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

Chet

On May 25, 2:52*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
>
> * * Chet

http://lmgtfy.com/?q=How+do+you+make...steak+hogie%3F

In article >, chet >

>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,

No it is not simmered in a crock pot. Where did you read that?
The beef that goes into a cheesesteak is grilled on a flat restaurat
grill along with the onions, in a large amount of low-grade olive oil.


Steve

On Fri, 25 May 2012 15:21:10 -0700 (PDT), Chemo the Clown
> wrote:

> On May 25, 2:52*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
> >
> > * * Chet
>
> http://lmgtfy.com/?q=How+do+you+make...steak+hogie%3F

Which only proves there are as many ways to make a "good" cheesesteak
sandwich as there are those with an opinion about what makes it good.

--
Food is an important part of a balanced diet.

On May 25, 7:37*pm, (Steve Pope) wrote:
> In article >, chet >
>
> >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,
>
> No it is not simmered in a crock pot. * Where did you read that?
> The beef that goes into a cheesesteak is grilled on a flat restaurat
> grill along with the onions, in a large amount of low-grade olive oil.
>
> Steve

When the sliced beef and veggies are simmered in juices in a crock
pot, and served on a bun, that sandwich would be more like one of
those Italian Beef Sandwiches that Chicago is famous for. I'm sure
it's a delicious sandwich, but it's not a Philly Cheesesteak. I've
never made a Philly Cheesesteak at home, but they would have to be
made in a skillet or a griddle (preferably a griddle) to approach
authenticity. I'm going to Philadelphia in two weeks and am planning
a trip to Geno's and Pat's and will try both.

Michael OConnor > wrote:

>On May 25, 7:37*pm, (Steve Pope) wrote:

>> No it is not simmered in a crock pot. * Where did you read that?
>> The beef that goes into a cheesesteak is grilled on a flat restaurat
>> grill along with the onions, in a large amount of low-grade olive oil.

>When the sliced beef and veggies are simmered in juices in a crock
>pot, and served on a bun, that sandwich would be more like one of
>those Italian Beef Sandwiches that Chicago is famous for. I'm sure
>it's a delicious sandwich, but it's not a Philly Cheesesteak. I've
>never made a Philly Cheesesteak at home, but they would have to be
>made in a skillet or a griddle (preferably a griddle) to approach
>authenticity.

Well, a cook in Philly might have a crockpot on hand. To whack
over the head of a non-paying customer.


S.

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

Tommy Joe wrote:
>
> 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

LOL! heheh

I love steak sandwiches-a little provolone is my preference with cooked
onions and Miracle Whip-never green peppers although red peppers would
be acceptable. It is very hard to find good steak subs/sandwiches
reliably as a fast food.

Subway yuck, Quiznos lost their good beef supplier so now yuck also,
Culvers/Arbys salt poisoning its so salted, the local casino does a
prime rib sandwich that is only ok.

So I keep trying at home to make one. Never made one that is any better
than ok. So after a thread here on RFC I bought Steak-ums for the first
time.

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 :-)

z z wrote:
>
> I love steak sandwiches-a little provolone is my preference with cooked
> onions and Miracle Whip-never green peppers although red peppers would
> be acceptable. It is very hard to find good steak subs/sandwiches
> reliably as a fast food.
>
> Subway yuck, Quiznos lost their good beef supplier so now yuck also,
> Culvers/Arbys salt poisoning its so salted, the local casino does a
> prime rib sandwich that is only ok.
>
> So I keep trying at home to make one. Never made one that is any better
> than ok. So after a thread here on RFC I bought Steak-ums for the first
> time.

I use the Steak-ums for these.

Fry the steak-ums plain or add some onions and mushrooms for deluxe.
Toast some white bread and butter them (no mayo), then add the steakums and
mushroom and onions. top with a whole or half of a slice of american
cheese. Eat with salty chips.

I have no idea how the original from Philly tastes, but these work for me.

