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Cheesesteak Sandwiches

4,829 Views | 33 Replies | Last: 6 mo ago by CyAg
FIDO*98*
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10:15p, 6/11/24
AG
The Philly thread made me want to start a thread on homemade cheesesteak sandwiches. I used to travel to Philly for work fairly regularly and found most of the cheesesteaks there to be bland and overly greasy/oily. I started to make my own own and feel like I've got things dialed into the point I'd rather have mine than anywhere else. Fortunately, Costco makes it really easy these days.

I start with the Costco thin sliced New York strip. I've got a slicer at home and used to go to the trouble of partially freezing ribeye, but find there's little to be gained from that now. I do feel like the Costco slices are still a little too thick so I slice them on the bias even thinner than pictured.

My seasoning is 1 part salt, 1 part pepper, 1/2 garlic powder, 1/2 onion powder. Once the meat is on the grill I season pretty aggressively. Most places in Philly cook the onion separate for people who want the Cheesesteak witout, but I like cooking everything together.

For the cheese, I make a Welch Rarebit style sauce sans egg. I I have tried every type of cheese out there and found that the combination of beer, wooster, and dry mustard is the ideal match for the sandwich.
3 Tbls butter
2 tablespoons AP flour
1/2 cup beer
1/3 cup whole milk
1 heaping tsp dry mustard
Few dashes of Worcestershire sauce
Dash of Franks or a pinch of cayenne
4 oz grated (heaping cup) medium or sharp cheddar

Bread is from Uve bakery in New Braunfels, lightly toasted on the griddle


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Mark Fairchild
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8:30a, 6/12/24
AG
As always my D-2 Fighter turns out some GREAT food! Gig'em Fido! Unfortunately no Cosco in Rockport!
Gig'em, Ole Army Class of '70
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HtownAg92
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8:45a, 6/12/24
AG
HEB has thin sliced sirloin in the freezer section by the butcher. Comes in 4 patties that you chop up on the griddle.

I've tried different seasoning combos, but now I keep it simple with Goya Adobo. Finish the cooking with a wooster-soy combo.

Have not done a homemade whiz yet, just provolone.

Best bread I've found so far is soft, fresh bolillos, split, buttered and griddled.

I've come pretty close to a Texadelphia mustard blend copy with mustard, mayo, soy, honey, pepper.
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Ag_07
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9:01a, 6/12/24
AG
Yeah Aldi sells thinly sliced beef that's perfect for cheesesteaks.

I just saut onions, bell peppers, and mushrooms in a cast iron pan with salt, pepper, and oil until tender. Throw in the steak for a bit and drizzle some Worcestershire sauce then top with some sliced provolone. Throw the pan in the broiler for a bit to melt the cheese then throw on a hoagie roll.

Super easy weeknight dinner

Pro tip...The pre-sliced beef is also perfect for homemade pho.
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DBird
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9:07a, 6/12/24
We make these at home at least once a month. I cheap out on the cheese, just cheese whiz cut down with milk. Great post Fido
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justnobody79
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In reply to HtownAg92 • 9:17a, 6/12/24
HtownAg92 said:
HEB has thin sliced sirloin in the freezer section by the butcher. Comes in 4 patties that you chop up on the griddle.

I've tried different seasoning combos, but now I keep it simple with Goya Adobo. Finish the cooking with a wooster-soy combo.

Have not done a homemade whiz yet, just provolone.

Best bread I've found so far is soft, fresh bolillos, split, buttered and griddled.

I've come pretty close to a Texadelphia mustard blend copy with mustard, mayo, soy, honey, pepper.
pretty similar to what I do, except instead of washyoursister-soy I go with a little bit of A1. not saying that I am doing anything superior but it works for me
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MookieBlaylock
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9:20a, 6/12/24
AG
Is there a more mediocre sandwich than the Philly?

Suits the city and culture
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FIDO*98*
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In reply to MookieBlaylock • 10:09a, 6/12/24
AG
Funny, I started going to Philly back in '02. Food standards in general weren't near what they are today and most of the places in Texas that had a "Philly Cheesesteak" was a terrible sandwich covered in bell peppers and mushrooms. I was fired up about the real deal so first chance we had we got in a cab and headed to Pats and Gino's only to discover the OGs weren't much better. Subsequent trips proved there were much better Cheesesteaks in Philly, but overall not a hard thing to do better at home.
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DiskoTroop
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11:04a, 6/12/24
I have never been a whiz fan in my cheese steak. I tend towards a cheese steak hoagie. Found that white American from the grocery store deli makes a great cheese steak though. I usually cook down my steak with a little minced onion and seasoning, lay sliced white American over it, throw a squeeze of beef broth down and cover it on the griddle with a cloche of some kind to steam the cheese melted. Scoop into a fresh bollio and top with shredded lettuce, sliced tomato and sliced onion and little oregano. Comes out great!
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62strat
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12:12p, 6/12/24
AG
We do these about once a month... they are a quick easy dinner for us, I don't know I'd go through the trouble of the OP for a cheesteak!

