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DIY cheese steaks, tips or tricks?

Old 05-28-2018, 08:14 AM
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Default DIY cheese steaks, tips or tricks?

I'm a jersey mikes #53 man in general, but gonna make some myself on this rainy Memorial Day.

Got some shaved ribeye, shrooms, jalapeños, onion and American cheese. Plus some buns that would break the glycemic index.

Let's not dicker about what cheese is best or if onions belong or not.

Mostly wondering about steak cooking. Salt, pepper, splash of worcestire, chop up on a flat top griddle?

Quick, making em in an hour and once this is moved To food and bev it's gone forever.
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Old 05-28-2018, 08:22 AM
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I'm curious too on how to get the steak just right
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Old 05-28-2018, 08:25 AM
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https://dinnerthendessert.com/pats-p...steak-copycat/
i admit this is only the second link I've looked at, but this is what I'm going for til I'm convinced otherwise.

Cliffs notes: hot pan with oil, don't chop steak, salt and pepper only on steak.

That cheez wiz in pic looks great but I can't bring myself to buy cheese in a can.
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Old 05-28-2018, 08:36 AM
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Get the onions going ahead of the steak. Once they start to caramelize add the steak. Liberal on the salt, chop it up, sir in the onions, and right on the bun.
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Old 05-28-2018, 08:38 AM
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If you have a meat slicer, slice ultra thin.
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Old 05-28-2018, 08:52 AM
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Worcestershire, garlic powder, black pepper.

Really, the best cheesesteaks I've had were more about the grill and its use and the manner in which it was seasoned than the actual ingredients. The longer the grill has been cooking cheesesteaks, and the dirtier it likely is, the better they taste.
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Old 05-28-2018, 08:53 AM
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Originally Posted by Double tyme View Post
https://dinnerthendessert.com/pats-p...steak-copycat/
i admit this is only the second link I've looked at, but this is what I'm going for til I'm convinced otherwise.

Cliffs notes: hot pan with oil, don't chop steak, salt and pepper only on steak.

That cheez wiz in pic looks great but I can't bring myself to buy cheese in a can.
It comes in jars too
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Old 05-28-2018, 09:03 AM
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Originally Posted by TorFed View Post
It comes in jars too
lol that's like saying you don't have to shoot heroin, you can snort it too.
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Old 05-28-2018, 09:46 AM
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Originally Posted by likwid View Post
I'm curious too on how to get the steak just right
I've all but given up with the barby when it comes to steaks, my now go to method is the frying pan and oven. Prior to the stove/ oven I would say I've only had a small few "exceptional" steaks in my life time, but since going to the stove/ oven "every" steak I do is over the top exceptionally good - tender beyond belief.

"If" my steak comes out of the freezer it unthaws and rests in the frig for 4-5 days and 1-2 of those days I will spice with onion, garlic "powder" & lightly with pepper (both sides) so the spices can infuse into the meat. If my meat is fresh from the butchers I let the spices infuse for 1 - 2 days before cooking.

I take a skillet that can go into the oven (preheat the oven to 350°), heat the stove to hot.
In the frying pan prior to the heat add:
- 2 teaspoons of extra virgin olive oil,
- 1 heaping teaspoon of Derlea" Garlic - AIL
- 1 teaspoon of "Better Than Bouilion"
- a light sprinkle of Rosemary
- a light sprinkle of Thyme
Turn stove on to hot.....stir all your ingredients together....watch that you don't burn the garlic, but you want it to turn brown...
- once the garlic has turned brown add steak,
- lightly salt with course salt
- add 1/3 cup of cheap red wine or a cooking red wine, (currently I'm using Carl Jung Selection Red - from Germany)
Sear the steak on both sides for about 45 seconds each side, then throw into the oven.

If my steak is 3/4" thick I give it 6 minutes in the oven @ 350°, if the steak is 1" thick I'll give it 7 minutes (use a timer). These times will give you a "perfect" medium rare.

Just before the meat comes out of the oven make sure your stove burner is up to hot temperature.
Pull meat from the oven and put it on the hot burner, add:
- 1 tablespoon of butter
- 1 oz. of Brandy (Brandy of your choice, currently I'm using Napoleon Brandy)

Tilt your skillet so your fluids flow to one side and baste the top side of your meat for about 30 - 45 seconds with these juices.
Serve piping hot without resting - you want the juices flowing....I also pour the juices in the skillet onto the steak.

