As best as I (a non-Philly native) can recall, a genuine cheesesteak needs to be on an soft Amoroso roll, with thinly-sliced-then-chopped beef cooked on a flat-top and served with Cheez-Whiz.

Tonight my wife was craving a cheesesteak for dinner, so I made us the following:

- Ribeye, cooked on medium-low heat
- Sauteed chopped Vidalia onions
- Sauteed sliced mushrooms, mix of button and shittake
- Slice of melted Swiss
- Served on a fresh baguette

I know, to a purist, I totally butchered it. But I don't care, it was delicious.

I personally think Cheez Whiz is gross (I've tried it... didn't like it). Much prefer Swiss or provolone (mozzarella is too stringy for a cheesesteak), sometimes with a spread of mayo.

I also want to try it on King's Hawaiian sweet bread... or maybe a ciabatta.

How do you take your cheesesteak?

No Cheez Whiz, please. But a real cheesesteak has to have french fries on top, with copious amounts of ketchup. However, before applying the fries and ketchup, pour some cooking oil of your choice over your concoction. As Tony used to say "No charge for the extra grease."

If you are serious about making a good cheesesteak, you need to know some history:

http://priuschat.com/threads/central...er.4884/page-2

http://newbrunswicktoday.com/article...se-trucks-gone

The sandwich you made sounds delicious.

It simply isn't "authentic".

Authentic must be super thin but high-quality ribeye chopped on the grill with the edge of the spatula. Onions, if wanted, grilled on the side. Put meat into roll, top with optional onions, then pour hot Whizz on top. Serve.

Any variation is certainly acceptable, it just removes the imprimatur of "authentic".

I totally agree. I actually made the conscious decision not to include "Philly" in the title. I guess I just don't like "authentic" Philly cheesesteaks (proven by my general dislike of both Pat's and Geno's... I'm on Team Tony Luke's).

Agreed. And add peppers (sweet or hot). Forget about the Hawaiian rolls. Too soft. And French fries? Never!

Sounds like something they might do in Pittsburgh. lol

That was my thought. Also definitely no ketchup. If you feel the need for a red sauce, then use pizza sauce.

Primanti Brothers in Pittsburgh does the fries on top thing - way too over-the-top, in my opinion. I want to taste the sandwich filling, not some empty mass of spuds.

I like Primanti Bros, and enjoy a great Pittsburgh-style sandwich (love the coleslaw as well). But fries inside a cheesesteak is too off-base.

Wiz wit ^

^ Now that is how you answer the question!!

I'm just: Wit (no Wiz).

C'mon people. American with. The better half goes Provolone without, but that's not a wrong answer. Whiz isn't cheese (and is for tourists). Hot peppers can also be added but that starts to border on fancy. If you don't have ribeye and a long roll then you just have a meat sandwich.

Note to everyone: mushrooms and green peppers never go on a cheesesteak. Or anything else, unless you are out of town and getting something "Philly Style".

I skip the cheesesteak after I discovered the roast pork with rabe and provolone.

Hahahahah AMEN. When we order pizza with Mushrooms, Peppers and Onions my wife and I refer to it as the Phillyish

A great sandwich; I just prefer beef.