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What Makes The Best Cheesesteak?
Posted on 8/13/26 at 3:36 pm
Posted on 8/13/26 at 3:36 pm
What ingredients make the best sheesesteaks?
ribeye?
onions
peppers
cheese
What kind of bread?
What kind seasoning?
ribeye?
onions
peppers
cheese
What kind of bread?
What kind seasoning?
12
Posted on 8/13/26 at 3:47 pm to MorbidTheClown
thinly sliced beef ( i really don't think it matters that much of it's ribeye or top sirloin, just be thin) seasoned with SPG
onions
bell peppers
mushrooms
white american cheese
amoroso roll
onions
bell peppers
mushrooms
white american cheese
amoroso roll
Posted on 8/13/26 at 3:49 pm to MorbidTheClown
My 2 cents is that the bread is very important. I'm not a bread expert and couldn't tell you the name of what I'm thinking of, but it needs to have a decent pull when you bite into it. Not soft like a french bread and not as chewy as a Leidenheimer bread. Somewhere in-between.
Ribeye is preferred, but any thinly sliced steak works.
I like a melty white cheese. Provolone, Swiss, or White American all work for me. That spray can yellow cheese is not for me.
Onions are a must. Peppers are preferred, but I can do without.
Salt, pepper, garlic.
With this said, I don't have a lot of great cheesesteak options around me.
Ribeye is preferred, but any thinly sliced steak works.
I like a melty white cheese. Provolone, Swiss, or White American all work for me. That spray can yellow cheese is not for me.
Onions are a must. Peppers are preferred, but I can do without.
Salt, pepper, garlic.
With this said, I don't have a lot of great cheesesteak options around me.
This post was edited on 8/13/26 at 3:52 pm
Posted on 8/13/26 at 3:49 pm to TeddyPadillac
quote:
thinly sliced beef ( i really don't think it matters that much of it's ribeye or top sirloin, just be thin) seasoned with SPG
onions
bell peppers
mushrooms
white american cheese
amoroso roll
Can't really disagree here, but I do like adding some swiss cheese in as well with the white american.
Generally, I'm not a fan of the cheese sauce use. Not to say there aren't good ones that use it, but not my style.
Posted on 8/13/26 at 3:52 pm to TeddyPadillac
quote:
mushrooms
Dang! forgot about the shrooms
quote:
amoroso roll
These sold in the BR area?
Posted on 8/13/26 at 3:55 pm to MorbidTheClown
best meat to use is the chain from a whole tenderloin
Posted on 8/13/26 at 4:03 pm to MorbidTheClown
Evangeline Maid poboy bread
Thin sliced ribeye
Hot melted CheezWhiz
Done.
Thin sliced ribeye
Hot melted CheezWhiz
Done.
This post was edited on 8/13/26 at 4:04 pm
Posted on 8/13/26 at 4:11 pm to prplngldtigr
quote:None for me thanks.
Hot melted CheezWhiz
Posted on 8/13/26 at 4:15 pm to MorbidTheClown
Like one guy said the bread is real important. a good northeastern hoagie roll is great.
Rib eye thinly sliced. I like to partial freeze it first so your can get it as thin as possible.
onion chopped
i skip peppers
melty cheese. i dont mind a cheeze wiz on occasion. provolone otherwise.
simple salt pepper
thats it for me.
Rib eye thinly sliced. I like to partial freeze it first so your can get it as thin as possible.
onion chopped
i skip peppers
melty cheese. i dont mind a cheeze wiz on occasion. provolone otherwise.
simple salt pepper
thats it for me.
Posted on 8/13/26 at 4:53 pm to MorbidTheClown
Cheez-Whiz is a must
Posted on 8/13/26 at 4:59 pm to MorbidTheClown
The greasier the better, with tangy peppers not the ones that little flavor.
Posted on 8/13/26 at 4:59 pm to HogBalls
Seeded roll
Cooper sharp
Ribeye
Cooper sharp
Ribeye
Posted on 8/13/26 at 5:07 pm to johntclark96
quote:
best meat to use is the chain from a whole tenderloin
This. So freaking good.
Posted on 8/13/26 at 5:11 pm to MorbidTheClown
No self respecting Philly steak is using Amaroso anymore. Since Angelos took over bragging rights in Philly it’s just inferior across the board.
Posted on 8/13/26 at 6:25 pm to MorbidTheClown
It’s the bread. And the best bread is from NJ, NY and PN. You can get meat and cheese anywhere
Posted on 8/13/26 at 6:27 pm to Prosecuted Collins
quote:
Cooper sharp
This.
Posted on 8/13/26 at 6:41 pm to MorbidTheClown
Philadelphia
Posted on 8/13/26 at 8:09 pm to MorbidTheClown
Fat Tuesday’s, a local Sandwich shop in Bossier and downtown Shreveport makes some of the best homemade poboy rolls that would be great for a Philly. Sturdy bread, but very soft/chewy. They don’t have a Philly on the menu, but they should.
After that, I want provolone lining the bread AND whiz, with plenty of peppers/onions.
After that, I want provolone lining the bread AND whiz, with plenty of peppers/onions.
This post was edited on 8/13/26 at 8:11 pm
Posted on 8/13/26 at 9:33 pm to MorbidTheClown
quote:
quote: amoroso roll These sold in the BR area?
Restaurant Depot has them. They've been the gold standard for Philly cheese steaks for years and are excellent when toasted. While not traditional, Gambino's bread is pretty amazing...be sure to toast it as well or it's just meh.
There's lots of good cheeses: Swiss, cooper sharp, land o lakes white American are all really good. I can't hang with the cheese whiz but whatever floats your boat
Best meat is ribeye imo but any cut with really beefy flavor that's not too tough works well.
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