homemade philly cheese steak picture thread: final product pass or fail?

Discussion in 'The Bar' started by Harry Gibbs, Jun 7, 2015.

  1. Harry Gibbs

    Harry Gibbs the boss of all men

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    i followed a technique endorsed by america's test kitchen, so the end product should be delicious...

    2 lbs skirt steak cut into 3" chunks (cut with the grain) and put in the freezer for 1 hour to make slicing easier...
    [​IMG]
     
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  2. Harry Gibbs

    Harry Gibbs the boss of all men

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    slice each chunk across the gain into very thin slices...
    [​IMG]
     
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  3. Harry Gibbs

    Harry Gibbs the boss of all men

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    then cut all of the sliced skirt steak several times so that you end up with little bits of steak...
    [​IMG]
     
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  4. Butt Trumpet

    Butt Trumpet Rimming aint easy.

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    Bagina
     
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  5. Harry Gibbs

    Harry Gibbs the boss of all men

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    and divide into 2 equal portions...
    [​IMG]
     
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  6. Harry Gibbs

    Harry Gibbs the boss of all men

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    heat 1 tbsp of oil in non-stick skillet on high heat and then add the first batch of steak...
    [​IMG]
     
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  7. Harry Gibbs

    Harry Gibbs the boss of all men

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    spread into an even layer and let it cook without stirring for 4 or 5 minutes...
    [​IMG]
     
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  8. Harry Gibbs

    Harry Gibbs the boss of all men

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    then stir steak around and cook for another 1-2 minutes to fully cook through...
    [​IMG]

    i put first batch into a strainer when it was done and repeated the process for the second batch.
     
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  9. Harry Gibbs

    Harry Gibbs the boss of all men

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    add salt and pepper...
    [​IMG]
     
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  10. Harry Gibbs

    Harry Gibbs the boss of all men

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    add 1/4 cup grated parmesan...
    [​IMG]
     
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  11. Harry Gibbs

    Harry Gibbs the boss of all men

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    shingle meat with layer of white american cheese and let cheese melt for a minute or so...
    [​IMG]
     
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  12. Harry Gibbs

    Harry Gibbs the boss of all men

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    mix together but leave some big gobs of melted american cheese...
    [​IMG]
     
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  13. Harry Gibbs

    Harry Gibbs the boss of all men

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    then normally you'd put it on an italian roll but i didn't want the carbs so i used low-carb wraps...
    [​IMG]
     
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  14. Harry Gibbs

    Harry Gibbs the boss of all men

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    i rolled those up and put them in the oven to warm and semi-crisp the wraps. end result...
    decent but not great at all. i'd say they're better than a deli express burrito but not by much.

    why did they suggest skirt steak instead of ribeye, i wonder. the parmesan was too overpowering and they ended up tasting like hanky pankies (those little appetizers that have italian sausage, velveeta, and parmesan mixed up and put on mini-deli rye bread and baked until crispy). i won't be making this again. not sure ill even eat the leftovers.

    this is the first time an america's test kitchen recipe/method has let me down.
     
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  15. Harry Gibbs

    Harry Gibbs the boss of all men

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    love, dinkus
     
  16. Phil McKrakin

    Phil McKrakin AKA Howie VIP Gold

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    Needs grilled onions, peppers and mushrooms...yup, leave out the parm...add a real fresh baked roll, carbs be dammed...oh, and ketchup. I applaud you for your humility.
     
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  17. Phil McKrakin

    Phil McKrakin AKA Howie VIP Gold

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    I also hear them Philly feags use Swiss cheese mixed with the American. Any cunts who say use cheese whiz need to be put to death.
     
  18. Gomez

    Gomez VIP Extreme Gold

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    You put the Phil in Philly
     
  19. P-B

    P-B Honourary Canuck Gold

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    Eats red meat and processed :quote: cheese :quote: but is afraid of carbs.

    :ufacepalm:
     
  20. Phil McKrakin

    Phil McKrakin AKA Howie VIP Gold

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    @Bro
     
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