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Cheese Steak with From-Scratch Grinder


Timmah!

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Let the sirloin marinate & the dough develop in the fridge for 2 days.  The dough was punched down & risen about 5 times over that time.  Was very good.  Will post video if anyone wishes, but I'm not editing it.

 

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FU! @Timmah! you dirty rotten SOAB for making me hungry yet again. Damn do I miss stuffing my face with OG Philly Cheesesteaks.

 

 

Hey @Timmah! try this one out since you are a fellow connoisseur of scratch made pizza.  https://littlespicejar.com/philly-cheese-steak-pizza/ 

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7 hours ago, J3st3r said:

FU! @Timmah! you dirty rotten SOAB for making me hungry yet again. Damn do I miss stuffing my face with OG Philly Cheesesteaks.

 

 

Hey @Timmah! try this one out since you are a fellow connoisseur of scratch made pizza.  https://littlespicejar.com/philly-cheese-steak-pizza/ 

Saw that recipe today, as a matter of fact, since I have dough & marinated meat left over.  Just gotta get to the store to buy more White American.  I've got Sharp Cheddar, Mozzarella, Pepperjack, Colby Jack, Swiss, Queso...but outta the White American.

As a side note, I can't believe they put frickin' Cheese Wiz on Philly sammiches in Philly.  Sounds absolutely gross.

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11 hours ago, J3st3r said:

FU! @Timmah! you dirty rotten SOAB for making me hungry yet again. Damn do I miss stuffing my face with OG Philly Cheesesteaks.

 

 

Hey @Timmah! try this one out since you are a fellow connoisseur of scratch made pizza.  https://littlespicejar.com/philly-cheese-steak-pizza/ 

Went to grad school in Philly - ate fantastic cheesesteaks for 4 years - now can only look at Timmah's - SOB still won't deliver to New Joisey

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Gee Tim

you can start your YT channel 20 mins or less  meals  

great connoisseur meals 

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23 minutes ago, KaptCrunch said:

Gee Tim

you can start your YT channel 20 mins or less  meals  

great connoisseur meals 

Lol, you say that as I'm about to post an 1 1/2 hour long video of making the dough, the hoagie rolls & the sammich.  Too lazy to edit.  Cooking's really as simple as following instructions & paying attention to detail.  Thanks for the compliment.

Edited by Timmah!
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16 hours ago, Timmah! said:

Let the sirloin marinate & the dough develop in the fridge for 2 days.  The dough was punched down & risen about 5 times over that time.  Was very good.  Will post video if anyone wishes, but I'm not editing it.

 

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Holy mother of cheese steaks!  that looks so fucking good man! 

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My Son's favorite sandwich. We had one in Philly about 15 years ago. They used cheese whiz. Yours looks much better.

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Tim   that's after all the prep .......cooking out of the fridge 

want a roommate to help with all the tasty food ;)    

Edited by KaptCrunch
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9 hours ago, Timmah! said:

Saw that recipe today, as a matter of fact, since I have dough & marinated meat left over.  Just gotta get to the store to buy more White American.  I've got Sharp Cheddar, Mozzarella, Pepperjack, Colby Jack, Swiss, Queso...but outta the White American.

As a side note, I can't believe they put frickin' Cheese Wiz on Philly sammiches in Philly.  Sounds absolutely gross.

Wow that cheesesteak looks amazing. And you make the dough from scratch too? Have you ever made a deep-dish pizza? Very fun meal and extremely filling lol

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4 hours ago, a1rbud said:

Wow that cheesesteak looks amazing. And you make the dough from scratch too? Have you ever made a deep-dish pizza? Very fun meal and extremely filling lol

I've made about every style of pizza.  Chicago deep dish, Chicago thin crust, normal crust, Detroit Style, Ny Style, Sicilian styles, Neapolitan style (can't make an actual Neapolitan yet, because I don't have an oven hot enough...yet)  I've made literally 10's of thousands of pies in my years...having worked at a couple pizza joints over the years....& at home.  I even have several yeast cultures I maintain in my refrigerator to add particular flavor profiles to accommodate & enhance whatever I'm particularly making.  Even grow heirloom tomatoes & make my own sauce from them now and again.  Recently added a couple new cultures to the gustatory lineup: 

 

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Edited by Timmah!
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