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re: The Cheesesteak Thread
Posted on 7/24/16 at 3:00 pm to Spaulding Smails
Posted on 7/24/16 at 3:00 pm to Spaulding Smails
quote:
sheltered atlanta simpleton
0
Posted on 7/24/16 at 5:03 pm to Spaulding Smails
I've always enjoyed the cheesesteak from Capriotti's. It's a smaller east coast chain that is starting to sprout up all over. Never had a bad one there, but don't know how it compares to Pat's or Geno's.
Posted on 7/24/16 at 8:47 pm to pheeyok
Pat's, Geno's, Jim's, are all good.
Ishkabibble’s on South Street close to Jim's, is great as well.
In the suburbs the Oaks Italian Deli in Oaks, PA was excellent and I love Center City Steaks in Spring City, PA.
Philly Me Up and South of Philly are excellent local Baton Rouge alternatives.
Ishkabibble’s on South Street close to Jim's, is great as well.
In the suburbs the Oaks Italian Deli in Oaks, PA was excellent and I love Center City Steaks in Spring City, PA.
Philly Me Up and South of Philly are excellent local Baton Rouge alternatives.
Posted on 7/24/16 at 11:02 pm to Spaulding Smails
I've been to Philly several times in the last year and pretty often over the last few years. Pat's and Geno's are tourist traps or delicious drunk food for the 2am patrons of the bars nearby.
There are better choices all around Philly and the best I had was at Dalessandro's in the Roxborough area. Runner up best cheesesteak I've had was at Papa Geno's in Houston Not as good as Philly's best but better than their average place offers...
There are better choices all around Philly and the best I had was at Dalessandro's in the Roxborough area. Runner up best cheesesteak I've had was at Papa Geno's in Houston Not as good as Philly's best but better than their average place offers...
Posted on 7/24/16 at 11:56 pm to Canard Noir
quote:
There are better choices all around Philly and the best I had was at Dalessandro's in the Roxborough area.
That is the one place I have never had a Cheesesteak. Marvin Harrison said that was his favorite place in an ESPN interview when he was with the Colts, when I was living up there.
Pat's and Geno's aren't necessarily "tourist traps." The CheeseSteaks are good and I love the location. You feel like you are in PHILLY when you are there.
I have been looking for the place I had my last Cheesesteak in the Philly area and I can't remember for the life of me the name of the place. It was in the burbs...but it was AWESOME!
Posted on 7/25/16 at 12:34 am to JodyPlauche
What I've heard is that some of the best places up there are the one's who are neighborhood joints and serve pizza by the slice too. There was another place I thought was memorable that I went to years ago, Gooey Louie's or something like that. It was definitely the next best that I've had while spending time there.
Posted on 7/25/16 at 1:05 am to JodyPlauche
I had a few from authentic Philly places and honestly the ones from Great Steak and Pototao Co or Charley's are pretty much just as good.
Posted on 7/25/16 at 9:53 am to Spaulding Smails
Critics Choice
Posted on 7/25/16 at 10:50 am to AlxTgr
quote:
Critics Choice
Posted on 7/25/16 at 10:53 am to Spaulding Smails
Are those banana pepps?
Posted on 7/25/16 at 11:01 am to Rickety Cricket
Yes
Posted on 7/25/16 at 11:01 am to Spaulding Smails
The Brisket Philly Cheesesteak
Red's True BBQ
Manchester, England
David's Brisket House
Brooklyn, New York
"The Brooklyn Philly"
Red's True BBQ
Manchester, England
David's Brisket House
Brooklyn, New York
"The Brooklyn Philly"
Posted on 7/25/16 at 3:17 pm to Spaulding Smails
Best restaurant in Rapides Parish.
Posted on 7/27/16 at 9:26 am to Blue Velvet
First time trying. Definitely will do it again, but with a different bread (I had french toast). Everything else was good though.
Posted on 7/27/16 at 9:40 am to Gary Busey
IWEI
What kind of bread did you use? And how did you cut your steak? or did the butcher cut it for you?
American cheese or wiz?
What kind of bread did you use? And how did you cut your steak? or did the butcher cut it for you?
American cheese or wiz?
Posted on 7/27/16 at 9:57 am to Spaulding Smails
I bought thin cut steak at Publix and cut it small my self. It was aggravating. I'll have to let it sit in the freezer for about 30 minutes before I cut it again.
I used french bread from Publix. Definitely will try something different next time because it was really tough to bite into after being toasted.
For the cheese, I just bought original velveeta cheese and put it in the crock pot for 30 minutes on high. What kind of cheese do you guys recommend using for a authentic philly and does it melt easy?
I used french bread from Publix. Definitely will try something different next time because it was really tough to bite into after being toasted.
For the cheese, I just bought original velveeta cheese and put it in the crock pot for 30 minutes on high. What kind of cheese do you guys recommend using for a authentic philly and does it melt easy?
Posted on 7/27/16 at 10:16 am to Gary Busey
or make your own whiz
Homemade Cheez Whiz
Total time: 5 minutes
Makes 2 servings
Ingredients:
•4 oz. extra sharp cheddar cheese, shredded
•1 1/2 oz. cream cheese
•1/4 teaspoon granulated sugar
•1/4 teaspoon dry mustard
•1/4 teaspoon garlic powder
•1/4 teaspoon onion powder
•1/2 cup milk
Method:
In a small food processor, combine the cheddar, cream cheese, sugar, mustard, garlic powder, and onion powder.
Bring the milk to a simmer in a small saucepan or in a heat-safe cup in the microwave (45 seconds should do it).
Pour the milk over the cheese mixture and blend in the food processor until smooth. Serve immediately.
I'm not a big fan of sliced provolone but you could use that. I enjoy sliced American cheese for a change of pace.
Posted on 7/27/16 at 10:17 am to Gary Busey
Traditionally it's either Cheese Whiz or provolone. I love mine with either, but give the slight edge to whiz.
Give me a whiz wit'
Give me a whiz wit'
Posted on 7/27/16 at 10:18 am to Gary Busey
also look how bland that shite looks. provolone makes the steaks too dry and needs a condiment like mayo to keep it juicy and moist.
Posted on 7/27/16 at 10:29 am to Spaulding Smails
I'll definitely get the cheese wiz now. Many people have recommended it to me. Hopefully this will be the next step to make a perfect cheesesteak
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