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Posted: 11/13/2021 12:03:19 AM EDT
I made one.
Onions, peppers, mushrooms.  Make some whizz.  Toss some thin sliced ribeye on the grill and warm up you fresh hoagie.  Chop that shit up.  Top it.  Cheese it.  Wrap it and eat it.  Go drink a delicious beer. 
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Posted: 11/13/2021 12:04:51 AM EDT
[#1]
Whizz is for the tourist places. Provolone for a real cheese steak.
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Posted: 11/13/2021 12:05:22 AM EDT
[#2]
Start with a good roll.
Try again. 
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Posted: 11/13/2021 12:06:09 AM EDT
[#3]
Quote HistoryQuoted: Start with a good roll. Try again. You don’t know how I roll… |
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Posted: 11/13/2021 12:06:23 AM EDT
[#4]
Yeah, I'd eat the heck out of that.
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Posted: 11/13/2021 12:07:15 AM EDT
[#5]
Quote HistoryQuoted: Whizz is for the tourist places. Provolone for a real cheese steak. |
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Posted: 11/13/2021 12:09:06 AM EDT
[#6]
Quote HistoryQuoted: Whizz is for the tourist places. Provolone for a real cheese steak. I’ve consulted the locals and they go either way…. I made an American cheese sauce. It has more and better flavor than provolone. |
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Posted: 11/13/2021 12:18:06 AM EDT
[#7]
You get 9 out of 10
-1 for too much vegetation, and needs MORE cheese |
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Posted: 11/13/2021 12:18:19 AM EDT
[#8]
But did you buy it from Sysco?
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Posted: 11/13/2021 12:18:58 AM EDT
[#9]
Fuck. Now I'm hungry.
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Posted: 11/13/2021 12:19:41 AM EDT
[#10]
Wood eat. Needs more cheese
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Posted: 11/13/2021 12:20:12 AM EDT
[#11]
Quote HistoryQuoted: I’ve consulted the locals and they go either way…. Quote HistoryQuoted: Quoted: Whizz is for the tourist places. Provolone for a real cheese steak. I’ve consulted the locals and they go either way…. It's sort of the beans/no beans argument in southeast PA. Provolone, mozzarella, or American (in order of preference) for me. Cheese Whiz is an abomination, fit only for generic tortilla chips. I prefer with the works (pizza sauce, peppers, onions, I can do without the mushrooms but they're usually part of it). Never been to Pat's or Geno's, all the locals say neither is worth the trip. |
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Posted: 11/13/2021 12:22:11 AM EDT
[#12]
Looks delicious.
If whiz is wrong, then I’d rather not be right. |
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Posted: 11/13/2021 12:22:45 AM EDT
[#13]
Quote HistoryQuoted: You get 9 out of 10 -1 for too much vegetation, and needs MORE cheese But, I was told more onions. I agree on the cheese. In face, I poured an extra ladle full on my half. |
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Posted: 11/13/2021 12:24:31 AM EDT
[#14]
Quote HistoryQuoted: But did you buy it from Sysco? Well, the onions, cheese, flour, yeast, and salt came from Sysco… The beef came from a local butcher. The peppers and shrooms came from the grocery store, so probably us foods. So, yeah, I got it from Sysco. |
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Posted: 11/13/2021 12:25:04 AM EDT
[#15]
Quote HistoryQuoted: Wood eat. Needs more cheese Correct. That problem was rectified pre consumption. |
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Posted: 11/13/2021 12:25:45 AM EDT
[#16]
Quote HistoryQuoted: Well, the onions, cheese, flour, yeast, and salt came from Sysco… The beef came from a local butcher. The peppers and shrooms came from the grocery store, so probably us foods. So, yeah, I got it from Sysco.  Attached File |
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Posted: 11/13/2021 12:28:40 AM EDT
[#18]
Nicely done. I’d have added a bit more cheese, but that is a solid 9.9/10. A kingly sandwich.
Cheesesteak = the perfect sandwich. They are all spectacular in their own way. I’ve had outstanding cheesesteaks on traditional rolls and baguettes, with or without peppers, wiz/provolone/American cheese and I’ve enjoyed them all. |
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Posted: 11/13/2021 12:30:30 AM EDT
[#19]
Quote HistoryQuoted: Yeah, I'd eat the heck out of that. |
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Posted: 11/13/2021 12:30:32 AM EDT
[#20]
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Posted: 11/13/2021 12:34:31 AM EDT
[#21]
Next one I make I'm going to do wizz on the bread after toasting with provolone on the meat on the griddle. Onions and peppers along with jalapenos for a kick.
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Posted: 11/13/2021 12:39:12 AM EDT
[#22]
Would destroy!
One of the best far out of state representations I've seen here. To the cheese snobs I don't get the American vs provolone vs wiz thing. Order what you like and why give a fuck what the other guy is eating. You guys are worse then beer haters |
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Posted: 11/13/2021 12:39:44 AM EDT
[#23]
I'd eat that.
