Cheesesteaks

[DU Ute]

Which do you prefer?

[DU Ute]

Great. This was supposed to be a poll, but I can't get it to work on my phone.

[HuskyFreeNorthwest]

Which do you prefer?

Great. This was supposed to be a poll, but I can't get it to work on my phone.

These are two of your best posts ever.

[DU Ute]

These are two of your best posts ever.

I'll just go ahead and mark you down as a Whiz lover.

[clackamascoug]

These are two of your best posts ever.

GO DUCKS!

I could use a good cheesesteak during the game.

[HuskyFreeNorthwest]

I'll just go ahead and mark you down as a Whiz lover.

I go with Whiz. I can do provolone also. Best cheesesteak in the PNW, PhillYa Belly in Everett, Washington.

[DU Ute]

GO DUCKS!

I could use a good cheesesteak during the game.

You should be a Ute fan. DP sells both provolone and Whiz sandwiches at games. Even the Whiz sandwiches are probably better than anything you can get at LES.

[Green Lantern]

Anyone tried Back East Philly in the Fort Union area of Salt Lake? I recall it being decent, if not as good as Downtown Philly.

What about Scaddy's? They claim to have a great Philly but I haven't tried it.

[MarkGrace]

I go with Whiz. I can do provolone also. Best cheesesteak in the PNW, PhillYa Belly in Everett, Washington.

How many cheesesteaks have you had in the PNW?

[HuskyFreeNorthwest]

How many cheesesteaks have you had in the PNW?

I don't have an exact count, I've lived here 11 years and it is probably the sandwich I order most so I'd guess 853 give or take 3.

[MarkGrace]

I don't have an exact count, I've lived here 11 years and it is probably the sandwich I order most so I'd guess 853 give or take 3.

77.27-77.82 cheesesteaks per year is quite a few. At that rate maybe you have been to every cheesesteak place in the PNW.

[kccougar]

So I've been wanting to try making my own cheesesteak and have been reading different recipes. They are pretty simple. On Sunday my son said they were doing a missionary cooking night this week and he volunteered to be in charge of cooking cheesesteaks. So I offered to help.

Ribeye roast is generally considered the meat of choice. My grocer didn't have any but prime rib is basically the same thing so I had the butcher give me very thin slices of boneless prime rib. A trick I read about if you are cutting meat at home is to put it in the freezer for about 30 minutes before slicing in order to be able to cut it thinner.

So we sliced onions and peppers, then sautéed them in olive oil in a hot skillet. Once done, we set the veggies aside, added more oil and cooked the meat. I seasoned with Montreal Steak Seasoning and used a couple spatulas to chop up the meat slices as they cooked. Once the pink was gone, we added back in the onions and peppers, and laid provolone slices over the mixture. That quickly melted and then we scooped into rolls (from Moochies). They turned out great.

The meat didn't go as far as I hoped. I had 3.5 pounds and we stretched it to make 13 sandwiches. I would up the quantity to 1/3 pound or more per 6-inch sandwich next time to better fill the buns.

Sorry, no pictures.