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Started By
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re: The Cheesesteak Thread
Posted on 7/23/16 at 8:00 pm to jordan21210
Posted on 7/23/16 at 8:00 pm to jordan21210
Philly me up and south of philly are both pretty damn good. Can't imagine an "authentic" one from philly could be that much better
0
Posted on 7/23/16 at 9:58 pm to DonChowder
quote:
Texadelphia.
RIP Houston locations
Posted on 7/23/16 at 10:06 pm to Spaulding Smails
#Cheesesteaks4Barber
Posted on 7/24/16 at 2:01 am to Spaulding Smails
Donkey's Place Steaks
Camden, NJ
Camden, NJ
This post was edited on 7/24/16 at 3:35 am
Posted on 7/24/16 at 9:34 am to Spaulding Smails
I wanna go to Philly so bad and try one. I've made homemade philly's and tried some locals, but it never looks like anything like what ones from Philly.
Best one I've tried so far is from Tuscaloosa at a placed called "Tuts". I doubt it's even close to as good as the ones mentioned in this thread.
Best one I've tried so far is from Tuscaloosa at a placed called "Tuts". I doubt it's even close to as good as the ones mentioned in this thread.
This post was edited on 7/24/16 at 9:35 am
Posted on 7/24/16 at 11:33 am to Gary Busey
Anyone try to make their own homemade cheesesteak? I'm doing one this week.
Posted on 7/24/16 at 11:44 am to MillerMan
quote:
RIP Houston locations
I know. Was there last week for business. Went to Google it first thing and was unpleasantly surprised.
Posted on 7/24/16 at 11:47 am to Spaulding Smails
The Cajun at Philly Me Up in BR is so fricking good
Posted on 7/24/16 at 12:17 pm to Gary Busey
get a chunk of whole ribeye
cut it as thin as you can across the grain (best is on a meat slicer)
on a hot griddle (must be a griddle) get some onions going then push them to the side
lay down slices of steak, let sear, then start chopping with the side of a spatula
push the onions into the steak, chop together then load up a split soft roll
squeeze on the wiz then enjoy
cut it as thin as you can across the grain (best is on a meat slicer)
on a hot griddle (must be a griddle) get some onions going then push them to the side
lay down slices of steak, let sear, then start chopping with the side of a spatula
push the onions into the steak, chop together then load up a split soft roll
squeeze on the wiz then enjoy
Posted on 7/24/16 at 1:05 pm to Acadiana Tigers
quote:
The Cheesesteak Thread Jim's Steaks in Philly.
Great place.
Posted on 7/24/16 at 1:08 pm to Spaulding Smails
That's not a philly roll, therefore it's just a a steak sandwich
Posted on 7/24/16 at 2:32 pm to Gary Busey
quote:
Anyone try to make their own homemade cheesesteak? I'm doing one
Please bump thread with pics
Posted on 7/24/16 at 2:38 pm to Caplewood
quote:
That's not a philly roll, therefore it's just a a steak sandwich
The thread title is "cheesesteak thread" not "philly cheesesteak" thread ya dolt
Posted on 7/24/16 at 2:40 pm to Spaulding Smails
What you posted was a steak and cheese sandwich not a cheesesteak
Posted on 7/24/16 at 2:42 pm to Caplewood
It's a cheese steak according to Anthony Bourdain.
quote:
Bourdain visited Donkey's earlier this year for an episode of his CNN show "Parts Unknown," which focused on his home state of New Jersey. After visiting his childhood shore spot in LBI and talking about the rise and fall of Atlantic City with some of its locals, Bourdain made his way west to Camden to meet with some of its people and try some food at eateries that have remained vibrant despite the troubles going on around them. Lucas — who's father opened Donkey's Place in the 1940s— said the TV crew stopped by unannounced to try the sandwich they've been serving up for years. Even though the cheesesteak's spiritual home is across the Ben Franklin Bridge in Philadelphia, Bourdain said Donkey's has the best one, and Lucas said it was great to get that kind of recognition on national TV. "It was pretty interesting," he said. "It's not going to hurt us that's for sure." Donkey's does their cheesesteaks a little differently. Instead of the traditional long roll, their steaks come on a poppy seed kaiser roll. Lucas said they started doing it because they could get the rolls from close b
This post was edited on 7/24/16 at 2:45 pm
Posted on 7/24/16 at 2:43 pm to Caplewood
Did the internet create more pedants or did it just give the existing pedants a forum in which to argue over irrelevant details?
This post was edited on 7/24/16 at 2:44 pm
Posted on 7/24/16 at 2:44 pm to Spaulding Smails
Bourdain must have been high on some Camden dope if he thinks that's a cheesesteak
Posted on 7/24/16 at 2:47 pm to Caplewood
quote:
Bourdain must have been high on some Camden dope if he thinks that's a cheesesteak
I'll take philly and new jersey residents' word that it's a cheesesteak over a sheltered atlanta simpleton
Posted on 7/24/16 at 2:57 pm to cgrand
quote:
get a chunk of whole ribeye
cut it as thin as you can across the grain (best is on a meat slicer)
on a hot griddle (must be a griddle) get some onions going then push them to the side
lay down slices of steak, let sear, then start chopping with the side of a spatula
push the onions into the steak, chop together then load up a split soft roll
squeeze on the wiz then enjoy
I was going to get some thin cut, onions, and a green bell pepper. For the cheese, I was going to put a chunk of Velveeta in a crock pot and let it melt.
Seasoning: garlic salt, onion powder, and black pepper.
Posted on 7/24/16 at 2:58 pm to Spaulding Smails
quote:
Please bump thread with pics
Definitely will. First time though
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