Hey guys,
Seems like every pizza joint sells steak hoagies and for the most part they are the same. Is there any thing you do to make you hoagie stand out from your competition?
Thanks
Dan
Onions peppers and mushrooms.
montreal steak seasoning
Garlic buttered toasted hoagie rolls, thinly sliced ribeye, sauteed peppers, onions & mushrooms, just a touch of A1, then a good coating of melted white cheddar…slurp.
We chop up the steak along with banana peppers and onions and season it with steak seasoning and top it off with a mixture of cheeses and then bake it on a pan while toasting the bun also.
We have all the sandwich business we can handle by just making a good quality cheesesteak. We do not add anything in the way of seasonings to the mix. One thing that sets us apart is that we use 12" sautee pans to make each steak to order; using the Steak-Eze pucks, fresh sliced onion, bell pepper and mushroom; good quality bread makes a big difference.
I guess the fact that we wrap each sandwich in foil and oven for 5 minutes is a ‘special’ handling that guilds the lily, so to speak. We get a crispy crust and warm, moist interior bread . . . that of course gets limper and limper waiting for delivery 
I have spoke to my supplier on getting a white cheddar cheese sauce. That was a no go. Anyone know where to get or have a great recipe for one???
Make any good, basic bechamel/cream sauce and add chedder gradually to melt it smooth. Add to taste, and you will notice when you are reaching the limit as it will change texture a little. Add a little dry mustard, nutmeg, and granulated onion. There you are. I do not have a recipe to send, though.
Look for recipes for “Mornay” sauce also. that’s the fancy french snooty term for classical cheese cream sauce.
Found a recipe using google “white cheddar cheese sauce recipe”
Cook Time: 10 minutes
Total Time: 10 minutesIngredients:
•3 tablespoons butter
•3 tablespoons flour
•1/2 teaspoon salt
•1/8 teaspoon ground black or white pepper
•1 1/2 cups milk
•1 cup grated sharp Cheddar or smoky flavor Cheddar cheese
Preparation:
Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook for 5 minutes longer; add cheese. Stir until smooth and well blended. Serve with pasta or vegetables.
Makes 2 cups. <<<Nick Note: add 1/8 tsp dry mustard for a variation and kick>>>
Going over too the cheesesteak side of things… did any of you see on the food network, I think, the special about the two Philly locations… Geno’s and Pat’s. Just watch the show and try to copy the food. Now that is a cheesesteak! 
Any cheesesteak conversation that includes Philly MUST include Tony Luke’s. Lots of shows featuring his place and how they do their steaks. Wit’ or wit’out. Provolone, American or Whiz.
Our white cheddar sauce comes from Gehl’s. It’s a new product offering from them and your distributor will have to special order it. Our main supplier was able to come up with it in only a week and is now keeping at least one back-up case in their system for us. It’s pretty tasty, I’m sure it’d be cheaper to make it myself but for the logistics and the holding issues for us. Right now we use one of Gehl’s double heated dispensers which they recently offered for a pretty neat price on “lease”. Drop in a bag and you’re set.
Here’s another variation:
Brush the cut surfaces of the bun with garlic flavored oil, apply 2-ounces of Provalone cheese, then 4-ounces of steak slices (Allied), then add some minced garlic, 2-ounces of caramelized onion, 2-ounces of sauteed green bell peppers, and 1.5 -ounces of mushrooms. Bake as an openfacr sandwich, and add several slices of fresh sliced tomato and a few pieces of well drained, banana peppers, or Greek peppers, just before serving.
Tom Lehmann/the Dough Doctor
I want to make a comment about one of the best home investments, as far as taste and quality goes, that I made about 8 years ago. I bought an electric slicer for my home. Yes it is a bit of a task to clean when used… but not too bad… but the freshness of cheese, lunch meat, and the many many uses I get out of it… one being making Italian beef for sandwhiches… this falls back on the super-thin ribeye for the cheese steaks. I have made them at times… I head down to my butcher buddy… buy a nice slab of choice or prime ribeyes… then slice it to almost seeing through it. Saute some onions and peppers and then just season the meat with garlic, salt, and pepper before you quickly cook the meat at high heat on a griddle to melt off the marbling and gives you a super tender finished product. I’m hungry!
Your very first post and already keeping secrets! :roll: