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Philly steak question
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<blockquote data-quote="DaveB" data-source="post: 5461826" data-attributes="member: 5958"><p>Just saw the post. </p><p></p><p>We use the shaved stuff quite a bit and my Sons are both crazy about marinating long as two days. No salt. SOME of what they use: Pepper, worcestershire, McCormicks brown sugar bourbon stuff, real garlic mushed into paste then coupla teaspoons of water mixed together. Sons toss and mush the steak with the marinade then cover with saran wrap and refrigerate at the very least 18 hours. </p><p></p><p>I like my beef cooked a shade past rare and the shaved stuff is VERY hard to get that way. You have to watch it close, it gets done very fast. We use a small cast iron pan. If you use a big one, you will end up with some beef cooked into treebark. </p><p></p><p>Once you have the beef the rest of the Phillys steak sammich is simple. Cook them in the same pan, use the 4-color peppers, Sweet yellow onions, cheese of your choice. FYI----my sons decided store-bought grated cheese was a ripoff. They searched out graters and tried a few and cheese blocks of various sizes. Eventually they settled on the old fashioned 4-sided grater and three separate kinds of cheese. The price difference will amaze you and most importantly, the finished product is far superior. </p><p></p><p>And walmart buns are good, not the whole wheat variety. I think they call them sub buns. They go bad fast must refrigerate.</p></blockquote><p></p>
[QUOTE="DaveB, post: 5461826, member: 5958"] Just saw the post. We use the shaved stuff quite a bit and my Sons are both crazy about marinating long as two days. No salt. SOME of what they use: Pepper, worcestershire, McCormicks brown sugar bourbon stuff, real garlic mushed into paste then coupla teaspoons of water mixed together. Sons toss and mush the steak with the marinade then cover with saran wrap and refrigerate at the very least 18 hours. I like my beef cooked a shade past rare and the shaved stuff is VERY hard to get that way. You have to watch it close, it gets done very fast. We use a small cast iron pan. If you use a big one, you will end up with some beef cooked into treebark. Once you have the beef the rest of the Phillys steak sammich is simple. Cook them in the same pan, use the 4-color peppers, Sweet yellow onions, cheese of your choice. FYI----my sons decided store-bought grated cheese was a ripoff. They searched out graters and tried a few and cheese blocks of various sizes. Eventually they settled on the old fashioned 4-sided grater and three separate kinds of cheese. The price difference will amaze you and most importantly, the finished product is far superior. And walmart buns are good, not the whole wheat variety. I think they call them sub buns. They go bad fast must refrigerate. [/QUOTE]
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Philly steak question
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