If you follow this I guarantee you'll understand why I have given up on using a BBQ for doing steaks....there is just no comparing the two cooking methods and the finished product....and the taste is like WOW is that ever good when do I have my next one.
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Old 05-28-2018, 09:52 AM
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Originally Posted by Garett View Post
Serve piping hot without resting - you want the juices flowing....
Yup. Gets them flowing out of the steak and on your plate as soon as you cut into it. You want the juices in your stomach, rest it, if you want em on the plate, eat it right away.
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Old 05-28-2018, 10:05 AM
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Results:

the steak i started with made it easy. Shaved ribeye. Was cut as thin as deli roast beef. Cooked in two 8 oz batches for two sandwiches, plus handfuls of meat for the chef of course.

Seasoned with salt, garlic powder, pepper. Heavy salt per the usual.

did peppers onions shrooms separate, same seasoning, finished with a few shakes worcestire.

Steak in a very lightly oiled pan 3/4 high heat for maybe three minutes total, then chopped on cutting board and very quickly transferred to already cheesed rolls. Also finished with worcestire.

Not toasted rolls, but that's just my preference. Steak came out perfect.

Will make again/10.
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Old 05-28-2018, 10:06 AM
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Throw the mushrooms and jalapenos in the garbage.....those aren't part of a cheesesteak. Steak and cheese period.....onions if you must (I always put worcestershire on right before I bite in). If you put mayonnaise on it you should be arrested.
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Old 05-28-2018, 10:08 AM
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Also I forgot to mention to use a cooking surface wide enough so the juices disperse and the meat is cooking on the surface not in the juices. That made me hungry, time to experiment.
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Old 05-28-2018, 10:10 AM
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We have a commercial slicer and slice ultra thin (shaved) while still slightly frozen.
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Old 05-28-2018, 10:12 AM
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Hey goto harris teeter, over by the steaks they have a packed of shaved meat, its ribeye I think. It is perfect for cheese steaks or fajitas. Get some dales sauce over by the barbeque sauces, its a salty marinade for steaks, marinade the meat for atleast an hour.
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Old 05-28-2018, 10:13 AM
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Originally Posted by TorFed View Post
Worcestershire, garlic powder, black pepper.

Really, the best cheesesteaks I've had were more about the grill and its use and the manner in which it was seasoned than the actual ingredients. The longer the grill has been cooking cheesesteaks, and the dirtier it likely is, the better they taste.
Reminds me of a guy telling me that the hotter it is outside, the more the guys are sweating into the fryer at Thrasher's and the better the fries taste
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Old 05-28-2018, 10:23 AM
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Originally Posted by TorFed View Post
Also I forgot to mention to use a cooking surface wide enough so the juices disperse and the meat is cooking on the surface not in the juices. That made me hungry, time to experiment.
agree with this 100%. Ditto with fish.

Any protein I cook on stove goes on as dry as possible. If I marinade, I'm grilling. On stove if I do add liquid it's at the last Minute to deglaze pan.
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Last edited by Double tyme; 05-28-2018 at 10:38 AM.
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Old 05-28-2018, 12:05 PM
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Originally Posted by Elusive View Post
Reminds me of a guy telling me that the hotter it is outside, the more the guys are sweating into the fryer at Thrasher's and the better the fries taste
Gus N Gus on the boardwalk in Rehoboth. I don't know if they have cleaned their grill in 50 years. They throw a frozen hockey puck burger patty on that thing and it is one of the best burgers you wille ver have. They use steak ums for their cheesesteaks and they are somehow amazing.
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Old 05-28-2018, 01:19 PM
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Ribeye is good, tenderloin is AWESOME!

I buy whole tenderloins when they go on sale. Pull off the hunk of meat from the side (called the chain) and use that for a cheese steak so good, you won't just slap your momma, you'll kick her in the cooter.

What you decide to add after that (onions, peppers, shrooms, etc.) is always up for debate. Personally, I don't care about "classic" or "original". I want what makes my belly happy.

The best I ever did was tenderloin, chanterelle, morel, and oyster mushrooms, shallots, along with a bit of roquefort cheese.

It's the farthest you can get from "traditional" and I'll get slammed for it, but it was one of the best things I ever put in my face.
Tireless and back at it like this.
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Old 05-28-2018, 01:39 PM
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Flat grill baby! Just did some yesterday. I use roast beef from deli. Prep onions shrooms and peppers ahead. I like toasted hoagie bun, done with butter or EVOO. I like mozzerella, but any cheese will do. Really hard to screw up. I don't even bother with seasoning, because there are so many flavors going on already!
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