Uploaded October 2025 | Updated September 2026, 2 weeks ago
Everybody’s got an opinion on cheesesteak meat—so I put three to the test on the Blackstone, seasoned the same with Heifer Dust, and did a blind taste test to pick a winner:
• Butcher-shaved ribeye (sliced thin at my local shop)
• Pre-shaved, packaged “shaved steak” from the grocery store
• Frozen “beef sheets” (Steak-umm style)
Seasoning used: 🐮 Heifer Dust → thehungryhussey.com/shop-1
Same rolls, same cheese (Provolone + White American), same griddle temp—let’s see which one actually eats the best. You might be surprised…
What I judged
• Tender bite (no tug-of-war)
• Beefy flavor with light seasoning (Heifer Dust)
• Cookability on a hot griddle
• Value vs quality
Handy stuff I mentioned
• Griddle Temperature Magnet (helps you hit temps fast)
• Provolone + White American combo melts great for cheesesteaks
• Bun trick: cap over the meat pile to steam & scoop in one move
⸻
Stay Connected & Freebies
Sign up for the Newsletter - thehungryhussey.com/contact
🐮 Heifer Dust and other things - thehungryhussey.com/shop-1
📒 All Recipes Here - thehungryhussey.com/recipes-1
🛒 Amazon Store - amazon.com/shop/thehungryhussey
🆓 Free Items:
📒 Get your Free E-Book here - thehungryhussey.com/product-page/free-e-cookbook
🌡️ Free Meat Doneness Chart - thehungryhussey.com/product-page/meat-doneness-chart
🌡️ Free Griddle Temperature Chart - thehungryhussey.com/product-page/griddle-temperature-chart
♨️ Free Smoke Point Chart of Oils and Fats - thehungryhussey.com/product-page/smoke-point-of-oils-and-fats-chart
🔗 Linktree - https://linktr.ee/thehungryhussey
Follow the Hungry Hussey Here too:
facebook.com/TheHungryHussey
instagram.com/thehungryhussey
thehungryhussey.com
youtube.com/user/tarheelmatt79?sub_confirmation=1
https://x.com/thehungryhussey/
📬 Got fan mail you want to send?
Matthew Hussey
P.O Box 681
Thomasville, NC 27361
Disclosure and Attribution: I participate in the Amazon Services LLC Associates Program and similar programs with Blackstone Products and Thermoworks. If you use affiliate links, I may earn a small commission at no extra cost to you. Thanks for supporting the channel!
Chapters
00:00 Why this test
00:46 Simple setup: rolls, mayo vs butter, cheese picks
01:50 Prep tray: 2 Provolone + 2 White American per sandwich
02:36 Roll talk (Arnold sub rolls; Martin’s sub was out)
03:40 Toasting the rolls (mayo this time)
04:46 The meats: butcher-shaved, pre-shaved pack, beef sheets
05:28 Portioning the beef sheets (~6 oz per sandwich)
06:33 Griddle up to ~448°F (no oil—ribeye’s got fat)
07:54 Drop the meats & season all with Heifer Dust
08:40 Chop, flip, and manage heat (I cycle burners)
09:25 Cheese melt: provolone + white American on each pile
10:40 Bun “cap & steam” trick over the meat
11:30 Build & move to the board (left: pre-shaved, middle: butcher, right: beef sheets)
12:50 Lazy Susan shuffle & blind taste test
16:00 Notes: juiciness, tenderness, “drier” one identified
17:40 Scores are tight—revealing placements
18:10 Winner (by a hair): butcher-shaved; close second: pre-shaved
18:28 Takeaway: butcher = provenance; pre-shaved = solid pinch hit
18:40 I forgot the mayo (NC State Law 😂) + members thank you
Everybody’s got an opinion on cheesesteak meat—so I put three to the test on the Blackstone, seasoned the same with Heifer Dust, and did a blind taste test to pick a winner:
• Butcher-shaved ribeye (sliced thin at my local shop)
• Pre-shaved, packaged “shaved steak” from the grocery store
• Frozen “beef sheets” (Steak-umm style)
Seasoning used: 🐮 Heifer Dust → thehungryhussey.com/shop-1
Same rolls, same cheese (Provolone + White American), same griddle temp—let’s see which one actually eats the best. You might be surprised…
What I judged
• Tender bite (no tug-of-war)
• Beefy flavor with light seasoning (Heifer Dust)
• Cookability on a hot griddle
• Value vs quality
Handy stuff I mentioned
• Griddle Temperature Magnet (helps you hit temps fast)
• Provolone + White American combo melts great for cheesesteaks
• Bun trick: cap over the meat pile to steam & scoop in one move
⸻
Stay Connected & Freebies
Sign up for the Newsletter - thehungryhussey.com/contact
🐮 Heifer Dust and other things - thehungryhussey.com/shop-1
📒 All Recipes Here - thehungryhussey.com/recipes-1
🛒 Amazon Store - amazon.com/shop/thehungryhussey
🆓 Free Items:
📒 Get your Free E-Book here - thehungryhussey.com/product-page/free-e-cookbook
🌡️ Free Meat Doneness Chart - thehungryhussey.com/product-page/meat-doneness-chart
🌡️ Free Griddle Temperature Chart - thehungryhussey.com/product-page/griddle-temperature-chart
♨️ Free Smoke Point Chart of Oils and Fats - thehungryhussey.com/product-page/smoke-point-of-oils-and-fats-chart
🔗 Linktree - https://linktr.ee/thehungryhussey
Follow the Hungry Hussey Here too:
facebook.com/TheHungryHussey
instagram.com/thehungryhussey
thehungryhussey.com
youtube.com/user/tarheelmatt79?sub_confirmation=1
https://x.com/thehungryhussey/
📬 Got fan mail you want to send?
Matthew Hussey
P.O Box 681
Thomasville, NC 27361
Disclosure and Attribution: I participate in the Amazon Services LLC Associates Program and similar programs with Blackstone Products and Thermoworks. If you use affiliate links, I may earn a small commission at no extra cost to you. Thanks for supporting the channel!
Chapters
00:00 Why this test
00:46 Simple setup: rolls, mayo vs butter, cheese picks
01:50 Prep tray: 2 Provolone + 2 White American per sandwich
02:36 Roll talk (Arnold sub rolls; Martin’s sub was out)
03:40 Toasting the rolls (mayo this time)
04:46 The meats: butcher-shaved, pre-shaved pack, beef sheets
05:28 Portioning the beef sheets (~6 oz per sandwich)
06:33 Griddle up to ~448°F (no oil—ribeye’s got fat)
07:54 Drop the meats & season all with Heifer Dust
08:40 Chop, flip, and manage heat (I cycle burners)
09:25 Cheese melt: provolone + white American on each pile
10:40 Bun “cap & steam” trick over the meat
11:30 Build & move to the board (left: pre-shaved, middle: butcher, right: beef sheets)
12:50 Lazy Susan shuffle & blind taste test
16:00 Notes: juiciness, tenderness, “drier” one identified
17:40 Scores are tight—revealing placements
18:10 Winner (by a hair): butcher-shaved; close second: pre-shaved
18:28 Takeaway: butcher = provenance; pre-shaved = solid pinch hit
18:40 I forgot the mayo (NC State Law 😂) + members thank you
