| Philly CheeseSteak Sauce
Posted: 6/2/2006 9:11:05 PM | I'm originally from the Lehigh Valley, PA, and now live in North Carolina. I have found a kick-ass cheese-steak place, but . . . no sauce. However, they present an option here--jalepenos. I'm totally sold on that.
Sometimes life is so good . . . .
Sauce, anyone? | |
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| Philly CheeseSteak Sauce
Posted: 6/22/2008 7:55:53 AM | | Philly cheeseteaks are amazing. A Gift from god. If I ever drop by in philly I am going to definitley check out sophie's, pat's geno's and jim's. | |
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| Philly CheeseSteak Sauce
Posted: 6/30/2008 10:19:45 PM | | Don't they use Cheese Whiz at one of the famous Philly cheesesteak chains? | |
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| Philly CheeseSteak Sauce
Posted: 7/1/2008 6:21:13 PM | ...Yeah...Whiz..is one of the options...provalone is another...and I believe American is a third...But there are sooooooo many different cheesesteak styles...MSN just did a survey to find out the best cheesesteak place...and low and behold..It wasn't Pat's or Geno's in Philly...LOL
...But for the life of me..I can't remember the name of the place.....and I've lost the webpage that told about it..LOL | |
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| Philly CheeseSteak Sauce
Posted: 7/1/2008 7:16:39 PM | Hmmmm.......I have family in Easton PA - which is very close to the Lehigh Valley (where the poster of the question grew up) and when I visit, I noticed that when you order a "regular" cheese steak - you get what us Philly folk would call a "pizza steak"......which is tomato or pasta/pizza sauce and mozzerella cheese on top of your steak meat in a roll .
Is THAT the sauce you mean??
For there is no such thing as Philly CheeseSteak "Sauce". lol. I grew up 20 mins from South Philly and there is the usual Pat and Genos and Cheese Whiz (that disgusting orange goo)...... however, in the outer Philly suburbs (Delaware County) where I lived, we grew up hating Cheese Whiz AND the Mummers.....haha....;)
At most of our local cheese steak/pizza joints - Cheese Whiz is served ONLY by request (tourist alert....lol), for you normally get American cheese. I actually prefer, Provolone (mmmmmm).
Dang, I gotta get me a cheesesteak, now!
Later!  | |
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| Philly CheeseSteak Sauce
Posted: 7/1/2008 7:23:08 PM | For Heaven's Sakes Luvr...make sure you bring enough back for the rest of us...I'm hungry now too... | |
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| Philly CheeseSteak Sauce
Posted: 7/3/2008 11:14:51 PM | OP here!
I honestly don't know what I am asking for . . . .
(Back--pun intended!!-story)--Several years ago, I underwent major back surgery and when I woke up 2 months later out of a coma and off of life-support, all I wanted was a cheesesteak. I was never much of a meat eater and hadn't had a steak sandwich in decades.
I remember when I was a kid, there was some sort of a sauce (juice-type) thing that had bell peppers well-cooked into it. It was something that the steak (and onions) were mixed into right before it went into the bun, so it wouldn't be so dry. Not a pasta/pizza-type thing . . . more of a juicy-type thing. Very thin.
And I don't know about Cheez-Whiz, either (I never had it that way), although a friend of mine from Bethlehem and I have a long-running disagreement about that--and he also insists that the steak is not chopped up, but a whole piece of steak. I remember white American cheese (I have to agree, though, that there isn't much that provolone won't improve!!).
I saw a piece on the Travel Channel about the original Philly cheesesteak and I don't think that that place was cited in the above posts (and they chopped their steak, so if I was a gambling sort of girl, I would have my friend in my pocket!!)
The perfect cheesesteak . . . there is a mission to my life!!   
Rx | |
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| Philly CheeseSteak Sauce
Posted: 7/20/2008 3:00:43 PM | | A sauce I make for my philly's is Miracle Whip mixed with Kraft Classic Herb salad dressing. Mixed in with provolone cheese, jalepeno's, and tons of beef. MMMmmmm what a delicious mess!!! | |
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| Philly CheeseSteak Sauce
Posted: 7/30/2008 8:52:20 PM | The only sauce in a cheesesteak is grease/meat juices. Cheese Whiz is a "relative" newcomer, as Pat's started making the sammiches in the early 30's, and Cheese Whiz wasn't invented until around 1953. I would have thought American cheese was the original, but the owners' name was Oliveri, so I'm assuming provie, which is my favorite by far.
Either way, Pat's and Geno's have become tourist traps. Other places make them much better. Hell, there's a joint around Pittsburgh who the owner was originally from Philly that despises Cheese Whiz to the level of "no ketchup on a dog" in Chicago.
For a real Cheesesteak:
#1 good roll, a thin, slight crust on the outside, soft in the middle (not Italian/French bread)
#2 have chopped onions cooking already on the grill
#3 very, very thinly sliced ribeye or round (call your butcher ahead of time on this to do it for you), cooked until gray with some oil
#4 sliced provie on the meat while it's cooking
#5 put the meat and cheese on the roll, add the onions on top.
#6 chopped hot peppers on top if you want them.
No lettuce, no, mayo, no swiss, no ketchup, it's just the way it is. | |
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| Philly CheeseSteak Sauce
Posted: 7/31/2008 1:52:30 AM | I dont know about sauce. But at work we run cheese steaks sometimes. We marinade(sp?) the beef in a olive oil, garlic, red pepper flakes, salt, pepper, and Dr Pepper mix. Yes I said Dr Pepper. It adds a nice bit of sweetnes to it.
Im sure its not normal but we are just some hack cooks from CA so who knows. | |
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| Philly CheeseSteak Sauce
Posted: 7/31/2008 11:32:26 PM | The only sauce in a cheese steak is grease/meat juices.
I think this is what the OP was looking for. Many cheese steak specialty shops sautee onions, peppers, and mushrooms, and sometimes even meat in advance and put it in pans on a steam table. Yuch! A true cheese steak sandwich should be prepared to order. The food starts to break down and juices begin to accumulate in the pans which in turn will make it onto the sandwich.
Try this: Heat a can of beef broth, salt and pepper to taste. Add a teaspoon each of Worcestershire sauce and soy sauce. When you saute your veggies and meat, pile them up into the size and shape of your roll, and pour a few tablespoons of broth over the meat and veggies, then top with cheese. This melts the cheese and adds flavor and moisture. Let most of the liquid cook off so you don't end up with a soggy mess. I like to dip my sandwich in the broth as I am eating it, like a French Dip. | |
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| Philly CheeseSteak Sauce
Posted: 8/2/2008 6:01:04 AM | I'm originally from South Joisey and worked in Philly
yeah there are some sandwich places that have what it think is basically
a sausage and peppers ( sans sausage) mix that you can have on a cheesesteak
I think it's just peppers ( hot and/or sweet) and onions grilled or fried in
olive oil with salt and pepper
the for real deal keys to making a good authentic
philly style cheese steak
are good thinly slice steak ( I believe Pats uses rib eye.....you want some fat in there)
fresh rolls ( the bakeries in philly and south jersey have the most astounding bread )
and cheese of choice---cheeze whiz--provolone--American are the favorites
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