Philly cheese steak

[Rebecca]

Who likes Philly cheese steaks? I fix them about once a month.

I love looking at new recipes and up popped one for cheese steaks. It looked great until I saw....Cheez Whiz!

Oh that is so wrong! lol

What do you all put on yours?

[LucyVanPelt]

Geno's and Pat's in Philly use Cheeze Whiz. They try to tell us we aren't really Philly if we don't order cheeze whiz.

I prefer American or Provolone. Always with fried onions and mushrooms. Sometimes a "hoagie" with lettuce, tomato, and mayo. Sometimes with tomato sauce. Sometimes just ketchup.

[Rebecca]

I use provolone with mushrooms, green peppers and onions.

I wouldn't be able to do the cheeze whiz

[KayKay]

I like provolone and maaaaaaybe some ketchup, but that's it. I'm kind of a purist.

Question - what meat do you use for your cheese steaks? Do you actually slice up a ribeye?

[LucyVanPelt]

The good cheesesteak places use real ribeye. Other places will use sirloin, or the frozen stuff (blech!).

[KayKay]

Yeah, I grew up using the frozen stuff. I can totally live without that.

I might try to make it with a ribeye. So what do you do... slice it while the meat is raw then saute? (I have a slicer). Do you make a sauce out of the cheese or just slap on a slice of provolone and let it melt?

[LucyVanPelt]

You slice the ribeye very thin while it's raw, then cook it on the grill with whatever you want (or don't want). I put the cheese slices on the meat when it's done, cover that with the sliced roll, and scoop it all up and plate it when the cheese is melted.

The roll is really important, just as important as the meat.

[Rebecca]

Lucy is right about the roll

[KayKay]

Yeah, I'm not so sure we can get exactly the right roll here. I'll have to look. We do have hoagie rolls, but I don't think they're the same as what y'all have.

[Knot2loud]

Yum... and all I have this evening is a banana, an apple and a half dozen cups of coffee.