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Discussion in 'Beef' started by pandemonium, Sep 18, 2009.
and what temp do you cook it till? thanks
Personally I like sirloin tip roast and I take it to 140 internal
OK thanks i might do one tomorrow night or Saturday
Yumm don't forget Qview
Cheesesteak up this way-philthydelphia is always rib-eye sliced thin..Cooked quick and rare-brown to the eye but still medium-rare or rare...
I use to work in King of Prussa PA and exeperianced a "Philly Cheese Steak" I am conviced that they can not be recreated outside of Philly.
I only wish someone from Philly would relocate to Chicago instead of trying to copy.
Those were the days.
Like Alex said, in the shops in Philly they use Ribeye, tossed in the freezer for a few hours until firm and sliced thin then cooked.
Yes you can use ribeye (very expensive) for a sammie but you can get by with what Jerry said.
Also look into a bottom round or a top sirloin or a top butt
I like the top round for roast beef. I like the flavor and it's usually on sale here every few weeks.
Ribeye is preferred, but top butt (sirloin steak) is a close second. Anything from the round would be too chewy, and sirloin tip would be about midway between sirloin and round. To fry the sandwich you'd want to put a hard chill on it while raw, slice it paper thin and fry it up fast with your veggies, pulling it apart as you go, then cheese it and off to a bun or wick. But, ribeye gives it FAT (Flavor And Tenderness) from fat moreso than any other cut.
i have bought roast beef and fried it in a pan and made darn good cheese steaks so roast beef will be ok i cant afford ribeye
as others have said, thinly sliced ribeye was what we used @ Philly steak place I worked at.
With that said I have made steak sandwiches that came close to a Philly steak with thinly sliced london broil, and other cuts of beef.
I with jerry on this one. I use sirloin tip roast. It's great for smoking because it smokes fast and easy. I did a 12lber and it only took about 4-5 hours to get 140*
Here's a link to the one I smoked not to long ago.
OK, now I'm just saying that if your doing cheesesteaks, it's ribeye...if you're making hot roast beef or french dip or something, then you can go to a different cut...I'll dig deep in the threads, there is an awesome sammie thread started years ago for a smoked italian toasted roast beef sammie...
I have NEVER found a cheesesteak like the ones around here, it's not just the steak and cheese, it's the roll...for me Conshohoken Bakery roll, if you ever see a way to try them, you just have to for a good cheesesteak..
and I don't eat mine wit...
Here's a link to the Italian Beef Sammies...
wow nice looking roast i have to try beef and those brussel sprouts look great sauteed i never tried them that way i will now!
rib is always prefered but $$$....sirloin, flat iron, and even skirt can be used but i would not cook all the same way.
I use eye of round. It is a bit tougher, but the grain runs the right way for slicing against, and it is like 99% free of fat and stuff. Kind of reminds me of a beef version of a pork loin, albeit tougher.
I smoke it up to 125 degrees, let the carryover take it to 130, and then chill it quickly. Once in a semi-frozen state, I can make quick work of it with my slicer into deli-thin pieces. Makes great French DIp sandwiches with au jus as well.
I've used top sirloin steaks but was not happy with the texture. Not tender enough because it was so lean. I have had good results with flank steak. Rib eye is the preferred
I've used flank steak without any regrets or complaints.