With those types of things(regionally named foods): philly cheese steaks, buffalo wings, etc. There is no winning arguments on what recipe or style is better. Even in the cities after which they were named, the recipes vary and more than one place claims to have the original. Since it deals with taste, a subjective opinion that differs from person to person based on too many factors from upbringing to body chemistry to mental attitude about a particular aspect of the food, no one can really claim the best tasting of anything except to themselves.

With that said, my favorite way of making them is with the most tender meat possible. I use fillet mignon pounded flat with a mallet meat tenderizer and cut into small strips. I am not particular on the bread. Most use Amoroso or Vilotti-Pisanelli rolls but according to some accounts of the origin of the philly cheese steaks, they were originally on hotdog buns since Pat and Harry Olivieri (one of the many claiming the original sandwich) were hotdog vendors and tried putting something new in the hotdog buns. For onions I prefer sweet onions like Vidali or Texas 1015’s. For cheese it’s provolone. I am not a fan of the cheese whiz thing.

Anyway, that’s my opinion on the perfect cheese steak for me.

piggofdoom said

Psyral Infection said
With those types of things(regionally named foods): philly cheese steaks, buffalo wings, etc. There is no winning arguments on what recipe or style is better. Even in the cities after which they were named, the recipes vary and more than one place claims to have the original. Since it deals with taste, a subjective opinion that differs from person to person based on too many factors from upbringing to body chemistry to mental attitude about a particular aspect of the food, no one can really claim the best tasting of anything except to themselves.

With that said, my favorite way of making them is with the most tender meat possible. I use fillet mignon pounded flat with a mallet meat tenderizer and cut into small strips. I am not particular on the bread. Most use Amoroso or Vilotti-Pisanelli rolls but according to some accounts of the origin of the philly cheese steaks, they were originally on hotdog buns since Pat and Harry Olivieri (one of the many claiming the original sandwich) were hotdog vendors and tried putting something new in the hotdog buns. For onions I prefer sweet onions like Vidali or Texas 1015’s. For cheese it’s provolone. I am not a fan of the cheese whiz thing.

Anyway, that’s my opinion on the perfect cheese steak for me.

Who the fuck would want cheese whiz on a sandwich?

I don’t think its market brand cheese whiz but whatever whiz Pats puts on their cheesesteaks, its fucking delicious. DeadBody you better be bringing some onions. Do 215 homies get a discount at all DeadBody? You’re Shawns homie, aren’t ya?

mister steaks, you are fully bonded and licensed by the reigning local municipalities arent you?  and properly insured, with a recent health inspection?  

…?  

paperwork aside, what i wanna know is:  

why cant you just give the shit away to be cool, like everyone else?  

exactly.  

plus, if a vendors food makes me sick, i can go to court, and get paid.  

if a non-vendors food makes me sick, i can go to court, and get laughed at.