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This almost sounds as though it's permissible to have some variation in ingredients. Is that right? (Must be a regional thing.)


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I would hope so, because food is all about personal preferences and experimentation. Bet you folks wouldn't believe me if I told you that peanut butter is good on bacon and tomato sandwiches?-Mike

Last edited by fink65; 03/01/12. Reason: spelling

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Just use the basic ingredients and adjust according to your tastes.


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Originally Posted by fink65
I would hope so, because food is all about personal preferences and experimentation. Bet you folks wouldn't believe me if I told you that peanut butter is good on bacon and tomato sandwiches?-Mike


ummmmm...remember me? I'm the guy who always says make and eat it like you want and mean it. BUT....

NO...no....no...no....NO!!!!!!!!


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Thanks fink, I'm gonna be all over this recipe.

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Kenneth- If we had one, I would still be a GB fan. NOT KIDDING!-Mike


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Jim's,
I still have my tee shirt. Wear it to special events after 18 years. My sister lived in Philly for 3 years. We would drive down just to get a steak and wiz at Jims.





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Jim's is the place I go to.

I like it!

There are a number of lesser known places though...they seem to be pretty decent as well.


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Philly cheese steak sandwiches are made with shaved ribeye steak and one of two cheeses. Either melted cheese (cheese Whiz) crap slathered on the bread or American. Sharp American is best if you can find it. You can make it an Italian Cheese Steak by adding a jardineer or fried celery, onions, and peppers.

I use the Hobart down at my rod and gun club to shave a pile of venison each year to do the same. Once in a while, I'll put a ribeye through it. You'll pay $10 a pound for shaved ribeye at the butchers so it's worth doing a bunch and making freezer bags.


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Mike,
isnt there another place called Sallys? I remember some pretty serious discussion about one or the other or another being the BEST!
It seemed to get more heated depending on how many beers were consumed.
Rob,
I know it probably horrifies the food lover in most, but wiz is not "crap" on a steak in Philly. (When in Rome......) and I love American Cheese.


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Use rib-eyes sliced very thin. No Fat. Make a cheese sauce using about a pint of half and half. While slowly heating it stir in a cup of shredded provolone and a cup shredded mozzarella being careful not to let the cheese break. Assemble the sandwich ( I like sauteed peppers and shroons also ) and spoon on a liberal slathering of the sauce. MMMMMMMM Good.


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Originally Posted by AkMtnHntr
Good Philly cheese steaks are made from shaved ribeye and either thinly sliced provolone or Cheese Whiz. I much prefer provolone over Cheese Whiz.


From someone who grew up near Philly, the above statement is true. To each his own but I prefer provolone and some red sauce too. The ones you get at Subway or Shoney's are NOT Philly cheese steaks!

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Never heard of Sally's, but I've only been here for about 2 years now.

There is a place called "Wit or Witout" apparently that is pretty good as well.


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try making them from deer meat that has been run thru a cuber,just thaw half way then slice it real thin. when you cook it ,it all falls apart. i like good carmalized onions and orange peppers seasoned with garlic and a shake of soy sause.i will once in a while eat them on hotdog buns .

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Just to throw another twist at you a local place here does a cheesesteak i really like, but i found the provolone lacking. Couple of years ago i asked them to skip the provolone and throw queso on it. Been a hive hit with everyone i know.

Last edited by Biathlonman; 03/07/12.
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Looked it up. Its Pat's that I am thinking of. Geno's is right across the street.
This is making me long for the days gas was 2 bucks a gallon.

Carpool any one?



I used to only shoot shotguns and rimfires, then I made the mistake of getting a subscription to handloader.......
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