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Posted: 11/13/2021 12:41:47 AM EDT
[#24]
Quote HistoryQuoted: You don’t know how I roll… Quote HistoryQuoted: Quoted: Start with a good roll. Try again. You don’t know how I roll… OP, maybe you should take a baking class??? I kid I kid. |
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Posted: 11/13/2021 12:45:49 AM EDT
[#25]
Looks good, meat actually browned instead of the gray mess you get at some places
I would hold the peppers and shrooms when ordering though |
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Posted: 11/13/2021 12:46:15 AM EDT
[#26]
I could eat those all day when I’m in Philly. Any other place, no interest.
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Posted: 11/13/2021 12:48:49 AM EDT
[#27]
Looks good. I haven't had a Philly cheese steak sandwich in a long time. They don't let me out much.
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Posted: 11/13/2021 12:49:23 AM EDT
[#28]
Quote HistoryQuoted: Would destroy! One of the best far out of state representations I've seen here. To the cheese snobs I don't get the American vs provolone vs wiz thing. Order what you like and why give a fuck what the other guy is eating. You guys are worse then beer haters At 2:30am, when you just left the bar, a steak wit wiz is awesome.
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Posted: 11/13/2021 12:50:27 AM EDT
[#29]
I don't eat cheese, and I'd personally skip the mushrooms, but otherwise that appears to be an excellent representation.
I mark out cheesesteak places to try when traveling through PA and PRNJ. |
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Posted: 11/13/2021 12:52:49 AM EDT
[#30]
My wife's from philly, she's eaten the best, that looks awesome for WA (or anywhere this side of the Rockies).
Whiz vs sliced cheese is a choice, whiz is more like a comfort food memory for people who ate them as kids. |
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Posted: 11/13/2021 1:16:16 AM EDT
[#31]
Quote HistoryQuoted: OP, maybe you should take a baking class??? I kid I kid. Quote HistoryQuoted: Quoted: Quoted: Start with a good roll. Try again. You don’t know how I roll… OP, maybe you should take a baking class??? I kid I kid. It is my profession… I guess I’ll have to learn from a pro……. |
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Posted: 11/13/2021 1:17:35 AM EDT
[#32]
Quote HistoryQuoted: I guess I’ll have to learn from a pro……. Quote HistoryQuoted: Quoted: Quoted: Quoted: Start with a good roll. Try again. You don’t know how I roll… OP, maybe you should take a baking class??? I kid I kid. I guess I’ll have to learn from a pro……. 
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Posted: 11/13/2021 1:51:16 AM EDT
[#33]
I'm in you sonofa
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Posted: 11/13/2021 1:56:36 AM EDT
[#34]
Tagged. I've had a hankering for cheesesteaks. Got a recipe for that whiz?
ETA: we really need a sandwich subforum |
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Posted: 11/13/2021 2:05:46 AM EDT
[#35]
Quote HistoryQuoted: But, I was told more onions. I agree on the cheese. In face, I poured an extra ladle full on my half. Quote HistoryQuoted: Quoted: You get 9 out of 10 -1 for too much vegetation, and needs MORE cheese But, I was told more onions. I agree on the cheese. In face, I poured an extra ladle full on my half. Proper cheesesteaks have lots of onions. When mixed in with the beef, most people don't notice them. You've already answered my only comment.... MOAR CHEESE! Your "cheese whiz" is probably higher quality cheese than most people would get at a restaursnt using slices of cheese. Considering it's good American cheese melted... |
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Posted: 11/13/2021 2:09:06 AM EDT
[#36]
Quote HistoryQuoted: Tagged. I've had a hankering for cheesesteaks. Got a recipe for that whiz? ETA: we really need a sandwich subforum Good American cheese, water, Frank’s red hot sauce. That’s it’s. Melt it all together. |
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Posted: 11/13/2021 2:18:50 AM EDT
[#37]
Good job op
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Posted: 11/13/2021 2:21:15 AM EDT
[#38]
Hot pastrami and american cheese, grilled onions and mayo > cheesesteak
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Posted: 11/13/2021 2:25:27 AM EDT
[#39]
You pretty much nailed it, I used to stop at either Pat's or Jim's steaks on South street.
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Posted: 11/13/2021 2:26:16 AM EDT
[#40]
OP, I could rag on you for this, but I'm too tired.
