Philly Cheesesteak

Re:Philly Cheesesteak (TrentonDog)

Fri, 03 Sep 2010 07:30:58 GMT

Michael Hoffman

By the way, why would anyone call a cheesesteak a Philly cheesesteak if one is not in Philadelphia? Seems pretty dumb to me.

In Philly, they don't call 'em Phillies. But those places outside of Philly that call their cheeseteaks a "Philly" should remain true to the formula. If they go off with their own interpretation, then just drop the Philly name and call it what you want. Go ahead and put on truffle oil or avocado, Swiss, or bleu. Just be truthful and call it a wussteak.

Re:Philly Cheesesteak (CheeseWit)

Fri, 03 Sep 2010 07:20:54 GMT

brookquarry: You are correct sir (in my best Ed McMahon voice). And it's that way through Lancaster and Dauphin Counties and even northern Montgomery County.

Re:Philly Cheesesteak (brookquarry)

Fri, 03 Sep 2010 06:25:02 GMT

In the Lehigh Valley (40-50 miles north of Philly a "CHEESESTEAK" also gets you what in Philly would be called a pizza steak (ie steak cheese and sauce.) Onions are optional.
In my experience you have to get south of Doylestown/Quakertown in Bucks county before sauce becomes optional and"pizzasteaks" appear on the menu.

Re:Philly Cheesesteak (cementhead)

Thu, 02 Sep 2010 23:28:05 GMT

Most just call them cheesesteaks even though they put sauce on.One place has a pizza steak but it has mozzarella and it gets stuck in the oven for a minute or two.

Re:Philly Cheesesteak (Michael Hoffman)

Thu, 02 Sep 2010 23:10:15 GMT

>He said that the places that serve the pizza steaks don't call 'em Philly's. Life is good. <

No, he did not. He spoke of cheesesteaks, not pizza steaks.

By the way, why would anyone call a cheesesteak a Philly cheesesteak if one is not in Philadelphia? Seems pretty dumb to me.

Re:Philly Cheesesteak (1bbqboy)

Thu, 02 Sep 2010 22:35:56 GMT

cementhead

Most places around here(50 miles west of Philly) make cheesesteaks with American cheese and,unless you specify otherwise, they put pizza sauce on top.It's what I grew up with and the way I like them.Don't really care if it's not an authentic Philly cheesesteak.I don't think most of these places use the word Philly on the menu though.

oh jeez cementhead, you just gave TD a stroke.

Re:Philly Cheesesteak (cementhead)

Thu, 02 Sep 2010 21:45:06 GMT

Most places around here(50 miles west of Philly) make cheesesteaks with American cheese and,unless you specify otherwise, they put pizza sauce on top.It's what I grew up with and the way I like them.Don't really care if it's not an authentic Philly cheesesteak.I don't think most of these places use the word Philly on the menu though.

Re:Philly Cheesesteak (1bbqboy)

Thu, 02 Sep 2010 21:21:38 GMT

TrentonDog

BillyB

Hey Bill, if Pussyfied = better ingredients then I'm in and so are my 1000 customers.

Once again your choice of words. So what are you calling all of your customers? (and yourself for that matter?)

BillyB
They like the idea of choice and a better way of us doing things for them.

Choice is now defined as "us doing things for them? Sounds to me like you think you know better than your customer, so you'll only offer what you think they want. (Swiss, mozzarella, pepper jack, verde sauce - rofl) That may be "choice" in Cuba or Russia, but not here my friend. Doesn't your cafeteria have American or Provolone in the fridge? Even if you're too cheap to buy Cheez Whiz, you can at least offer the two other authentic alternatives. Let's see a picture of your cafeteria menu and the choices.

And I noticed that your "processed Swiss slices" somehow turned into "processed Swiss American". Is that like Italian American or African American? LOL

Cuba & Russia?@!?
Mr. Neidermeier! What are you? Some kind of
EastCoast Communist?
YouTube - Otter's Defense - Animal House

Re:Philly Cheesesteak (TrentonDog)

Thu, 02 Sep 2010 19:48:55 GMT

BillyB

Hey Bill, if Pussyfied = better ingredients then I'm in and so are my 1000 customers.

Once again your choice of words. So what are you calling all of your customers? (and yourself for that matter?)

BillyB
They like the idea of choice and a better way of us doing things for them.

