Author Topic: homespun cheesesteak  (Read 2452 times)

Offline loopy

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homespun cheesesteak
« on: November 12, 2009, 07:24:01 PM »
a homespun version of a philly cheese steak.

That afternoon I took some very juicy peaches, cut them in halfs. sprinkled each side with cinnamon sugar and put them on the fire for about 10 minutes each side.  came out absolutely awesome, like peach cobbler goodness right off the grate in no time.   

Then took three ribeyes, some onions and bell peppers,  grilled them up with the steak coming in about medium rarish.  I blackened the peppers, then blanched them in cold water and peeled off the blackened burnt part.  The big yellow onions were just started to camelize.  Sliced everything up really thin and put them on the stove in a skillet with a splash of olive oil and about half a raspberry wheat beer.  They simmered about 45 minutes or so.

Placed in a wheat hoagy bun and topped with provolone cheese that melted up all ewwy gewwy good.

While not a true official philly cheesesteak, it worked for us. 






Offline beerocd

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Re: homespun cheesesteak
« Reply #1 on: November 12, 2009, 08:02:22 PM »
No WIZ?
Bobby Flay throwdown rerun was on a couple nights ago. Yours looks too healthy actually.
Looks great - picture of the final sammichez would be good.

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Offline nicneufeld

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Re: homespun cheesesteak
« Reply #2 on: November 12, 2009, 10:08:15 PM »
Here's my first attempt at something quite similar!  This was at least a year ago.

Raw ingredients...I've made these many times since and now I generally use all hatch or anaheim chilies.  The red bell pepper is nice but I love the flavor of a good green chili, can't get enough of them!


On the grill...


Everything cooked up.  With some grilled peaches, which we greedily ate before we even got the sandwiches together...peaches grill very nicely!  And yes...the steaks were overcooked.  I was fearful back then, they don't see as much flame now.


Everything sliced up and reheated in a skillet...


Assembled...later I learned to make use of the broiler, which toasts the bread much nicer.  Still, these are good.  Served with a blackcurrant cider, if memory serves.









Offline nicneufeld

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Re: homespun cheesesteak
« Reply #3 on: November 12, 2009, 10:09:06 PM »
Dude!  We even had peaches in the same shot!  What are the odds!  High five!

Offline beerocd

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Re: homespun cheesesteak
« Reply #4 on: November 13, 2009, 06:43:00 AM »
Oh crazy - I thought I was looking at a second set of the same pictures!.

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Offline bluesman

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Re: homespun cheesesteak
« Reply #5 on: November 13, 2009, 07:06:49 AM »
Looks really tasty guys!  8)

I am a huge Philly Cheesesteak Phanatic.

I make them at home somewhat regularly.

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Offline redbeerman

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Re: homespun cheesesteak
« Reply #6 on: November 13, 2009, 07:47:47 AM »
The key here is ribeye sliced so thin you can almost see through it.  In the Philly area you can go to a deli and get it sliced to take home.  They use a whole ribeye and slice it with a meat slicer aross the grain of the meat.  Great stuff, but not cheap.  Whiz seems to be the standard cheese offering in town, but most folks I know, myself included, prefer provolone.
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Offline loopy

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Re: homespun cheesesteak
« Reply #7 on: November 13, 2009, 09:42:17 AM »
Dude!  We even had peaches in the same shot!  What are the odds!  High five!

not exactly an accident, I made this and posted on NB about a week after you did it because it looked so good I had to try it.  Glad to see you still had pictures of it as well. 

Offline Robert

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Re: homespun cheesesteak
« Reply #8 on: November 13, 2009, 09:56:15 AM »
I just made some myself for Game One of the World Series a few weeks back. I took and Eye of Round roast and froze for about an hour wrapped tightly in some saran wrap. Took out and sliced cross-grain as thin as I could (prolly 1/8") Sprinkled with salt and pepper and let sit while I sauted the onions in butter. After they were done, I threw in as much meat as would fit in comfortably without crowding the pan and cooked till brown. Stuffed the hoagies with the steak and onions and topped with a couple of slices of provolone and threw under broiler for a few. No pics though.... :-[
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Offline capozzoli

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Re: homespun cheesesteak
« Reply #9 on: November 14, 2009, 06:53:31 AM »
You can not get a cheese steak that nice in Philly. Most of them suck.

I think there is a steak sandwich in Chicago that is a real steak.

There used to be a Cheese steak place over in Camden. They put all kinds of odd things on their cheese steaks. One thing I remember is a cheese steak with peaches on it. The place is gone now, building and all. I dont know why, cause at lunch time there was a line out the door.

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Offline beerocd

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Re: homespun cheesesteak
« Reply #10 on: November 14, 2009, 10:51:25 AM »

I think there is a steak sandwich in Chicago that is a real steak.


Any chance you can come up with the name of the joint?
Hot dogs, Polish Sausage, Pizza, and Italian Beefs.
That's what I think of WRT Chicago.

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Offline capozzoli

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Re: homespun cheesesteak
« Reply #11 on: November 14, 2009, 05:46:38 PM »
Damn, now Im not sure if it is Chicago.

It is a fillet on a round roll with fried onions if im not mistaken.

Maybe I just dreamed it. I dream about food a lot.

How do you make an Italian beef sandwich? That is kinda like  Au juex right?
« Last Edit: November 14, 2009, 05:49:07 PM by capozzoli »
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Offline beerocd

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Re: homespun cheesesteak
« Reply #12 on: November 15, 2009, 02:29:51 PM »
Need a sturdy roll, something that can take a ton of au jus something with a little snap to it you know real bread. It's Roast beef sliced thinly hanging out in the au jus with  italian seasonings. Giardinera is a must. Some people dip the bread in the gravy, call it dipped or juicy.
Some places will top it with provolone and run it through the broiler to melt/brown the cheese. But now we're talking more cheesy beef not italian beef. Marinara somtimes with the cheesy beef. But the first version I put up is the real deal Chicago Italian beef.

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Offline capozzoli

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Re: homespun cheesesteak
« Reply #13 on: November 15, 2009, 02:55:50 PM »
Man that sounds good.

Another Philly favorite is the roast pork and provolone. Basically the same as a Chicago Italian Beef but with pork and pork broth, provolone cheese and sometimes long Italian hots. ;)

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Offline beerocd

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Re: homespun cheesesteak
« Reply #14 on: November 15, 2009, 07:07:15 PM »
One more variation - "The Combo" gets you an Italian Sausage on the bun topped with the beef, giardinera, regular or juicy.  :)

-OCD
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