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Help me with a Philly Cheesesteak

post #1 of 16
Thread Starter 

Hey everyone! I've been thinking about this a lot and I can't make up my mind. I'm trying to decide what cut or kind of beef to use for a really nice but yet affordable Philly cheese steak for my restaurant.

 

I've thought of top round, but I've had some "tough" experiences with that. One place I worked at used pre cut strips of sirloin I think. They were small, maybe 6oz, and in a cryo vac. I really want to steer clear of the "Philly puck". I don't like the idea of using that shredded stuff. I would love to use rib eye but I fear that its just too much for a sandwich. Especially in my small town.

 

If anyone has any tips or tricks for me I would love to hear from you. Thanks in advance!

post #2 of 16

No-roll ribeye roasted up works pretty well for sandwiches. The price isn't terrible, especially as there's very little waste/trim.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #3 of 16
Alternately, how about Philly Meatball Subs with sauteed peppers, mushrooms, onions and melted Provolone.
post #4 of 16
Quote:
Originally Posted by Phaedrus View Post
 

No-roll ribeye roasted up works pretty well for sandwiches. The price isn't terrible, especially as there's very little waste/trim.

PCS translates as ribeye... IMO of course.

Seasoned perfectly and stuffed into some awesome rolls on top of sweet grilled onions then slathered with good cheese ... and run as a chalkboard special on game day and see how it goes.

Maybe offer a smaller 6in option (as well as the big wise guy size) for those with smaller appetites and those just wanting to see what's what.

I know I appreciate not leaving half of my meal on the plate.

Served in a basket on top of killer handcut paprika dusted fries and that my friend is a beautiful sight.

 

mimi

post #5 of 16

If I featured Philly Cheesesteaks as main sandwich I would use ribeye. I have used Top round for all my sandwich needs without any problem. The Top Round does need to be sliced thin so its not tough. You could also buy the Amoroso rolls through you purveyor. I have also tried the pucks and didn't really like them either. I have also roasted off Sirloin butts and used them for different RB needs in my food services. I think if you slice the Top round thin enough it will work out ok. Calling Chefbuba please pick up line one. Also ask Buba about his pastrami when he checks in.....

post #6 of 16
Thread Starter 

thanks for the replies everyone. Obviously I'll have to check some prices and do some work on loss and what not. A little info on the subs I'll be selling...we're going to sell whole, half, and quarter subs. Whole subs being at about an 18" length. So that's why I'm concerned about price so much. It's gonna be a big sandwich.

post #7 of 16

I use an inside round, I highly season and roast rare, chill and slice thin. Goes on the grill with caramelized onions & provolone cheese stuffed into a 9" Amoroso roll. Runs about 30% fc at $8.50 I put 6 oz of meat in a steak, full grown men walk away full. I don't understand the need to have an 18", 9" & 4/12" sandwich.

What's the proposed menu price?

post #8 of 16

Coming from the Philly area, and being very critical of cheesesteaks.  I would say ribeye or don't even do it.  I have been many places around the country and outside of the Philly area there have been very few to live up to the name.  IMO I would rather no cheesesteak than a bad one.

post #9 of 16
The better cheesesteak places around me all have a sort of chili pepper onion mayo sauce on the side if you want it. At least thats what i think it is. Any ideas on how to make it?
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #10 of 16

Who is your target market?  I understand that the original Philly place uses cheese whiz, is that correct ChefHoff?  I worked at an amusement park that used the pucks.  I could not bring myself to even taste one but we sold thousands every day.

post #11 of 16

@Jimyra  You are correct that the "original" Pat's or Geno's uses Whiz, but they are mostly tourist traps and don't represent what most Philadelphians would consider a great and true cheesesteak.  They are mostly found in the local mom and pop pizza joints using Amarosso rolls, chipped ribeye, grilled onions, and provolone.  Some add peppers, olives and mushrooms, but the "true" cheesesteak only has onions.  And contrary to Food Tv statements Tony Luke's  is pretty much garbage too.

post #12 of 16

This is representative of what my steak looks like, although this one is a bit heavy on onion.

post #13 of 16
Quote:
Originally Posted by chefbuba View Post
 

This is representative of what my steak looks like, although this one is a bit heavy on onion.

 

I like my PCS heavy on the onion, and heavy on the seasoned salt.

post #14 of 16
Thread Starter 
Quite the discussion. The business I'm buying has always had these gigantic subs. It's a small town pizza shop and they sell subs and salads and some deep fried items. I really want to incorporate some fresh ideas and ingredients while keeping some of the more memorable things about the business. They currently use that nasty chopped Philly puck meat. I just wanted some advice on better beef. I'm enjoying the Philly discussion and I'm looking forward to being able to try some of these things.
post #15 of 16
Quote:
Originally Posted by chefbuba View Post
 

This is representative of what my steak looks like, although this one is a bit heavy on onion.

 

*GROAN*

*DROOL*

 

I don't use the term food porn often but buba my friend....that is def what this is.

Seriously (no lie) thinking to ask you to vac pack the components and overnite ship....... extra onions and all.

That's how bad I want that sandwich.

 

Name your price.

 

mimi

 

mimi (got me so rattled that I signed twice ;-)

post #16 of 16

The one place I knew about in Salt Lake, actually down in Midvale,  that had Cheese Whiz as an option closed a while back. There may be others around town.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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