I had close family in Philly so I would visit a lot growing up and I grew up with a love of cheesesteaks as a result (and a dislike of most cheesesteaks outside of Philly). I have tried a bunch of recipes and this is the first one that really hit the mark.
I took the secondary suggestion in the recipe and instead of par-freezing meat, I went to H-Mart and got thin sliced ribeye from the shabu shabu meat area and it turned out great.
The article also lays out a technique that I had been missing: melting half the cheese in with the meat, and then laying half in slices on top and grabbing the meat with the bun so the slices lay on the bottom of the sandwich just above the meat. This was the first time I made a sufficiently juicy and greasy cheesesteak without the bread falling apart. Marvelous.
smug_masshole
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Dumping on Pat & Genos: check Dalessandros mention: Check Amoroso’s: check
Cheesesteak credibility sufficient for article. Proceed with caution… My complaint with provolone is that it isn’t soft enough when melted. Places like Dalessandros give you so much steak that it ends up being a brick. At home you can even out the ratio a little, but at a good steak place in Philly my go-to is American or, better yet, Cooper Sharp. Even at home I’d recommend replacing half of the provolone with one of those cheeses. You can also mix the fried onions in earlier, which can help keep the sandwich looser. I think the pros worry about adding too much moisture on the griddle, but when you’re cooking a single batch at a time it doesn’t matter.
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https://www.seriouseats.com/philly-cheesesteak-recipe-7546830
I had close family in Philly so I would visit a lot growing up and I grew up with a love of cheesesteaks as a result (and a dislike of most cheesesteaks outside of Philly). I have tried a bunch of recipes and this is the first one that really hit the mark.
I took the secondary suggestion in the recipe and instead of par-freezing meat, I went to H-Mart and got thin sliced ribeye from the shabu shabu meat area and it turned out great.
The article also lays out a technique that I had been missing: melting half the cheese in with the meat, and then laying half in slices on top and grabbing the meat with the bun so the slices lay on the bottom of the sandwich just above the meat. This was the first time I made a sufficiently juicy and greasy cheesesteak without the bread falling apart. Marvelous.
Processing…
Dumping on Pat & Genos: check
Dalessandros mention: Check
Amoroso’s: check
Cheesesteak credibility sufficient for article. Proceed with caution…
My complaint with provolone is that it isn’t soft enough when melted. Places like Dalessandros give you so much steak that it ends up being a brick. At home you can even out the ratio a little, but at a good steak place in Philly my go-to is American or, better yet, Cooper Sharp. Even at home I’d recommend replacing half of the provolone with one of those cheeses. You can also mix the fried onions in earlier, which can help keep the sandwich looser. I think the pros worry about adding too much moisture on the griddle, but when you’re cooking a single batch at a time it doesn’t matter.