Food and Drink Philly Cheesesteaks! - Page 3

Stewie · 07-12-2012, 02:26 PM

Ribeye on the counter. Onion and peppers, too. Some cheese and toasted Italian homemade rolls. Oh, there are spices in the mix.

OmahaChief · 07-13-2012, 07:10 AM

Quote:

Originally Posted by Saul Good

Thank you.

I've spent quite a bit of time in Philadelphia, and their cheesesteaks suck. Freaking pepperjack's makes a better sandwich than anything I've had in Philly.

Pepperjax is an awesome philly. Much better than any other Philly I have ever had. The only other place close is a place called Lanskys here in Omaha which is really good as well.

**Predarat** · 07-13-2012, 07:12 AM

Penn Station makes some good Phillys.

**Saulbadguy** · 07-13-2012, 07:16 AM

Quote:

Originally Posted by Bugeater

I had no idea a "real" Philly had ****ing Cheez Whiz in it. That's disgusting.

They also (for the most part) don't put green peppers on them.

**Saulbadguy** · 07-13-2012, 07:16 AM

Quote:

Originally Posted by Saul Good

Thank you.

I've spent quite a bit of time in Philadelphia, and their cheesesteaks suck. Freaking pepperjack's makes a better sandwich than anything I've had in Philly.

Dumbass.

**Dartgod** · 07-13-2012, 07:21 AM

The only kind I've ever had and damn good.

**bevischief** · 07-13-2012, 07:23 AM

Quote:

Originally Posted by Dartgod

The only kind I've ever had and damn good.

I agree.

sedated · 07-13-2012, 08:16 AM

I had Chartroose Caboose recently, way too salty.

Great Steak and Potato and Pepperjax make solid phillies.

I you want a unique (gourmet?) philly, go to Dodge City Distillery on 119th (near the AMC 30). Chunks of steak that have been marinated in something tasty, sweet onions and peppers, all cooked perfectly. My favorite sandwich right now.

**luv** · 07-13-2012, 08:30 AM

Speaking of spices ('m sure you all did somewhere in here), is there a good Cajun or Creole seasoning that is low in sodium? I don't know if it's just that I've been eating even less salt than normal, but the Tony Chachere's Creole seasoning that has always been good in the past just tastes really salty lately. Maybe I got a bad batch?

Dayze · 07-13-2012, 08:46 AM

used to work at a cheesesteak place for 4 years in HS. I've made them at home.
But I took a little easy route with the meat. I get the sliced steak stuff in the frozen department etc. overall though, below is very close to how we made them (sans the spices...which the owner made himself and didn't give out the recipe); and we used fresh sliced beef etc.

Get a small packet of au Jus and make that/set aside.
Add veggies etc, salt, pepper etc; add meat; and just before done, add a small laddle or two of the au jus until it's boils off. Or, to whatever wetness liking you like

Make 2 skinny rows of your finished meat. Add cheese slices (you can tear them in half etc if you want) to the skinny row on the left. Take your bread, and place face down on the row on the right (don't flip the roll over just yet); carry over w/ spatular etc and place on top of the row on the left. Then flip over.
This way the cheese gets mixed in well and doesn't stick to the bread.

**Saul Good** · 07-13-2012, 09:20 AM

Quote:

Originally Posted by sedated

I had Chartroose Caboose recently, way too salty.

Great Steak and Potato and Pepperjax make solid phillies.

I you want a unique (gourmet?) philly, go to Dodge City Distillery on 119th (near the AMC 30). Chunks of steak that have been marinated in something tasty, sweet onions and peppers, all cooked perfectly. My favorite sandwich right now.

Go to this place, people. It's an excellent value, and it's not a chain. They also have $2 calls on Thursdays.

Dayze · 07-13-2012, 09:29 AM

went to Pepperjax grill for the first time a while back;...damn good.

only thing I don't like about Chartroose is they precook their meat. the place I worked at used fresh meat and it made a huge difference. but, Chartroose is still good to chow on now and again.

**HemiEd** · 07-13-2012, 09:43 AM

This thread and SR's thread have inspired me to be bad at lunch today.

I am going to Charley's for a Philly Cheese Steak sandwich.

Stewie · 07-13-2012, 10:46 AM

Quote:

Originally Posted by Dayze

went to Pepperjax grill for the first time a while back;...damn good.

I just went to the Pepperjax website. It appears they get their rolls from Philly. The roll is half the battle. I make my own from the gold standard of bread baking books. It definitely makes a difference.

