philly cheese steak

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Can anyone supply me with an authentic recipe for philly cheese steak?
Thanks for any help!
Will

― willdabeast, Monday, 22 November 2004 16:29 (twenty-one years ago)

1. Go to Philadelphia
2. Ask for Vinnie

― Ned Raggett (Ned), Monday, 22 November 2004 16:31 (twenty-one years ago)

I had a slice of philly cheese steak pizza last week.

― Jordan (Jordan), Monday, 22 November 2004 16:31 (twenty-one years ago)

I love food threads. I am so getting a cheesesteak for dinner now.

― Alex in SF (Alex in SF), Monday, 22 November 2004 16:32 (twenty-one years ago)

1. Go to San Francisco
2. Wear flowers in your hair
3. Eat at the cheesesteak place

― adam... (nordicskilla), Monday, 22 November 2004 16:32 (twenty-one years ago)

and follow it up with a cheesecake! (xp)

― s1ocki (slutsky), Monday, 22 November 2004 16:32 (twenty-one years ago)

your search for authentic philly cheese steak recipe returned 6,970 hits...

― CarsmileSteve (CarsmileSteve), Monday, 22 November 2004 16:34 (twenty-one years ago)

steak
onions
cheese
bagett

― lukey (Lukey G), Monday, 22 November 2004 16:35 (twenty-one years ago)

"bagett"?

― adam... (nordicskilla), Monday, 22 November 2004 16:36 (twenty-one years ago)

Ned Bagett?

― adam... (nordicskilla), Monday, 22 November 2004 16:37 (twenty-one years ago)

I hate that guy.

― Alex in SF (Alex in SF), Monday, 22 November 2004 16:38 (twenty-one years ago)

Ned Raggett, on the other hand, is a prince.

― Alex in SF (Alex in SF), Monday, 22 November 2004 16:38 (twenty-one years ago)

:-)

― Ned Raggett (Ned), Monday, 22 November 2004 16:39 (twenty-one years ago)

Step #1) Don't ask anyone from Philadelphia. There is no American regional (i.e. pizza, barbecue, chili, do not qualify) food item more debated.

Step #2) Decide if you want to slice the steak before or after grilling. Before is more authentic, but it's also a method designed for restaurant kitchens, and I assume you don't have one. I cook the steak, whole, over medium-high heat until there's barely any pink left, let it rest for five to ten minutes, and then slice it (if it's cooled too much, the pan is hot enough to reheat it). I generally cook the onions while the steak is resting.

Step #3) Ingredients: steak (rib-eye, strip, and related cuts are best), cheese (provolone and Cheez-Whiz are equally traditional, Swiss and American are frequent substitutes, anything else would really be pushing it), vegetables if you want them (onions, peppers, mushrooms are grilled with or alongside the steak; pickled hot peppers or tomatoes are added afterwards if at all; the original has nothing but steak, cheese, and onions on the roll), roll (sub/hoagie/grinder roll, six or twelve inches long).

Dressing with ketchup, mayo, mustard, etc., is not necessary. I do add Tabasco to mine, though.

― Tep (ktepi), Monday, 22 November 2004 16:41 (twenty-one years ago)

how can anything involving "cheez-whiz" be authentic??? ;)

tep, you are KING OF FOOD, and if mrs carsmile hadn't bought some chicken i think i'd be picking up steak on the way home :)

― CarsmileSteve (CarsmileSteve), Monday, 22 November 2004 16:48 (twenty-one years ago)

It's a 20th century recipe! National food brands had just become big in the last few decades, Cheez Whiz was probably hip and innovative at the time.

(I should have added, too: whether you slice it before or after cooking it, the steak should be chopped fairly small, which is one reason it has to be in a roll instead of a sandwich bun like a hamburger. You need them walls.)

― Tep (ktepi), Monday, 22 November 2004 16:49 (twenty-one years ago)

YOU NEED STEAK UMS TO MAKE A PHILLY STYLE.

