re: What Makes The Best Cheesesteak?

Start with the bread, then the meat. The meat must be thinly sliced and seasoned. Cheese is next, though I'm not that picky about the cheese as long as it is melty and abundant. Onions finish it off, properly carmelized to maximize sweetness.

If you are near Tucker, GA, and want one, go to this place, run by two Philly guys. It is very legit.

Nicky's Undefeated

This will likely be an unpopular opinion among the purist, but in my opinion it is something to elevate the heat whether it's a creamed horseradish sauce or mixing in sliced fresh jalapeños in with the bell peppers. In my opinion the original cheesesteak sandwich is too bland.

Thanks for all of the suggestions. I found some super thin ribeye at aldi. So that’s a start. Next, i need to find the right bread in the BR area. Jalapeno is something I didn’t consider. But, I’ll bring some along with me.

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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

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I do like ribeye better, even when shaved thin.

Also personal preference, but I replace the bell peppers with jalapeños just because I like the taste better and a little heat is a nice addition as well. I’ll add a little mayo as well.

I've worked at 4 different restaurants that highlighted their philly cheese steak.

1- hot flat top.
2- steam
3- thin sliced yellow onion, almost shaved.
4- Ribeye marinated in a brine of salt/sugar/soy/msg. If it's presliced the marinade is quick. If you marinate before slicing, give it at least 2 hours prior to slicing.
5- Lightly toasted hoagie roll will hold together better
6- white american cheese
7-salt and pepper after it's put on the bun, right before you wrap it.

Peppers of all types, and mushrooms, are all optional and all good. Just remember the more of those extras you add, the less room for meat there is on your sandwich.

Cheeze Whiz is traditional in Philly but I've had it, in Philly, and don't care for it in that style.

Flat top method-

Go ahead and start toasting your bread. This is usually a 5 minute process.

Pour your onions out on your super hot flat top. Squirt enough water on them to get them steaming. Chop/break them up some with your spatula. Bang bang bang. You can keep banging away on them as they cook to get them broken down to the size you like.

6 ounces minimum of your sliced marinated ribeye (preferable) on the griddle, treat with the water same as the onions, and some chop chop chop. Keep the meat moving around and keep chopping. For meatier texture, chop less. For more finer minced texture, chop more.

On both the onions and the meat, whenever they start to dry out, spray more water on them.

When the meat appears done and the onions are lightly browned and soft, mix them together into one pile. Arrange the pile in a rectangle to match the size of the bun you are putting it on. Place 3 slices of cheese on it, spray water all around it. The steam will melt the cheese in a matter of seconds. Pick up the pile with your spatula and "roll" it on to the bun. This places the cheese in the middle of the sandwich. It's hard to explain in written word. Immediately salt and pepper. Cut. Wrap. Send.

*if you like mayo on it, and many do, put that on the bun before you "plate" the meat on it.

Hope that helps.

Damn! Now I’m hungry.

I’m going to try to follow that method next weekend for our football draft party.

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white american cheese

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The difference between a good steak and a great steak IMO

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6- white american cheese

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This is the way.

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Seeded roll
Cooper sharp
Ribeye

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Yeah, Angelo's created the gold standard and I would say most top tier places in PA/NJ are now doing the same.

For the roll it specifically needs to be a semolina roll. It is hard enough that it won't fall apart to the juices/cheese but not hard enough that is chewy.

Cooper sharp is a no brainer, by far the best cheese you can put on it.

The meat I guess you could debate but again its really ribeye if you want to do it best.