On May 25, 5:52*pm, chet > wrote:


> Lately I have been getting to like cheese steak hoagies, so I am doing
> some reading on making them at home, I have a few questions, I read
> where the meat is simmered in a crock pot with onions and then some are
> made on the stove top in a fry pan, *I was looking around in local
> supermarkets and wholssale food stores that are open to the public for
> some frozen steaks for making cheese steak hoagies, *or would it be
> better to look for pcs of rib eye and slice it thin and fry it. any
> suggestions would be appreciated on my road to making a good cheese
> steak hoagie


I'm from Allentown Pa where in my opinion they make the best steak
sandwiches I've ever had. I don't like the cheese steak as much as
the plain one. I've watched them make it many times. They toss the
meat on a grill and sort of stir fry it there. It's cheap round steak
cut up really fine, comes in chunks which they break apart with a
cleaver type instrument as they work in on the grill with some
onions. The bread is key. Every philly style steak sandwich I ever
had outside of that area has had bread that is way too dry and thick
and dominant. The rolls they used in Allentown came from a place
called Malones Bakery. Great rolls. The sandwiches are small - none
of that foot long stuff - but the rolls are so crusty in a nice soft
way that a lot of meat fits inside. I remember the roll melting away
with the meat being kind of the parade. I don't think it's purely a
nostalgia thing as I have taken friends to the Brass Rail and
Allentown for steak sandwiches, and every one of them said it was the
best they ever had. And my friends don't lie. If they do, they die.

TJ