― Big Baby Bingo (Chris V), Monday, 22 November 2004 16:52 (twenty-one years ago)

xpost yes ned bagett. a little crusty but still deliciouse

― lukey (Lukey G), Monday, 22 November 2004 17:06 (twenty-one years ago)

One tries.

― Ned Raggett (Ned), Monday, 22 November 2004 17:27 (twenty-one years ago)

You need the authentic Amoroso's rolls to make a proper Philly cheesesteak. I've eaten so-called cheesesteaks in several other states, and none of them match up to an authentic South Philly creation.

― mike a, Monday, 22 November 2004 18:41 (twenty-one years ago)

I had a cheesesteak simulation for lunch. It satisfied. Problem with it is they laid slices of cheese on top and melted it. Much prefer cheeze whiz or some other semiliquid variation on American cheese.

― Maria D. (Maria D.), Monday, 22 November 2004 19:00 (twenty-one years ago)

You Americans and your weird cheese!

― the music mole (colin s barrow), Monday, 22 November 2004 20:42 (twenty-one years ago)

Does anyone know where to get a decent cheesesteak simulation in the Midwest? That's not on pizza?

― Jordan (Jordan), Monday, 22 November 2004 20:45 (twenty-one years ago)

If you have one near you, Penn Station surprisingly makes the best/closest-to-real steak subs I've had outside the northeast. I'm not sure how widespread that chain is yet, though (it's vaguely Subway-like, but both better and more northeast-style than Subway; and they have malt vinegar available for French fries, which is a big big plus for me).

A non-chain would probably be better, especially if you found one run by a Philly transplant or something.

― Tep (ktepi), Monday, 22 November 2004 20:53 (twenty-one years ago)

tep: i dont think its debated at all on how to make it, especially among us philadelphians. we just dislike any other town/state/etc calling their slop "cheesesteaks". they are simply not authentic -- they werent procured in a bout of late-night post drinking debauchery or as a quick lunch/pre-eagles game item. apologies for being a cheesesteakist.

we do highly debate which place is better, though.

anyway, its all about the juice. flaky soft meat is what makes it so easy to eat. thats why onions are tossed into the mix - the water that is released due to high heats help keeps the meat soft. if youre paying close attention, the guys at pats or genos will also throw in a little water on the meat.

so now you have this awesome meat but you need a way to keep it together, so you can eat this with one hand. how do you do that? cheese. cheez whiz is the standard, while provolone, swiss and american are the substitutes. anything else -- dont tell me because i will yell at you. honestly, i cant believe whiz is the standard because i abhor it in any other form of cooking. but there's something about it on a cheesesteak. and laying the cheese on top is unacceptable. it needs to be placed on the sides or underneath it to work properly.

bread is another important factor. cant be too soft [or your sandwich will fall apart] or too hard [feels like youre eating something stale].

― maria tessa sciarrino (theoreticalgirl), Monday, 22 November 2004 22:34 (twenty-one years ago)

It's totally debated! Trust me, hit google or chowhound or somewhere, people will practically get into fist fights over whether or not a specific cheese is required, what cut of steak it should be, whether it can be dressed, etc. The "who makes the best cheesesteak" argument is essentially the denominationalist schism floating on top of the deeper theological argument. I'm not faulting: sandwiches are as serious as salvation to me.

But they do all agree that any Philly cheese steak is better than something from Jersey or Oklahoma, that's true.

― Tep (ktepi), Monday, 22 November 2004 22:46 (twenty-one years ago)

um, no its really not that debated. people take issue with other places telling us what cheesesteaks are like. ive lived here for nearly 10 years and its so rare to hear people fight about where they prefer to get theirs from. its just accepted.

― maria tessa sciarrino (theoreticalgirl), Monday, 22 November 2004 23:07 (twenty-one years ago)

1. Ask Biggie
2. Let him eat it over you during sex.

― Remy (x Jeremy), Monday, 22 November 2004 23:14 (twenty-one years ago)

i had a chicken cheesesteak for lunch today, and one from pat's late late saturday night with a super hot guy. i will probably not eat another one for a whole year.

