On the Proper Philly Cheesesteak

[Major Matt Mason]

A lotta folks outside of Philly are being fed things that are called "Philly cheesesteaks" which range from "nice try but no cigar" to "You HAVE to be kidding!"

Main problem's the roll. Outside of the Phila-NY corridor, really decent Italian bakeries are thin on the ground. And let's face it, a cheesesteak isn't a cheesesteak unless it has a Sarcone's hoagie roll, with Amoroso's as a good second choice. The roll really should be fresh with a crispy crust. Sourdough long rolls or panini are a workable substitute.

The beef itself is fairly simple: The cheapest cut of pot roast/brisket/etc. you can find, sliced thin against the grain. Pile this on a flat metal grilling surface (or a wok is OK, too) and grill it using olive oil. Use metal spatulas to chop the meat further as it cooks.

Sides: Fried onions are the classic topping. Again, grill with olive oil until the onions are transparent and set aside while grilling the beef. Fried green peppers are OK, too.

Cheese: Purists use nothing but Cheez Whiz. However, sliced provolone is good, too.

Bon appetit!

-MMM-