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Griddle operators - let's talk cheesesteaks...

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Neal

Staff member
RVF Administrator
Joined
Jul 27, 2019
Messages
13,015
Location
Midlothian, VA
RV Year
2017
RV Make
Newmar
RV Model
Ventana 4037
RV Length
40' 10"
Chassis
Freightliner XCR
Engine
Cummins 400 HP
TOW/TOAD
2017 Chevy Colorado
Fulltimer
No
I've tried making cheesesteaks in the past and failed every time. I'm in the mood for one so I figure it may be time to fire up the blackstone I have at home and give it another try. Looking for any tips on meat to use, cheese to use, ingredients and how to succeed especially with trying to stuff all the goodness into a sub roll that always seem to be under capacity for the job!

Anyone good at making these on the griddle???
 
I've tried making cheesesteaks in the past and failed every time. I'm in the mood for one so I figure it may be time to fire up the blackstone I have at home and give it another try. Looking for any tips on meat to use, cheese to use, ingredients and how to succeed especially with trying to stuff all the goodness into a sub roll that always seem to be under capacity for the job!

Anyone good at making these on the griddle???
Just like on my pizza I always add several slices of pineapple on my cheesesteak. Just can’t beat that added fruit flavor. 😆
 
OMG you know it is Monday Morning and pre-coffee when? I read this as Cheesecake and I thought WOW I need to check this out. I was laughing so hard when I read about meat and I am going in cheesesteak? Y'all have a great day and a smile on me. By the way Monday morning coffee is great!
 
Anyone good at making these on the griddle???
I am not. But it just happens I took my first ever stab at it just yesterday. I basically kind of winged it. They came out a step above "eatable". I used not-frozen steak, as is my habit. Not having a meat slicer, I cut some sirloin like I would for steak tacos. Wife commented it was like eating fajitas in a bun, but she ate hers. Generic store buns were fairly lacking (I'm a bread guy). I marinated my strips in a mix that turned out tasting mostly like Worcestershire sauce. Which was OK, but clearly I've got a good ways to go yet.
I think next time I'll see if the butcher can sandwich slice my steaks, that would likely go a long way towards being better. Looking forward to other input here.
 
It's amazing how hard these critters are to make!
 
It's funny, regional dialect, Boston area we called it a steak & cheese.
 
I wonder if TC wants the tofu cheesesteak recipe....
 
With the secret sauce….
 

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