The other thing about buying these at a restaurant, and correct me if I'm wrong, is that their peppers are green peppers. I much prefer to have red/orange/yellow bells plus green peppers on my cheesesteak.

I don't use cheez whiz either... it's provolone for me. Cheez Whiz doesn't work.

OmahaChief · 07-13-2012, 11:06 AM

Quote:

Originally Posted by Stewie

I just went to the Pepperjax website. It appears they get their rolls from Philly.

They make their own bread and it is awesome. Not from Philly.

Dayze · 07-13-2012, 11:07 AM

Quote:

Originally Posted by Stewie

I just went to the Pepperjax website. It appears they get their rolls from Philly. The roll is half the battle. I make my own from the gold standard of bread baking books. It definitely makes a difference.

The other thing about buying these at a restaurant, and correct me if I'm wrong, is that their peppers are green peppers. I much prefer to have red/orange/yellow bells plus green peppers on my cheesesteak.

I don't use cheez whiz either... it's provolone for me. Cheez Whiz doesn't work.

yep. the place I worked at used a swiss/provolone mix. and the roll is 90% of the battle. don't want them too dense, don't want them to break in half; but also one that will toast up nice through out etc.

07-12-2012, 02:26 PM
Stewie MVP Join Date: Oct 2006 Location: West of the Equator Casino cash: $1939901	Philly Cheesesteaks! Ribeye on the counter. Onion and peppers, too. Some cheese and toasted Italian homemade rolls. Oh, there are spices in the mix.
Posts: 13,600

07-13-2012, 07:12 AM	#32
Predarat Run Chiefs fans, run!! Join Date: Oct 2004 Location: Nashville, TN Casino cash: $9973863	Penn Station makes some good Phillys.
Posts: 10,776

07-13-2012, 07:21 AM	#35
Dartgod Wasted away again... Join Date: Aug 2000 Location: in Margaritaville Casino cash: $7430000	The only kind I've ever had and damn good. __________________ If you shed a tear for me, please make it a tear of joy. -Joe Tracy (Nzoner) . .
Posts: 51,116

07-13-2012, 08:30 AM	#38
luv MY LITTLE #15 Join Date: Dec 2004 Location: Springfield, MO Casino cash: $6259600	Speaking of spices ('m sure you all did somewhere in here), is there a good Cajun or Creole seasoning that is low in sodium? I don't know if it's just that I've been eating even less salt than normal, but the Tony Chachere's Creole seasoning that has always been good in the past just tastes really salty lately. Maybe I got a bad batch?
Posts: 63,425

07-13-2012, 08:46 AM	#39
Dayze Resident Glue Sniffer Join Date: Nov 2003 Casino cash: $5199358	used to work at a cheesesteak place for 4 years in HS. I've made them at home. But I took a little easy route with the meat. I get the sliced steak stuff in the frozen department etc. overall though, below is very close to how we made them (sans the spices...which the owner made himself and didn't give out the recipe); and we used fresh sliced beef etc. Get a small packet of au Jus and make that/set aside. Add veggies etc, salt, pepper etc; add meat; and just before done, add a small laddle or two of the au jus until it's boils off. Or, to whatever wetness liking you like Make 2 skinny rows of your finished meat. Add cheese slices (you can tear them in half etc if you want) to the skinny row on the left. Take your bread, and place face down on the row on the right (don't flip the roll over just yet); carry over w/ spatular etc and place on top of the row on the left. Then flip over. This way the cheese gets mixed in well and doesn't stick to the bread. Last edited by Dayze; 07-13-2012 at 09:07 AM..
Posts: 37,358

07-13-2012, 09:29 AM	#41
Dayze Resident Glue Sniffer Join Date: Nov 2003 Casino cash: $5199358	went to Pepperjax grill for the first time a while back;...damn good. only thing I don't like about Chartroose is they precook their meat. the place I worked at used fresh meat and it made a huge difference. but, Chartroose is still good to chow on now and again.
Posts: 37,358

07-13-2012, 09:43 AM	#42
HemiEd Supporter Join Date: Dec 2004 Location: Ozarks Casino cash: $3310564	This thread and SR's thread have inspired me to be bad at lunch today. I am going to Charley's for a Philly Cheese Steak sandwich. Last edited by HemiEd; 07-13-2012 at 09:53 AM..
Posts: 33,410