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

captpat Feb 22, 2010 04:38 PM

Yup.....after much searching....at the Pa. Dutch FM in Upper Marlboro.....SHAVED by machine...a nice product from a roast....no gristles or nasties...heaven on a roll!!!! Hope they keep it!!

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    EatNLoveLife RE: captpat Feb 22, 2010 05:19 PM

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

    2 Replies
    1. re: EatNLoveLife
      Hal Laurent RE: EatNLoveLife Feb 22, 2010 05:22 PM

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

      1. re: EatNLoveLife
        AlexDer RE: EatNLoveLife Feb 22, 2010 09:02 PM

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

      2. d
        daveinmd RE: captpat Feb 22, 2010 05:54 PM

        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
          monkeyrotica RE: daveinmd Feb 23, 2010 05:07 AM

          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
            Jason1 RE: monkeyrotica Feb 23, 2010 05:15 AM

            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
              monkeyrotica RE: Jason1 Feb 23, 2010 06:58 AM

              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
                flavrmeistr RE: monkeyrotica Feb 23, 2010 08:19 AM

                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
                chowser RE: Jason1 Feb 23, 2010 10:12 AM

                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
                  captpat RE: chowser Feb 23, 2010 02:51 PM

                  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
                    MsDiPesto RE: captpat Feb 25, 2010 10:24 AM

                    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.

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