Philly Cheesesteak Recipes Wanted - Texas Boy Needs Help

[Panhead John]

I don’t eat many Philly Cheesesteaks but I do love em. There’s a few fast food type restaurants around that sell em and I’ve had a few that were ok, but I don’t eat out much at all. And mainly they’re "chain" type of places. Now that I’ve got a griddle, that’s one thing I’d love to learn how to make on it. I know I can Google this, but I’d rather get recipes from you guys and gals. I tried making one myself years ago…. it wasn’t pretty.

I know the basic ingredients and all, but what’s the best type of bread to use, type of steak, cheese etc. Just onions and bell pepper, or something else? I’d really like to try to get as "authentic Philly cheesesteak" as I can. As much detail as you can give me would be appreciated. Thanks

[Jfrosty27]

Don’t forget the Cheese Wiz!

[Panhead John]

I’ve heard cheese whiz was best, I can always experiment with something different for other cooks.

[smokin fool]

I've always been partial to Swiss on my Phillies.
Stopped eating CW years ago due to the impending massive coronary it was about bring on.

[Allon]

I like American and Havarti. You must use ribeye.

[58limited]

I like Cowboy Kent Rollins' version:

[bbqLuv]

Yep, not a Philli Cheese steak.

[Jfrosty27]

That’s a winner.

[smokin fool]

Yuppers, I'm all in on that and yes Provolone cheese is perfect as well as Swiss.

[ofelles]

Needs help!?!?

[RickyBobby]

Cheesesteaks are probably the main reason I want a griddle. I’ve never been able to make a good one, but I have a friend from Philly who has made them for me before and has told me a couple of things. He swears he will teach me all of the his secrets if I get a griddle, but talk is cheap. 🤣🤣.

I’m sure other will chime in, but my buddy told me the best meat to use is ribeye. Either cut it super thin at home or have the butcher slice it up for you. Apparently if you tell them you’re making cheesesteaks, they slice it up the right way for you.

as for cheese, the debate rages. Similar to the barbecue vs barbeque debate that huskee started……. (Btw, I’m now team glitchy with barbexue) lol. It’s either provolone or cheese whiz. I’ve had both, I love both.

there was a cheesesteak place in Seattle I used to go to all the time that got a little adventurous with their veggies. Obviously peppers and onions, but you had the option to add mushrooms and/or jalapeños. I had about every different combination they offered and hadn’t met one that I didn’t love.

all that said, I am available as a taste tester.

[RickyBobby]

He didn’t specify. The place in Seattle had some kind of really soft roll. It was like cross between a big hot dog bun and a sub sandwich bread roll.

[Mosca]

Shaved ribeye. Here in NE PA you can get it at the supermarket like that, it saves a lot of work.

[Panhead John]

Mosca thanks. Yeah, I’d rather buy it like that than try myself.

[CaptainMike]

This will likely raise the hackles of most Philadelphians, but this is one of my favorites. I forego the cheese sauce and opt for provolone slices (sharp if I can get it). I would use Cheez Whizz but it's not available locally. I like to use a nice fluffy french roll, too.

https://www.foodnetwork.com/recipes/...recipe-2012068

[Panhead John]

Wow, can’t believe you don’t have Cheez Whizz available locally…they’re nationwide.

[CaptainMike]

I just found a good recipe for homemade this afternoon.

[smokenoob]

On a side note, did you know your iPhone will take a pic on command when you say "Hey Siri, say cheese"
wonder if I could change the command to "say cheese steak" 😁
carry on……

[Panhead John]

Sounds like you’ve been hanging out with bbqLuv

[gboss]

Sliced (shaved) ribeye, hot griddle with neutral oil. Salt and pepper. American (bonus points for Cooper Sharp), provolone (aged sharp provolone is also common), Whiz all acceptable. Fry onions until translucent and soft.
Hoagie roll, un-toasted. Should be somewhat crunchy on the outside and soft on the inside.

You're not really looking for a ton of browning, just cooked through and a little color on the meat.

After meat and onions cook, line everything up about the length of the roll and melt the cheese on top. Put roll over meat upside down and slide spatula under everything. Turn over in one quick motion.

