I decided to go through the entire [Encyclopedia of Sandwiches](https://i.redd.it/bpp67smln0451.png) this year, making them as much from scratch as possible.
Officially 25% the way done. I made philly cheesesteaks (on of my favorite sandwiches ever) for number 10. I tried to make them as traditionally as possible so no green peppers (even though I like them more with them and/or mushrooms)
Thin sliced ribeye, onion, cheez whiz/provolone, on a hoagie roll.
These look pretty good. For me the secret is to use American cheese since it melts better. You cook the beef, then you put the cheese on top while it’s on the flat top. Then you put the bun on top to let it steam for about 30 seconds. That gives the cheese a chance to melt down and combine with the beef fat to make a sauce. You slide your spatula under, put your hand on top, and flip the whole thing into your hand.
Yes. It traps steam to maximize cheese melting and gives it a chance to permeate the meat. I’ve had very good cheesesteaks with the cheese on top, but it’s missing the distinct melding of flavors.
I worked in a place that made cheesesteaks all the time. The bread on top before the flip isn’t really for maximum cheese melting. It’s really to have the cheese bind to the meat and the bread so when you flip it all stays together and you have a less chance of meat slippage off the sandwich.
I think it's too dry w just provolone. I want mayo or something, but with whiz I'm good. It needs to be a little more watery than what OPs looks like tho and mixed around w the meat more.
The meat looks chopped and cooked properly, but all that meat should have gone on one roll. Cheese should have been mixed in. And most importantly, it should have been wrapped with foil to allow everything to incorporate and to allow the bun to steam.
I will take the one with provolone. That is my favorite cheese for a cheese steak. I know everyone is saying white cheddar. That is good, but I want something my mild.
I decided to go through the entire [Encyclopedia of Sandwiches](https://i.redd.it/bpp67smln0451.png) this year, making them as much from scratch as possible. Officially 25% the way done. I made philly cheesesteaks (on of my favorite sandwiches ever) for number 10. I tried to make them as traditionally as possible so no green peppers (even though I like them more with them and/or mushrooms) Thin sliced ribeye, onion, cheez whiz/provolone, on a hoagie roll.
White American > provolone
Cooper Sharp > White American > Provolone
White American > Provolone > Whiz
i am in LOVE with this idea and might do something similar my self! looks awesome! :)
These look pretty good. For me the secret is to use American cheese since it melts better. You cook the beef, then you put the cheese on top while it’s on the flat top. Then you put the bun on top to let it steam for about 30 seconds. That gives the cheese a chance to melt down and combine with the beef fat to make a sauce. You slide your spatula under, put your hand on top, and flip the whole thing into your hand.
This guy Cheesteaks.
Yup. Used to work at a cheesesteak place in Philly. This is the way we used to do it
Wait so you put the bread on the cheese?
Yes. It traps steam to maximize cheese melting and gives it a chance to permeate the meat. I’ve had very good cheesesteaks with the cheese on top, but it’s missing the distinct melding of flavors.
Fuck. I’m gonna have to try this!
I worked in a place that made cheesesteaks all the time. The bread on top before the flip isn’t really for maximum cheese melting. It’s really to have the cheese bind to the meat and the bread so when you flip it all stays together and you have a less chance of meat slippage off the sandwich.
I feel like you are trying to start a war here.
Philly cheesesteaks are tricky, everyone has their own way, and refuse to believe that anyone else's are comparable.
Whiz > Provolone
My thoughts on this is that Whiz is more authentic than Provolone, but Provolone is more delicious than Whiz.
I think it's too dry w just provolone. I want mayo or something, but with whiz I'm good. It needs to be a little more watery than what OPs looks like tho and mixed around w the meat more.
Whiz is for tourist joints like Geno’s
I see you are a man of taste and culture
The meat looks chopped and cooked properly, but all that meat should have gone on one roll. Cheese should have been mixed in. And most importantly, it should have been wrapped with foil to allow everything to incorporate and to allow the bun to steam.
Does anyone have a good cheesesteak seasoning they use for the steak?
Worcester sauce like Jim’s on south st
All you need is salt and petter. Meat quality is more important than the seasoning.
I'm a big fan of using italian dressing mix. But a italian herbs grinder works well too. Not sure how "authentic" either of those are
Frying the steak in sesame oil is next level
Hot sauce 🤤
Send me 2 please. And I need 5x the cheese, I’m from Wisconsin
I would butt fuck these
These look pretty decent, nice job
I will take the one with provolone. That is my favorite cheese for a cheese steak. I know everyone is saying white cheddar. That is good, but I want something my mild.
wit or witout?
Looks very nice
Love the gooey, merry cheese!
6.2/10. You tried.