death_by_motorboat Posted May 22, 2018 Share Posted May 22, 2018 right after pers and luuv lifted my perma for pitting folders against each other, (to which i still maintain my innocence), and there were a few of us swimming and talking about philly cheese steaks and what we put on them, who knows the exact recipe, what cheese, bread, toasted/untoasted that kind of thing.... who the fuck is the guy we all know that has his own permanent recipe, viper maybe? who was it rogue? some reason im also thinking lasty and two others... but i cant remember the SNs of the two others... who here has a precise method for philly cheese steaks? reason why im asking is that thread is solely responsible for my recent taste in gourmet sandwiches. i invented a philly cheese steak thats got nearly every recipe combined. its giant sloppy and tasty. Link to comment Share on other sites More sharing options...
death_by_motorboat Posted May 22, 2018 Author Share Posted May 22, 2018 (edited) theres also some name brand philly flavor in a sprinkle bottles at certain vendors, they have premixed seasonings which makes it hard even for the sandwich maker to know the recipe. i took this basic starter recipe for anyone interested in continuing the topic: (a lot of us had variations like cheez whiz - certain breads from exact bakeries in philly -or- certain types sauces, other cheeses, seasonings and toppings. The Perfect Philly Cheesesteak Serves: 6 to 8 Philly Cheesesteaks Ingredients 2 pounds Ribeye steak, thinly sliced 2 medium onions, sliced 1 green pepper, sliced or diced (whatever your preference) sliced mushrooms to taste 6-8 hoagie rolls Provolone cheese 2-3 tablespoons butter salt & pepper -or- steak seasoning to taste aluminum foil Instructions Preheat your oven to 250 degrees. In a skillet over medium/high heat, saute the onions, bell peppers, & mushrooms in the butter. Set aside. Wipe out the pan, and return to high heat Add the ribeye steak & season with either salt & pepper or steak seasoning. Cook for a couple of minutes. Set aside On each side of the skillet (on low/medium heat), layer the cooked ribeye, onions, bell pepper, & onions Cover with 3-4 pieces of provolone cheese. Allow to sit about 2 minute for the cheese to melt. Transfer to a hoagie roll. Roll very tightly in a square of tinfoil. Bake for 15 minutes. Edited May 22, 2018 by mumbo13 Link to comment Share on other sites More sharing options...
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