For fathers day I chose cheesesteaks for the menu.
My wife made them with "steak-ums" brand.
I was wondering what kind of steak is this?
I have tried many times in the past making cheesesteaks using beef from the grocers fridge, but always comes out too tough.
Does anyone here have success making good, "loose" cheesesteaks at home? Thanks
PS I love to BBQ. That is a pic of the last brisket I did.
ahh, steak-umms. I discovered grease as a child when the juices hardened in white fat on the serving plate. I couldn't think oif eating one now.
when friends and I want cheesesteak, we get thinly-sliced roast beef that we break into little pieces, sautee onions and peppers, add the beef and some worchestershire sauce, cover with provolone and serve immediately. Delicious and much better for you than steak-umms.
Thanks for the flashback! The single funniest thing I ever encountered in the ether (this was during the Usenet days)was someone's tale about being expelled from a supermarket at midnight. His crime? He and his friend were running up and down the frozen foods aisle, screaming, "Steak-umms is people!"
The Steak-umm Company refers to their product as "thinly sliced sandwich steak."
My local markets thinly slice chuck (also called cross rib roast) and call it "steak sandwich"
If you want it "loose", you have to work (chop) the meat with a spatula when cooking or pre slice the meat into small pieces before cooking.
A local restaurant uses steakums in the cheese steaks.
Dude, you make brisket that looks like that, and post about Steak-Ums? Steak-Ums are the part of the steer that can't be used any other way!!! Tell you what, give me some of that brisket, and I'll make you a Steak-Um. Seriously though, a good cut for a cheese steak would be a rib-eye. Just freeze it solid and slice it into thin steaks (about the thickness of a Steak-um)on a slicer. I don't think a supermarket will do it for you though, but it's worth asking for. Happy Father's Day!
IM actually big into outdoor cooking. Have me a few ceramic smokers and a couple of Webers. But I am also interested in broadening my horizens inside the kitchen which is why I find this board interesting.
Actualy that brisket is nothing compared to the people I know of who compete in BBQ competitions regularly.
This is a shot of a meatloaf I do on my ceramic grill.