Pellet Fan
Here's How I.... => Cook Beef => Topic started by: Bentley on July 29, 2020, 07:23:56 PM
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I take a White Onion, (your favorite will do) and slice it on #7 setting of the Slicer. I then saute that on a medium heat till caramelized, chopping with spatula as I saute. When the onions are 3/4 done, I take the thin sliced beef (again your choice) from Restaurant Depot and cook on high heat for 3-4 minutes, again, chopping with spatula as it cooks. When the meat is close to done and is chopped to the consistency I like I add my spices. For 9 oz of raw beef I use:
1/2 tbsp Lawery's Seasoning Salt
1/4 tbsp Onion powder
1/4 tbsp garlic powder
1/4 tbsp ground black pepper.
Right after working in the seasoning I apply Provolone put on bun, cover wit onions and eat!
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I have had Pat's, Geno's and Jim's in Philly. I will put that sandwich up against any of those and win in a landslid!
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Looks great! I haven’t made those in a while, I like To add shredded lettuce, Sliced pepperoncini’s and drizzled with olive oil and red wine vinegar. Mmmm
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Looks great! I haven’t made those in a while, I like To add shredded lettuce, Sliced pepperoncini’s and drizzled with olive oil and red wine vinegar. Mmmm
I have heard that w/ tomatoes and raw sliced onions referred to as a California cheese steak
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I would not be in the lettuce or pepperoncini’s camp on a cheese steak (be good on a sub), but the olive oil and red wine vinegar would probably enhance it. It it kind of a dry sandwich with no real condiments, nothing like the Italian Beef, which I cant wait for!
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the california cheese steak usually has mayo
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I put a little on this one...I think some kind of A1 or Heinz 57 hybrid might be good!
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That looks great.
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That cheesesteak looks great Bent. Give me steak wiz wit from Jim's all day long too.
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That cheesesteak looks great Bent. Give me steak wiz wit from Jim's all day long too.
Jim's was better than Pat or Geno's IMO
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Man that looks good!! I've got to learn how to do those on my Blackstone. And many other things. I'm not good at cooking on it yet.
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I can't imagine how easy it would be on a griddle!