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Philadelphia Cheesesteak Sandwiches


Source: Steaklover's Companion
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 Reviews:  4   Viewing: 1 - 4  
Rating: 1
by: Ed, PA Reviewed: 02/25/2007
Well... just a look at the photo says you got it wrong, let alone the recipe!Wendy's review is far more accurate. A good Philly cheesesteak not only satisfies ones own drooling appetite, but tends to find a way to drool on you! And when it does, it is worth the trouble. Most Philadelphians, I think, would also tell you Pat's and Geno's... well, they do feed the tourists, but come on, check out John's Pizza in Frazer, Pa. on Route 30 before he decides to call it quits... or the Italian Kitchen on Baltimore Pike in East Lansdowne. I just don't see how one could call your recipe a Philly Cheesesteak!
30 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 4
by: Mohan, CA Reviewed: 02/24/2007
You should check out www.primaenterprise.com for the Tri Tip & use that instead of the traditional way & taste the difference
10 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 5
by: ARLENE, CA Reviewed: 02/21/2007
TO KICK IT UP A NOTCH .... HAVE YOUR BUTCHER SHAVE A
TRI TIP FOR THIS RECIPE. YOU'LL NEVER GO BACK TO TOP SIRLOIN.
9 people gave this Cheers. Click here to Cheer this review. Report Violation

Rating: 2
by: Wendy, CA Reviewed: 02/21/2007
One of the secrets to a great cheesteak -- and as a former Philadelphian I speak with clear cheesesteak wisdom and experience -- is to gut the bread, meaning to take out the innards and let the bread be a mere holder for all the other stuff.

The biggest problem with most cheesesteak recipes is they include green pepper which is NOT a staple in Philadelphia. Either at Pat's, or Geno's or Jim's or D'Allesandro's in Manyunk. And jalapenos? Please!

Carmelized onions and sauce with provolone or American cheese topped with a little parmesan or reggiano. Cheese whiz home-made from good cheeses (sorry not the bottled kind) are real, authentic Philly add-in's; sauteed mushrooms, too (yum) which also keep the sandwich hot.

Sweet or hot peppers but the Italian kind, in a great olive oil brine are the peppers de rigeur...served in the sandwich or on top -- and make sure the bread is fresh, not stale. Personally, I don't like my rolls toasted and the great places really don't do so.
50 people gave this Cheers. Click here to Cheer this review. Report Violation
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 Reviews:  4   Viewing: 1 - 4  
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