Cheese Steaks made from Beef Dino Rib Meat (And Webbers too)

Discussion in 'Beef' started by bearcarver, Apr 23, 2016.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Cheese Steaks made from Beef Dino Rib Meat (And Webbers too)

    I decided to Make Cheesesteaks and Webbers from my leftover Smoked Beef Dino Ribs, and show you guys how I make them. The Pictures below will show you, one step at a time.
    The only thing is I didn’t have any onions, so I couldn’t add Fried Onions, and I didn’t have any of my Favorite Provolone, so I used Mozzarella. I’m also making these “Open-Faced” instead of the normal way. The rest is in the pictures & the captions.

    But First a little History of the Origin of the Philadelphia Cheesesteak (Early 1930s):

    History of the Cheesesteak:

    The cheesesteak was developed in the early 20th century "by combining frizzled beef, onions, and cheese in a small loaf of bread", according to a 1987 exhibition catalog published by the Library Company of Philadelphia and the Historical Society of Pennsylvania.
    Philadelphians Pat and Harry Olivieri are often credited with inventing the sandwich by serving chopped steak on an Italian roll in the early 1930s. The exact story behind its creation is debated, but in some accounts, Pat and Harry Olivieri originally owned a hot dog stand, and on one occasion, decided to make a new sandwich using chopped beef and grilled onions. While Pat was eating the sandwich, a cab driver stopped by and was interested in it, so he requested one for himself. After eating it, the cab driver suggested that Olivieri quit making hot dogs and instead focus on the new sandwich. They began selling this variation of steak sandwiches at their hot dog stand near South Philadelphia's Italian Market. They became so popular that Pat opened up his own restaurant which still operates today as Pat's King of Steaks. The sandwich was originally prepared without cheese; Olivieri said provolone cheese was first added by Joe "Cocky Joe" Lorenza, a manager at the Ridge Avenue location."
    Cheesesteaks have become popular at restaurants and food carts throughout the city with many locations being independently owned, family-run businesses. Variations of cheesesteaks are now common in several fast food chains. Versions of the sandwich can also be found at high-end restaurants. Many establishments outside of Philadelphia refer to the sandwich as a "Philly cheesesteak."

    Hope You Enjoy,

    Started out with Smoked Beef Dino Ribs:

    Then I trim the Meat off the Bones of the Leftovers:

    Heat up a bunch of Dino Rib Trimmings in the Frying Pan:

    Put some Steak Sauce on the Rolls to moisten things up a bit:

    Load those rolls up with Meat:

    Then top it all with Mozzarella:

    Nuke that up until the Cheese Melts, or use the Broiler:

    Then we go to the next night, and I’ll show you how I made some Webbers out of the rest of my Leftover Beef Dino Rib Meat.
    I found that two of the Small Cheesesteaks (above) were too much for this old Bear, so I’ll be making these into 3 halves of Open-Faced Webbers, instead of 2 Full Sandwiches.

    But First a little History of the Origin of the Webber, which was born in the Early 1950s in the same town as the Bear was born “Quakertown, PA”.
    Also——Smitty’s was a Teenage Drive-inn "Hangout" when Bear was a Youngster:

    Webber Sandwich Is An Upper Bucks Legend Cheese Steak Hoagie Has Continued To Grow In Popularity. 
    March 18, 1996|by KEITH HERBERT, The Morning Call
    Joseph Webber of Nashville, Tenn., didn't set out to be the focal point of Quakertown folklore. He was just hungry in the early 1950s and wanted his cheese steak his way.
    It was more than 40 years ago when Webber would break for lunch, hop in his truck and take the short ride up W. Broad Street to the former Smitty's Restaurant on Route 309. There, Webber would pass on the tomato sauce and fried unions that usually topped a cheese steak.
    Webber wanted his steak covered with lettuce, tomatoes and onions, and his roll spread with mayonnaise. Soon, lunchtime diners looked upon Webber's bulging cheese steak with envy, and they, too, wanted a sandwich like Webber's. Shortly after that, the cheese steak hoagie became known as "a Webber sandwich" in Quakertown, and an Upper Bucks legend was born.
    The Webber -- it's a Quakertown thing.
    "I told them how I wanted it made," said Webber, 69, of his favorite sandwich. "And it took off. Now, everybody gets it. At one time, it was one of Smitty's biggest sellers."

    Start with Leftover Dino Rib Meat, Lettuce, and Tomato, and Miracle Whip (Mayo if you like it Bland):

    Mix the Meat, Lettuce, and Tomato:

    Coat the rolls with the White Stuff of your preference, and mix some in with the items in the bowl if you’d like:

    Cover the rolls with the mixture from the bowl:

    Again we top it all off with Mozzarella:

    And Nuke it up or Broil it until the Cheese Melts:
    garyhibbert, gary s, smokinal and 3 others like this.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Good stuff Bear!

    I love cheese steak subs any way you cook them!

    Now you have to get a flat top to cook them on!

    Points for making me hungry!

  3. Looks great Bear, Makes my mouth water.  Only thing you forgot was ONIONS !!!!    I know, I know     Nice job out of leftovers  my kinda meal   [​IMG]

  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nice thread Bear, that sure is a great couple meals outta leftovers ! Very nice ! Thumbs Up
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Al !!

    That would be neat to have---Don't know where I would put it though.

    And Thanks for the Points!

  6. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That all works. Looks great...JJ
  7. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Nice job making use of all the leftovers.  Personally, I love leftovers almost as much as the main event.

    That Webber looks VERY edible!!!!


  8. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Nice job with the left overs

  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Gary!!

    I didn't forget---I love fried onions on my Cheesesteaks, but we didn't have any onions or my favorite Provolone for Cheesesteaks. Maybe Next Time.

    And Thanks for the Points!!

    Thank You Justin !!

    Yup---I do a lot of leftovers, especially since I don't eat as much as I used to.

    And Thank You for the Points!

  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Jimmy!!

    Thank You Gary!!

    I practically lived on those "Smitty's Webbers" when I was a Teenager!

    There's only one place that makes them as good as the original "Smitty's Webbers", and that's "The Pub" in Quakertown, PA.

    And Thanks for the Points!

  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Richie!!

  12. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Looks great Bear! Cheesesteaks are hard to beat!
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Chris!!

  14. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    You have to love a cheese steak! Points.

  15. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty,I'll stick with the cheesesteak no salad needed.:drool
  16. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Wow. I love cheese steaks.

    Looks awesome bear.
  17. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You!

    Thank You Disco!!

    And Thanks for the Points!

  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Much Adam!!!

    And Thanks for the Points!!


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