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Feb 22, 2010 04:38 PM

FINALLY....FINALLY... found an edible steak and cheese meat!!!!

Yup.....after much the Pa. Dutch FM in Upper Marlboro.....SHAVED by machine...a nice product from a gristles or nasties...heaven on a roll!!!! Hope they keep it!!

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  1. Not as good as The Real Thing in Towson MD, can't be ...Tony rules the roost.

    2 Replies
    1. re: EatNLoveLife

      You're dissing something you haven't even tried? Doesn't do much for your credibility.

      1. re: EatNLoveLife

        I honestly feel The Real Thing isn't anything special. I guess compared to whats around the towson area, they are ok.

      2. You know, I just had a thought. If you need really thinly sliced, slightly fatty beef, the Asian Market on Route 40 west of Baltimore before 695 has frozen "hot pot" beef that might work well.

        7 Replies
        1. re: daveinmd

          Bulgogi meat works in a pinch. I've found that it's too thick for cheesesteaks. Sukiyaki meat, however, is sliced paper thin and works quite well. They're both just thin sliced ribeye, which is what the better cheesesteakeries use.

          1. re: monkeyrotica

            I've had good luck in the past with the frozen, thinly shaved rib eye at H-Mart, although it's not perfect. Even better, is a new offering in the refrigerated meat section at Trader Joe's. I just found this in the last few weeks, and I've never seen it before. It's fresh, very thinly sliced "rib eye" and "bottom round". It was perfect for cheesesteaks, fresh not frozen, yet properly very thin.

            1. re: Jason1

              I bought a 5lb slab of ribeye from H-Mart, cut it in half, and put one half in the freezer for about an hour. I then went to work on it with a razor sharp Chinese cleaver. The results were pretty good, but would have been perfect with a proper deli slicer. After trimming that meat, I realized why the stuff is so expensive: there's so much silver skin and sinew you have to trim. But I keep practicing.

              1. re: monkeyrotica

                Sometimes when I have leftover blackened filet mignon and sauteed mushrooms(sounds unlikely, but I tend to go overboard when I find nice filet on sale) I slice it thin and heat it in a skillet until it's just warm. Then I slice a loaf of french bread open lengthwise and put in the filet and mushroom, cover it with slices of camembert and toast it in the oven. Needs no further treatment. Most decadent steak and cheese ever.

              2. re: Jason1

                I was really happy to find that at Trader Joe's, too. I thought it was shaved steak and rib eye but haven't looked that closely. It is so thin and cooks up quickly.

                1. re: chowser

                  I agree about the quality of TJ's sliced product......I give the Amish the edge because of thiness and it was sliced right there. The Amish meat boss at Annapolis said he'd also do it, but I'd hate to ask for it on a busy Saturday.

                  1. re: captpat

                    Another vote for the TJ shaved beef. On those rare occasions when I want to indulge in a cheesesteak, I just walk next door to TJ's, and they often have it.