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Mosca 10 years, 4 months ago.
I have some homemade Italian sausage in the freezer, I am going to try that.
Looks really good-including those PA rolls! Now that you have eaten your fare- what would you do different?
Less tomato puree, by about 1/3. No Italian seasoning packet, do it by your own judgment. Some garlic. Cheese afterward. But overall, this is pretty damn good. I’ll make it again.
Good job Mosca. Thanks for giving us the tweeks to the recipe.
Heck, Even Bill Voss would enjoy that!
Yep! that roll would correct the healthy factor. And even Mosca suggested a
little hot sauce, so we agree all around.
Good job Mosca. Thanks for giving us the tweeks to the recipe.
Heck, Even Bill Voss would enjoy that!
Looks really good-including those PA rolls! Now that you have eaten your fare- what would you do different?
ACTUALLY, Ann,
It’s done, and eaten. Pretty damn decent, not AWESOME or OUTSTANDING, but I can see how it could be a family favorite over the years; it is the kind of thing that would have broad appeal. Definitely, skip the seasonings pack and season it yourself. I’d recommend garlic, oregano, basil. That’d be enough.I would shake some hot sauce on it, someone else might not.
It’s kind of slurry; I mixed in about half a pound of shredded mozzarella and about half a cup of grated parmesan, and that was a good thing, it thickened it up with something that would have gone on it anyhow.
Here’s what it looks like on a Vienna roll. Good stuff.
Gosh, Mosca, I am impressed. To see a recipe, like it, and experiment in the same day is awesome!Kudos to you, my friend![:o)]
I have this simmering on the stove right now. “Cook’s taste” says, thumbs up!
A couple observations:
1) I used Good Seasons Italian salad dressing and recipe mix. IMO this is too sweet. You’re probably better off with a T or so of mixed Italian seasoning, and about a t of garlic powder and a t of salt, and adjust the seasonings on tasting. It’s still going to be really good, but I think it would be better without the sugar from the dressing mix.
2) For the beef I used top round cutlets, like for brachiole. I sliced the thin slices crosswise, then minced them into about 1″ long, like matchsticks, before sauteing.
3) While making it I thought the onions and peppers was going to be too much vegetable. But it actually comes out about right.
4) I used fresh mushrooms, I don’t think it makes any difference.
pico pica.
That bread in the photo is entirely too healthy.
Needs White bread and pickles.[:p]
What? No ketchup?
That bread in the photo is entirely too healthy.
Needs White bread and pickles.[:p]
Joe, sad but true: http://www.wired.com/threatlevel/2010/07/copyright-trolling-for-dollars copyright trolling
ScreamingChicken, it’s like steak for Philadelphia cheesesteak; steakums, that sort of thing. You whack it with the edge of the spatula while it sizzles to chip it.
I see the recipe calls for “chipped steak”. What is chipped steak in this part of Pennsylvania?
The OP mentions “chipped beef” but all that brings to mind is a package from Carl Buddig, and that particular product seems out of place in this recipe.
Brad
Looks GREAT, thank you!
That caught my eye today also. Looked good, and pretty simple to prepare.
I am glad you posted the link. I wouldn’t want the International Copyright Task Force to come down on you like a ton of bricks[;)][:D]
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