thanks! I think I'll try the flap...like I said, we can finally get flap for steak tips down here.
Rib Eye just isn't the right thing...I don't care if a Philly Cheese Steak uses it..notice, we don't call them Cheese steaks..nope, Steak & Cheese..and we don't use cheeze wiz! ;0 Rib Eye is just wrong..wrong texture.
I'm a bit confused on the directions, though. If I freeze the flap and then take it out (from freezer to fridge) and refrigerate it...how do I not end up with the same thing I started with..fresh flap meat? Am I partially freezing it and slicing it while it is still partially frozen? And then I refrigerate to thaw? Is that what you mean?
I can't wait to try this
Now, if I could just get some decent Chinese take-out sent down! ;)
What r u smokin'? Brisket!!
I'm hoping to get some good, authentic info, here
Sadly, we have moved to Port St Lucie, Florida and there are many, many food favorites that we can not get here. Steak & Cheese Subs just being one of them.
Believe it or not, they use roast beef..as in cold deli sliced roast beef that they heat!! The one time I did seem to find a place that didn't use the roast beef, the sub was horrible...inedible.
Oh, there was another place that did use beef, quality raw beef that was then cooked on a grill. But they used shaved Rib Eye Steak..as much as I love Rib Eye.. not for a Steak and Cheese sub.
If it matters, we used to live in Revere and used to get our Steak and Cheese subs from Dimino's.
Since i don't think we will ever find a place that makes them the right way, I would like to make them at home.
It is bad enough we will never ever have Chinese food again..took 2 years to locate steak tips at the market..can't get a proper hot dog roll, either.