Cheesesteak Sliders

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Cheesesteak Sliders

Postby TwoGuysBBQ » Sat Jan 19, 2019 9:41 am

So I decided on Philly cheesesteak sliders on the Blackstone. I’ve never made em and I think they were alright. I bought a couple pounds of Ribeye and had sliced thin. I believe it should have been thinner but it turned out okay.
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Cheesesteak Sliders

Postby bsooner75 » Sat Jan 19, 2019 10:01 am

That looks good to me.

I did Blackstone cheesesteaks last weekend. Tried to do mine hoagie style and the store had exactly 1 package of rolls. The roll was disappointing but everything else was really good. So now I’m in search of a good hoagie roll.


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Re: Cheesesteak Sliders

Postby OldUsedParts » Sat Jan 19, 2019 10:12 am

Grub looks great, Ric :tup: :salut: :cheers:

Sooner, I've used Pepperidge Farms Hoagie buns with my Rippers and was pleased with the taste, but I'm going back to regular dog buns because of needing the more uniform pocket effect. :idea:
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Re: Cheesesteak Sliders

Postby spacetrucker » Sat Jan 19, 2019 10:15 am

oh yeah, looks fabulous... :thap:
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Re: Cheesesteak Sliders

Postby Sailor Kenshin » Sat Jan 19, 2019 11:35 am

We need a drooling smilie!
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Re: Cheesesteak Sliders

Postby Professor Bunky » Sat Jan 19, 2019 1:34 pm

Wonderful sliders! :cheers: :chef:
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Re: Cheesesteak Sliders

Postby GRailsback » Sat Jan 19, 2019 1:38 pm

Those look really good 2guys.

Sooner, go get a fresh baguette from the bakery next time. Or some fresh bollio rolls.
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Re: Cheesesteak Sliders

Postby egghead » Sat Jan 19, 2019 1:46 pm

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Re: Cheesesteak Sliders

Postby daBertl » Sat Jan 19, 2019 2:10 pm

Don´t worry, if you think that you did wrong, send them to me, I´d eat them all :chef: :salut: :rose:
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Re: Cheesesteak Sliders

Postby woodenvisions » Tue Jan 22, 2019 10:05 pm

Looks great man !
Yes, you are correct about being sliced thin. You will see a huge difference in how it cooks as well. Those look great, one of my favorite things to cook on the BS !

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Re: Cheesesteak Sliders

Postby GRailsback » Tue Jan 22, 2019 10:52 pm

Its hard to slice whole ribeye thin when it is just a cold piece of meat. I bought a whole choice ribeye one time for steak sammies and the guy at the meat market told me it is better if you freeze it slightly and it will slice thinner and more consistantly. So that is what he did for me, and it turned out well. But I am sure those guys up on the east coast have some sort of method to do it in large quantities.
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Re: Cheesesteak Sliders

Postby woodenvisions » Tue Jan 22, 2019 11:17 pm

Actually, us East Coast guys like to get it just before it starts to freeze to cut it very thin as well. The butcher I use swears by it and it does seem to produce super clean thin cuts .
Can't beat a good thin sliced Ribeye tho

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Re: Cheesesteak Sliders

Postby Rambo » Tue Jan 22, 2019 11:18 pm

dear Lord :cheers:
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Re: Cheesesteak Sliders

Postby GRailsback » Tue Jan 22, 2019 11:28 pm

woodenvisions wrote:Actually, us East Coast guys like to get it just before it starts to freeze to cut it very thin as well. The butcher I use swears by it and it does seem to produce super clean thin cuts .
Can't beat a good thin sliced Ribeye tho

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Yes, it needs to hit the freezer before trying to slice it thin for steak sammies. The guy that did mine I was able to throw whole round thin sliced ribeye on the flat top that I had made. The steak sammies in this thread look great, and the fresh rolls that Sailor made the other day would have been perfect as well. In a lot of cases the bread is equally important.

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