so really...best cheese steak in Philly is????

cutz

Get_Right said:

$34? Fuck that.

Jearlpam0925 said:

I think that was for 2?

Yes, that was for 2 and they were 16 oz.s

F Me In The Brain

Get_Right said:

We do not have true cheesesteaks up here in Westchester NY (it's actually a food dessert). What we have is something called a balboa wedge. Grilled roast beef, onions and provolone. With horsey sauce. And the roll is from the Bronx. Not the same, but damn good. $14.

Wtf is horsey sauce?

Sounds good, but would want to know what is in horse sauce.  🐎 

Get_Right

F Me In The Brain said:

Get_Right said:

We do not have true cheesesteaks up here in Westchester NY (it's actually a food dessert). What we have is something called a balboa wedge. Grilled roast beef, onions and provolone. With horsey sauce. And the roll is from the Bronx. Not the same, but damn good. $14.

Wtf is horsey sauce?

Sounds good, but would want to know what is in horse sauce.  🐎 

horseradish!

F Me In The Brain

Get_Right said:

F Me In The Brain said:

Get_Right said:

We do not have true cheesesteaks up here in Westchester NY (it's actually a food dessert). What we have is something called a balboa wedge. Grilled roast beef, onions and provolone. With horsey sauce. And the roll is from the Bronx. Not the same, but damn good. $14.

Wtf is horsey sauce?

Sounds good, but would want to know what is in horse sauce.  🐎 

horseradish!

In that case, gimme 2, Utah!

Get_Right

F Me In The Brain said:

Get_Right said:

F Me In The Brain said:

Get_Right said:

We do not have true cheesesteaks up here in Westchester NY (it's actually a food dessert). What we have is something called a balboa wedge. Grilled roast beef, onions and provolone. With horsey sauce. And the roll is from the Bronx. Not the same, but damn good. $14.

Wtf is horsey sauce?

Sounds good, but would want to know what is in horse sauce.  🐎 

horseradish!

In that case, gimme 2, Utah!

Right around the corner is a sandwich shop. They make the best meatball sandwiches.

Poncier

tempo_n_groove

I wanted to delve into this one.  When I worked in PA we went out to lunch and one of the places we went to made a "cheese steak" and it had cheeze whiz.

It did not look appealing but he swore it was good.

Other places had american.  Other places dip them in a brine.

What is a true philly cheesesteak?

We have a version on long island but we call it a Roastbeef melt.  It has roast beef, melted mozzarella on garlic bread.  It's damn tasty so when I saw the cheeze whiz I wasn't feeling it.

So.

Where do I begin with not going through every page?

Johnny Abruzzo

I tend to order my cheesesteaks with mild provolone and fried onions (and I put some hot sauce on it), but American is fine too. Some places, like Mama's in Bala Cynwyd, use a mix of cheeses - their mix is proprietary but definitely has some mozzarella.

IMO cheesewhiz (or fake plastic cheeze) is an abomination, and it's not what I grew up with.

Speaking of abominations, I got hooked for a while on a vegan cheese"steak" in Center City when I worked there. (can't eat 1/2 lb. of ribeye every day, you know) They had some sort of vegan cheesewhiz which was far better than the Kraft food-ish product.

Gern Blansten

Johnny Abruzzo said:

I tend to order my cheesesteaks with mild provolone and fried onions (and I put some hot sauce on it), but American is fine too. Some places, like Mama's in Bala Cynwyd, use a mix of cheeses - their mix is proprietary but definitely has some mozzarella.

IMO cheesewhiz (or fake plastic cheeze) is an abomination, and it's not what I grew up with.

