Wow! Thanks for the responses, everyone! I didn't expect my first thread to get to 2 pages so quickly.
Originally Posted by PanchoHambre
You can use almost any beef.... I do think they usually use top round but of course there is endless debate and legend around the cheese steak and what goes into it.
basically you want to use cheap beef and slice it thin and cook it on a griddle... or like you would on a griddle in a frying pan.
If you watch the cart guys they usually lay the steaks flat and fry em then sort of push em together and chop em up with a thick spatula then they push the meat to the side and cook onions in the grease... push them aside and toast the hoagie roll for a minute.... I have watched this a million times but still not sure I could replicate the art.
It is always a matter of mystery to me that you can get a sublime cheesesteak at almost any food cart in town but can't get a passable one outside of Philly.
more importantly do you want it "wit" "wit-whiz" or provolone? sweet or hot peppers?
a real hoagie roll is key
my personal preference is provolone and hot peppers w ketchup orthodox or not.
You know, it IS the weirdest thing. I've never once had an actual cheesesteak outside of the city/burbs. For some reason all the rest of the country can muster is an actual sandwich with green peppers, grilled steak, and some sort of sauce. It's just bizarre...
And of course, it'll have whiz.
I've always loved that the most!
My biggest problem will be the rolls. There is a small specialty shop down the road from me that sells italian rolls, but I doubt they will work as well as amorosos. Who knows. Hopefully that won't be my downfall.
And as a side note: personally, I've never even had ketchup on a cheesesteak. I'm scared it will take away from the awesome greasy flavor of it. Maybe I'll try it sometime.
And to everyone else, thanks for your help!