Broccoli rabe or sautéed spinach are common toppings. Green bell peppers are not traditional but seem to be popular elsewhere? You're more likely to get long hots here.

Cheesesteak hoagie is a thing. Basically a cheesesteak with shredded lettuce, tomato and onion.

Pizza steak adds tomato sauce.

[gboss]

There's also tons of variations and every place has their own twist. This is basically what I consider the essential elements, but who the heck am I to say. I don't even live in Phila proper. I'm pretty sure the no toasting of bread is a combination of the way the rolls are baked locally and the fact that none of these places have time to be toasting any bread. (The stereotype is you get yelled at for not knowing how to order and conduct the transaction efficiently. Partially true.)

[shify]

This is good stuff. I will add two points:
1. Chop/shred the meat a bit after you flip it and before mixing with the onions
2. Wrap the sandwich in foil or wax paper for a few minutes before eating to let everything mingle and steam together.

[Panhead John]

This is why I didn’t just Google recipes. The little extra pointers and tips from our members. Thanks shify and gboss

[DavidNorcross]

I went through a similar search for years. I finally found the answer. This site is one I frequent all the time. His recipes never fail. He is authentic and used to run a food truck in the city. Top shelf. I do not think you will find a better method on philly cheese in my opinion.

https://www.notanothercookingshow.tv/post/cheesesteak-whiz-wit

https://www.notanothercookingshow.tv/post/how-to-make-a-philly-cheesesteak-at-home

[Panhead John]

Those look really good David.

[Panhead John]

I didn’t get that far, but hell no to catsup.

[DavidNorcross]

These are the most authentic I have found.

[Finster]

Panhead John
Do you guys have Amoroso's rolls down your way? The bread is what makes the sandwich...
Chipped steak, or thin sliced ribeye rough chopped, and then whatever fixings you want.
Philly folks don't put green peppers on their cheesesteaks btw, but like I said, whatever fixings you like.
I'm partial to american cheese, fried onions, sometimes pickles, and ketchup.

oh, and cheese wiz is for tourists..lol

[Panhead John]

Never heard of Amoroso’s rolls. Can you tell me a little more? I’ll order online if needed, if they’re that good…and available.

[glitchy]

Spinaker had a great cheesesteak thread a while back: https://pitmaster.amazingribs.com/fo...ies#post990035

One option for bread might be Jimmy Johns. I’ve always said I’m gonna try it sometime when I make them.

[Spinaker]

It’s amazing! Troutman

[Panhead John]

Spinaker I don’t know how I missed your recipe post before, but that was very helpful! Thanks

[Spinaker]

You bet. This is a fun recipe to make. And now that you have a griddle, you should give it a go. Panhead John

[Donw]

John. Just to give you an idea of the proper bread. https://www.webstaurantstore.com/vendor/amoroso-s.html Hopefully you can find Amoroso’s locally down there.

[CaptainMike]

In-store baked French rolls are very similar and what I use.

[Donw]

John. The link was just to show you the types. Didn’t expect you to be ordering cases and cases before your griddle is even seasoned.

[Panhead John]

Donw Yeah, I didn’t read your comment too well before clicking on the link.

[Willy]

I’m gonna say a Mexican bolillo roll should serve extremely well for the bread. Works for a banh mi sandwich as well. I’m sure HEB carries good bolillos; if not, try a local Mexican mart.

[Panhead John]

Willy I buy those all the time, love em. Never used them as a sandwich bread though. This is perfect, thanks. In fact, I just bought one today at HEB.

[Willy]

Panhead John. I’m pretty sure you’ll be pleased with bolillos. Slightly crunchy exterior, soft interior.

Bolillos; they’re not just for tortas anymore. LOL

[RickyBobby]

::sigh:: …. I miss HEB……..

[ItsAllGoneToTheDogs]

I feel like Philly Cheesesteaks might be a topic a Texan can relate to... beans and wiz... personally I like a good cheesesteak, like some others I prefer swiss as I never really liked any Philly with wiz I've tried.

[TxF]

This should work.