Speaking of abominations, I got hooked for a while on a vegan cheese"steak" in Center City when I worked there. (can't eat 1/2 lb. of ribeye every day, you know) They had some sort of vegan cheesewhiz which was far better than the Kraft food-ish product.

agreed....I don't understand how some people even want this. Whiz is worse than Velveeta

tempo_n_groove

Johnny Abruzzo said:

I tend to order my cheesesteaks with mild provolone and fried onions (and I put some hot sauce on it), but American is fine too. Some places, like Mama's in Bala Cynwyd, use a mix of cheeses - their mix is proprietary but definitely has some mozzarella.

IMO cheesewhiz (or fake plastic cheeze) is an abomination, and it's not what I grew up with.

Speaking of abominations, I got hooked for a while on a vegan cheese"steak" in Center City when I worked there. (can't eat 1/2 lb. of ribeye every day, you know) They had some sort of vegan cheesewhiz which was far better than the Kraft food-ish product.

Gern Blansten said:

Johnny Abruzzo said:

I tend to order my cheesesteaks with mild provolone and fried onions (and I put some hot sauce on it), but American is fine too. Some places, like Mama's in Bala Cynwyd, use a mix of cheeses - their mix is proprietary but definitely has some mozzarella.

IMO cheesewhiz (or fake plastic cheeze) is an abomination, and it's not what I grew up with.

Speaking of abominations, I got hooked for a while on a vegan cheese"steak" in Center City when I worked there. (can't eat 1/2 lb. of ribeye every day, you know) They had some sort of vegan cheesewhiz which was far better than the Kraft food-ish product.

agreed....I don't understand how some people even want this. Whiz is worse than Velveeta

So Cheezewhiz is a damn thing on a cheesesteak?  I thought it was just their area!

Jearlpam0925

Where in PA? By brine do you mean jus? Because now we're talking roast beef or some other Chicago Beef variant.

Someone above referenced the NY roast beef melt as well.

The regular good ol' cheesesteak is a long Italian seeded roll (has to have a crispy, crunchy outside while soft inside), ribeye meat chopped up (if they're serving slabs of meat then that's lazy), and then either American cheese (Cooper Sharp in the area has taken off, and I endorse), Prov, or Whiz (usually saved for late night 3AM cheesesteaks as a Heart Attack - American, Prov, and Whiz on the same sandwich with then an order of whiz cheese fries, and a Cherry Coke; mmmm I'm throwing up and getting hungry at the same time), and then fried onions. That's it. Some people add ketchup, but not my personal preference. Ideal order is steak is chopped up on the griddle, mixed in with chopped fried onions, cheese laid on top, once melted lay the roll on top and then flip over and serve.

The thing that matters, and makes the difference between a cheesesteak and a "Philly cheesesteak", is if "Philly" is at the beginning of the name then it's most definitely not made in the Philadelphia area, probably includes green bell peppers for some reason, the wrong meat & cheese, and a very shitty roll. The roll, as has become the cliche' here, is what it's all about. The rolls for cheesesteaks and hoagies can't be duplicated outside of this area.

I'll also add the Whiz is most definitely, and most often, a tourist cheesesteak place - not that there's anything wrong with that.

Gern Blansten

oh yeah...some people swear by it...disgusting

Penn Station (near me at least) uses yellow american cheese if you ask for it....I prefer white

RiotZact

I never really get wiz, but Angelo’s makes a long hot wiz that’s my favorite. Pretty sure they don’t even use cheese wiz as the base though considering it is white and not bright yellow/orange. 

tempo_n_groove

RiotZact said:

I never really get wiz, but Angelo’s makes a long hot wiz that’s my favorite. Pretty sure they don’t even use cheese wiz as the base though considering it is white and not bright yellow/orange. 

Velveeta or perhaps queso?  

tempo_n_groove

Jearlpam0925 said:

Where in PA? By brine do you mean jus? Because now we're talking roast beef or some other Chicago Beef variant.

Someone above referenced the NY roast beef melt as well.