Gary

On May 26, 9:22*am, Gary > wrote:
> z z wrote:
>
> > I love steak sandwiches-a little provolone is my preference with cooked
> > onions and Miracle Whip-never green peppers although red peppers would
> > be acceptable. It is very hard to find good steak subs/sandwiches
> > reliably as a fast food.
>
> > Subway yuck, Quiznos lost their good beef supplier so now yuck also,
> > Culvers/Arbys salt poisoning its so salted, the local casino does a
> > prime rib sandwich that is only ok.
>
> > So I keep trying at home to make one. Never made one that is any better
> > than ok. So after a thread here on RFC I bought Steak-ums for the first
> > time.
>
> I use the Steak-ums for these.
>
> Fry the steak-ums plain or add some onions and mushrooms for deluxe.
> Toast some white bread and butter them (no mayo), then add the steakums and
> mushroom and onions. *top with a whole or half of a slice of american
> cheese. *Eat with salty chips.
>
> I have no idea how the original from Philly tastes, but these work for me..
>
> Gary

Man, that sounds like white trash food for sure!

Chemo the Clown wrote:
>
> On May 26, 9:22 am, Gary > wrote:
> > z z wrote:
> >
> > > I love steak sandwiches-a little provolone is my preference with cooked
> > > onions and Miracle Whip-never green peppers although red peppers would
> > > be acceptable. It is very hard to find good steak subs/sandwiches
> > > reliably as a fast food.
> >
> > > Subway yuck, Quiznos lost their good beef supplier so now yuck also,
> > > Culvers/Arbys salt poisoning its so salted, the local casino does a
> > > prime rib sandwich that is only ok.
> >
> > > So I keep trying at home to make one. Never made one that is any better
> > > than ok. So after a thread here on RFC I bought Steak-ums for the first
> > > time.
> >
> > I use the Steak-ums for these.
> >
> > Fry the steak-ums plain or add some onions and mushrooms for deluxe.
> > Toast some white bread and butter them (no mayo), then add the steakums and
> > mushroom and onions. top with a whole or half of a slice of american
> > cheese. Eat with salty chips.
> >
> > I have no idea how the original from Philly tastes, but these work for me.
> >
> > Gary
>
> Man, that sounds like white trash food for sure!

LOL! Yeah...might be. I *do* live in da south where even roadkill is nothing
to pass up.

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

On May 26, 9:33*am, Gary > wrote:
> Chemo the Clown wrote:
>
> > On May 26, 9:22 am, Gary > wrote:
> > > z z wrote:
>
> > > > I love steak sandwiches-a little provolone is my preference with cooked
> > > > onions and Miracle Whip-never green peppers although red peppers would
> > > > be acceptable. It is very hard to find good steak subs/sandwiches
> > > > reliably as a fast food.
>
> > > > Subway yuck, Quiznos lost their good beef supplier so now yuck also,
> > > > Culvers/Arbys salt poisoning its so salted, the local casino does a
> > > > prime rib sandwich that is only ok.
>
> > > > So I keep trying at home to make one. Never made one that is any better
> > > > than ok. So after a thread here on RFC I bought Steak-ums for the first
> > > > time.
>
> > > I use the Steak-ums for these.
>
> > > Fry the steak-ums plain or add some onions and mushrooms for deluxe.
> > > Toast some white bread and butter them (no mayo), then add the steakums and
> > > mushroom and onions. *top with a whole or half of a slice of american
> > > cheese. *Eat with salty chips.
>
> > > I have no idea how the original from Philly tastes, but these work for me.
>
> > > Gary
>
> > Man, that sounds like white trash food for sure!
>
> LOL! Yeah...might be. I *do* live in da south where even roadkill is nothing
> to pass up. *

LOL!!

When it comes to steakums, I am reminded of that scene in the 1980's
Fly movie when Jeff Goldblum sends a piece of steak thru his
teleportation machine, and then cooks it up and Geena Davis takes a
taste of the teleported piece of meat and says it tastes synthetic. I
imagine that piece of meat tasted not unlike a steakum.

On 5/25/2012 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
>
> Chet

A "cheesesteak hoagie" here in Philly land, is a cheesesteak with hoagie
toppings of shredded lettuce, raw onion, raw tomato, and maybe mayo. A
cheesesteak is simply griddle-cooked chip steak or thinly sliced ribeye
with sauteed onions if you like them. Not Steak-ums, ever! Nor a
crockpot, cheesesteaks are cooked quickly over high heat.

On May 26, 12:33*pm, Gary > wrote:

> LOL! Yeah...might be. I *do* live in da south where even roadkill is nothing
> to pass up. *


Approximately where in the south do you live? I'm in Winston
Salem. I came down here and I'm too tired to leave. The world is big
and one can only live in one place at a time. The time for moving is
over unless something comes along and makes me do it.

TJ

On 5/27/2012 7:43 AM, Tommy Joe wrote:
> On May 26, 12:33 pm, > wrote:
>
>> LOL! Yeah...might be. I *do* live in da south where even roadkill is nothing
>> to pass up.
>
>
> Approximately where in the south do you live? I'm in Winston
> Salem. I came down here and I'm too tired to leave. The world is big
> and one can only live in one place at a time. The time for moving is
> over unless something comes along and makes me do it.


I'm not Gary but we live in Texas... near the Louisiana border. Down
here, anything that crawls out of a ditch is considered potential supper.

George L

Tommy Joe wrote:
>
> On May 26, 12:33 pm, Gary > wrote:
>
> > LOL! Yeah...might be. I *do* live in da south where even roadkill is nothing
> > to pass up.
>
> Approximately where in the south do you live? I'm in Winston
> Salem. I came down here and I'm too tired to leave. The world is big
> and one can only live in one place at a time. The time for moving is
> over unless something comes along and makes me do it.
>
> TJ

I agree. I've lived here so long that it's more trouble to move...so I
stay.
I live in Virginia Beach....the most overrated resort city in the world,
imo.

Gary

On Sun, 27 May 2012 21:38:50 -0400 in rec.food.cooking, chet
> wrote,
> Well I went to the supermarket for some meat today for making the
>cheese steak hoagies, my wife said to get some rib eye, so when I get

Good choice. In fact, the standard classic choice.

>there, one of the butchers was working at the meatcase. I asked him his
>opinion on a meat choice for making cheese staeak hoagies, I said I was
>going to get some rib eye and slice it thin, he said this meat here
>would be a better choice, since I don't know much about meat, he said
>here is a nice pc of eye round, he said I can trim it and slice it thin,

Bad choice. It's gonna be tougher than the rib eye.

>Ok sounded good, when i get home my wife said the butcher talked me into
>a tougher meat, well she was right, it was a tough and made a lousy
>sandwich. now I have an extra 4 lbs of this meat in the freezer, I don't
>think I will try it again for steak hoagies, how can I use this meat in
>other recipes where it won't be so tough, hate to waste it.

Take it back. Tell your story to the supervisor, the manager, the store
owner if you can. Explain in what way the advice you got was bad. >*Ask
for a refund.*<

In article >, 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


here's how I make mine.:

Philly Cheesesteak

2 cup diced green bell peppers (or green yellow mix)
1 cup coase diced onion
2 cloves garlic, pressed or minced
2/3 tsp fresh ground pepper, coarse grind recommended
1 tsp dried thyme
1 tsp dried savory
2/3 cup chardonnay or other dry white wine of choice
1 1/4 lbs very lean beef of choice, sliced very thin (see note 1)
4 slices (1 ounce each) provolone cheese
4 slices (1 ounce each) swiss cheese
8 large buns of choice - hamburger, kaiser, hoagy, pretzel - whichever
type of buns you prefer (see note 2)

Heat non stick skillet until a drop of water just bubbles. Spray with
non-stick oil spray and toss in green peppers. Stir to saute about
three minutes, then add onions. Continue to saute until onions start to
get tender, another two to three minutes.

Add garlic and pepper. Continue stirring and sauteing until you can
detect the garlic aroma, thirty seconds or so.

Stir in thyme and savory, and immediately add wine. As wine starts to
bubble, you may choose to flambe for the fun of it, particularly if you
have an audience, but it is not neccesary. Quit stirring and allow the
wine to reduce to nearly gone.

Spread out vegetable blend to evenly cover skillet. Lay out meat to
cover entire bed of vegetables. Allow meat to steam saute (white castle
style) until meat edges show hints of doneness. Start stirring the meat
until all signs of pink are gone. Take off heat and push mixture to one
side of pan. Set pan on an angle off a cold burner and allow juices to
drain to lower edge of pan. Use a baster to remove as much liquid as
possible.

Return pan to high heat and smooth out mixture evenly over entire pan
surface. As mixture starts to bubble and/or sizzle, lay out cheese
slices alternating and just overlapping. Tear slices as needed to fill
in gaps. Remove from heat and allow residual heat to just melt the
cheese.

