Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Gas Grills => Topic started by: Smokin Don on August 12, 2015, 10:59:40 PM
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Aug 12 2015
It was a great day today, mostly sunny and 75 deg. I sat out back most of the afternoon while the grandson spread sand on my brick walks and patios. They are laid from old street bricks all over 100 years old. Every few years I have to add some new sand to fill in between the bricks. He spread four 40 lb. bags of sand. He didn’t stay for supper; his Mom picked him up early to get ready for his soccer teams pool party tonight.
My supper was my take on a Philly Steak Sub done on my Weber Spirit on the flat side of grill grates.
I had bought three nice sirloin tip steaks from my butcher. I made some potato salad and had some corn left to have corn on the cob.
Two of the steaks were plenty for the sandwiches, I threw them in the freezer for a while and then trimmed and sliced about 1/8 inch thick. I seasoned them with some mushroom powder and some Weber’s Chicago steak seasoning. I guess this will be a Philly Chicago Steak Sub! I sliced some onions thin and had baby Swiss cheese to top it with.
I heated the Weber to 400 deg. put the beef on for a couple minutes then flipped and added the onions on top. I let it cook a couple of minutes and then added the cheese and the buns to toast. When I took them off I could see I had enough beef for 4 sandwiches! We could hardly get them folded to pick up and eat!
They were delicious and the steak was really tender. My potato salad was not my best but decent. The white corn picked yesterday was good as usual!
(http://i1039.photobucket.com/albums/a474/deains/Gas%20grill/_8125442_zpsohxqw6di.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Gas%20grill/_8125443_zpsxpawh0qh.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Gas%20grill/_8125444_zpsdsn307yv.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Gas%20grill/_8125445_zpsc9iux0sa.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Gas%20grill/_8125446_zps1amjgz6f.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Gas%20grill/_8125447_zpspakepcja.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Gas%20grill/_8125449_zpsu1guffxe.jpg)
(http://i1039.photobucket.com/albums/a474/deains/Gas%20grill/_8125455_zpswakknosq.jpg)
Smokin Don
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looks really good SD.
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Oh my! I'd eat that!
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The Baby Swiss may not be what they do in Philly, but it sure gets my vote! YUM!!!
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SD, that looks delicious.
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Looks delicious Don!
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I had a good cheese steak the other day. That is a GREAT one!
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That looks awfully messy in a good way! Plate me please Don!
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Great looking cook Don! We use chip steak around these parts for homemade cheesesteaks, but I am liking yours better.
The Baby Swiss may not be what they do in Philly, but it sure gets my vote! YUM!!!
At the tourist traps you are correct, just Provolone (the original), Whiz, and American. Any pizza shop, however, will have more choices of cheese, including swiss.
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Great looking cook Don! We use chip steak around these parts for homemade cheesesteaks, but I am liking yours better.
The Baby Swiss may not be what they do in Philly, but it sure gets my vote! YUM!!!
At the tourist traps you are correct, just Provolone (the original), Whiz, and American. Any pizza shop, however, will have more choices of cheese, including swiss.
Funny, I actually complained to my wife about the fact that the place I had the sandwich at the other day (and the other really good one I had a couple of weeks ago) felt the need to call it a Philly. Just call it a cheese steak hoagie, and move on IMO. It can still be good without the "marketing."
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Don..they look perfect to me..any kind of cheese will do for me..I should have been a mouse. Love those messy sammiches with lots of napkins and just give me some elbow room. .☆´¯`•.¸¸. ི♥ྀ.
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Plate me, Don. That looks fantastic.
Art
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Don those look fantastic!
Way better than any sub shop out here.
We do have a chain out here that is called Jersey Mike's and it is not bad.
I have heard what makes a true Jersey sub is the water they use to make the bread. The water in Jersey gives the bread a unique flavor. We had a place out here that actually bought their bread from Jersey. At least this is what they told me...
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Don those look fantastic!
Way better than any sub shop out here.
We do have a chain out here that is called Jersey Mike's and it is not bad.
I have heard what makes a true Jersey sub is the water they use to make the bread. The water in Jersey gives the bread a unique flavor. We had a place out here that actually bought their bread from Jersey. At least this is what they told me...
I have heard that water story before as well.......
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Don, Chicago,Philly, Jersey....heck..I don't care........break me off a hunk of that great looking Sammie :P :P
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I'm sooooo hungry now, that looks wonderful
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Don those look fantastic!
Way better than any sub shop out here.
We do have a chain out here that is called Jersey Mike's and it is not bad.
I have heard what makes a true Jersey sub is the water they use to make the bread. The water in Jersey gives the bread a unique flavor. We had a place out here that actually bought their bread from Jersey. At least this is what they told me...
I have heard that water story before as well.......
