It was suggested on another thread that what HO needs is a good Philly cheesesteak thread. So voila!
First, what constitutes a Philly cheesesteak? For me, it starts with a good roll: crusty on the outside, doughy on the inside. Then the meat should be thinly shaved ribeye, cooked to order on a steaming hot grill (not those piles of essentially steamed pre-cooked meat they serve at stadia and tourist traps). A good white American cheese or, at the least, a nice provolone. As a Philadelphian of a certain age I don’t even recall whiz being an option–even in the burbs where I now reside, I’ve never been faced with a whizzy steak. Finally, really nicely carmelized onions. That’s it. The Philly cheesesteak.
I grew up in NE Philly, so Steve’s was the Prince of Steaks. In college, we spent a lot of time on South Street, so these years were definitely slanted to Jim’s. That may have been as much for the fun of sitting on the second floor and people watching than for the sandwiches themselves. As an adult in the city, I pretty much reverted to Steve’s again. Here in the burbs? I like Ray’s.
So what’s your take?