Give a sloppy stir to swirl melted cheese as you spoon up mixture onto
buns so that each sandwich gets some of both cheeses.


Note 1 - If your not comfortable with your knife skills to hand slice
the raw meat to wafer thin, an admitted challenge I am not the best at,
throw your beef in the freezer for 20 minutes to harden slightly, then
slice it on a home deli slicer set to roughly 1/16 of an inch thick.


Note 2 - Sandwiches like this deserve a bun with some real flavor, but
some people prefer a simple white hamburger bun. There is no wrong
answer to this option.

In article
>,
Chemo the Clown > wrote:

> http://lmgtfy.com/?q=How+do+you+make...steak+hogie%3F

That's the thing about rec.food.cooking. Here, you can get opinions and
stories, and if you know the posters, it can take on personality. With
google, its all statistical data, far less personal.

jt

In article >,
(z z) wrote:

> So after a thread here on RFC I bought Steak-ums for the first
> time.
<snip>
> I haven't tried them yet. What preparation methods have you tried

The preparation I recommend fo steak-ums is:

Open garbage can
insert steak-um complete with packaging therein
close can.
allow to ripen
have waste removal contractor haul away as scheduled time
get some real food and make from scratch or go to trusted cafe

jt

jt august wrote:
>
> In article >,
> (z z) wrote:
>
> > So after a thread here on RFC I bought Steak-ums for the first
> > time.
> <snip>
> > I haven't tried them yet. What preparation methods have you tried
>
> The preparation I recommend fo steak-ums is:
>
> Open garbage can
> insert steak-um complete with packaging therein
> close can.
> allow to ripen
> have waste removal contractor haul away as scheduled time
> get some real food and make from scratch or go to trusted cafe
>
> jt

LOL! I like Steak-ums for steak and cheese sandwiches. Add some onions and
mushrooms for better. Put on buttered toast.

That said, I'll bet they are full of the pink slime that others here don't
like. You take a steak-um out of the freezer and it should go right into
the frying pan. If you let them thaw first, they fall apart.

Gary

In article >, Gary > wrote:

> LOL! I like Steak-ums for steak and cheese sandwiches. Add some onions and
> mushrooms for better. Put on buttered toast.
>
> That said, I'll bet they are full of the pink slime that others here don't
> like. You take a steak-um out of the freezer and it should go right into
> the frying pan. If you let them thaw first, they fall apart.

I sample steak-ums at the local grocers back in the 80's. I was a
delivery driver for Kodak back in the daze of film processed overnight
for pictures. And my Saturday routes, I would swing through a few
stores on the route. I remember steak-ums for some reason, but a
remember them as watery in texture and salty, little or no significant
beef flavor.

Most pre-processed stuff like that contains too much salt for my taste.

jt

On Mon, 28 May 2012 00:06:58 -0700, David Harmon >
wrote:

> On Sun, 27 May 2012 21:38:50 -0400 in rec.food.cooking, chet
> > wrote,
> > Well I went to the supermarket for some meat today for making the
> >cheese steak hoagies, my wife said to get some rib eye, so when I get
>
> Good choice. In fact, the standard classic choice.
>
> >there, one of the butchers was working at the meatcase. I asked him his
> >opinion on a meat choice for making cheese staeak hoagies, I said I was
> >going to get some rib eye and slice it thin, he said this meat here
> >would be a better choice, since I don't know much about meat, he said
> >here is a nice pc of eye round, he said I can trim it and slice it thin,
>
> Bad choice. It's gonna be tougher than the rib eye.
>
> >Ok sounded good, when i get home my wife said the butcher talked me into
> >a tougher meat, well she was right, it was a tough and made a lousy
> >sandwich. now I have an extra 4 lbs of this meat in the freezer, I don't
> >think I will try it again for steak hoagies, how can I use this meat in
> >other recipes where it won't be so tough, hate to waste it.
>
> Take it back. Tell your story to the supervisor, the manager, the store
> owner if you can. Explain in what way the advice you got was bad. >*Ask
> for a refund.*<
>
It's still good for something delicious. I'd say "lesson learned" and
turn it into beef bourguignon or carbonnade.

--
Food is an important part of a balanced diet.