Chaos Posted November 21, 2023 Share Posted November 21, 2023 Just now, WhitewalkerInPhilly said: pork is probably easier and cheaper. Pork with provolone and broccoli rabe is a classic in the city. I suggested that and posted a link to a recipe on the first page of thread. An excellent sandwhich. 1 Quote Link to comment Share on other sites More sharing options...
WhitewalkerInPhilly Posted November 21, 2023 Share Posted November 21, 2023 5 minutes ago, Chaos said: https://www.visitphilly.com/media-center/press-releases/cheesesteak-101-a-primer-on-the-who-what-where-whiz-of-philly-cheesesteaks/ If you are in philly and committed to going outside of the cheeseteak box, here is the ultimate: I'm not the biggest Barclay fan. It's not a bad steak, but for the price tag you can find something better in Passyunk. Sadly, the pandemic wiped out my favorite place. Quote Link to comment Share on other sites More sharing options...
Chaos Posted November 21, 2023 Share Posted November 21, 2023 Just now, WhitewalkerInPhilly said: I'm not the biggest Barclay fan. It's not a bad steak, but for the price tag you can find something better in Passyunk. Sadly, the pandemic wiped out my favorite place. The price tag is absurd. What was your favorite place? Quote Link to comment Share on other sites More sharing options...
WhitewalkerInPhilly Posted November 21, 2023 Share Posted November 21, 2023 Just now, Chaos said: The price tag is absurd. What was your favorite place? Serpico. The head chef was a Momofuku alum who was lured down to Philly. It was relatively unpretentious, a small 30 seater with an open kitchen you could sit at a bar at. The things that remain seared in my memory is a pasta dish that was homemade pasta, basil, sausage, pecorino and chicken skin and a smoked duck leg sausage. Sadly, seating guidelines killed the business model and the chef got circulated through the restaurant group before leaving. Quote Link to comment Share on other sites More sharing options...
Jerry Jabber Posted November 21, 2023 Share Posted November 21, 2023 Ribeye, Montreal Steak seasoning, Worcestershire sauce. Sautéed onions and mushrooms. Whiz and mayo. Hoagie roll toasted. IMO, the best sandwich from Philly is the Roast Pork with broccoli rabe. My favorite is from Tony & Nick’s (the original Tony Luke’s). John’s is good, but the staff is extremely rude. DiNic’s in the Reading Terminal market is decent, but nowhere near as good as the one from Tony & Nick’s. 4 Quote Link to comment Share on other sites More sharing options...
Pine Barrens Mafia Posted November 21, 2023 Share Posted November 21, 2023 10 minutes ago, Jerry Jabber said: John’s is good, but the staff is extremely rude. That's philly, baby! Rude, crude and full of attitude 1 Quote Link to comment Share on other sites More sharing options...
Royale with Cheese Posted November 21, 2023 Share Posted November 21, 2023 Instant ramen with a boil egg and McDonald's chicken nuggets for the meat to make it a classy meal. I eat the nuggets first because that's when they are the crispiest. 3 Quote Link to comment Share on other sites More sharing options...
14774 Posted November 21, 2023 Share Posted November 21, 2023 43 minutes ago, Royale with Cheese said: Instant ramen with a boil egg and McDonald's chicken nuggets for the meat to make it a classy meal. I eat the nuggets first because that's when they are the crispiest. What flavor? Chili or shrimp are 🤌. Quote Link to comment Share on other sites More sharing options...
Success Posted November 21, 2023 Share Posted November 21, 2023 10 hours ago, PRBills said: Homemade steak hoagie pizza That looks amazing. If you could find a way to work wings into that, it would the culinary equivalent of the holy trinity. Quote Link to comment Share on other sites More sharing options...
BUFFALOKIE Posted November 21, 2023 Share Posted November 21, 2023 23 hours ago, muppy said: is it sacrilegious to just go to a Jersey Mikes and buy one hence no dishes and at least decent Philly cheese steak. Thoughts? maybe buying a philly sandwich from a company from New Jersey is itself sacrilegious 🤭 haha Jersey Mikes is better than anything I could come up with at home. And, it's just me so the cost and time comparison for one sandwich seals the deal. Quote Link to comment Share on other sites More sharing options...
Draconator Posted November 21, 2023 Share Posted November 21, 2023 8 hours ago, Miyagi-Do Karate said: as an aside, that website you linked to— Woks of Life— is one of my go-to recipe site. I love eating and cooking Chinese food. I make hot and sour soup based on their recipe, and when I gave some of that soup to some of my friends who are from China, they said it was authentic and outstanding. My wife just got a HexClad wok from her son as an early Christmas present and I will tell her about this site. Thanks! 1 Quote Link to comment Share on other sites More sharing options...
