Spinaker's Steak and Cheese Samies

[DavidNorcross]

Very very nice. Will surely try this soon! And love the tip on the bread. Had no clue you could go there and purchase just the bread.

[Spinaker]

Thanks! Yeah, I am not a bread maker, so its easy and their bread is good. Or better than I could make anyway. LOL

[Dadof3Illinois]

Looks awesome!!! I use the same ingredients but in the whole form. Full ribeyes cut 1/4” thick, whole portobello caps, grilled slices of onion....did you use any seasonings? Balsamic vinegar, salt, pepper, garlic powder are what I use.

[Spinaker]

Yeah, I use a seasoning from my favorite burger spot that is local to my area. Or I use salt, pepper, granulated onion and granulated onion, banana pepper juice and sometimes I will add a little cream cheese.

I used to make them like that too. To me, the finer texture of the steak eats better. Either way, it will be really good. Let me know how it goes. Thanks for checking it out!

[Huskee]

Where's the finished plated sammy?

[Spinaker]

The last pic in the series.

[Huskee]

Spinaker oops, somehow I skipped her...

[jgreen]

Dang man! Just made me hungry all over again. That looks so good. Got that marked for when i can get to my griddle.

[Spinaker]

Do it up once it thaws out up there!

[bbqLuv]

Do you have take out? I want one.
Happy Griddling on you and PBR too.

[Spinaker]

I could work on that........but just for you.

[glitchy]

Thanks for sharing, looks great. We make Philly’s quite often, but use the frozen Schwan’s or Steak-Eze stuff. I’ll have to see if I can get the butcher to slice up some ribeye to try this.

[Spinaker]

Oh dude, come to where the flavor is!

(I think that was a Marlboro commercial a while back)

[Henrik]

That looks awesome! That last photo is just insane. THAT’S how you make a sandwich in my book. I just wanna bury my face in dat thing. Plus points for using better cheeses.

[Spinaker]

Right on, brother!

[HouseHomey]

ofelles I need that sandwich. That sandwich is ridiculous.

Steve B Seriously, post your recipe man. Those sandwiches are outrageous.

Nice work man. That sammie is stupid. It’s after 10 pm here and now I’m gonna eat something and go to bed. Thanks man!😠

[ofelles]

?? What sandwich? HouseHomey

[holehogg]

I am so in on this one especially for a special serving from my wagon one evening. Have been wanting to offer a Philly steak roll for some time. This is a better alternative. I would never have "thunk" to slice the beef water thin before cooking. Hope my meat slicer is up to the task.
I like the suggestion of adding jalapenos but I'll be leaving out the mushrooms (not for my own helping though). Not sure what compares with American cheese these parts but I'll use Gouda and white cheddar and a panini for the bread. I trust the "meat mulch" will keep well in a Bain Marie.
Just another reason why I love being part of the Pit.

[DavidNorcross]

I have not gotten a butcher to slice thin. I have typically put the steaks in the freezer for 30 minutes and then sliced as thin as possible.

[Spinaker]

Yeah, they can do it much easier and get it thin!

[fzxdoc]

What a great writeup. Right now I want to eat my monitor to get to that last pic.

Kathryn

[Spinaker]

Thanks Kathryn. If you try this.......make sure none of those black bears are lurking!

[RickyBobby]

I need a flat top because I love cheesesteaks and these look amazing!

[Spinaker]

They are great. Breakfast on them is also awesome too!

[Bob's BBQ]

Great write-up and awesome looking sandwiches! I'll being trying these for sure. Thanks Spinaker!

[Spinaker]

Sweet, Bob! Let me know what you think!

[Santamarina]

These look delicious. Thanks for the thorough write up!

I can’t believe I’ve had my Blackstone for two years and haven’t made cheese steak sammies yet!

[Spinaker]

You NEED to put that sucks to some real work!

[BRic]

Wow , That looks awesome good write up .

[Spinaker]

Thank you!