Anatomy of a philly cheesesteak?

firstly, anyone from philly, i gotta ask--nobody in philadelphia gives a damn about cheesesteaks, do they?
secondly, and on to the point of this discussion, a tragedy and a horrible thing happened this week. a little sandwich shop up the street from my house closed, meaning now I have to make my own cheesesteaks.
and I understand the basic idea: cheese and steak, meet hoagie roll. steak can bring his friends onions and green peppers if he wants.
but what sort of proportions should i use? what kind of cheese? what cut of meat?
any help would be appreciated, cos i'll be honest, i'm totally jonesin' for a big meaty tube of awesomeness right now.


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