly cheesteak its unique taste. Their kind of Italian bread is also distinctive. Philly is indeed a great food town. You don't have to be Rocky Balboa to appreciate the Italian Market. :P
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Seasoned salt, grill the bread. I've been sprinkling various BBQ rubs on my grlled bread lately. Pretty good...
Don't they use mayo or mayo of some sort on the Philly Cheesesteak sammies?
If it comes to a road trip for a refresher course, take me along as baggage handler, and we'll stop in our old stompin' grounds when we're done in Philly. I'll show ya MD, you show me NoVa.
;)
OK, again Kitch, you baffle me! First of all, mayo on a Philly Cheesesteak?!?! WTF?!?! Gross! Besides my utter dislike of mayo, a good cheesesteak is all about the seasoned grill and what they put on it. I like mine "wiz wit" and "wit" onions! I think Corleone's over off of Raintree & the 101 has good ones. They are from Philly and at least understand what they are supposed to be! There is another one, maybe called Liberty something, in Old Town Scottsdale but haven't tried them yet.
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There's a new one called Al's Beef as well off of Raintree & the 101. Haven't tried them yet.
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Al's Beef is good, but they make Chicago-style Italian Beef sammiches, not Philly cheesesteaks. Both are delicious! :P :P
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OK, again Kitch, you baffle me! First of all, mayo on a Philly Cheesesteak?!?! WTF?!?! Gross! Besides my utter dislike of mayo, a good cheesesteak is all about the seasoned grill and what they put on it. I like mine "wiz wit" and "wit" onions! I think Corleone's over off of Raintree & the 101 has good ones. They are from Philly and at least understand what they are supposed to be! There is another one, maybe called Liberty something, in Old Town Scottsdale but haven't tried them yet.
Ooops. Sorry. I never got to Philly much, and I don't eat traditional Philly Cheesesteaks, not caring for green bell peppers. And too many years eating effing mall food--Steak Escape/Great Steak--that slap mayo on every sandwich they make. I humbly plead forgiveness in this matter. And I'll file away your dislike of mayo, too. Does that go double for Miracle Whip?
Liberty something wouldn't be Liberty Market in Gilbert, would it? Naah. Not likely. And nothing like cheesesteak on the menu.
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Ooops. Sorry. I never got to Philly much, and I don't eat traditional Philly Cheesesteaks, not caring for green bell peppers. And too many years eating effing mall food--Steak Escape/Great Steak--that slap mayo on every sandwich they make. I humbly plead forgiveness in this matter. And I'll file away your dislike of mayo, too. Does that go double for Miracle Whip?
Liberty something wouldn't be Liberty Market in Gilbert, would it? Naah. Not likely. And nothing like cheesesteak on the menu.
Ok Kitch, we'll let your lack of travel up North get you out of that one ;D My dad was from PA, I went to school there for 2 years and I still have several friends in Philly so I crave those cheesesteaks. Jim orders them a lot out here but they just never compare. That Liberty place is right on Scottsdale Road in Old Town. Great, I'm trying to work out and eat better and all I want is a freakin' cheesesteak!!
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Great, I'm trying to work out and eat better and all I want is a freakin' cheesesteak!!
[/quote]
And a Hawg Dawg too ;D
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"I'd buy THAT for a dollar!"
Yeah, that Hawg Dawg was the bomb DIGGITY as my daugther might say...wait, is it her? Whoever. Those HD's are awesome!
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Thanks for the input. Guess I'll have to try some seasonings and use Mike as a Guinea pig.
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I havn't tried making my own, but Forefathers at Warner & Priest is pretty good. Just arount the corner from BBQ Island too!
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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............
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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 ;D
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...
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Tracy...yep, this is the same Al's Beef of Windy City acclaim.
http://www.alsbeef.com/
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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
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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.
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I should have been paying atttention instead of watching football. Sorry for typos.
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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???
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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!
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Ketchup?? That's why it was in JERSEY, it wasn't a PHILLY cheesesteak!
True enough.. ;)
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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!
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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.yelp.com/biz/forefathers-gourmet-cheesesteaks-and-fries-tempe)
http://www.urbanspoon.com/r/22/1424366/restaurant/Phoenix/Forefathers-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 (http://www.tripadvisor.com/Restaurant_Review-g31377-d970068-Reviews-Forefathers_Gourmet_Cheesesteaks_and_Fries-Tempe_Arizona.html)
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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
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Thanks Mark! Grabbed the Groupon!!
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Ok now that the BBQ comp is over I can give up my Cheese Steak recipe. ;D ;D
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!
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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!
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BERNIETHEK its really mouth watering, as I love cheese steaks a lot. But never tried them at home. But know will go for it following your recipe. Adding roasted garlic with olive oil sounds great. Some mushrooms and ketchup will taste good with it.
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go to daddy dukes in avondale on central and van buren... I challenge anyone to find a better philly cheese steak........ it beats pats in philly...... seriously..........
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Hey Ritchie, Insted of catsup use spaghetti sauce. I used to get it that way in Phil., sort of made it an Italian cheese steak.
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I pretty much cook the same way as Erin. Have the butcher slice the ribeye very thin. I toss on the flat top griddle with just a little salt and pepper to season. as soon as the pink is gone, i toss on the sliced white American and the roll which I got from safeway, and now at HEB. the French rolls are actually a misnaming in my favor. They soft and chewy like an Itailian roll. As soon as the cheese is melted I just get the turner underneath everything and flip it over into an assembled sandwich.
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Never made my own Cheese Steaks so I'm gonna try your recipe and make my own, however gotta try this on blue cheese. ;)
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Ok now that the BBQ comp is over I can give up my Cheese Steak recipe. ;D ;D
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!
Erin, what was the marinade you guys used??
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Erin, what was the marinade you guys used??
I bet beef broth with onion soup mix would be good...
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Yea, that sounds good...
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:D
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DeFalco's Italian Deli in Scottsdale... best Steak and Cheese around here.. IMHO 8)
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Cheese Steaks is a very yummy dish but always fail to make it at home. Want to know any easy recipe, so that I can enjoy it !! Love it.