**mzovoce**

christenm

I'm thinking of attempting at home philadelphia cheese steak sandwiches.  I know to people in Philadelphia, there are some strong feelings regarding what makes one of these authentic (much like us with our cajun food!). 

Any tips on trying to achieve the best, most authentic one?  Any do's or don'ts?  Do you like yours with Cheez Whiz or Provolone?  I've never had it with CW, only provo, but I read where the original used CW.

Any input would be appreciated, I don't want to be slammed by angry Philadelphians on my blog!

mzovoce

My assistant is born and bred here. For the roll I would suggest using Italian bread since you really can't find the others. Chez Whiz is the traditional cheese for a sub. a little salt and pepper on the meat and that's it. I think one of THE cheesesteak institutions uses white pepper and salt, I'm sure they have a special recipe. The place near John's office uses Tony's!

christenm

onions, peppers?

Drat, I was hoping you would say "cheez whiz, that's crazy!!"  It just doesn't sound good, but if that's how they do it then that's what I'll do!

mzovoce

onions and peppers are option and acceptable.