Yep, that's a sammich. |
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Posted: 11/13/2021 2:32:28 AM EDT
[#41]
Philly born and raised,
1. Roll - Check 2. Fried onions - Check 2A. Mushrooms & Peppers - Always Appreciated 3. Steak - Check 4. Cheese - Check 5. Beer - Bonus Points I would definitely be all over that. So many places here make horrible cheese steaks, yours looks great! |
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Posted: 11/13/2021 3:13:37 AM EDT
[#42]
Quote HistoryQuoted: I’ve consulted the locals and they go either way…. I made an American cheese sauce. It has more and better flavor than provolone. I lived outside of Philly for a year. They take their steaks pretty seriously. I never saw anyone from Philly get a steak with whiz. American seemed to be the most popular but some do get it with Provolone. I myself like American the best. Regarding the vegetables - I got shit when I first got down there for ordering a steak with all that stuff. I was told you order it with or without - with/without onions. You do not get a steak with all that other stuff on it. |
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Posted: 11/13/2021 3:19:32 AM EDT
[#43]
Quote HistoryQuoted: I lived outside of Philly for a year. They take their steaks pretty seriously. I never saw anyone from Philly get a steak with whiz. American seemed to be the most popular but some do get it with Provolone. I myself like American the best. Regarding the vegetables - I got shit when I first got down there for ordering a steak with all that stuff. I was told you order it with or without - with/without onions. You do not get a steak with all that other stuff on it. Quote HistoryQuoted: Quoted: I’ve consulted the locals and they go either way…. I made an American cheese sauce. It has more and better flavor than provolone. I lived outside of Philly for a year. They take their steaks pretty seriously. I never saw anyone from Philly get a steak with whiz. American seemed to be the most popular but some do get it with Provolone. I myself like American the best. Regarding the vegetables - I got shit when I first got down there for ordering a steak with all that stuff. I was told you order it with or without - with/without onions. You do not get a steak with all that other stuff on it. I'll throw you for a loop. A cheesesteak done "California style" is actually really good. "California style" should give away where I'm from. California style = mayo, lettuce & tomato. Generally the lettuce is shredded if it's a cheesesteak. As for OP's cheesesteak, I personally with tolerate mushrooms, but I hate when they are cut up in halves or thirds... as then end up being chewy pieces. Need to be cut thin like he did. |
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Posted: 11/13/2021 3:24:37 AM EDT
[#44]
Quote HistoryQuoted: I'll throw you for a loop. A cheesesteak done "California style" is actually really good. "California style" should give away where I'm from. California style = mayo, lettuce & tomato. Generally the lettuce is shredded if it's a cheesesteak. That is not for me. I will throw you for a loop - chicken steak. |
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Posted: 11/13/2021 3:26:00 AM EDT
[#45]
Quote HistoryQuoted: That is not for me. I will throw you for a loop - chicken steak. Quote HistoryQuoted: Quoted: I'll throw you for a loop. A cheesesteak done "California style" is actually really good. "California style" should give away where I'm from. California style = mayo, lettuce & tomato. Generally the lettuce is shredded if it's a cheesesteak. That is not for me. I will throw you for a loop - chicken steak. It doesn't sound good, but it is. Mayo is probably the reason. Chicken cheesesteaks are not my thing. Not greesy enough.
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Posted: 11/13/2021 3:29:51 AM EDT
[#46]
Quote HistoryQuoted: I'll throw you for a loop. A cheesesteak done "California style" is actually really good. "California style" should give away where I'm from. California style = mayo, lettuce & tomato. Generally the lettuce is shredded if it's a cheesesteak. As for OP's cheesesteak, I personally with tolerate mushrooms, but I hate when they are cut up in halves or thirds... as then end up being chewy pieces. Need to be cut thin like he did. that's called a cheesesteak hoagie on the east coast
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Posted: 11/13/2021 3:30:16 AM EDT
[#47]
Quote HistoryQuoted: Whizz is for the tourist places. Provolone for a real cheese steak. It’s all about Cooper Sharp American |
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Posted: 11/13/2021 3:32:40 AM EDT
[#48]
Quote HistoryQuoted: that's called a cheesesteak hoagie on the east coast Quote HistoryQuoted: Quoted: I'll throw you for a loop. A cheesesteak done "California style" is actually really good. "California style" should give away where I'm from. California style = mayo, lettuce & tomato. Generally the lettuce is shredded if it's a cheesesteak. As for OP's cheesesteak, I personally with tolerate mushrooms, but I hate when they are cut up in halves or thirds... as then end up being chewy pieces. Need to be cut thin like he did. that's called a cheesesteak hoagie on the east coast Depends on where... 
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Posted: 11/13/2021 3:35:37 AM EDT
[#50]
Quote HistoryQuoted: Philly born and raised, 1. Roll - Check 2. Fried onions - Check 2A. Mushrooms & Peppers - Always Appreciated 3. Steak - Check 4. Cheese - Check 5. Beer - Bonus Points I would definitely be all over that. So many places here make horrible cheese steaks, yours looks great! Quote HistoryQuoted: Philly born and raised, 1. Roll - Check 2. Fried onions - Check 2A. Mushrooms & Peppers - Always Appreciated 3. Steak - Check 4. Cheese - Check 5. Beer - Bonus Points I would definitely be all over that. So many places here make horrible cheese steaks, yours looks great! There are 27 ingredients listed on the Cheez Whiz label, including whey, canola oil, milk, milk protein concentrate and maltodextrin. Other ingredients include sodium phosphate, whey protein concentrate, salt, lactic acid, sodium alginate, mustard flour, vinegar, molasses, corn syrup, water, caramel color, garlic powder, sugar, spices, tamarind, sorbic, milkfat, cheese culture, oleoresin paprika, annatto, natural flavor and enzymes. Interestingly, there is no cheese listed as a main ingredient, although there is something called "cheese culture." |
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