Originally Posted by
pa3lsvt
Also a recent discovery for me (~ 4 years ago): The Cheesesteak Shop in the Bay Area, CA. 100% legit, so when the founder couldn't find the right bread in SF he decided to fly in Amaroso daily for the chain. When I ordered a "6" steak American with onions" I was told that I was the first person to order correctly in a month. Turns out the owner was running the grill that afternoon so we chatted for a while. I told him that Philly sent me out on an audit. He passed
I love the Cheesesteak Shop, glad to see a Philly-born approve. I actually prefer it over any of the Philly places.
Originally Posted by
lhgreengrd1
I am aware of the cheese choices at the well known places in Philly. When I make my steaks myself, I improve them with better (a.k.a. Swiss) cheese. The topic was how do we do our cheesesteaks. And that's how I do mine.
Indeed, I'm tempted to try out some fancy cheese (Smoked Gouda? Gruyere?) with some wagyu and leeks on sourdough, post a pic here, and really watch some heads explode
