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Old 01-27-2009, 12:42 AM   #1
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For those of you cooking Philly Cheeseteaks

Hello! Newbie here. I've grown up in Philly but never once attempted to make my own cheesesteak. Of course, once I left it became necessary to begin making them on my own! (to show my dorm mates what Philly really tastes like, haha)

So, my question is: For those of you who've cooked a cheesesteak before, what kind of beef do you use? I've heard top round roast beef works well, but I'm suspicious of that. Can anyone help?

Thanks!

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Old 01-27-2009, 07:31 AM   #2
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You can use almost any beef.... I do think they usually use top round but of course there is endless debate and legend around the cheese steak and what goes into it.

basically you want to use cheap beef and slice it thin and cook it on a griddle... or like you would on a griddle in a frying pan.

If you watch the cart guys they usually lay the steaks flat and fry em then sort of push em together and chop em up with a thick spatula then they push the meat to the side and cook onions in the grease... push them aside and toast the hoagie roll for a minute.... I have watched this a million times but still not sure I could replicate the art.

It is always a matter of mystery to me that you can get a sublime cheesesteak at almost any food cart in town but can't get a passable one outside of Philly.

more importantly do you want it "wit" "wit-whiz" or provolone? sweet or hot peppers?

a real hoagie roll is key

my personal preference is provolone and hot peppers w ketchup orthodox or not.
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Old 01-27-2009, 08:41 AM   #3
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Don't they use thinly sliced rib roasts at the 2 famous

places in Philly? Pat's and I don't remember the name of the other one.
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Old 01-27-2009, 08:46 AM   #4
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use cheez whiz
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Old 01-27-2009, 08:54 AM   #5
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Quote:
Originally Posted by Luvs2Cook View Post
use cheez whiz
The question was what kind of beef do you use, not what kind of cheese
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Old 01-27-2009, 09:45 AM   #6
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pretty sure luvs2 was responding to my comments there
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Old 01-27-2009, 09:54 AM   #7
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Ahh yes I believe you are right. Sorry luvs2Cook.
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Old 01-27-2009, 10:08 AM   #8
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Quote:
Originally Posted by Lizannd View Post
places in Philly? Pat's and I don't remember the name of the other one.
They use thinly sliced ribeye at those two places. One place uses whole slices, and the other chops theirs up...
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Old 01-27-2009, 10:17 AM   #9
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LOL

Pancho, I'm pretty good at those home. I do the ketchup mixed in with the beef routine. You?
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Old 01-27-2009, 10:18 AM   #10
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Quote:
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pretty sure luvs2 was responding to my comments there
I was.
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