I just buy the shaved ribeye from kroger, and sliced cheese. Throw the veggies and meat on the griddle and it's done in a few minutes.

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sanitariex
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In reply to DiskoTroop • 2:09p, 6/12/24
AG
DiskoTroop said:
I have never been a whiz fan in my cheese steak. I tend towards a cheese steak hoagie. Found that white American from the grocery store deli makes a great cheese steak though. I usually cook down my steak with a little minced onion and seasoning, lay sliced white American over it, throw a squeeze of beef broth down and cover it on the griddle with a cloche of some kind to steam the cheese melted. Scoop into a fresh bollio and top with shredded lettuce, sliced tomato and sliced onion and little oregano. Comes out great!


I also have gotten to prefer white American in mine as well.
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HtownAg92
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In reply to sanitariex • 2:26p, 6/12/24
AG
sanitariex said:
DiskoTroop said:
I have never been a whiz fan in my cheese steak. I tend towards a cheese steak hoagie. Found that white American from the grocery store deli makes a great cheese steak though. I usually cook down my steak with a little minced onion and seasoning, lay sliced white American over it, throw a squeeze of beef broth down and cover it on the griddle with a cloche of some kind to steam the cheese melted. Scoop into a fresh bollio and top with shredded lettuce, sliced tomato and sliced onion and little oregano. Comes out great!


I also have gotten to prefer white American in mine as well.
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Garrelli 5000
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2:54p, 6/12/24
AG
I par-freeze and slice ribeye on the slicer, but we also take a lot of the result of that process and freeze in 1/4 lb increments for pho.

Learned years ago not to salt the meat in advance (unlike cooking a steak) and salt after its on the grill.

I cook the veggies separate from the steak on the griddle, then stir together at the end.

This is my cheese sauce, which started as a recipe for horse shoe sauce and I realized its great for philly's. The biggest difference is the kraft old english processed cheese instead of fresh cheddar. The mustards, cayenne, wooster, and beer are approximations. The only true measuring is for the basic roux.

1/2 stick butter
1 cup whole milk
2 T flour
1/2 t dry mustard
1/8 t cayenne
1 t dijon mustard
1/2 T Wooster
1 jar Kraft old English processed cheese spread
1/4 cup beer (or to taste)
A few twists fresh cracked pepper
A few shakes Louisiana/cayenne pepper hot sauce
A pinch of salt

Combine butter and milk in saucepan and cook on low until melted. Whisk in flour, dry mustard, cayenne pepper, and salt. Continue whisking until the flour is dissolved. Add in cheese spread, Worcestershire sauce, hot sauce, Dijon and continue to cook until melted. Remove from heat and allow to thicken before serving.

edit: I prefer a lighter beer. Darker beers overpower the sauce. The sauce is also money with pretzels, in which case a stronger flavored beer pairs well in the sauce.
Staff - take out the trash.
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ConstructionAg01
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3:02p, 6/12/24
AG
Had my first attempt at cheesesteak sandwiches last night. My son is working at Jersey Mike's and brought home extra bread, then I had chicken breast in the fridge so I sliced that up and griddled along with red and green bells and onion. White American cheese on top on the griddle and they turned out amazing.
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Garrelli 5000
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In reply to ConstructionAg01 • 3:13p, 6/12/24
AG
I like their bread.

The last few years the grocery stores near me have started carrying Martin's Famous Potato Rolls products. Their hoagie rolls are perfect for cheesesteaks.

Right before I'm done I put them face down on the griddle for a minute. then flip, top w/meat and veggie mixture, then drizzle the cheese sauce. Immediately wrap in food service aluminum foil to keep warm a few minutes while I clean the griddle.

Wrapping adds additional steamed softness to the already great hoagie bread.
Staff - take out the trash.
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HTownAg98
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In reply to ConstructionAg01 • 3:18p, 6/12/24
ConstructionAg01 said:
Had my first attempt at cheesesteak sandwiches last night. My son is working at Jersey Mike's and brought home extra bread, then I had chicken breast in the fridge so I sliced that up and griddled along with red and green bells and onion. White American cheese on top on the griddle and they turned out amazing.
Seems it would have been easier for him to make them at the store and bring them home.
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FIDO*98*
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In reply to ConstructionAg01 • 7:16p, 6/12/24
AG
ConstructionAg01 said:
Had my first attempt at cheesesteak sandwiches last night. My son is working at Jersey Mike's and brought home extra bread, then I had chicken breast in the fridge so I sliced that up and griddled along with red and green bells and onion. White American cheese on top on the griddle and they turned out amazing.


