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. Harambe Burrito

    Harambe Burrito Intelligent, average dick size and sensational Gold

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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]
     
  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 POTY The Bar VIP

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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 POTY The Bar VIP

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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 Well-Known Member

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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 POTY The Bar VIP

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    @Bro
     
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