philly sammich question

[glenn57]

gotz a question..................i reaelly enjoy a good philly sammich. been thinkin of concocting some at home. so what if i guy bought some of this sliced beef deli meat or at places like cashwise you can get the sliced roast beef.

my thoughts would be to put that meat in a container and add some beef broth and au juice and let set to marinate for a good day or too, then throw in a crock pot to heat.

then a guy could sautee peppers onions mushrooms and top with that on one of them hogie style bums and top with swiss cheese.

whadda think gentlemen??????? or i am open to other ideas. i know this will be done in the near future!!!!!!

[LPS]

I've wondered the same thing Glenn.  I also wondered what kind of beef roast would one buy to cook it yourself and slice it thin. 

[Steve-o]

Now I'm hungry...

http://www.bonappetit.com/story/homemade-philly-cheesesteak-recipe

[Rebel SS]

That's what I've done Glenn...and ya can use beef broth or consomme'....I like to add a shot of Worcestershire to either one that the beef is in.

[glenn57]

my wild rice reciepe calls for that consumme!!!!!!!!!!!

[Rebel SS]

   

[glenn57]

   

just never seen or heard of anyone usung that.........was kind of surprised when you said that!!!!!!!!

[Rebel SS]

When I was a bartender, we used to serve "scratchburgers".....make a big tub of ground beef, and added chopped onions, cans of onion soup and consomme' and let cook until soft like a bbq. Served on big bun. People were nuts over them. 

[mike89]

lots of things taste good when you are drinking beer!!!

[Rebel SS]

You bet they do......  

[mike89]

yuppers!!!!!

[Rebel SS]

I also like tossing a bit of pastrami on my Philly beef too...mix it up a bit. 

[ThunderLund78]

I know that Pat's and Geno's - the two famous philly places in Philly use chopped ribeye - I'm guessing it's not USDA Prime, but it's ribeye. Using roast beef deli meat works - I've done it, but it can get salty once you put it in broth - keep in-mind that it's already shot full of salt/cure to make the lunch meat, then the broth has salt, too. If you have a little more time, check out Reinhard's page for smoking (or cooking in oven) a sirloin roast.  You can get one for a decent price, roast it to medium rare, slice it thin, and put it right in Beefy Onion Soup-based Au Jus (part of the method) and drippings.  You will not be disapointed, this has become a regular meal in my house.

[Rebel SS]

Youse guys are makin' me awful hungry................

[glenn57]

I know that Pat's and Geno's - the two famous philly places in Philly use chopped ribeye - I'm guessing it's not USDA Prime, but it's ribeye. Using roast beef deli meat works - I've done it, but it can get salty once you put it in broth - keep in-mind that it's already shot full of salt/cure to make the lunch meat, then the broth has salt, too. If you have a little more time, check out Reinhard's page for smoking (or cooking in oven) a sirloin roast.  You can get one for a decent price, roast it to medium rare, slice it thin, and put it right in Beefy Onion Soup-based Au Jus (part of the method) and drippings.  You will not be disapointed, this has become a regular meal in my house.

so if the deli meat tends to be salty............guess i would lean towards the sliced roast beef i have seen in the freezer section at cashwise????????

[LPS]

Damn Glenn you are making me want to do this.  Great idea. 

[Coffee118]

Just go the easy way out and buy a box of Steak-umms.

[delcecchi]

When I was a bartender, we used to serve "scratchburgers".....make a big tub of ground beef, and added chopped onions, cans of onion soup and consomme' and let cook until soft like a bbq. Served on big bun. People were nuts over them. 

Bring back memories...  Jim and Joe's?  Something like that.  At Northgate, maybe.  Classic 3.2 beer joint. 

Only had those Scratchburgers once, promotion party for some guy.  I attribute the unpleasant experience with my system later to them.   Could have been that they were pretty greasy, or maybe maybe sanitation and food safety was not what it should have been.   This would have been in 68 or 69.   

I think classic philly cheese steaks are made with thin sliced ribeye that is chopped on the grill.

I've had them made with deli type roast beef and that isn't my favorite.     

[Rebel SS]

No, NOT Jim & Joe's!!! They were across 2nd street where Nicks Ribs later opened. THE KEG!!! Northgate until we moved out behind Universal Ford into the new building. Sanitation was fine...Fresh buns daily, fresh ground beef in a big Nesco cooker. Kept in cooler, covered, until all gone. Usually two days tops. Musta been yer messed up guts.

[glenn57]

Wonder how one of them Philly sammiches would taste boiled??

[Rebel SS]

Wonder how one of them Philly sammiches would taste boiled??

Del's coming over? Group hug?   

[LPS]

So a loose meat sandwich then?  Used to have them when I was a kid.  More popular then.  No red sauce like a sloppy Joe just flavors like you mentioned. 

[Rebel SS]

Yup, that's what it was. I thought they were kinda plain, myself. Most of the regulars smothered 'em in brown or yellow mustard. We didn't use sissy boy condiments like KATSUP back then.   

[glenn57]

My my aren't we a regular smarty pants today!

[Rebel SS]

Yup! It's a Reb-o-rific day!!!   

[glenn57]

Yup! It's a Reb-o-rific day!!!   

oh so the neighbor lady was over last nite!! OOPS 

[Rebel SS]

It's OK to go OFF TOPIC...it's yer thread!!!     


WHOOPS....

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[ThunderLund78]

I know that Pat's and Geno's - the two famous philly places in Philly use chopped ribeye - I'm guessing it's not USDA Prime, but it's ribeye. Using roast beef deli meat works - I've done it, but it can get salty once you put it in broth - keep in-mind that it's already shot full of salt/cure to make the lunch meat, then the broth has salt, too. If you have a little more time, check out Reinhard's page for smoking (or cooking in oven) a sirloin roast.  You can get one for a decent price, roast it to medium rare, slice it thin, and put it right in Beefy Onion Soup-based Au Jus (part of the method) and drippings.  You will not be disapointed, this has become a regular meal in my house.

so if the deli meat tends to be salty............guess i would lean towards the sliced roast beef i have seen in the freezer section at cashwise????????

Apologies, I thought you were referring to Deli meat.  I'll have to check out this frozen beef.  I've bought the philly roast beef that comes in a compressed package from Schwann's - I wonder if it's similar?  That's stuff's just ok - more convenient than anything.

[delcecchi]

No, NOT Jim & Joe's!!! They were across 2nd street where Nicks Ribs later opened. THE KEG!!! Northgate until we moved out behind Universal Ford into the new building. Sanitation was fine...Fresh buns daily, fresh ground beef in a big Nesco cooker. Kept in cooler, covered, until all gone. Usually two days tops. Musta been yer messed up guts.

You are correct, the keg.   All I know is something messed up my guts within a few hours of my gustatory experience.   Could have been the grease, although I could eat Golden Georges pizza without any issues. Don't know what it was but I didn't want to try again....

[Reinhard]

I'm not much for any processed meat like lunch meat.  I like to use a sirloin tip roast or a whole ball tip roast for these.  Medium rare and let it rest of 15 minutes and then slice thin and put in in aujus right away to keep the meat tender and moist.  A good hogi bun is a must.  Carmalized onions and jalapenos and covered with lots of swiss cheese.  good luck