Choice is now defined as "us doing things for them? Sounds to me like you think you know better than your customer, so you'll only offer what you think they want. (Swiss, mozzarella, pepper jack, verde sauce - rofl) That may be "choice" in Cuba or Russia, but not here my friend. Doesn't your cafeteria have American or Provolone in the fridge? Even if you're too cheap to buy Cheez Whiz, you can at least offer the two other authentic alternatives. Let's see a picture of your cafeteria menu and the choices.

And I noticed that your "processed Swiss slices" somehow turned into "processed Swiss American". Is that like Italian American or African American? LOL

Re:Philly Cheesesteak (joerogo)

Thu, 02 Sep 2010 19:48:31 GMT

bill voss

What you seem to be saying is Republican politicians who indulge in cheesesteaks are literally full of whiz.

Nope. Just that Herry Kerry didn't know how to take a good whiz

Re:Philly Cheesesteak (BillyB)

Thu, 02 Sep 2010 19:32:11 GMT

bill voss

so better ingredients=pussyfied.
Got it.
You are arguing for local rigid dogma, but arguing against local ingredients.
What you seem to be saying is Republican politicians who indulge in cheesesteaks are literally full of whiz.

Hey Bill, if Pussyfied = better ingredients then I'm in and so are my 1000 customers. They like the idea of choice and a better way of us doing things for them. I made the Philly Cheese steak with Fresh Mozzarella and it was great, melted nice and the customers loved it. I don't think you could put enough of sauteed onions on the sandwich. Next week I'm thinking of some kind of Southwest version, I think maybe a Verde sauce with a pepper jack cheese.................Take care..............Bill

Re:Philly Cheesesteak (Greymo)

Thu, 02 Sep 2010 18:38:00 GMT

The best cheesesteak that I ever had in my life was one that I had at Paridiso in Westminster, MD. The beef was meduium rare (very thinly sliced) fillet with melted aged provolone cheese and grilled sweet onions on a terrific roll. In my eyes, this was the most proper cheesesteak that I have ever tasted!

Re:Philly Cheesesteak (TrentonDog)

Thu, 02 Sep 2010 18:31:43 GMT

bill voss

so better ingredients=pussyfied.
Got it.

You said it, not me.
And it's not a question of "better" ingredients, but "proper" ingredients. I know this is a tough concept for some people, and I'm trying to work with you here, and I am surprised at the resistance to tradition I am coming up against.

And as far as Republicans being full of Whiz and Democrats being full of Swiss, it isn't about Democrat or Republican - it's about people that are supposed to represent us that have no frickin' idea of the daily grind the average citizen goes through. I am not registered as a Dem or Repub. Has nothing to do with cheesesteaks. Being snobby and ordering Swiss at Pat's and taking "dainty bites" is just plain hilarious, regardless what political party affiliation you may have.

Re:Philly Cheesesteak (1bbqboy)

Thu, 02 Sep 2010 18:21:22 GMT

PapaJoe8

Ok, yall gave me an idea;

Kobe Beef Steak (rib eye) Sandwich w/ Truffles and a light dusting of Parmesan Reggiano. Or, Cheez Whiz Italia?
Joe

With some BBQ sauce on top, sure....

Re:Philly Cheesesteak (leethebard)

Thu, 02 Sep 2010 18:15:39 GMT

bill voss

so better ingredients=pussyfied.
Got it.
You are arguing for local rigid dogma, but arguing against local ingredients.
What you seem to be saying is Republican politicians who indulge in cheesesteaks are literally full of whiz.

Don't put down cheese wiz like that!!!!!

Re:Philly Cheesesteak (PapaJoe8)

Thu, 02 Sep 2010 18:09:43 GMT

Ok, yall gave me an idea;

Kobe Beef Steak (rib eye) Sandwich w/ Truffles and a light dusting of Parmesan Reggiano. Or, Cheez Whiz Italia?
Joe

Re:Philly Cheesesteak (1bbqboy)

Thu, 02 Sep 2010 17:15:58 GMT

so better ingredients=pussyfied.
Got it.
You are arguing for local rigid dogma, but arguing against local ingredients.
What you seem to be saying is Republican politicians who indulge in cheesesteaks are literally full of whiz.

