Which leads to the question of how an ahem non-food product like Cheese Whiz became part of a an iconic city’s named sandwich?
Honestly. in my 50+ years in the city I have never been served a cheesesteak with Whiz (I do avoid the tourist traps like Pat’s and Geno’s). The default is white (not orange) American cheese. Occasionally it’s provolone or mozzarella. I think if a sandwich arrived at my table with Whiz, it would be immediately sent back. I do admit that I have been known to occasionally dip my fries into a side of melted Whiz . . . a throwback to late night college debauchery.
I like cheesesteaks with provolone. I don’t want to ever offend anyone by calling them “Philly.”
The challenge to making a good cheesesteak here in Maryland is getting decent bread for the roll. Otherwise good meat, provolone, and truly caramelized onions (I make them ahead in bulk). I’m okay with sauteed mushrooms.
Why would provolone be offensive? It’s a fairly common choice.
But agree on the bread. It has to have a crunch on the outside, soft but not doughy on the inside. I think the wooder in Philly produces an excellent bread.
a someone who spent a fair amount of time in PG county, the best sandwiches I ate were at Wawa. So I feel your pain.
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Had the cheesesteak at the Speakeatery in Asbury today. Honestly I don’t get why people rave about this place. Where’s the meat? If I can pick up a cheesesteak with one hand and it’s not overflowing with meat cheese goodness, then it’s not enough. On a positive note, the taste is there, just not enough meat to bread ratio.
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There is a Speakeatery thread on here if you search for it, if you do you will find many similar posts from several of us. For me it was a lack of cheese, I don’t recall being upset by the meat ratio but the cheese ( I forgot what they use ) was non existent.
Thanks for the report!
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Thanks! I will search. Maybe it’s not at all their fault. I’m the type of guy where there’s never enough meat. Unless I’m at my happy place Fernandes in Sayreville, actually, they do a cheesesteak on their rodizio. It’s just a hunk of meat with cheese stuffed into it. I can’t complain about that!
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Hahahaha Fernandes III is another board favorite. We’ve even had a few get togethers there!
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Another west coast attempt
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Well…
Always happy with a cheesesteak that doesn’t use Cheese Whiz.
The guest’s knife skills are poor. AB is better. Jacking the temperature around on the flattop just isn’t right. Loading the bun is a mess.
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Who knew making an amazinig cheesesteak at home was so easy! After a couple tries I think I got it to a point where I prefer it over just about any shop.
Hand sliced ribeye, onions and peppers from my mom’s garden. Cooked hot in bacon fat, nothing but plenty of salt and pepper.
Cheese sauce is Velveeta melted with half and half.
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Picked this up as a wrap from Attilio’s in WLB. Bit moist but reheated well. Good steak not a lot of flavor so souped it up with some Chipotle hot sauce. Big flavorful Chipotle-like wrap with mushrooms and onions.
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What do you guys think?
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The pic looks more like a d’Angelo’s grilled pita sandwich, which I much prefer to a downtown Philly cheesesteak. But a cheesesteak, it probably isn’t.
Husband and I were talking just the other day that we wished we had a d’Angelo’s in our area. Shaved beef and veggies grilled INDIVIDUALLY AND TO ORDER.
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I’ve only had a couple of those and my usual response is “not bad.”
My favorite - and we have one about 25 minutes from us…usually only stop in when we’re running errands, not a destination meal but a real treat!
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My personal favorite cheesesteak in NJ is White House Subs in Atlantic City.
Been meaning to try Donkey’s Steaks in Camden, just not thrilled about the ride there.
If we’re taking Philly (I know this is a NJ thread), I’ve always loved John’s Roast Pork, their cheesesteak is the pinnacle for me, so all others get rated against it.
I need to go through the entire thread, need to know if there are any good options in Monmouth / Ocean County…
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There’s more than one cheese steak thread hidden away.
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