How do you make the perfect Philly Cheesesteak?
It comes down to the roll.
You gotta start with the best quality roll that you can find. As long as the roll’s good, it’s hard to go wrong, assuming you know what you’re doing. People tend to like chopped, not too chopped, thinly sliced ribeye. Sauteed onions. I use white American cheese. The big thing right now is Cooper Sharp. It’s a big thing at home, so you order a cheesesteak with American cheese, and it would be American with Cooper.
As far as Cheese Whiz, my take on it is that a lot of the places that are super packed, late night for the bar crowd, you’re not gonna be able to melt other cheeses that fast. You put on American, it’s not going to melt on your sandwich that quick. Put a Cheese Whiz, you just slap it on and move on, you’re gonna get melted cheese. It’s just an option. People love it. It’s a topic of conversation. Everyone argues about sandwiches. It’s a way of life, more than sports teams. We could do a quiz afterwards.
For some odd reason, and we’re gonna find out who did this, everyone, except for people in Philadelphia, when they say something is Philly style, they’ll put on sautéed bell peppers and onions. It’s bullshit. No one in Philly puts any green bell peppers on cheesesteaks. They use these sweet banana peppers. You’ll find them in a pepper bar, outside where you pick your sandwich up.
If someone hands you a Philly cheesesteak with bell peppers on it, yeah, get out.
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