PRBills Posted November 21, 2023 Share Posted November 21, 2023 31 minutes ago, Success said: That looks amazing. If you could find a way to work wings into that, it would the culinary equivalent of the holy trinity. Buffalo chicken pizza too 1 Quote Link to comment Share on other sites More sharing options...
Sherlock Holmes Posted November 21, 2023 Share Posted November 21, 2023 The toughest shoe leather steak that's all gristle Cheeze Whiz Stale Rye bread with extra Carraway seeds Quote Link to comment Share on other sites More sharing options...
Miyagi-Do Karate Posted November 21, 2023 Share Posted November 21, 2023 1 hour ago, Draconator said: My wife just got a HexClad wok from her son as an early Christmas present and I will tell her about this site. Thanks! excellent! Let me know what you think. Quote Link to comment Share on other sites More sharing options...
Phils n Bills Posted November 21, 2023 Share Posted November 21, 2023 On 11/20/2023 at 6:54 AM, WhitewalkerInPhilly said: Best cheese steak is in New Jersey. Break all the rules: put it on a Kaiser. Chop ribeye ends. American cheese. Load with caramelized onions. I know Donkeys when I see it Hit up Reading Terminal and grab a Carmen’s cheesesteak and a Dinics roast beef. That’s living Quote Link to comment Share on other sites More sharing options...
Draconator Posted November 22, 2023 Share Posted November 22, 2023 46 minutes ago, Miyagi-Do Karate said: excellent! Let me know what you think. She already ordered their cookbook 1 Quote Link to comment Share on other sites More sharing options...
HIT BY SPIKES Posted November 22, 2023 Author Share Posted November 22, 2023 5 hours ago, Phils n Bills said: I know Donkeys when I see it Hit up Reading Terminal and grab a Carmen’s cheesesteak and a Dinics roast beef. That’s living Yup. in New Jersey that is called Livin’ on a Prayer… 1 Quote Link to comment Share on other sites More sharing options...
BullBuchanan Posted November 22, 2023 Share Posted November 22, 2023 What I do is not "authentic", but I don't care because it tastes better. If you don't want to spring for ribeye and happen to live near an asian market, they'll usually have presliced frozen beef like this that's used for bulgogi, hotpot, strif fry etc. It works excellently for a cheesesteak. just slice it into strips and you're good to go. I carmelize onions which takes about 40 minutes and in a separate pan I'll do peppers, mushrooms, and spicy cherry peppers (like I said, not authentic, but definitely better to me) and then I'll deglaze them with some vermouth. I like Costanzos rolls when I can get them, but anything with some chew should work. I split them open and toast just lightly enough on the oven to get a little crisp on the outside of the roll - it's very easy to go too far on this. Your beef will only take a couple minutes to come together. I use beef tallow as my fat which adds a lot more beefy flavor and season with salt pepper and garlic powder. Create a pile for each sandwich and mix in your veggies, add provolone on top and steam with a dash of water and a lid for your pan. Then just toss your open roll (with whatever condiments you like. I'm a fan of Sandwhich Pal Horseradish) on the pile and use a long turner/spatula to scoop under the whole thing and flip it over. the cheese will be inside the roll instead of on top in this version, but it's the best method I've found. Note the example below is an early version where I didn't use the carmelized onions (sauteed instead) and I didn't add the cherry peppers either. On 11/19/2023 at 8:28 PM, TailgateChef said: Bam! End thread. My only issue is I can't cut the ribeye thin enough. Suggestions? freeze it slightly or buy it pre-sliced (what I do) 1 Quote Link to comment Share on other sites More sharing options...
HIT BY SPIKES Posted November 22, 2023 Author Share Posted November 22, 2023 Got 8 thick pork chops I trimmed out and have marinating until Sunday. Will Grill. The last ingredient is the Italian Bread which I will buy fresh on Sunday Morning. 2 each from 4 Italian Bakeries all with a mile from me. Yes I get this meat will be too thick to simply slap on a bun so I will thinly slice after grilling. Weather permitting Big Green Egg. I have red, yellow and orange sweet peppers plus a huge Sweet Onion. 2 Quote Link to comment Share on other sites More sharing options...
Pine Barrens Mafia Posted November 22, 2023 Share Posted November 22, 2023 18 minutes ago, HIT BY SPIKES said: Got 8 thick pork chops I trimmed out and have marinating until Sunday. Will Grill. The last ingredient is the Italian Bread which I will buy fresh on Sunday Morning. 2 each from 4 Italian Bakeries all with a mile from me. Yes I get this meat will be too thick to simply slap on a bun so I will thinly slice after grilling. Weather permitting Big Green Egg. I have red, yellow and orange sweet peppers plus a huge Sweet Onion. You got the rabe and provolone? Quote Link to comment Share on other sites More sharing options...
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