In article <080420052037120618%shiver@me_timbers.com>,
SHIVER ME TIMBERS shiver@me_timbers.com said:Quoted message said:Janet Bostwick <[email hidden]> wrote:
Quoted message said:How do you go about making a Philly cheese steak sandwich--
Quoted message said:My attempts are pretty blah. Tasteless and dryish.
I slow cook all of my beef with lots of liquid untill it practically
falls apart with a fork.For steak I would use a frying pan on low with a pot lid covering the
meat and water and some seasoning to taste. When I can start to smell
it in my living room I know the water is basically gone and it is time
to see if it is falling apart or needs a bit more water and cooking
time. I usually use a little BBQ sauce with some soya sauce. At times I
will shred the steak and put on a bun as a sandwich.I too am interested in ideas for the famous Philly cheese steak and
this month I picked up some shredded Mozza cheese.My question to the group..... Is this the right type of cheese to use.
Mozzarella cheese is typically not used on a Philly cheese steak, but I
am sure the result would be tasty anyway. I am a born and raised
Philadelphia and I have made plenty of authentic Philly cheese steaks.
The recipe at http://www.patskingofsteaks.com/recipe.htm is as authentic
as it gets because Pat's is the home of the Philly cheese steak. This is
the recipe that was referenced earlier in this thread and I can assure
you all that this is as authentic as authentic gets.