― maria tessa sciarrino (theoreticalgirl), Monday, 22 November 2004 23:16 (twenty-one years ago)

I'm not going to debate whether it's debated (... much longer), but c'mon, the debate is famous. It may just be old men taking part at this point, and it may not take place in front of you, but it's a large part of American cultural food history, for heaven's sake. There are theses about it.

― Tep (ktepi), Tuesday, 23 November 2004 01:23 (twenty-one years ago)

(Mind you, food culture is not always mainstream culture, and its controversies can be invisible.)

― Tep (ktepi), Tuesday, 23 November 2004 01:26 (twenty-one years ago)

CHEESE on steak?

― the music mole (colin s barrow), Tuesday, 23 November 2004 01:35 (twenty-one years ago)

not steak as in prime rib.

― oops (Oops), Tuesday, 23 November 2004 01:37 (twenty-one years ago)

My mind is reeling.

― the music mole (colin s barrow), Tuesday, 23 November 2004 01:37 (twenty-one years ago)

I am googling for pictures of this thing.

― the music mole (colin s barrow), Tuesday, 23 November 2004 01:38 (twenty-one years ago)

Yes. It is so shocking, after all. Nearly impossible to fathom. My world is a-shiver.

― Tep (ktepi), Tuesday, 23 November 2004 01:38 (twenty-one years ago)

Someone mail me a cheesesteak pls thx

― Jordan (Jordan), Tuesday, 23 November 2004 01:39 (twenty-one years ago)

Is this one?

http://www.johnnyroadtrip.com/tailgating/recipes/images/phillycheesesteakfinished.jpg

― the music mole (colin s barrow), Tuesday, 23 November 2004 01:41 (twenty-one years ago)

That's one in progress, it looks like ... I'm guessing the guy is camping or something, which is not a requirement.

― Tep (ktepi), Tuesday, 23 November 2004 01:43 (twenty-one years ago)

after you put it on a roll, yeah.
xpost

― oops (Oops), Tuesday, 23 November 2004 01:43 (twenty-one years ago)

But anyway, philly cheese steaks get far too much notoriety when it's a scientifically proven fact that italian beefs have more taste in one molecule than there is in an entire p.c.s.

― oops (Oops), Tuesday, 23 November 2004 01:44 (twenty-one years ago)

I'm starting to understand. It's not the prime cut, and it goes on a roll. OK I think my temperature is lowering. I was imagining a rib eye fillet or New York cut with cheese whiz sprayed on top. I overreacted.

― the music mole (colin s barrow), Tuesday, 23 November 2004 01:49 (twenty-one years ago)

Oh geez -- I take back any implied teasing, Colin. That would be a whole different thing.

I'd have trouble deciding the Italian beef/Philly cheese steak match, but I would not mind reffing it. And a Chicago-Philly road trip would not be that hard! We could head north a little for spiedies, and norther for beef on Weck! The American northeast quadrant sandwich road trip a go go!

― Tep (ktepi), Tuesday, 23 November 2004 01:54 (twenty-one years ago)

Speaking of which: oops, dude, you would so dig spiedies, I think. Cubes of meat (beef, chicken, pork, I did it with elk) marinated five days in an Italian-dressing-like marinade, then shish kabobed and put on a roll.

― Tep (ktepi), Tuesday, 23 November 2004 01:56 (twenty-one years ago)

Ooooh that does sound damn good. Can you email me a recipe? buttch@geeeeemail.com
Have you gotten them in restaurants/delis before?

― oops (Oops), Tuesday, 23 November 2004 02:00 (twenty-one years ago)

Nope -- I'm too far west for that, although Bloomington has been getting much more sandwichy lately (I have a theory that the country is on the verge of a sandwich renaissance). I read about em, googled a little to doublecheck things, and then made em. So I don't know if I got em right, jut that I got em good.