It is all about the "wooder", something to do with all the limestone increasing the alkaline which gives it the good crusty outside and soft inside. It is my biggest beef with getting a hoagie, sandwich, sub, hero, etc outside of the Philly area, just cannot copy the roll. Once you get to past NYC and down south into Maryland, the rolls are just not same.
I know there is a shop in the Venice/Santa monica area that gets frozen rolls shipped from Philly to them, and they buy the steak meat from a supplier out here too.
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Don those look fantastic!
Way better than any sub shop out here.
We do have a chain out here that is called Jersey Mike's and it is not bad.
I have heard what makes a true Jersey sub is the water they use to make the bread. The water in Jersey gives the bread a unique flavor. We had a place out here that actually bought their bread from Jersey. At least this is what they told me...
I have heard that water story before as well.......
It is all about the "wooder", something to do with all the limestone increasing the alkaline which gives it the good crusty outside and soft inside. It is my biggest beef with getting a hoagie, sandwich, sub, hero, etc outside of the Philly area, just cannot copy the roll. Once you get to past NYC and down south into Maryland, the rolls are just not same.
I know there is a shop in the Venice/Santa monica area that gets frozen rolls shipped from Philly to them, and they buy the steak meat from a supplier out here too.
Looks fantastic SD.
And for those of you who might have Geno's or Pat's on a bucket list for a Philly cheese steak.....take it off the list. Low quality over priced tourist trap.
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Don, Chicago,Philly, Jersey....heck..I don't care........break me off a hunk of that great looking Sammie :P :P
Exactly! Call it Hawaiian if you want, I'd still want one (or two!)
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Bottom line is the Cook can call his dish whatever he Wants to!!! ;) ::) Don
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Don those look fantastic!
Way better than any sub shop out here.
We do have a chain out here that is called Jersey Mike's and it is not bad.
I have heard what makes a true Jersey sub is the water they use to make the bread. The water in Jersey gives the bread a unique flavor. We had a place out here that actually bought their bread from Jersey. At least this is what they told me...
I have heard that water story before as well.......
It is all about the "wooder", something to do with all the limestone increasing the alkaline which gives it the good crusty outside and soft inside. It is my biggest beef with getting a hoagie, sandwich, sub, hero, etc outside of the Philly area, just cannot copy the roll. Once you get to past NYC and down south into Maryland, the rolls are just not same.
I know there is a shop in the Venice/Santa monica area that gets frozen rolls shipped from Philly to them, and they buy the steak meat from a supplier out here too.
Looks fantastic SD.
And for those of you who might have Geno's or Pat's on a bucket list for a Philly cheese steak.....take it off the list. Low quality over priced tourist trap.
Amen
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Don, We love those and will copy you because it is so simple. Thanks, Dee
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Don those look fantastic!
Way better than any sub shop out here.
We do have a chain out here that is called Jersey Mike's and it is not bad.
I have heard what makes a true Jersey sub is the water they use to make the bread. The water in Jersey gives the bread a unique flavor. We had a place out here that actually bought their bread from Jersey. At least this is what they told me...
There is something to what you say. I know akruckus agrees with me on this.
When my Uncle Nick was still alive, we couldn't wait for his annual July 4th trip to Charlotte. He would bring a a big garbage bag full of fresh bread from Sarcone's or one of the other corner bakeries. I don't know if it's the water or not, but the bread from that area makes the sandwich.
That being said, I'd jump on of those Chi-Town Phillies™ in a heartbeat ! ! !
BD
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Don those look fantastic!
Way better than any sub shop out here.
We do have a chain out here that is called Jersey Mike's and it is not bad.
I have heard what makes a true Jersey sub is the water they use to make the bread. The water in Jersey gives the bread a unique flavor. We had a place out here that actually bought their bread from Jersey. At least this is what they told me...
I have heard that water story before as well.......
It is all about the "wooder", something to do with all the limestone increasing the alkaline which gives it the good crusty outside and soft inside. It is my biggest beef with getting a hoagie, sandwich, sub, hero, etc outside of the Philly area, just cannot copy the roll. Once you get to past NYC and down south into Maryland, the rolls are just not same.
I know there is a shop in the Venice/Santa monica area that gets frozen rolls shipped from Philly to them, and they buy the steak meat from a supplier out here too.
Looks fantastic SD.
And for those of you who might have Geno's or Pat's on a bucket list for a Philly cheese steak.....take it off the list. Low quality over priced tourist trap.
Amen
In fact, when I get up there now, I really look forward to a trip to Nick's (http://www.nicksroastbeef.com/philadelphia.php) ! ! !
BD
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That looks outrageous
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Big Dog, try Philip's on 23rd and Passayunk, everything is cooked to order, so good. My go to spot when down in South Philly
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Oh yeah! I grew up a few blocks from there . . . Lambert St., right where Passyunk and Wolf meet.
BD
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Don those look great - they would make fantastic French Dip Sammies too