This is my second attempt at a homemade Philly cheesesteak. We get a half side of beef every year and this year the ribeye was a bit tougher than I like, the filet and strips are great but I need another way to enjoy the ribeye.

The bread isn’t great and I could only slice the beef so thin but the flavor is all there. A whole steak, 4 slices of provolone, caramelized onion on garlic butter toasted hoagie with a light mayo.

Much better than the ones I made two weeks ago when I sliced my finger pretty bad.

4 minutes ago, Joe Ball said:

This is my second attempt at a homemade Philly cheesesteak. We get a half side of beef every year and this year the ribeye was a bit tougher than I like, the filet and strips are great but I need another way to enjoy the ribeye.

The bread isn’t great and I could only slice the beef so thin but the flavor is all there. A whole steak, 4 slices of provolone, caramelized onion on garlic butter toasted hoagie with a light mayo.

Much better than the ones I made two weeks ago when I sliced my finger pretty bad.

Put the ribeye in the freezer for just a little bit before slicing. It firms it up and lets you slice it a lot thinner more easily.

https://x.com/NFL_DovKleiman/status/1984408796064858401

42 minutes ago, bpac55 said:

I don't understand why everyone is slobbin all over this woman. She wears a headset and takes notes on the sidelines while wearing outfits people seem to like. Let's wait until the Colts have sustained success before we crown her the best owner in sports.

The methodology behind what she is doing does make a lot of sense though when she explained it.

Sixers don’t quit

36 minutes ago, Joe Ball said:

This is my second attempt at a homemade Philly cheesesteak. We get a half side of beef every year and this year the ribeye was a bit tougher than I like, the filet and strips are great but I need another way to enjoy the ribeye.

The bread isn’t great and I could only slice the beef so thin but the flavor is all there. A whole steak, 4 slices of provolone, caramelized onion on garlic butter toasted hoagie with a light mayo.

Much better than the ones I made two weeks ago when I sliced my finger pretty bad.

Don’t cut the roll all the way through to make two pieces. Just cut a slice in it so one side of it is closed and absorbs the juice of the steak. Also it’s easier to hold and less steak falls out.

5 minutes ago, Sack that QB said:

Don’t cut the roll all the way through to make two pieces. Just cut a slice in it so one side of it is closed and absorbs the juice of the steak. Also it’s easier to hold and less steak falls out.

Yeh I tried and failed. Still learning. I know this post didn’t belong here but it’s the only place I post and you guys put up with me 😝. Happy Halloween!

4 minutes ago, Joe Ball said:

Yeh I tried and failed. Still learning. I know this post didn’t belong here but it’s the only place I post and you guys put up with me 😝. Happy Halloween!

We go on pages and pages talking about food lol. We went with discontinued snacks before the super bowl last year lol. So you are good!

15 minutes ago, Joe Ball said:

Yeh I tried and failed. Still learning. I know this post didn’t belong here but it’s the only place I post and you guys put up with me 😝. Happy Halloween!

Earlier we were talking about buttholes. You're good.

7 minutes ago, NOTW said:

Earlier we were talking about buttholes. You're good.

Limp Bizkit…Roll’in…”Chocolate starfish baby, you know what time it is.”

4 hours ago, NCiggles said:

Draftkings disagrees.

Thats silly of them. They should know that 100k fine is like nothing for a team. The NFL may as well have done nothing with such a small punishment.

39 minutes ago, Joe Ball said:

Yeh I tried and failed. Still learning. I know this post didn’t belong here but it’s the only place I post and you guys put up with me 😝. Happy Halloween!

It absolutely belongs in here. Lots of chefs in this thread that have shared tips and pics.

One last chance. Sixers down 1 point with 3.2 seconds coming up here.

L

4 hours ago, RememberTheKoy said:

No. They are mentally unwell stalkers.

Probably

1 hour ago, NOTW said:

Beau dressed up as Nick Foles

2 hours ago, Joe Ball said:

This is my second attempt at a homemade Philly cheesesteak. We get a half side of beef every year and this year the ribeye was a bit tougher than I like, the filet and strips are great but I need another way to enjoy the ribeye.

The bread isn’t great and I could only slice the beef so thin but the flavor is all there. A whole steak, 4 slices of provolone, caramelized onion on garlic butter toasted hoagie with a light mayo.

Much better than the ones I made two weeks ago when I sliced my finger pretty bad.

That looks like @Godfather ’s finger after he’s done with @olsilverhair

Blue jays with a very Phillies like base running error that ends the game

19 minutes ago, EaglePhan1986 said:

That looks like @Godfather ’s finger after he’s done with @olsilverhair

Here’s a better pic. I was trying to get a piece of steak off the slicer. Prob should have gotten a couple of stitches but I just glued it (surgical glue) so I could watch the DAL-WAS game, F going to any ER unless I’m bleeding out or having a heart attack.

@Godfather better watch where he’s putting his fingers. 😂.

25 minutes ago, Joe Ball said:

@Godfather better watch where he’s putting his fingers. 😂.

For visual reference

4 hours ago, Joe Ball said:

This is my second attempt at a homemade Philly cheesesteak. We get a half side of beef every year and this year the ribeye was a bit tougher than I like, the filet and strips are great but I need another way to enjoy the ribeye.

The bread isn’t great and I could only slice the beef so thin but the flavor is all there. A whole steak, 4 slices of provolone, caramelized onion on garlic butter toasted hoagie with a light mayo.

Much better than the ones I made two weeks ago when I sliced my finger pretty bad.

Joe, I have also tried to make one at home, and have the following suggestions based on those efforts (1) to address the bread issue I found that submarine sandwich buns worked best. If they can be Italian-style bread that is even better, but the problem I have run into is that the buns are more often than not too soft. That can be fixed by baking the bun at 350 degrees for 5 or so minutes so that it toasts the outside of the bun. The inside of the bun stays soft though if you leave the slice "closed” while it is baking. If the inside of the bun is too daft as well as the outside, then do some of the baking with the bun slice "open.”

Regarding meat, I too tried filet and boneless ribeye, and had the same problem you had … not able to slice it thin enough. The solution that worked for me was to use flank steak. It is much easier to slice thin when raw. You might even be able to get your grocery store to try slicing it for you on their deli slicing machine. They may balk at slicing raw meat though. You can also use deli sliced already cooked roast beef, but only if it is very rare.

Just some thoughts that might be useful.

love this man

42 minutes ago, pisceschica said:

love this man

Irsay’s daughter in Indy is showing how quickly a change in culture can make a drastic improvement. She’s taking exactly the right approach — ‘I’m in charge, but I’m actively learning from the people we’ve put in place who know football.’