CHEEZWhiz is never the same when making it at home, it's something best enjoyed at Jim's Steaks on South Street in Philly or not at all.
Mozzarella on home made
Steak Sandwiches & on home made pizza half Mozzarella half non smoked provolone blend.
Steakum is sacrilege, there's frozen ribeye steak meat in packages of 6 rolled up frozen oblong hockey pucks that are steak sandwich worthy, but the best is done slicing your own steakmeat.
Harbor Freight used to carry the Rival 1042W foldable portable Electric Food Slicer
perfect for slicing your own steak meat and storing the slicer away not taking up counter space.
The secret is slicing it thin by freezing the meat before cutting, against the grain.
I'M not a fan of using ribeye, using my own slicer I can use tougher grades, cutting blocks off the meat and freezing them for sole purpose of making thin steak sandwich meat or stir fry slightly thicker slices which occur at the end of the sliced block of
meat.
Meats you can use include chuck steak, roasts, london broil, NY cut, petite steak, even brisket worked well thin sliced.
Steak sandwich needs the right Italian roll,
seasoned steak meat with oregano garlic and onion powder pinch of salt and pepper,
The fried up onions mushrooms Mozzarella and sauce using can crushed tomatoes same seasoning as the steak meat except add also parm cheese to the sauce and more salt to taste.
Sometimes a good Steak hoagie is a good change of pace, that's when provolone works better, raw onions, dry steak, lettuce, tomato, oregano, lots of mayo.
But please never, ever ruin a Philly
Steak Sandwich with american cheese.
...with bulgogi
