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John's Roast Pork and Cheesesteak question


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Home Cooking 6

John's Roast Pork and Cheesesteak question

Tonyjlive | Nov 17, 2006 02:18 AM

Let me preface this by saying John's is my favorite for both pork and steaks in the city. I'd like to try to...(gasp)...try to create such masterpieces in my home. I am a pretty good cook but am not a meat specialist. My question is regarding a copycat recipe I could use in my house. I know that some steak places use the ribeye and slice it thin when it's partially frozen. I wonder what John's uses? Also what part of the pig for the pork? Then when that is established any ideas on how to season and how to cook these beasts? For the steak would you season it in advance and let it stand or season it when it's on the griddle and season it with what. I have the bread down pat that's a given. As is the cheese and toppings if so desired. Could probably use some help on the greens.(I like spinach, not the rabe...too bitter). So in summary does anyone know what parts I would buy and how to season and cook them to achieve some kind of comparison to John's(Or if you like others and want to chime in that would be great too). Also, once the pork is cooked and sliced, how about the thin gravy they keep it in, any ideas how to make that? Sorry for the long post but I'm gonna have some time on my hands over the holidays and want to work on this. Also, I hope this makes the PA board and is not shiped to home cooking as not many people will be able to relate to this goodness. Thank you

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