Here's a trick for cheesesteak. Take a fresh thick cut ribeye steak and put it in the freezer for 1 hour. Remove it and slice it easily with a sharp chef knife 1/16th of an inch or less. Obviously, discard any large fat seams. Fry some onion partially, you don't want it well done, remove from heat. Season the sliced ribeye with salt and pepper and start frying it, add the partially cooked onion and cook to desired doneness. Provolone or whizz it's up to you and you can even skip the onion if you want.
I've stayed away from thin sliced meat recipes, unless I could buy the meat pre-sliced. This freezer trick changed that. It firms the meat up enough to easily slice through without being a mushy, unevenly cut mess. I've bought home gamer slicers from auctions, they do okay, but a chef knife is easier to store.
We have a local bakery that distributes in the area, I buy their sub rolls. However, most grocery stores have their own bakeries. My wife picks up french and italian breads from them, I can't complain about them, even Walmart's in house fresh breads are pretty good. Look for sub rolls, I find they have the right amount of crust, chewiness and bread texture to hold up to the cheese and grease once they've been lightly toasted. Usually, when you look at a sub roll, there will be a side that's been separated from a twin. Slice into this side, the other side will look uniform to the top, you need this extra crust to make a hinge to hold the cheesesteak together.
Here's a trick for cheesesteak. Take a fresh thick cut ribeye steak and put it in the freezer for 1 hour. Remove it and slice it easily with a sharp chef knife 1/16th of an inch or less. Obviously, discard any large fat seams. Fry some onion partially, you don't want it well done, remove from heat. Season the sliced ribeye with salt and pepper and start frying it, add the partially cooked onion and cook to desired doneness. Provolone or whizz it's up to you and you can even skip the onion if you want.
Came for the lulz, stayed for the cheese steak recipes
I've stayed away from thin sliced meat recipes, unless I could buy the meat pre-sliced. This freezer trick changed that. It firms the meat up enough to easily slice through without being a mushy, unevenly cut mess. I've bought home gamer slicers from auctions, they do okay, but a chef knife is easier to store.
Got any recommendations on the bread?
We have a local bakery that distributes in the area, I buy their sub rolls. However, most grocery stores have their own bakeries. My wife picks up french and italian breads from them, I can't complain about them, even Walmart's in house fresh breads are pretty good. Look for sub rolls, I find they have the right amount of crust, chewiness and bread texture to hold up to the cheese and grease once they've been lightly toasted. Usually, when you look at a sub roll, there will be a side that's been separated from a twin. Slice into this side, the other side will look uniform to the top, you need this extra crust to make a hinge to hold the cheesesteak together.
Yeah, this thread is putting me in a good mood :D
What, no sautéed bell peppers?
They're good too, they just don't agree with me. But add them if you like, sliced mushrooms too!
And I learned something today!