Re:Philly Cheesesteak (TrentonDog)

Thu, 02 Sep 2010 14:06:47 GMT

bill voss

acer2x

How about a cheesesteak using organic beef,Colby cheese, sweet onions,peppers, and,of course, Sarcone's rolls?

http://www.philly.com/philly/restaurants/101996763.html

The West Coast just got a lot closer to Trenton

Notice that this faux filly sandwich is being sold at one of the few places in Philly where they could get away with it, and probably sell a few too. It's at the Franklin institute museum. Perfect audience for a wussified cheese steak. John Kerry could probably get his Swiss cheese at this posers' "bistro".

Re:Philly Cheesesteak (Foodbme)

Thu, 02 Sep 2010 13:50:45 GMT

TrentonDog

YUMmmmmmm ..... but that doesn't look like a balsamic reduction or white truffle oil ......

I wonder how much of that Arm Hair winds up in the Sandwich?

Re:Philly Cheesesteak (1bbqboy)

Thu, 02 Sep 2010 13:09:24 GMT

acer2x

How about a cheesesteak using organic beef,Colby cheese, sweet onions,peppers, and,of course, Sarcone's rolls?

http://www.philly.com/philly/restaurants/101996763.html

The West Coast just got a lot closer to Trenton

Re:Philly Cheesesteak (acer2x)

Thu, 02 Sep 2010 12:51:44 GMT

How about a cheesesteak using organic beef,Colby cheese, sweet onions,peppers, and,of course, Sarcone's rolls?

http://www.philly.com/philly/restaurants/101996763.html

Re:Philly Cheesesteak (TrentonDog)

Thu, 02 Sep 2010 12:00:02 GMT

Holly Moore

I submit it would be wasting a cheesesteak to add it to truffle oil.
I'm heading to Lorenzo's for lunch today.

Yo! Absolutely!

Re:Philly Cheesesteak (Holly Moore)

Thu, 02 Sep 2010 10:30:09 GMT

I submit it would be wasting a cheesesteak to add it to truffle oil.
I'm heading to Lorenzo's for lunch today.

Re:Philly Cheesesteak (TrentonDog)

Thu, 02 Sep 2010 10:01:03 GMT

bill voss

nope. just a frozen slab of meat and nacho cheese from the ballpark.
I would hope you wouldn't waste truffle oil on that.

I agree 100% - that's the point. Truffle oil, balsamic reduction, bleu cheese, swiss cheese, et al. have no place on a Philly cheese steak.
It doesn't look like they are using steak-umms, but those slabs definitely look like they were frozen. But the meat doesn't look chopped/formed in the picture. It is still a disqualifier for a Philly, but it looks like it would make a good sandwich.

Re:Philly Cheesesteak (1bbqboy)

Thu, 02 Sep 2010 09:34:02 GMT

nope. just a frozen slab of meat and nacho cheese from the ballpark.
I would hope you wouldn't waste truffle oil on that.

Re:Philly Cheesesteak (TrentonDog)

Thu, 02 Sep 2010 09:00:12 GMT

YUMmmmmmm ..... but that doesn't look like a balsamic reduction or white truffle oil ......

Re:Philly Cheesesteak (PapaJoe8)

Wed, 01 Sep 2010 19:36:05 GMT

Your milkin that chicken Joe!

Do meat balls instead of steak and hmmm.
Joe

Re:Philly Cheesesteak (TrentonDog)

Wed, 01 Sep 2010 19:32:29 GMT

Cheez Whiz "Italia?" - maybe it's got hair in it. (along with the garlic)

I keeeeeed, I keeeeeed!!!!

What's the difference between regular vanilla ice cream and French vanilla ice cream?

The French vanilla licks you back!
[rimshot]

Re:Philly Cheesesteak (joerogo)

Wed, 01 Sep 2010 19:16:53 GMT

PapaJoe8

So... is it OK to ask if anyone but me thinks that Cheez Whiz Italia might be good on a Philly Cheese Steak? But... that stuff has gotten kinda hard to find. :~(
Joe

Let's see, what would make it Italia? Garlic, onion and peppers Cheez Whiz? Ahhh, and then top it off with a spoonful of sauce.

Re:Philly Cheesesteak (PapaJoe8)

Wed, 01 Sep 2010 19:09:04 GMT

So... is it OK to ask if anyone but me thinks that Cheez Whiz Italia might be good on a Philly Cheese Steak? But... that stuff has gotten kinda hard to find. :~(
Joe