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[Bar-B-Lew]

Bentley, my experience was that the thickness of the meat is uniform, and that it just depends on how many slices you stack on top of each other.  I am pretty certain they are portioned because they are being used in restaurants.

[Ralphie]

I bought the meat at RD also. “Original Philly Wow-4”  The “4” indicates 4 ounces. They had 5 and 6 there also.
Original Philly also makes straight ribeye slices that have recently been carried in the Richmond RD store and various places online. That’s the one I want next.

They were all portioned identically. Probably just the camera angle making some look bigger. And the other slabs may have been on the griddle longer and released water.

[Ralphie]

Bar B Lew,
Do you know of a recipe for the cheesesteak red sauce that is popular in Lehigh Valley?  Or willing to take a stab at creating one? 
I’ve had them up there where the sauce is a marinara in its simplest form. A “pizzasteak”. 

But I’ve had others there where the sauce had more to it. Sweetness and tang. Kind of like a tomato sauce base bbq sauce but without the hallmark flavors of bbq. Maybe a thinner homemade ketchup is better description.  This is the sauce I’m after.

[Bar-B-Lew]

I think each place uses whatever their pizza sauce is which differs from place to place including some that are much sweeter than others.  There is a local brand in grocery stores up here called Tallaricos that I use sometimes at home.  They have multiple types including one that is labeled a steak sandwich sauce.

https://tallaricofoods.com/products

[Bentley]

Restaurant depot in Chantilly has both the Philly Wow and Amorosa rolls, so it is to be 94° mid week, so time for a trip to RD.  Unless I can find a 10lb rib roast for $42 we will be going this rout!

[Bar-B-Lew]

Restaurant depot in Chantilly has both the Philly Wow and Amorosa rolls, so it is to be 94° mid week, so time for a trip to RD.  Unless I can find a 10lb rib roast for $42 we will be going this rout!

I think that 10# box was less than $40 when I last bought mine but that was before all of this pandemic craziness.

[Bar-B-Lew]

Apparently, Lay's has some potato chips that are flavored like Geno's cheesesteaks

https://www.mercurynews.com/2020/07/30/lays-introduces-new-line-of-restaurant-inspired-snacks-yo-genos-cheesesteak-potato-chips/

[Bentley]

Kind of funny then, as I recall, Geno's had no flavor, so they must be a flavorless chip, will have to try some!

[Bentley]

After cooking the 1st one I understand now.  The meat I was looking at in the photo is probably 3-4 slices, that is why it looks bigger to me.  The one at the top is one slice.

Bentley, my experience was that the thickness of the meat is uniform, and that it just depends on how many slices you stack on top of each other...

[smokin soon]

I have a Smart Foodservic that offers a few choices of brands. Any opinions? Puck vs Flat? Brand?

[Bentley]

The one time I have done it with pre-made, these slices are sure easy to deal with.  Philly's Best is the only one I have used.  Rib Roast would be idea, but by the time the my special seasoning goes on, the per-cut is pretty good and ZERO hassle!

[Free Mr. Tony]

I've heard of amoroso rolls, but never had one. From the pictures they look very similar to Mexican bolillo rolls. Anyone had both to compare?

The Mexican bakery I frequent has bolillo and telero rolls that are just amazing. Light as a feather, but nice and crispy on the outside. Honestly, you can put like 6 of these in a paper bag and barely realize you are carrying anything out of the store.

I've made tons of bread, but have yet to be able to recreate the cotton candy types like what I described above. Anyone know the secret?

[Bar-B-Lew]

Nothing like a bolillo.  I used to get them at a paneria in Tecate Mexico 20+ years ago when I worked there.  These rolls are not quite as light on the inside.  And you can probably see they don't have the same shape as bolillo either.

[Free Mr. Tony]

Nothing like a bolillo.  I used to get them at a paneria in Tecate Mexico 20+ years ago when I worked there.  These rolls are not quite as light on the inside.  And you can probably see they don't have the same shape as bolillo either.

Is there anything that you can compare it to that would be mostly recognizable by an informed consumer? Just trying to get an idea of crumb, texture, gluten content, etc?

Most of the wet sandwiches hold up much better to a high gluten roll, but just from the pictures, the amoroso rolls don't necessarily look like the high gluten structure.  They could be, but just doesn't look like it from afar.

[Bar-B-Lew]

I will buy a bag of them at the grocery store tomorrow and take some pics of the bag and the rolls.  I am not well versed in the make up of breads like you guys that have been making different doughs for years. We will try and get you what you need to help figure out what they are like.

I have heard people in this region say something that they feel the water has something to do with why the bread in the area is so good.  My be some passed down story.  Who knows.