OT: I don't get it!

TechsasJim

caliking said:

Thatgrimguy said:

Langner91 said:

It's a hoagie type roll, as I recall.

No offense to my "City of Brotherly Love" brethren, but the meat and cheez whiz topping were very disappointing.  I figured it would be steak.  It is a "meat-like" loaf that is sliced/shaved similar to Gyro meat from a consistency standpoint.  I was expecting mozzarella, it is, literally, cheez whiz. 

You will make a 10X better steak and cheese sammich, @caliking.  I am not sure what the big deal is, really. But, I respect that my opinion would likely get me beat up in Philadelphia, so I feel I must just not get it.

I completely agree. I really wanted to love the "Philly Cheesesteak" but it's really just not the best steak sandwich.  

 I like the elements of it, but know that it will underwhelm if the bread/roll doesn't hold up on its own. The steak, peppers, onions, cheese part of it will be easy to source and pull together, but the roll is going to take a bit. 

@fishlessman - Thanks for the tip.  I've been on a banh mi kick this year, so rediscovered how wonderful baguettes are. Tried baking my own a couple of times, but I'm not there yet. Bolillo is readily available, and its kind of like a baguette. Might try it and see how it works out.

Agree with the Bolillo aspect.   I've taken to making all my Cuban sandwiches with this as it is closest to what should be, at least from my experiences.

Regarding the hoagie itself, someone from Philly area can correct me, but there is a very specific bread to be used (I have family in the area and can get an answer from them but am sure others on this board know for sure).

ColbyLang

TechsasJim said:

caliking said:

Thatgrimguy said:

Langner91 said:

It's a hoagie type roll, as I recall.

No offense to my "City of Brotherly Love" brethren, but the meat and cheez whiz topping were very disappointing.  I figured it would be steak.  It is a "meat-like" loaf that is sliced/shaved similar to Gyro meat from a consistency standpoint.  I was expecting mozzarella, it is, literally, cheez whiz. 

You will make a 10X better steak and cheese sammich, @caliking.  I am not sure what the big deal is, really. But, I respect that my opinion would likely get me beat up in Philadelphia, so I feel I must just not get it.

I completely agree. I really wanted to love the "Philly Cheesesteak" but it's really just not the best steak sandwich.  

 I like the elements of it, but know that it will underwhelm if the bread/roll doesn't hold up on its own. The steak, peppers, onions, cheese part of it will be easy to source and pull together, but the roll is going to take a bit. 

@fishlessman - Thanks for the tip.  I've been on a banh mi kick this year, so rediscovered how wonderful baguettes are. Tried baking my own a couple of times, but I'm not there yet. Bolillo is readily available, and its kind of like a baguette. Might try it and see how it works out.

Agree with the Bolillo aspect.   I've taken to making all my Cuban sandwiches with this as it is closest to what should be, at least from my experiences.

Regarding the hoagie itself, someone from Philly area can correct me, but there is a very specific bread to be used (I have family in the area and can get an answer from them but am sure others on this board know for sure).

I know the guy who makes the bread for Tony Luc’s……we run the same production line

Foghorn

Langner91 said:

cookingdude555 said:

I love the cheese whiz on my cheesesteak. I have never had it outside of a cheesesteak but it works for me in this formula. I always get mine with onions. 

Maybe my problem with Cheez Whiz is it always makes me think of this:

That is a much better use of cheese whiz.

AprèsSki

TechsasJim said:

Regarding the hoagie itself, someone from Philly area can correct me, but there is a very specific bread to be used (I have family in the area and can get an answer from them but am sure others on this board know for sure).

Amoroso's Bakery used to make rolls for most of the Philly hoagie places. Wiz was never my favorite on a cheesesteak but wiz wit and a PA Dutch rootbeer has always been my go to hangover cure. I much prefer American cheese melted over my Philly and my Philly always has onions.

Whenever I return home to PA our first stop, if we fly into Philly, is for a cheese steak and a roast pork hoagie to be split with SWMBO. Usually these are from Tony Luke's, if we are in the city we go to DiNic's in the Reading Terminal Market. If we fly directly to NEPA we get Old Forge pizza, there is a lot of good 'bad' food in PA!