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re: The Cheesesteak Thread

Posted on 7/27/16 at 10:44 am to
Posted by Blue Velvet
Apple butter toast is nice
Member since Nov 2009
20112 posts
Posted on 7/27/16 at 10:44 am to
Whiz, hot peps, and onions
Posted by Caplewood
Atlanta
Member since Jun 2010
39477 posts
Posted on 7/27/16 at 11:10 am to
White American>>>whiz
Posted by Blue Velvet
Apple butter toast is nice
Member since Nov 2009
20112 posts
Posted on 7/27/16 at 12:13 pm to
White American is a good combo too.

I still need to try Easy Cheese on a philly.
Posted by Spaulding Smails
Milano’s Bar
Member since Jun 2012
18805 posts
Posted on 7/27/16 at 1:05 pm to
I like white American a lot because it is creamier than provolone

green bell peppers need to be sliced and grilled. I always gag when the bell pepps are crunchy and raw/undercooked.
Posted by Caplewood
Atlanta
Member since Jun 2010
39477 posts
Posted on 7/27/16 at 1:30 pm to
Green bell peppers(unless cooked down to nothing) give me raging heartburn
Posted by tiger rag 93
KCMO
Member since Oct 2007
3193 posts
Posted on 7/27/16 at 1:48 pm to
This thread inspired me to go home and make some cheesesteaks for lunch. While they tasted phenomenal, I wish I could have gotten a better cut on the meat. I froze some ribeyes and then sliced them as thinly as I could manage by hand. Not great uniformity in the cuts as it was pretty awkward. Wish I had a meat slicer to help with that part.

Did the standard Whiz wit' on a sandwich roll and it turned out great.
Posted by Spaulding Smails
Milano’s Bar
Member since Jun 2012
18805 posts
Posted on 7/27/16 at 1:59 pm to
I may order some philly amoroso rolls and try to get a bulk discount. and just make cheesesteaks every week. I really need one per week or I start to wilt and Nola's cheesesteak selection is lolworthy.

Liberty cheesesteaks on freret IS HOT GARBAGE literally
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