Quote:
Originally Posted by fotze2
Does that place still have the massive lineups? Scozza. I’ll never do that. Been trying to get into DOPO forever.
Curious what a good Philly tastes like. Is the meat tough like when I try to make them? Where’s a good hoagie that isn’t terrible Aafewsy bread.
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I've made my own, usually it's best with leftover steak that has been grilled to rare or med-rare(and obviously seasoned properly). Fry up peppers and onions. When ready, add the meat(and extra oil if needed). Usually a sirloin or NY strip sliced across the grain. This may not be traditional, but I like to add a bit of BBQ sauce, sometimes something spicy to the pan after the steak is flipped. You only need to warm up the steak flip the strips, don't overcook it, and it should be tender.