Did you make the cheesteaks after the chicken sandwiches?
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superunknown
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In reply to HTownAg98 • 7:17p, 6/12/24
AG
I had a big Kahuna from jersey Mike's today
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AggieFlyboy
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9:40a, 6/13/24
AG
Your steak prep is solid; your cheese sauce is highly suspect…whiz or nothing. And I agree, the cheesesteak is an overrated sandwich, no matter how much you try to fancy it up
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DiskoTroop
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In reply to AggieFlyboy • 10:09a, 6/13/24
AggieFlyboy said:
Your steak prep is solid; your cheese sauce is highly suspect…whiz or nothing. And I agree, the cheesesteak is an overrated sandwich, no matter how much you try to fancy it up


With whiz, yes. Overrated. Cheese whiz sucks the big weenie.
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The Milkman
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1:41p, 6/13/24
AG
The repeated use of "cheesesteak sandwich" on this thread is really odd and annoying haha. Its like saying "BLT sandwich".

Also, no matter what cheese you use, none of it matters if the bread isn't right. It pretty much has to be an Amoroso roll (or homemade but in that same specific style) or it won't be quite right. What the good places in Philly like Angelos or Dalessandros are doing is miles better than what anyone makes at home.
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HtownAg92
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In reply to The Milkman • 1:46p, 6/13/24
AG
The Milkman said:
The repeated use of "cheesesteak sandwich" on this thread is really odd and annoying haha. Its like saying "BLT sandwich".

Also, no matter what cheese you use, none of it matters if the bread isn't right. It pretty much has to be an Amoroso roll (or homemade but in that same specific style) or it won't be quite right. What the good places in Philly like Angelos or Dalessandros are doing is miles better than what anyone makes at home.
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The Milkman
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In reply to HtownAg92 • 1:50p, 6/13/24
AG
That was in response to Fido saying "overall not a hard thing to do better at home."
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cc10106
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2:22p, 6/13/24
following
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HtownAg92
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In reply to The Milkman • 2:24p, 6/13/24
AG
The Milkman said:
That was in response to Fido saying "overall not a hard thing to do better at home."
Gotcha. My bad. And my EXTRA bad for not picking up on a Food board tradition -- FIDO pretentiously boasting about making something better than everyone and posting some pretentious recipe or variation to show he's better than everyone. That should have been obvious.
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ArlingtonAg2015
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In reply to The Milkman • 5:19p, 6/14/24
AG
The Milkman
It pretty much has to be an Amoroso roll (or homemade but in that same specific style) or it won't be quite right..[/quote said:


This x1000
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HTownAg98
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7:36p, 6/14/24
If any of you have been to Hoodies in Round Rock and have marveled at how great his subs and cheesesteaks are, he gets his bread from Sam's Club.
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TX AG 88
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In reply to HtownAg92 • 12:59p, 6/26/24
AG
HtownAg92 said:
The Milkman said:
That was in response to Fido saying "overall not a hard thing to do better at home."
Gotcha. My bad. And my EXTRA bad for not picking up on a Food board tradition -- FIDO pretentiously boasting about making something better than everyone and posting some pretentious recipe or variation to show he's better than everyone. That should have been obvious.


and don't forget the part where he gets attacked for posting something useful for some (and easy to ignore for others!)
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Beckdiesel03
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In reply to TX AG 88 • 6:34p, 6/26/24
AG
Exactly. I appreciate a lot of the stuff and look past the stuff I don't need. I would like to know where Fido gets the bread because I wasn't aware they sold it to other places since they shut down.
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FIDO*98*
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In reply to Beckdiesel03 • 9:29p, 6/26/24
AG
Arlan's supermarket and also think they sell at Granzin's. I do miss going in to the storefront location
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GAC06
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9:48p, 6/26/24
AG
I feel like one thing lacking from homemade sandwiches like this (other than the bread) is not wrapping it. Much more enjoyable experience with it tightly wrapped
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Tanker123
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9:54a, 6/27/24
I use a sprinkle of Seasoned Salt.
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Wheatables02
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11:44a, 6/28/24
AG
It's the amoroso roll that makes the Philly more than average. If you don't have that or use roast beef, it's not a Philly.

How about them Fightin's?
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CyAg
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12:22p, 7/1/24
AG
Thanks for the post Fido, and thanks to everyone else for their inputs. My wife has never liked cheese steak sandies probably because they usually have mushrooms and green pepper but the pic convinced her.

Looking forward to trying your version for the most part sans the roux for the cheese sauce.

Sounds like a perfect opportunity for Sodium Citrate!
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