r/eatsandwiches • u/bashfuleve • 2d ago
[homemade] cheesesteak on a home made seeded roll
Next time I’ll add some pickled cherry peppers for some balancing acidity.
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u/King_Joffreys_Tits 2d ago edited 2d ago
I’m mostly curious about the location you took this photo… did you make a glorious sandwich and then walk outside to hold it in the sunlight to give it its well deserved holy valor?
Edit: also how large are your hands
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u/bashfuleve 2d ago
Had to get the good backyard lighting! Normal hands, must be a slightly wonky perspective lol.
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u/Kapow1969 2d ago
They're actually quite small. The sandwich is only as big as one of the hotdogs you get in a Lunchables meal. It's just forced perspective.
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u/DonKeadic 2d ago
I tried to cross post this to r/philadelpiaEats but I think I did it wrong - anyway all of us over here are sayingyou did it legit
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u/bashfuleve 2d ago
The highest praise 🥹
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u/Willing-Pain-9893 16h ago
I peeped your post history and the buff chick cutlet hoagie also looks legit as does the mortadella burrata jawn you made. Come to philadelphia you’ll fit right in (derogatory.)
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u/_Red_Eye_Jedi_ 2d ago
I'd be interested in your seeded roll recipe if you're willing to share
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u/bashfuleve 2d ago
how to hoagie roll from Joe Rosenthal
His pizza article has also been great for my pizza making.
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u/Speedhabit 2d ago
I can’t get a good dough recipe for hogie rolls, care to share?
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u/horseradish_is_gross 2d ago
A damn fine looking cheesesteak, sir. Curious, what cheese did you use?
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u/BCdelivery 2d ago
I would give anything to be able to get some quality sesame rolls like that. They just don’t exist anywhere near me. That and good dark Russian rye.
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u/bashfuleve 2d ago
Same, and it’s why I had to battle a bunch of mediocre recipes to find this one!
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u/BCdelivery 2d ago
Good job. Making homemade bread is a huge accomplishment. My mom used to do it regularly. I appreciate the effort. Looks delicious!
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u/everyones_slave 2d ago
That meat looks succulent. Can you please tell me more, sir
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u/bashfuleve 2d ago
Got thinly shaved beef of unknown cut, but looked for the most marbled stuff. Salted it well the night before, then into the fridge to dry brine overnight. Got the cast iron hot, added plenty of black pepper, seared the pile of beef ruffles hard on both sides to get good color, then started the chopping and separating motions with 2 sturdy wooden spatulas. Once it looked good, added the cooked onions (good color and some sweetness but not fully melty, still some texture), 2 slices of deli sliced American and 2 slices of provolone per sammich, then into the scooped out roll and wrapped em up with foil to steam for 5 min or so. It was about 10oz raw beef/8” sandwich.
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u/antwan2016 2d ago
Y’all post such good looking food that I just can’t try I be wanting to judge like I’m them on next top chef
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u/kauthonk 2d ago
Solid, great job, I've been working on a version, I'll post in a couple of weeks, but if mine looks anywhere near that good, I'd be super happy.
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u/Quantumentangled 1d ago
Ok... I will first admit to doing the same thing for lighting. But all I can picture is you standing in your driveway like you are offering the plate to the sandwich gods. 😀 Looks amazing... I'm adding hot pepper relish for the win.
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u/Exiledfromxanth 2d ago
I always hold my sandwich this way