Tried my hand at these last night and used swiss cheese. They were good but next time I want to use the right cheese. What is the best cheese for them? Also the meat was sirloin tip and a bit tough. What is better?- Thanks, Mike

I always use an inexpensive roast. I put it in the freezer until it is almost, but not quite frozen, and then slice it paper thin.

I like provolone cheese, and will sometimes use Velveeta.

I like Velveeta or better yet, Cheez Whiz.

Mike

Cheesteak is pretty good to eat but I've always been puzzled by the facination with a sandwich made from the cheapest meat available and covered in Cheez Whiz.

Of course then I realise it comes from Philadelphia. I've been there and there just isn't much in Philadelphia to impress.....so I guess it makes sense. Not much competition.

I've seen the genuine article described as being made from shaved ribeye.

That's what I use and with no regrets around shaving a perfectly good prime rib for the cause. Provolone would be my cheese of choice and rolls from Ottenbergs Bakers if you can find them.

Yes, good Philly cheese steaks are made from shaved ribeye and either thinly sliced provolone or Cheese Whiz. I much prefer provolone over Cheese Whiz.

Thanks to all who chimed in.I was going to try jack cheese next and possibly a shaved new york. Guess I will use the ribeye and the provolone. Gotta keep the missus happy. She loves them, but without the peppers. That doesn't break my heart because my age tells me I don't over indulge in spicey food. Well cooked peppers and onions are fine with my gut on occasion.-Mike

Thanks for starting this thread by the way, now I know what's for supper tonight!

Another vote for provalone and don't forget a good roll.

Also a good cheese for a pastrami sandwhich.

Add me to the shaved rib-eye club. It's all I've ever used. Fact is that's pretty much the reason I bought an electric slicer.

Mike

I don't think a person can go wrong using a good provolone. I use it on most of the cold sandwiches I make. I just didn't think it would melt like it does on a hot sandwich. I'll still use swiss or cream cheese on a Rueben but I can't remember when I used cheeze whiz on a sandwich since the 60s.-Mike

Any good recipes someone wants to share? I need to try making this sandwich. Any tips?

Jim's Steaks, here in Philly uses "Top of the Round" only.

You gotta order it right, too. "Whiz wit" or "Whiz witout" (onions)

You can order provolone as well.

I like both, but if I make them, I like provolone, and for heaven's sake, do NOT use steak-ums or anything that says "Same as a Philly Cheese Steak".

Fry up your shaved steaks with some cracked black pepper and maybe some other seasonings.

I fry up my onjuns and Peppers in a seperate pan and then add them on.

Use good bread (here, most places use a local roll, but as long as it is a good roll, you are good)

If you are using Whiz, put some black pepper in that as well.

I like the sliced fake "swiss" processed cheese food on mine. Only time I will touch the crap.

Kenneth. Since you are a GB fan I'll give you my not so secret recipe. Take a half pound steak and slice it thin. Leave the steak sit and coarsley cut up some onion (about a half of a large) and about a half of a medium bell pepper. Take a 1/4 cup of butter and saute the onions and the peppers until nearly done. Then add about a cup of fresh slice mushrooms and saute them with the onions and peppers. Keep these good and warm. Heat a large skillet and begin browning the steak with a good oil and some steak seasonings of your choice. While the steak is browning butter up a couple (3) nice hoagie buns and when the steak is near done move it to the side and and mix in the onions and the peppers and the mushrooms. place the sliced cheese on top and toast the buns face down in the vacant part of the skillet. Take a portion of the Philly steak mix and load the buns. Serves three adults.-Mike

ummmm....whatcha' got for a Redskins fan?

And my guess is nada for a Gamecock huh?

1 slice of dry white toast, no butter.

Provalone melts beuatifully, but stinks! My kids really like when I make them pastrami and provalone sandwhiches for lunch, but they've been banned from more than one teachers classroom after heating up the sandwhiches in the microwave

Great sandwhiches with some stone ground mustard.

This almost sounds as though it's permissible to have some variation in ingredients. Is that right? (Must be a regional thing.)

I would hope so, because food is all about personal preferences and experimentation. Bet you folks wouldn't believe me if I told you that peanut butter is good on bacon and tomato sandwiches?-Mike

Just use the basic ingredients and adjust according to your tastes.

ummmmm...remember me? I'm the guy who always says make and eat it like you want and mean it. BUT....

NO...no....no...no....NO!!!!!!!!

Thanks fink, I'm gonna be all over this recipe.

Just so you know, I'm the biggest fan of Nebraska's Pro NFL team that there ever was..................................

Kenneth- If we had one, I would still be a GB fan. NOT KIDDING!-Mike

Jim's,
I still have my tee shirt. Wear it to special events after 18 years. My sister lived in Philly for 3 years. We would drive down just to get a steak and wiz at Jims.

Jim's is the place I go to.

I like it!

There are a number of lesser known places though...they seem to be pretty decent as well.

Philly cheese steak sandwiches are made with shaved ribeye steak and one of two cheeses. Either melted cheese (cheese Whiz) crap slathered on the bread or American. Sharp American is best if you can find it. You can make it an Italian Cheese Steak by adding a jardineer or fried celery, onions, and peppers.

I use the Hobart down at my rod and gun club to shave a pile of venison each year to do the same. Once in a while, I'll put a ribeye through it. You'll pay $10 a pound for shaved ribeye at the butchers so it's worth doing a bunch and making freezer bags.

Mike,
isnt there another place called Sallys? I remember some pretty serious discussion about one or the other or another being the BEST!
It seemed to get more heated depending on how many beers were consumed.
Rob,
I know it probably horrifies the food lover in most, but wiz is not "crap" on a steak in Philly. (When in Rome......) and I love American Cheese.

Use rib-eyes sliced very thin. No Fat. Make a cheese sauce using about a pint of half and half. While slowly heating it stir in a cup of shredded provolone and a cup shredded mozzarella being careful not to let the cheese break. Assemble the sandwich ( I like sauteed peppers and shroons also ) and spoon on a liberal slathering of the sauce. MMMMMMMM Good.

From someone who grew up near Philly, the above statement is true. To each his own but I prefer provolone and some red sauce too. The ones you get at Subway or Shoney's are NOT Philly cheese steaks!

RH

Never heard of Sally's, but I've only been here for about 2 years now.

There is a place called "Wit or Witout" apparently that is pretty good as well.

try making them from deer meat that has been run thru a cuber,just thaw half way then slice it real thin. when you cook it ,it all falls apart. i like good carmalized onions and orange peppers seasoned with garlic and a shake of soy sause.i will once in a while eat them on hotdog buns .

Just to throw another twist at you a local place here does a cheesesteak i really like, but i found the provolone lacking. Couple of years ago i asked them to skip the provolone and throw queso on it. Been a hive hit with everyone i know.

Looked it up. Its Pat's that I am thinking of. Geno's is right across the street.
This is making me long for the days gas was 2 bucks a gallon.

Carpool any one?