Originally Posted by
cordelli
It's a bit silly to complain that they use cheese wiz, since that's pretty much the definition of what makes a philly cheese steak a philly cheesesteak...
which is why to get the "true" cheesesteak experience one has to try w/whiz no? There are some products that are better regionally than others. For instance in the Chicago area, while most cheeseburgers/fries come with american cheese or the nuclear yellow nacho crap cheese sauce, some places serve a much superior cheese such as Merkt's cheddar. I held out an ever so slight hope that cheez whiz was somehow superior in the Philadelphia area w/the history of the fabled cheesesteak.
Originally Posted by
BuildingMyBento
Roast pork at DiNic's? The one with provolone and rabe? One of my favorites. How is it in Chicago though?
not from DiNic's, the roast pork/aged prov/rabe was from Tony Luke's.
Roast pork is not a Chicago sandwich, so almost no one serves it Philly style. There is actually a place in Chicago that I just went to a couple weekends ago and this place serves a roast pork sandwich Monti's
www.ilovemontis.com but the sandwich does not come w/aged prov and the rabe is not really the florets and contained chunks of stems (2" long pieces), so I wasn't impressed with it for those two reasons even though the bun/pork were quite nice.
Italian Beef in Chicago is still the way to go IMO.