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.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
Comments: