On 5/26/2012 10:55 AM, z z wrote:

> Someone was right-the only ingredient listed is beef. I am not naive-I
> am sure it is a big vat of cooked beef parts I don't want to know about
> all ground up and then rollered out in layers like paint on cement in
> the sun.
>
> I haven't tried them yet. What preparation methods have you tried, how
> many, added extras, etc. Those of you that have please report your
> assessment with clinical detachment :-)

I tried them long ago and while they didn't make the worst sandwich, it
wasn't right.

Here are a couple of ways I make a cheesesteak without actually buying
ribeye and having it sliced thin.

1) if you have a deli that swells really rare roast beef, get a pound
sliced thin. Saute some onions (and mushrooms if you like) in butter
and add the roast beef which you have shredded into smaller pieces.
Saute just long enough to heat the meat... add a tiny bit of water if
the pan gets too dry. Cover with your favorite cheese (I like provolone)
and put on a roll.

2) Same as the above, but use beef brisket, sliced very thin and shredded.

Last week we made a cheesesteak with smoked pork and it was very good!
My friends from PA would recoil in horror at the thought, but theya
ren't as adventurous as I am. <vbg>

George L