Cheesesteak ("Philly cheesesteak")
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19 replies
That's a sad looking cheesesteak.
One I had yesterday
I'm not a peppers on it person myself, but that's a fucking cheesesteak.
None of that dry-ass bread with a bit of cheese whiz squeezed on top, and with terrible distribution. You put that cheese under the meat, directly on the bread, properly distributed, or gtfo. And that bread better be going on the grill.
The bread isn't even toasted :(
The caption said it's made with cheese whiz which I'm learning is pretty normal? I dunno, I'm no whiz.
It's not most people's preference, but it is acceptable. The choice of cheese product is not the problem here.
Yes please.
That looks like a cheesesteak from the Great Depression.
Wiz wit
Ah yes, but which place serves the best one? That’ll start some battery-throwing.
My experience as a local is that nobody gives a fuck. It's a made-up "war" for the most part. We all have our own local places that we like. And some of us think we make them the best, but maybe we don't want to make them ourselves all the time.
My house for me personally. Left over steak sliced thin by my sushi knife and a fried with dollop of white queso and butter. I'm not sure why they don't mention to cook it in the cheese or whatever you like.
I’m sorry but these are gross
Thank you for apologizing
HAHAHA!
Alright alright, what's your process, mate, if I may ask..?
I have a foolproof two-step process.
Process?
You want to buy a steak. They're shaving whole sections of ribeye on a deli slicer, which is difficult bordering on impossible to replicate in a normal home kitchen.
If you don't have that option at all, the best I can recommend is you put a ribeye roast in the freezer to firm up and then do your best with the sharpest knife you can get . then fry those shavings up on the grill, top with whiz or cheddar, and throw on a loaf. Make sure to wrap the sandwich in to foil and let it sit for a while, it is important to get everything squished right and for the bread to steam a little.
Nah, not that hard yourself at home. Difficult? Sort of, yeah. More painstaking than difficult. You need slightly frozen beef, patience, and a sharp knife. Nice if you can get someone to shave it for you, though. If you live somewhere that sells hot pot beef, that's a close enough alternative as well.
I prefer to cook the beef, put the cheese on top, splash a touch of water around it, put the bread on top, then cover for maybe half a minute (judge for yourself based on your stove's heat) before removing the lid and serving. If you want to chop it all up together, now is the time.This is if you're serving right away because it steams the bread a little bit and melts the cheese (I'm a white American person myself so it's better if you give it that extra moment on the heat) for you. No need for foil. Comes out perfect.
The onions--which, to me, are a requirement--take longer or higher heat to cook, so you want to cook them separately or put them on earlier. Same with other veggies that I myself don't prefer.
And one thing that so many places get wrong outside of the area even while they otherwise make an okay cheesesteak is to skimp on the salt and pepper. You have to salt and pepper that beef. Do not skimp.
As a true cheesesteak lover, I believe that there are plenty of ways to make them. All that matters is that it comes out right. And that picture is not right.