Cheese steak fattie

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Hey yes, that looks great!  Not to sound like a prude but, if you are using such fine ingredients, why cheapass American cheese.  Here in Wisconsin that would be sinful.  Try for smoked gouda, or pepperjack or a thousand others.
 
 
Hey yes, that looks great!  Not to sound like a prude but, if you are using such fine ingredients, why cheapass American cheese.  Here in Wisconsin that would be sinful.  Try for smoked gouda, or pepperjack or a thousand others.
Thanks man.

I will have to try others, but

I LOVE american.   Use it on ALOT.
 
 
Fantastic. Makes me want to stop working and fire up the smoker!
What are you waiting on??  
biggrin.gif
 
Well if I hadn't gotten used to living inside and eating on a regular basis I'd go out right now lol. While I do work at home which allows me some freedom my employer seems to think I should be working. Whats up with that??
 
Looking Good....REAL GOOD, how on earth did I miss that!?

I also dig American on Philly Cheesesteaks.

Last weekend Camping.



, smoked Gouda is nice but my Fave for a Philly Cheesesteak is provolone and/or Cooper Sharp, but most of the time I use American, because we always have American cheese handy.

Provolone adds a bit of texture and the American gives the steak a better mouthfeel as it keeps it from feeling dry.

Philly Cheesesteak Fattie  and fried onions with Provolone and American.

Onions also keep it from feeling dry.


Placement of the cheese is important also, provolone layered between the meats and American up against the roll as shown below on these Turkey Panini Fatties.


 I don't know why American Cheese gets a bum rap? Its our go to cheese for everything

C Farmer sorry for Photobombing your thread, I just get so damm exited talking about Cheesesteaks
 
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Looking Good....REAL GOOD, how on earth did I miss that!?

I also dig American on Philly Cheesesteaks.

Last weekend Camping.



, smoked Gouda is nice but my Fave for a Philly Cheesesteak is provolone and/or Cooper Sharp, but most of the time I use American, because we always have American cheese handy.

Provolone adds a bit of texture and the American gives the steak a better mouthfeel as it keeps it from feeling dry.

Philly Cheesesteak Fattie  and fried onions with Provolone and American.

Onions also keep it from feeling dry.


Placement of the cheese is important also, provolone layered between the meats and American up against the roll as shown below on these Turkey Panini Fatties.


 I don't know why American Cheese gets a bum rap? Its our go to cheese for everything

C Farmer sorry for Photobombing your thread, I just get so damm exited talking about Cheesesteaks
No problem.

They look awesome.  Just wrap in dough and bake?

We always have American cheese.  Goes good with just about anything.
 
 
No problem.

They look awesome.  Just wrap in dough and bake?

We always have American cheese.  Goes good with just about anything.
Yep, roll out some dough, top with warm American cheese (easier to roll) place cooked fattie on dough, roll and tuck ends, bake dough per instructions.

Cool a bit and slice.

The paninis are Fatties that are sliced and placed on rolls with cheese and pressed on a grill  a few minutes each side.




I haven't been much into fatties as of late but after reading your post I'm rolling some ideas around in my head.

Thanks for sharing.
 
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Yep, roll out some dough, top with warm American cheese (easier to roll) place cooked fattie on dough, roll and tuck ends, bake dough per instructions.

Cool a bit and slice.

The paninis are Fatties that are sliced and placed on rolls with cheese and pressed on a grill  a few minutes each side.




I haven't been much into fatties as of late but after reading your post I'm rolling some ideas around in my head.

Thanks for sharing.
Thanks, I know what I am trying next.  
 
Just  don't over stuff or it will end up in a pan like mine.
 
To the individual who suggested adding a bacon weave----I BOW TO THEE FOR YOUR WISDOM!!!
 
Fantastic, what a brilliant use of a smoker.  I love the philly cheesteak......must make smoked philly fattie!

PDT_Armataz_01_37.gif


Did you get enough smoke with the bottom and sides covered?  What about wrapping the a ss mesh?  Or can't go wrong with the bacon, at least from the flavor perspective, I don't know about the structural integrity though.....?
 
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Thanks

I had holes poked in the bottom and sides of the pan.

Next time I might throw it in the freezer for a bit.
 
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