The regular good ol' cheesesteak is a long Italian seeded roll (has to have a crispy, crunchy outside while soft inside), ribeye meat chopped up (if they're serving slabs of meat then that's lazy), and then either American cheese (Cooper Sharp in the area has taken off, and I endorse), Prov, or Whiz (usually saved for late night 3AM cheesesteaks as a Heart Attack - American, Prov, and Whiz on the same sandwich with then an order of whiz cheese fries, and a Cherry Coke; mmmm I'm throwing up and getting hungry at the same time), and then fried onions. That's it. Some people add ketchup, but not my personal preference. Ideal order is steak is chopped up on the griddle, mixed in with chopped fried onions, cheese laid on top, once melted lay the roll on top and then flip over and serve.

The thing that matters, and makes the difference between a cheesesteak and a "Philly cheesesteak", is if "Philly" is at the beginning of the name then it's most definitely not made in the Philadelphia area, probably includes green bell peppers for some reason, the wrong meat & cheese, and a very shitty roll. The roll, as has become the cliche' here, is what it's all about. The rolls for cheesesteaks and hoagies can't be duplicated outside of this area.

I'll also add the Whiz is most definitely, and most often, a tourist cheesesteak place - not that there's anything wrong with that.

OK so I brought up most of this.

PA was Harleysville Pike.  The sticks.

Then Lebanon where they did a brine.

Roast Beef Melt is a long Island thing like steak tidbits.  I don't see either one outside of here.

The peppers I see everywhere.  I'm not in philly so not sure what happens there which is why I ask.

I completely understand the bread thing.  I prefer a day old hero bread myself to get that crunch on the outside for my heros.

Good stuff here!

Johnny Abruzzo

Green peppers is absolutely something that goes on a "Philly Cheese Steak" that you get somewhere not anywhere near Philadelphia. It's an indication that place doesn't know what the hell they are doing. Although it can be added as an option at some places, but it's never the default.

That said Crust in Havertown makes a cheesesteak pizza and cheesesteak calzone that have green peppers on/in them - it works nicely.

The Juggler

I don't think I've gotten wiz since the 90's.

cutz

tempo_n_groove said:

Johnny Abruzzo said:

I tend to order my cheesesteaks with mild provolone and fried onions (and I put some hot sauce on it), but American is fine too. Some places, like Mama's in Bala Cynwyd, use a mix of cheeses - their mix is proprietary but definitely has some mozzarella.

IMO cheesewhiz (or fake plastic cheeze) is an abomination, and it's not what I grew up with.

Speaking of abominations, I got hooked for a while on a vegan cheese"steak" in Center City when I worked there. (can't eat 1/2 lb. of ribeye every day, you know) They had some sort of vegan cheesewhiz which was far better than the Kraft food-ish product.

Gern Blansten said:

Johnny Abruzzo said:

I tend to order my cheesesteaks with mild provolone and fried onions (and I put some hot sauce on it), but American is fine too. Some places, like Mama's in Bala Cynwyd, use a mix of cheeses - their mix is proprietary but definitely has some mozzarella.

IMO cheesewhiz (or fake plastic cheeze) is an abomination, and it's not what I grew up with.

Speaking of abominations, I got hooked for a while on a vegan cheese"steak" in Center City when I worked there. (can't eat 1/2 lb. of ribeye every day, you know) They had some sort of vegan cheesewhiz which was far better than the Kraft food-ish product.

agreed....I don't understand how some people even want this. Whiz is worse than Velveeta

So Cheezewhiz is a damn thing on a cheesesteak?  I thought it was just their area!

I'm right there with you guys on the Whiz. 

Get_Right

Hmmm I did not realize the seeded roll was thing in Philly.  I think I have a few good steaks without it. I think I may have had one or two in NJ (near Philly) with hot cherry peppers. There was a place in Syracuse that made a killer "cheese steak" with the works (lettuce tomato mayo ground pepper chopped steak toasted roll). 

Jearlpam0925

Don't get me wrong there's plenty of cheesesteaks that come on long Italian rolls that aren't seeded. 

That sounds like a cheesesteak hoagie.