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Off Topic TN Forums
Cooking Forum
Made our First Philly Cheese sammich
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<blockquote data-quote="DaveB" data-source="post: 5570562" data-attributes="member: 5958"><p>Didn't want to barge in on RUGER's dinner but ours was pretty close. </p><p></p><p>Got some shaved beef by accident so decided to try and do a Philly. Onions, peppers (4 colors), more onions, provolone. Cooked them together on a griddle. Threw it on a steak bun. </p><p></p><p>veggies sliced and chopped too coarse first batch. They need to be small. Kinda like cole slaw but say double that size. And no Cabbage., </p><p></p><p>Son made a sauce, some recipe he found on web. Whatever you do, do not leave out the apple vinegar. </p><p></p><p>Zip left. Caught son wiping bowl of sauce with finger. </p><p></p><p>Thinking beef needs more body...can we see some recipes of your own? In particular, what cut of beef, a sauce, and cheese types since provo was not what I would call a good choice.</p></blockquote><p></p>
[QUOTE="DaveB, post: 5570562, member: 5958"] Didn't want to barge in on RUGER's dinner but ours was pretty close. Got some shaved beef by accident so decided to try and do a Philly. Onions, peppers (4 colors), more onions, provolone. Cooked them together on a griddle. Threw it on a steak bun. veggies sliced and chopped too coarse first batch. They need to be small. Kinda like cole slaw but say double that size. And no Cabbage., Son made a sauce, some recipe he found on web. Whatever you do, do not leave out the apple vinegar. Zip left. Caught son wiping bowl of sauce with finger. Thinking beef needs more body...can we see some recipes of your own? In particular, what cut of beef, a sauce, and cheese types since provo was not what I would call a good choice. [/QUOTE]
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Made our First Philly Cheese sammich
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