Ribeye steaks that I put in the freezer until almost frozen. Then sliced as thin as possible. For the bread, I use the sub/hoagie rolls in the Publix bakery that that bake fresh each day. Provolone cheese on each pile of the cheesesteak and for my personal sammich, provolone on the bottom and a strip of cheez whiz on top. Also, throw the buns on the flat top with a little mayo on inside of each and brown em up just a little.
Boys…This sammich was a walk off grand slam winner with the clan this past weekend. Bought a package of skinless chicken breasts, sliced em in half n then took a saucer n pressed em down to bout 1/3 inch thickness. Marinated overnight in teriyaki sauce, lil soy sauce, dash of Worcestershire sauce n dash of Cajun seasoning. Conjured up some home made yum yum sauce with mayo, ketchup, finely diced dill pickles, dash of Worcestershire sauce, smoked paprika n cayenne pepper. Threw a lb of bacon on Blackstone followed by chicken breasts. Toasted buns in butter on Blackstone. Then topped with chicken breast, bacon, provolone cheese, lettuce, tomato n home made sauce. Boys…these were off the charts some kinda good.
Sounds good, looks good ! I had to some danged old deer steak, green beans, and creamed potatoes. Sorry, no pics, ate the evidence again……
