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  #1  
Old 08-11-2017, 01:14 PM
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Default Filet Mignon Cheesesteaks (Open Face)

Filet Mignon Cheesesteaks (Open Face)

Most Tender Cheesesteaks Ever!!


I put a nice slice of Beef Tenderloin in my Sous Vide Supreme @ 132 for 90 minutes.

Then sliced it up for Sammies, added some American Cheese & Hot Peppers on some small steak rolls with Steak Sauce on the rolls.

I gotta eat it with a fork, but I get more guts than roll this way!!


These things were Fantastic, and Mrs Bear loved hers too, but without the Hot Peppers. She's real glad to be home!!!!


Bear
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  #2  
Old 08-11-2017, 02:11 PM
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Oooh - Send one of those my way Bear!...for tasting purposes Looking good
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Old 08-11-2017, 02:27 PM
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Yes please :)
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Old 08-11-2017, 03:59 PM
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Looks real good! very nice!
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Old 08-11-2017, 05:13 PM
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Very nice John.....if you ever want to skip one of those cause it has peppers on it, I'm available
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  #6  
Old 08-11-2017, 09:12 PM
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I'll bet that steak just melted in your mouth...
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Old 08-12-2017, 08:32 AM
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Looks to me like yer getting the hang of that SV... looks fabulous!
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Old 08-12-2017, 09:21 AM
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I don't know, cheese and steak sauce of filet mignon? Sounds sinful to me, like putting ketchup on caviar.
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Old 08-12-2017, 10:31 AM
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Quote:
Originally Posted by Uncle Sauce View Post
Oooh - Send one of those my way Bear!...for tasting purposes Looking good
Thank You Uncle!!

Bear

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Yes please :)
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Looks real good! very nice!
Thanks Brian!!

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  #10  
Old 08-12-2017, 11:51 AM
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Looks great to me John. And no cheese sauce either. The wife and I went to the east coast a few years ago, and when we hit Philadelphia, I was looking forward to an authentic Philly cheese steak. But i was real disappointed to find out that the real deal Philly Cheese Steak sammy used cheese sauce instead of melted cheese. Got to try that in the SV too.
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Old 08-12-2017, 12:38 PM
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Quote:
Originally Posted by Otis857 View Post
The wife and I went to the east coast a few years ago, and when we hit Philadelphia, I was looking forward to an authentic Philly cheese steak. But i was real disappointed to find out that the real deal Philly Cheese Steak sammy used cheese sauce instead of melted cheese.
Unfortunately, you went to the wrong place then. If you ever come back let me know.

Great looking sandwich Bear, I'd tear that up!

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Old 08-12-2017, 02:18 PM
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Old 08-12-2017, 02:35 PM
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Quote:
Originally Posted by SmokinOutBack View Post
Unfortunately, you went to the wrong place then. If you ever come back let me know.
I hope so, I was surprised to say the least when I saw the huge cans of cheese sauce. We went to that place, forgot the name, that was on the different food networks when talking about Philly Cheese Steaks. Maybe it was a downtown tourist trap??
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Old 08-12-2017, 05:20 PM
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Quote:
Originally Posted by Abelman View Post
Very nice John.....if you ever want to skip one of those cause it has peppers on it, I'm available
Thanks Pete!!

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I'll bet that steak just melted in your mouth...
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Old 08-13-2017, 11:05 AM
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Quote:
Originally Posted by HawgHeaven View Post
Looks to me like yer getting the hang of that SV... looks fabulous!
Thank You Phil !!
I'm finally trying my challenge---I got a half of an Eye Round in my SV right now.
Be pulling it at 4 PM.

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Quote:
Originally Posted by Otis857 View Post
Looks great to me John. And no cheese sauce either. The wife and I went to the east coast a few years ago, and when we hit Philadelphia, I was looking forward to an authentic Philly cheese steak. But i was real disappointed to find out that the real deal Philly Cheese Steak sammy used cheese sauce instead of melted cheese. Got to try that in the SV too.
Thanks Otis !!
That wasn't "The Real Deal Philly Cheesesteak" you had.
One of the Tourist attractions (Pat's ??) uses that tasteless Grease, and maybe a few others here & there, but the majority use Provolone, and maybe a few American Cheese.
And all of the Bars & Steak Hoagie joints between Philly and going North, through Montgomery, Bucks, and Lehigh counties use Provolone or American. I know this because I have consumed Thousands of Cheesesteaks & Webers over the last 55 years (beginning as a Teenager), in those counties & others.


Bear
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Old 08-13-2017, 11:11 AM
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Quote:
Originally Posted by Bearcarver View Post
Thank You Phil !!
I'm finally trying my challenge---I got a half of an Eye Round in my SV right now.
Be pulling it at 4 PM.
I've done several eye roasts in the SV... what's your temp and cook time? Are you gonna sear afterwards?
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Old 08-13-2017, 11:22 AM
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Quote:
Originally Posted by HawgHeaven View Post
I've done several eye roasts in the SV... what's your temp and cook time? Are you gonna sear afterwards?

I found about a dozen Eye Rounds, mostly on the Web.
They ranged between 131 and 138.
And times ranged from 24 hours to 50 hours, but most were between 24 and 30.

So I'm going with 132 for 27 hours.


I usually sear it, but I might not on this one.
Depending on how it comes out I think I might just take two small steaks out of the middle, and use the rest for Hot Roast Beef Sammies with Gravy over the works. That's been my favorite Cheap meal since I was about 8 years old.


Bear
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Old 08-13-2017, 12:14 PM
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Quote:
Originally Posted by Bearcarver View Post
Thanks Otis !!
That wasn't "The Real Deal Philly Cheesesteak" you had.
One of the Tourist attractions (Pat's ??) uses that tasteless Grease, and maybe a few others here & there, but the majority use Provolone, and maybe a few American Cheese.
And all of the Bars & Steak Hoagie joints between Philly and going North, through Montgomery, Bucks, and Lehigh counties use Provolone or American. I know this because I have consumed Thousands of Cheesesteaks & Webers over the last 55 years (beginning as a Teenager), in those counties & others.


Bear
Hey John, I looked it up and it was Pats King of Steaks (king of cheez whiz??). Genos was right there too. Just remember how disappointed I was to see the huge cans of Cheez Whiz lined up there. I guess I can see it when there may have been a real cheese shortage or it was maybe it was a lot more expensive to use actual cheese. I remember thinking thats just like Kraft mac & cheese vs. homemade Mac & cheese. Just aint the same! Glad to know I just fell victim to maximize the buck tourist hype and not an unique culinary trend that Philly hangs its hat on.
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Old 08-13-2017, 12:41 PM
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Originally Posted by Otis857 View Post
Hey John, I looked it up and it was Pats King of Steaks (king of cheez whiz??). Genos was right there too. Just remember how disappointed I was to see the huge cans of Cheez Whiz lined up there. I guess I can see it when there may have been a real cheese shortage or it was maybe it was a lot more expensive to use actual cheese. I remember thinking thats just like Kraft mac & cheese vs. homemade Mac & cheese. Just aint the same! Glad to know I just fell victim to maximize the buck tourist hype and not an unique culinary trend that Philly hangs its hat on.
Yup. Pat's and Geno's. Two staples in tourism and liquid cheese...
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