Philly Cheese Steak in Vegas?

[dtmk66]

Is there a Philly Cheese Steak in Vegas worth talking about?

 

[ken2v]

It's been quite a few years since our last stop, but we were regulars for some time at POPS Pride of Philly at Decatur and Alta. Proper? I'm a native Left Coaster, I won't get into that. Tasty? You bet.

 

[eaglejohn]

Most of the problem getting a good steak sandwich is getting a good roll. And we don't call it a philly steak in philly. Steak wit wiz

 

[william142]

POPS is legit. They use the proper roll from Philly. Really really good.

 

[ken2v]

They long have contended that stuff comes in from the east.

 

[davidcyndi]

Pops is the shizzy, we go every trip late night.

 

[TrueblueAl]

It was vegas where i tried my frirst every philly cheese steak adn it was actually just at some food court place in the riviera as a quick bit but what a delight it was though and its is now something i make regularly back home. However ive yet to find anything here in the uk that matches that delightful fake skooshy cheese you have in the u.s.

 

[davidcyndi]

Tesco sell nacho cheese dips in large tubs, about 80p each I think. They're usually in the aisle with sandwiches, pasta salad tubs, etc. That's going to be about as close to fake cheese as you can get that kinda matches.

 

[Rotty]

https://www.kuyastindahan.co.uk/search/whiz

 

[Joejoejackson]

Thanks on my to do list this trip

 

[hammie]

However ive yet to find anything here in the uk that matches that delightful fake skooshy cheese you have in the u.s.

I'm partial to provolone or American Cheese, but here's a home recipe for Cheez Whiz:
http://hiddenlol.com/lol/130365

You can make one at home fairly easily, some places like Geno's use thin rib eye slices and fry them up. Or if you could get a beef knuckle and have the butcher slice it wafer thin on a commercial slicer, it's made easier if the meat is close to freezing. This is a tougher cut, so the meat is typically chopped up with a metal spatula while it cooks. When it's browned, you can lay slices of cheese on top, then the split roll, so the roll traps the steam coming off the steak and melts the cheese. Or, skip this step and use Wiz. As for a roll, it should be crusty on the outside, pillow-like inside, fresh today but suitable for breadcrumbs or croutons tomorrow.

 

[eaglejohn]

I'm partial to provolone or American Cheese, but here's a home recipe for Cheez Whiz:
http://hiddenlol.com/lol/130365

You can make one at home fairly easily, some places like Geno's use thin rib eye slices and fry them up. Or if you could get a beef knuckle and have the butcher slice it wafer thin on a commercial slicer, it's made easier if the meat is close to freezing. This is a tougher cut, so the meat is typically chopped up with a metal spatula while it cooks. When it's browned, you can lay slices of cheese on top, then the split roll, so the roll traps the steam coming off the steak and melts the cheese. Or, skip this step and use Wiz. As for a roll, it should be crusty on the outside, pillow-like inside, fresh today but suitable for breadcrumbs or croutons tomorrow.

perfect way to cook. Don't forget the fried onions