Cheesesteak Sliders
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- TwoGuysBBQ
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Cheesesteak Sliders
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.
- bsooner75
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Cheesesteak Sliders
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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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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- OldUsedParts
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Re: Cheesesteak Sliders
Grub looks great, Ric
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.
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.
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- spacetrucker
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Re: Cheesesteak Sliders
oh yeah, looks fabulous...
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Re: Cheesesteak Sliders
Wonderful sliders!
- GRailsback
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Re: Cheesesteak Sliders
Those look really good 2guys.
Sooner, go get a fresh baguette from the bakery next time. Or some fresh bollio rolls.
Sooner, go get a fresh baguette from the bakery next time. Or some fresh bollio rolls.
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Re: Cheesesteak Sliders
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Re: Cheesesteak Sliders
Don´t worry, if you think that you did wrong, send them to me, I´d eat them all
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- woodenvisions
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Re: Cheesesteak Sliders
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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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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- GRailsback
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Re: Cheesesteak Sliders
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.
- woodenvisions
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Re: Cheesesteak Sliders
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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Can't beat a good thin sliced Ribeye tho
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Re: Cheesesteak Sliders
dear Lord
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Re: Cheesesteak Sliders
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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