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Getting Insane Publicity

djnellz said:
I know. When I am home, Dalessandro's, Chubby's, Max's, Jim's on South Street or Gooie Louie's on 4th and Moyamensing in south Philly are the only ones I trust.

Oh and this papi spot on Mascher and Ducannon in the Olney section of Philly. Best chicken cheesesteaks in town, esp. their buffalo chicken cheesesteaks.
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Chubby's and Dalessandro's got a lot of business from me.
 
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djnellz said:
Oh.
Melted cheddar ain't the answer, either, but better than cheese whiz. Lol (I never tried melted cheddar sho imma try it before I knock it)
Provolone or white American for me. Im not a trashy Philadelphian. 🤷🏿‍♂️
What type of beef, ribeye, top round or sirloin?
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So you like ginos...not pats. I like both.
 
djnellz said:
I prefer the ribeye.
That's how I order mine AND make mine. I get my ribeye from an Italian butcher here in Kansas City. I don't trust these fools.
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Grew up in butcher shop. Ribeye is king. Not are tender as tenderloin but much tastier. I'm not big hoggie fan but cheese steak is my choice it I wnat one. No need to go through all that trouble -- just grill, fry or broil a nice bone-in ribeye, slap on plate with heap nice sauteed valdala and go at it. That bone is enough finger food for desert. ****, now I am hungry.
 
djnellz said:
I know. When I am home, Dalessandro's, Chubby's, Max's, Jim's on South Street or Gooie Louie's on 4th and Moyamensing in south Philly are the only ones I trust.

Oh and this papi spot on Mascher and Ducannon in the Olney section of Philly. Best chicken cheesesteaks in town, esp. their buffalo chicken cheesesteaks.
Click to expand...
South Philly Cheese Steak in Bradenton makes a very good one. You can get it mild or "hot' with extra peppers. Off the beaten path one block away from State College of Florida campus.
 
Gatorhater said:
Grew up in butcher shop. Ribeye is king. Not are tender as tenderloin but much tastier. I'm not big hoggie fan but cheese steak is my choice it I wnat one. No need to go through all that trouble -- just grill, fry or broil a nice bone-in ribeye, slap on plate with heap nice sauteed valdala and go at it. That bone is enough finger food for desert. ****, now I am hungry.
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Agree 100%. The best tasting steak is ribeye. Tenderloin is nice but lacks the fat content to make it as delicious. tenderloin best cooked whole tenderloin roasted with a rub that has been on at least 24 hours. Serve with a sour cream/horse radish sauce and it's great. Best ribeye I ever ate was at the Scotch and Sirloin in Wichita, Kansas. Have to lay off the fats now due to pancreatitis so it's only tenderloin now.
 
Maddog71 said:
Agree 100%. The best tasting steak is ribeye. Tenderloin is nice but lacks the fat content to make it as delicious. tenderloin best cooked whole tenderloin roasted with a rub that has been on at least 24 hours. Serve with a sour cream/horse radish sauce and it's great. Best ribeye I ever ate was at the Scotch and Sirloin in Wichita, Kansas. Have to lay off the fats now due to pancreatitis so it's only tenderloin now.
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When was a kid we use sell a KC cut sirloin that was good fired. I have eaten at Scotch and Sirloin and it is indeed excellent, but the best I ever have are at home. I have keen eye for picking steaks and ribeye is the most forgiving of any cook defects. Sorry to hear your diet is restricted but tenderloin is like having a hot young nurse give a injection -- not ideal but next best thing.
 
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