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Cheese Steaks made from Beef Dino Rib Meat (And Webbers too)
I decided to Make Cheesesteaks and Webbers from my leftover Smoked Beef Dino Ribs, and show you guys how I make them. The Pictures below will show you, one step at a time.
The only thing is I didn’t have any onions, so I couldn’t add Fried Onions, and I didn’t have any of my Favorite Provolone, so I used Mozzarella. I’m also making these “Open-Faced” instead of the normal way. The rest is in the pictures & the captions.
But First a little History of the Origin of the Philadelphia Cheesesteak (Early 1930s):
History of the Cheesesteak:
The cheesesteak was developed in the early 20th century "by combining frizzled beef, onions, and cheese in a small loaf of bread", according to a 1987 exhibition catalog published by the Library Company of Philadelphia and the Historical Society of Pennsylvania.
Philadelphians Pat and Harry Olivieri are often credited with inventing the sandwich by serving chopped steak on an Italian roll in the early 1930s. The exact story behind its creation is debated, but in some accounts, Pat and Harry Olivieri originally owned a hot dog stand, and on one occasion, decided to make a new sandwich using chopped beef and grilled onions. While Pat was eating the sandwich, a cab driver stopped by and was interested in it, so he requested one for himself. After eating it, the cab driver suggested that Olivieri quit making hot dogs and instead focus on the new sandwich. They began selling this variation of steak sandwiches at their hot dog stand near South Philadelphia's Italian Market. They became so popular that Pat opened up his own restaurant which still operates today as Pat's King of Steaks. The sandwich was originally prepared without cheese; Olivieri said provolone cheese was first added by Joe "Cocky Joe" Lorenza, a manager at the Ridge Avenue location."
Cheesesteaks have become popular at restaurants and food carts throughout the city with many locations being independently owned, family-run businesses. Variations of cheesesteaks are now common in several fast food chains. Versions of the sandwich can also be found at high-end restaurants. Many establishments outside of Philadelphia refer to the sandwich as a "Philly cheesesteak."
Hope You Enjoy,
Bear
Started out with Smoked Beef Dino Ribs:
Then I trim the Meat off the Bones of the Leftovers:
Heat up a bunch of Dino Rib Trimmings in the Frying Pan:
Put some Steak Sauce on the Rolls to moisten things up a bit:
Load those rolls up with Meat:
Then top it all with Mozzarella:
Nuke that up until the Cheese Melts, or use the Broiler:
Then we go to the next night, and I’ll show you how I made some Webbers out of the rest of my Leftover Beef Dino Rib Meat.
I found that two of the Small Cheesesteaks (above) were too much for this old Bear, so I’ll be making these into 3 halves of Open-Faced Webbers, instead of 2 Full Sandwiches.
But First a little History of the Origin of the Webber, which was born in the Early 1950s in the same town as the Bear was born “Quakertown, PA”.
Also——Smitty’s was a Teenage Drive-inn Hangout when Bear was a Youngster:
Webber Sandwich Is An Upper Bucks Legend Cheese Steak Hoagie Has Continued To Grow In Popularity.
March 18, 1996|by KEITH HERBERT, The Morning Call
Joseph Webber of Nashville, Tenn., didn't set out to be the focal point of Quakertown folklore. He was just hungry in the early 1950s and wanted his cheese steak his way.
It was more than 40 years ago when Webber would break for lunch, hop in his truck and take the short ride up W. Broad Street to the former Smitty's Restaurant on Route 309. There, Webber would pass on the tomato sauce and fried unions that usually topped a cheese steak.
Webber wanted his steak covered with lettuce, tomatoes and onions, and his roll spread with mayonnaise. Soon, lunchtime diners looked upon Webber's bulging cheese steak with envy, and they, too, wanted a sandwich like Webber's. Shortly after that, the cheese steak hoagie became known as "a Webber sandwich" in Quakertown, and an Upper Bucks legend was born.
The Webber -- it's a Quakertown thing.
"I told them how I wanted it made," said Webber, 69, of his favorite sandwich. "And it took off. Now, everybody gets it. At one time, it was one of Smitty's biggest sellers."
Start with Leftover Dino Rib Meat, Lettuce, and Tomato, and Miracle Whip (Mayo if you like it Bland):
Mix the Meat, Lettuce, and Tomato:
Coat the rolls with the White Stuff of your preference, and mix some in with the items in the bowl if you’d like:
Cover the rolls with the mixture from the bowl:
Again we top it all off with Mozzarella:
And Nuke it up or Broil it until the Cheese Melts:
I decided to Make Cheesesteaks and Webbers from my leftover Smoked Beef Dino Ribs, and show you guys how I make them. The Pictures below will show you, one step at a time.