― Tep (ktepi), Tuesday, 23 November 2004 02:05 (twenty-one years ago)

What exactly does an Italian Beef entail?

― Jordan (Jordan), Tuesday, 23 November 2004 02:14 (twenty-one years ago)

oops should field that one since I've only had the probably-diluted Indiana version.

― Tep (ktepi), Tuesday, 23 November 2004 02:16 (twenty-one years ago)

has anyone seen that documentary "sandwiches you will like"?

― maria tessa sciarrino (theoreticalgirl), Tuesday, 23 November 2004 02:21 (twenty-one years ago)

italian beef is all about the giardiniera.

― stockholm cindy (Jody Beth Rosen), Tuesday, 23 November 2004 02:26 (twenty-one years ago)

and i'm surprised and excited to see spiedies mentioned here! i didn't think anyone outside of central new york state knew about them.

― stockholm cindy (Jody Beth Rosen), Tuesday, 23 November 2004 02:27 (twenty-one years ago)

See, that's the renaissance I'm talking about (/hypothesizing) -- I only just heard about them this year, but I read about them in three different unrelated places (none of them magazines, all of them online). Little things like that, it's like all of a sudden there is an increased awareness of regional sandwiches.

(Or maybe I just want there to be.)

― Tep (ktepi), Tuesday, 23 November 2004 02:30 (twenty-one years ago)

I did it with elk)

it would behoove someone less mature than i to post this on the "out of context" thread.

― stockholm cindy (Jody Beth Rosen), Tuesday, 23 November 2004 02:31 (twenty-one years ago)

now there's actually a reason to travel to binghamton besides drug trafficking and grateful dead nostalgia!

― stockholm cindy (Jody Beth Rosen), Tuesday, 23 November 2004 02:32 (twenty-one years ago)

http://www.thatsmyhome.com/cattlemans/italian-beef.htm ...That seems like a pretty good Italian beef recipe, though there are many different ones. Some involve cooking it all day long, more or less. No matter which way you go, you've gotta top it with giardiniera (which is a whole nother topic)

xxxxxpost

― oops (Oops), Tuesday, 23 November 2004 02:33 (twenty-one years ago)

Paul Lukas wrote about spiedies in Beer Frame, I think. And they came up in one of Jane and Michael Stern's books.

― tokyo rosemary (rosemary), Tuesday, 23 November 2004 02:33 (twenty-one years ago)

paul lukas knows about spiedies because paul lukas went to suny-bingo!

― stockholm cindy (Jody Beth Rosen), Tuesday, 23 November 2004 02:34 (twenty-one years ago)

i had spiedies at sharkey's with him once!

― stockholm cindy (Jody Beth Rosen), Tuesday, 23 November 2004 02:34 (twenty-one years ago)

YOU NEED STEAK UMS TO MAKE A PHILLY STYLE.
-- Big Baby Bingo (formerlypoopsmcge...), November 22nd, 2004.

philly ain't boston, poops ;-)

― Eisbär (llamasfur), Tuesday, 23 November 2004 03:18 (twenty-one years ago)

i guess swiss cheese ain't proper, but then again philadelphia voted overwhelmingly for kerry (who put swiss on his) over "whiz-wit" dumbya.

― Eisbär (llamasfur), Tuesday, 23 November 2004 03:21 (twenty-one years ago)

That Bush ordered his cheesesteak "whiz wit" is actually a strange urban legend; he actually ordered it with American.

The Daily Times

― Joshua Houk (chascarrillo), Tuesday, 23 November 2004 07:45 (twenty-one years ago)

That Bush ordered his cheesesteak "whiz wit" is actually a strange urban legend; he actually ordered it with American.

i know ... there's a reason why whiz-wit was put in scare-quotes :-)

― Eisbär (llamasfur), Tuesday, 23 November 2004 08:06 (twenty-one years ago)

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