Philly Cheese Steak Sandwich using smoked meat

Discussion in 'Beef' started by palladini, Jul 23, 2013.

  1. The Misses and I were out yesterday, medical appoint for me and on the way home, we stopped at Wimpys restaurant and we both ordered their Philly Cheese Steak Sandwich.  While devouring this delicious creation, we discussed using smoked meat for the meat.  I have thought of this since then, looked up lots of recipes, but only found one posting on the site here who says they used Brisket, which is something nonexistent around here, to make theirs.

    Now the question I have, does any body do this, if so what type of meat and is the meat sliced before or after the smoking is done.  Tell me how you folks do it.


    Now here are the facts. I have a 30 inch MES smoker, a Chefmate GC10 slicer at my ready disposal (I own both).  I live in a medium sized city, about 7 grocery store and at least 3 butchers in the area.
    Last edited: Jul 23, 2013
  2. Nothing but ribeye for good cheesesteaks.
    Some cheat themselves by using top round. :biggrin:
    Smoked before slicing.

  3. As Martin said - smoke it before you slice it. & yes - great cuts of meat make great cheesesteaks!  [​IMG]

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