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re: The Cheesesteak Thread
Posted on 7/27/16 at 10:44 am to Gary Busey
Posted on 7/27/16 at 10:44 am to Gary Busey
Whiz, hot peps, and onions
Posted on 7/27/16 at 11:10 am to Spaulding Smails
White American>>>whiz
Posted on 7/27/16 at 12:13 pm to Caplewood
White American is a good combo too.
I still need to try Easy Cheese on a philly.
I still need to try Easy Cheese on a philly.
Posted on 7/27/16 at 1:05 pm to Caplewood
I like white American a lot because it is creamier than provolone
green bell peppers need to be sliced and grilled. I always gag when the bell pepps are crunchy and raw/undercooked.
green bell peppers need to be sliced and grilled. I always gag when the bell pepps are crunchy and raw/undercooked.
Posted on 7/27/16 at 1:30 pm to Spaulding Smails
Green bell peppers(unless cooked down to nothing) give me raging heartburn
Posted on 7/27/16 at 1:48 pm to Caplewood
This thread inspired me to go home and make some cheesesteaks for lunch. While they tasted phenomenal, I wish I could have gotten a better cut on the meat. I froze some ribeyes and then sliced them as thinly as I could manage by hand. Not great uniformity in the cuts as it was pretty awkward. Wish I had a meat slicer to help with that part.
Did the standard Whiz wit' on a sandwich roll and it turned out great.
Did the standard Whiz wit' on a sandwich roll and it turned out great.
Posted on 7/27/16 at 1:59 pm to tiger rag 93
I may order some philly amoroso rolls and try to get a bulk discount. and just make cheesesteaks every week. I really need one per week or I start to wilt and Nola's cheesesteak selection is lolworthy.
Liberty cheesesteaks on freret IS HOT GARBAGE literally
Liberty cheesesteaks on freret IS HOT GARBAGE literally
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