Secrets to a really good cheese steak sub?
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Yesterday I stopped by a local bakery that has sandwiches at lunch and got the cheese steak special. It was so good.
I have tried to make cheese steaks but can't get the same taste. This wasn't a sub shop, so it wasn't anything about the grill. And the meat was very good, no fat whatsoever, so it wasn't the quality of the ingredients.
What's the secret to a really good cheese steak sub?
Can someone explain the cheese? Not just generic American from the deli?
I can pick up great rolls from an Italian baklery when I bring DD back to school after spring break.
Cut of steak?
Amazingly, ex grew up in South Jersey and his brother lived in Philly for a few years so we went to Philly many, many visits but I never had a real Philly Cheesesteak. Maybe DD and I will have to look for a good fare on Southwest and do a weekend. She was pretty young when his mother moved up here so she hasn't experienced Philly as much as her brothers.
The cheese I like the most is a good, full fat American white cheese.
There are many Philadelphias who like to get their cheese steaks "wit" -- which means, with Cheez Wiz. (I'm not one of 'em.)
BTW, you should know that the Philadelphia terminology is just a "cheese steak" and not "cheese steak sub." In fact, we call our sandwiches "hoagies" -- if you ask for a cheese steak hoagie, you'll get it with lettuce and tomato, also known as "hoagie style."
I'm a Whiz girl. But sometimes we put provolone on too. I also love Jim's.
It's got to be a crusty on the outside, soft on the inside roll. And the meat has to be juicy but not fatty like you said. I also think the grill has to be seasoned and aged. That's why we can't recreate them at home. And a Steak-Um isn't going to do it.
I think it's all in the roll too.... it's got to be fresh.. although growing up in MA and only tasting an offical "cheese steak" once... I've got to admit to liking my rolls soft (not crusty).... and if Philly is too far and you find yourself near Boston one day - take a field trip to Waltham and try a steak and cheese from Carl's... (I personally like Carl's much better than the one I had in Philly... but what do I know, I grew up in Mass )
Born and raised in Philly, but I've never eaten my cheesesteak with Wiz either. I've always gotten American cheese, although I do love fried onions. I was also going to add, that we never have called it a cheesesteak sub (I've heard that in other areas though), just a steak or cheesesteak. My mom can make a really good cheesesteak (well she used to when she still lived in Philly, now that she's in Delaware, she can't find good bread-- I have to bring it from home whenever I go). I believe the cut she used was chip steak or a minute steak, but not the kind that comes in the box--- "steak-um", she never got anything like that. I believe she used chip steak, but I'd have to double check.
Not from Philly, but here in little 'ol Kingston, MA, there is one pizza/sub shop in particular that makes an INCREDIBLE steak 'n cheese sub! It's the only place I'll get them now - I think it's how they do the steak and the roll it's on.
Even Philadelphians argue over how to make a cheesesteak! That's why there are so many different ones -- except the roll! Sorry, but that's the key! Amoroso's the roll to have! They currently have about 4000 customers! In its place, you need a good white torpedo roll. Next a very, thin-sliced (fresher the better) rib eye. First the roll is important and then the quality of the meat makes the world of difference too. I'll never forget the times restaurants served the frozen beef for theirs and my FIL would have a fit! Then you decide if you want onions, mushrooms, pepperoni and sauce or just plain...Because you want to grill the extras to heat them while you are grilling the meat. When they are close to being cooked through, put them together. (Some people add salt/pepper...but we like ours season free. The high quality meat has enough taste of its own for us!) And finally the most controversial part of a philly cheeesteak - the cheese! Yes, some like cheez whiz , others like white american (never yellow! ) and then there are the ones that have it right - provolone. when the steak is on the grill, top it with cheese, place the roll over the mixture and flip it in and presto!