What's new
By:
Filters
Cooking Forum

This is a sample guest message. Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

Philly Steaks

Mama Mangia

Mama Mangia

Super Moderator
I'm taking it easy tonight -

philly steaks, fried onions, velveeta cheese, served on crusty rolls with oven fries and onion rings
 
It's a funny thing about philly steaks - Some say you can only use Cheez Whiz, some use Velveeta, some use provolone or some other white semisoft cheese.

And yet, everyone thinks their way is the ONLY way. Those sandwiches have quite the cult following, don't they?
 
Cheez wiz and the meat needs to be the original philly cheesesteaks that are bought by the case as your local restaurant supplier. There is no other way. The original philly cheesesteak steaks aren't fatty and are the secret to the restaurant made subs. They come in a 10 pound pack, and it makes a lot of steak sandwiches.

We serve ours on submarine rolls, with cooked thinly sliced onions, cheese whiz, mushrooms, and the usual, LTM.
 
I saw a show on PBS about the Philly cheesesteaks. It was really a show about sandwich places. They went to Philly for the cheesesteak, and Cheez Wiz was the secret that was revealed. That's what we've used ever since.

One vote for Cheez wiz!

Now, what about a Philly pretzel ;)
 
I will have to try cheese wiz. I have had them with mozerrella. We like ours on sub rolls with onions, mayo, pepper, etc. They are sooo good!
 
My vote would be for Cheez Whiz. My husband must of watched the same show because he is the one that suggested trying Cheez Whiz instead of regular cheddar cheese slices. The Cheez Whiz really does make the cheese of the Philly Cheese Steak Sandwich. I would never make one now without using Cheez Whiz.
 
I can never make homemade cheesesteak sandwich taste as good as the ones from the sandwich shops. Is the secret really the steaks and the Cheez Whiz?

I bet there is also something to how they chop the lettuce and cook the onions. I have a Big Mac burger recipe I make, and the secret to making it taste right is to slice the lettuce thinly across the leaves so you get 1/4 wide ribbons of lettuce. The same for the onions, very thin ribbons. A commercial meat slicer would be great for doing this. Wish I had one, but could never justify it.
 
Alice - I have a plastic slicer that I bought for undr $10 - and it will cut any thickness you want (within reason). It has this little "handle" type gizmo to place on what you're cutting so that you don't cut yourself. The catch-drawer isn't very big - but it serves its purpose for shredding and slicing.

And Cheez Whiz does mae the sandwich better - but I didn't have any so I had to use Velveeta.
 
Mama Mangia said:
It has this little "handle" type gizmo to place on what you're cutting so that you don't cut yourself.
Click to expand...

Is the cutter like a horizontal grater with a tool to handle whatever you're shredding? Where did you get it?
 
It has a horizontal blade. I have 2 of them. I got one of them from a mail order place - either Carolyn Wright or Walter Drake and the other I got at some cheapo store. They had a bunch tossed on the counter that they wanted to get rid of. I like to use it for shredding and slicing and I got my moneys' worth so if it ever broke I couldn't say it was a waste - but I sure would miss it!
 
I think the call those cutters a 'mandolin'. I have an older one from before anyone thought about separating hands from blades. It has a nice sharp knife too. I've been afraid of it taking off my finger tips so maybe I can fashion my own piece of wood or plastic to handle the food with.
 
One thing I don't like are those old-style mandolins that look so innocent but will remove body parts in a split second! I would rather cut, chop , shred - anything - by hand - rather than use one of those scary contraptions!!!
 
Oh no, the only real authentic cheesesteak is meat, onions (carmelized!), american cheeze, on an Amarosa roll! :)
 
I was in Philadelphia recently and was sad that I didn't get the chance to try a cheesesteak. Oh well, next time.
 
When I used to work at Dairy Queen, we had a commercial slicer (mostly used for tomatoes) and we had to wear a glove. You can get the cut-resistant gloves at several places. There were several occasions in which someone didnt wear a glove and cut themselves badly.
 
Yes, when I used to work in foodservice we had a couple of accidents with the slicer. Not me, thank goodness, but it was scary.
 
We had one that had about 6-7 straight blades, but then we changed it out for serrated blades. That worked so much better, but ohhhhh...so much more dangerous.
 
Yes, I had a run-in with a meat slicer when working at a deli one summer. They hadn't invested in the steel-tip gloves at that point, but then again, they didn't figure the college kids they hired to work the counters would be stupid enough to hold the tomatoes in place while slicing. Um, think again. :rolleyes:
 
When you say "run-in with a meat slicer", do you mean, you accidentally cut yourself, or somebody took a swing at you... you're going to need to be more specific.
 
You must log in or register to reply here.
Back
Top