r/cheesesteak

Onions, peppers, mayo, Cooper Sharp, and Amoroso roll. First time there and I usually do not want mayo but they convinced me. Glad I did it. Very yummy cheesesteak!

I’ve heard so much hype about Angelo’s and how they are the best in the city and yesterday I got to experience one for myself finally! I have to say this is one of the best cheesesteaks I’ve ever had in my life! It’s probably my number one spot now but growing up 2 blocks from John’s Roast Pork they still hold a soft spot in my heart. So Angelo’s is 1 but John’s is definitely 1A for me. Next week I’m going to give Del Rossi’s a shot.

FOR YOUR CONSIDERATION:
First, I caramelized onions without salt until they develop color, then I add salt and finish for another few minutes. For the shaved steak, I partially freeze it in a thin layer. Then I heat up a cast-iron pan up to 500 to 550. I sear the steak in beef tallow at that temperature on one side, then salt. As soon as I flip it, I turned the temperature to low, chop up the steak add onions, and if I decide green peppers. Then I take my combination of room temp provolone and Cooper Sharp and place it on top of the steak with a cover until mostly melted. Meanwhile, I heat up my favorite roll until it it’s soft and a bit toasted. Then I add the steak to the roll in two layers. That way, the cheese is distributed throughout. Wrap it up and serve with mayo and salt Vinegar chips to cut through the richness. Thanks for listening.

Made this behemoth for dinner. Split 4 ways and we still couldn’t finish it.

Made with 2lbs of Aldi shaved beef, which had a decent cut and texture but no taste whatsoever. Lots of salt and pepper needed. Added cooper sharp and a lil bit of Whiz all in together.

Not the best ever made, but it looked good at least. 7/10

Great cheesesteak. Added cherry peppers. Thing was massive.

Swallow my pride for a free Knicks Steak

Another one from “Cheessteaks” Brick NJ.

No strawberry this time. Plain like I was told.

🫡

F’ing beautiful. Really good. We loved it.

$15 and parts were tough

They got a lot of recent pub being mentioned on the Rogan podcast so I was taken there by a friend while visiting Austin for the day. Flavor was decent, just felt like it could’ve used some more 🥩.

This was pretty damn good. Nice seeded, chewy sour dough semolina they buy from a local bakery. They put olive oil on the bread, then some sliced provolone. Rib eye, American cheese sauce, onions. Topped with black pepper and parsley to give it some razzle dazzle. Great steak and cheese flavor, the cheese was fully incorporated. This thing was drippin, it was on the wet and juicy side, but I rather that than dry. I was worried it would be soupy but it wasn’t, it was absolutely delicious.

I’m always on the hunt for a good cheesesteak in New York. Currently Long Island has some good pizza wars and cheesesteak wars. Every day there’s a new one to try. They all do something right, but I haven’t found a perfect one yet. Some are too cheesey, some have too many vinegary peppers that distract from the steak and cheese flavor (too seasoned). Some don’t incorporate the cheese properly. And out of state, especially New Yorkers for some reason love putting Bell Peppers on their cheesesteak, which I can’t stand.

I liked this one because of all the ones I tried, it was the most classic, traditional cheesesteak and there was nothing about it that truly offended me. Just great flavor from the steak, cheese, and onions. Im old school with my cheesesteaks, I like it to be pretty simple. I took off points because they don’t bake the bread fresh like some of the other spots.. But otherwise, it was amazing and I’ll definitely be back.

Just Mushroom and Steak, Long hots on the side.

8.75/10 (Been eating steaks for 27 years in Philly, i’m a tough judge)

Got off the plane after being away for a few days, and was craving a steak and some pasta. Saw this place on my way down the blue route and stopped by. Immediately opened the box and got mad cuz I thought maybe they forgot the cheese lol. I investigated a bit closer and it was in fact there (Picture 2).

Really really solid ribeye. I’m not a fan of the giant sandwiches that have 3 pounds of cheap meat on them, a healthy portion that’s quality and not dry is all I need.

Really tasty seeded roll that wasn’t to hard or to soft/moist

The cheese was American, Johnny’s had no other cheeses available which is fine. I just wish they offered cooper sharp, as American sometimes is just to thin/liquidy for me- I usually go double cheese (Cooper & Wiz) when available.

It was not too dry which I first believed, though I may ask if they can double up the cheese next time as I prefer it a bit more cheesier.

Overall, a really solid Cheesesteak and it’s now gonna be in my personal rotation.

The works. It definitely hit the spot. Loaded with flavor. $10.99

It's was ok. Not the best I have had.

They didn't skimp on the meat. Had a steam ums kinda twang to it.

Not mad. I had wanted to try the place for a long time.

Probably the best supermarket roll. fom Liscios New Jersey. Shaved ribeye from our local Amish farmers market with Cooper Sharp and Vidalia's . Yum.

9/10 , gourmet steaks are all starting to taste the same everywhere .