The only thing is I didn’t have any onions, so I couldn’t add Fried Onions, and I didn’t have any of my Favorite Provolone, so I used Mozzarella. I’m also making these “Open-Faced” instead of the normal way. The rest is in the pictures & the captions.
But First a little History of the Origin of the Philadelphia Cheesesteak (Early 1930s):
History of the Cheesesteak:
The cheesesteak was developed in the early 20th century "by combining frizzled beef, onions, and cheese in a small loaf of bread", according to a 1987 exhibition catalog published by the Library Company of Philadelphia and the Historical Society of Pennsylvania.
Philadelphians Pat and Harry Olivieri are often credited with inventing the sandwich by serving chopped steak on an Italian roll in the early 1930s. The exact story behind its creation is debated, but in some accounts, Pat and Harry Olivieri originally owned a hot dog stand, and on one occasion, decided to make a new sandwich using chopped beef and grilled onions. While Pat was eating the sandwich, a cab driver stopped by and was interested in it, so he requested one for himself. After eating it, the cab driver suggested that Olivieri quit making hot dogs and instead focus on the new sandwich. They began selling this variation of steak sandwiches at their hot dog stand near South Philadelphia's Italian Market. They became so popular that Pat opened up his own restaurant which still operates today as Pat's King of Steaks. The sandwich was originally prepared without cheese; Olivieri said provolone cheese was first added by Joe "Cocky Joe" Lorenza, a manager at the Ridge Avenue location."
Cheesesteaks have become popular at restaurants and food carts throughout the city with many locations being independently owned, family-run businesses. Variations of cheesesteaks are now common in several fast food chains. Versions of the sandwich can also be found at high-end restaurants. Many establishments outside of Philadelphia refer to the sandwich as a "Philly cheesesteak."
Hope You Enjoy,
Bear
Started out with Smoked Beef Dino Ribs:
Then I trim the Meat off the Bones of the Leftovers:
Heat up a bunch of Dino Rib Trimmings in the Frying Pan:
Put some Steak Sauce on the Rolls to moisten things up a bit:
Load those rolls up with Meat:
Then top it all with Mozzarella:
Nuke that up until the Cheese Melts, or use the Broiler:
Then we go to the next night, and I’ll show you how I made some Webbers out of the rest of my Leftover Beef Dino Rib Meat.
I found that two of the Small Cheesesteaks (above) were too much for this old Bear, so I’ll be making these into 3 halves of Open-Faced Webbers, instead of 2 Full Sandwiches.
But First a little History of the Origin of the Webber, which was born in the Early 1950s in the same town as the Bear was born “Quakertown, PA”.
Also——Smitty’s was a Teenage Drive-inn Hangout when Bear was a Youngster:
Webber Sandwich Is An Upper Bucks Legend Cheese Steak Hoagie Has Continued To Grow In Popularity.
March 18, 1996|by KEITH HERBERT, The Morning Call
Joseph Webber of Nashville, Tenn., didn't set out to be the focal point of Quakertown folklore. He was just hungry in the early 1950s and wanted his cheese steak his way.
It was more than 40 years ago when Webber would break for lunch, hop in his truck and take the short ride up W. Broad Street to the former Smitty's Restaurant on Route 309. There, Webber would pass on the tomato sauce and fried unions that usually topped a cheese steak.
Webber wanted his steak covered with lettuce, tomatoes and onions, and his roll spread with mayonnaise. Soon, lunchtime diners looked upon Webber's bulging cheese steak with envy, and they, too, wanted a sandwich like Webber's. Shortly after that, the cheese steak hoagie became known as "a Webber sandwich" in Quakertown, and an Upper Bucks legend was born.
The Webber -- it's a Quakertown thing.
"I told them how I wanted it made," said Webber, 69, of his favorite sandwich. "And it took off. Now, everybody gets it. At one time, it was one of Smitty's biggest sellers."
Start with Leftover Dino Rib Meat, Lettuce, and Tomato, and Miracle Whip (Mayo if you like it Bland):
Mix the Meat, Lettuce, and Tomato:
Coat the rolls with the White Stuff of your preference, and mix some in with the items in the bowl if you’d like:
Cover the rolls with the mixture from the bowl:
Again we top it all off with Mozzarella:
And Nuke it up or Broil it until the Cheese Melts:
Had to look that one up... 
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