Pellet Fan
Here's How I.... => Cook Beef => Topic started by: Bar-B-Lew on June 20, 2021, 01:13:47 PM
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I need to improve how I plate it on the roll, but it tasted much better than the plated appearance.
24oz thin sliced beef
one white onion sliced
couple shakes of Emeril's steak seasoning
one Amoroso roll
few slices of Cooper white cheese
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Just doesn't get any better than that! :clap:
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Oh mercy that looks fantastic.
Nicely done.
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I am telling ya dude, put the cheese directly on the griddle, give it about 30 seconds, put the mixture on top, about another 30 seconds. Then with a big long wide spatula, slide it under the cheese, up and into the roll. Meat & fixins is now on bottom and cheese is on top and integrated! Tony Luke Jr is right on that one!
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Was at Cash and Carry (now CHEF'STORE) a few weeks ago and picked up some Original Philly Cheesesteak slices: https://phillycheesesteak.com/
My wife needs to lower her intake of red meat, so I picked up their chicken slices as well.
We can't get Amoroso rolls, so I made some Bahn Mi rolls, which are a great substitute. They have a strong outer shell that hold up to wet sloppy filling, and the inside is light and airy so you don't end up with a mouthful of bread in every bite. I put the cheese on top and then flipped the pile so the cheese would melt.
I still prefer the beef, but these were very tasty. Could have use a bit more cheese on each.
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Nice chicken cheesesteak there.
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The chicken looks good, the GF would eat that.
What kind of chicken do you get? Like deli chicken or breast meat just thin sliced?
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The chicken looks good, the GF would eat that.
What kind of chicken do you get? Like deli chicken or breast meat just thin sliced?
He has the link for philly cheesesteak on his post. I am pretty sure Restaurant Depot and/or Sam's Club carries that brand or similar in both beef and chicken frozen, thin slices separated by wax paper.
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Right. These were the marinated 4oz chicken slices, although we use 4 'packs' to make 3 sandwiches, so about 5.3 oz on each.
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Your rolls are probably better then the Amoroso bakery...I am going to coarse grind one of the sale Tri-tips I got from Weis and wee if I can make that work for a cheesesteak.
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Just looked online at Sams and Gordons, neither seems to have anything like in the link. maybe I will just have to slice up my own, make a marinade, bag it and SV it then a quick sear and onto the cheeses.
I do this for her quesadillas, not much difference probably.
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Just looked online at Sams and Gordons, neither seems to have anything like in the link. maybe I will just have to slice up my own, make a marinade, bag it and SV it then a quick sear and onto the cheeses.
I do this for her quesadillas, not much difference probably.
I don't think you need a marinade unless that is your or her preferred method/flavor. If you have a slicer and get $2/# chicken breast, you could freeze them and slice them thin and accomplish the same thing as what you would buy at the store. Or, cheat like I do sometime, and buy Boars Head buffalo chicken sliced, but it is expensive.
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Wow, Lookin Gu,ooo.oood! :lick:
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It's Alive...You still have the Green 190 and the Traeger/FE knock-off?