chicago italian beef vs. philly cheese steak

[Not_liking_FL]

Originally Posted by williepotatoes

That doesn't seem to be the case according to this article. Read the comments from the restaurant owners. Very few say provo comes out on top in sales. Even Tony Luke is a cheez wiz guy.

Whiz on a cheesesteak: Hit or myth? - Philly.com

That is an interesting article. I never even knew american was an option, lol. I always assumed provolone was the #1 cheese. Tony Luke's has an excellent pork sandwich which uses sharp provolone, I've never had a steak there.

[Irishtom29]

Originally Posted by williepotatoes

That doesn't seem to be the case according to this article. Read the comments from the restaurant owners. Very few say provo comes out on top in sales. Even Tony Luke is a cheez wiz guy.

I wonder if this cheez whiz thing isn't a somewhat recent development. My wife, who was born and raised in Philadelphia and lived there until she came to Chicago about 25 years ago, says putting that stuff on a steak was unheard of back in her day.

[williepotatoes]

Originally Posted by Irishtom29

I wonder if this cheez whiz thing isn't a somewhat recent development. My wife, who was born and raised in Philadelphia and lived there until she came to Chicago about 25 years ago, says putting that stuff on a steak was unheard of back in her day.

Apparently Pats has been selling whiz since the '50s. It's popularity probably accrued incrementally. Genos introduced whiz to keep up with Pat's and on and on and on.

[mas23]

italian beef w/ cheeze >>

[Bucktownbabe]

Originally Posted by PILMAN

Italian beef for the win! nothing beats a soggy French bread stuffed with sliced Italian beef and giardiniera, as long as it doesn't have that awful red sauce or cheese.

I like 'em with cheese. Nearly anything is better with cheese (real cheese, that is, not florescent-colored artificial glop labeled as cheese). I'm with you on the red sauce, though. Perhaps if they used good red sauce it could work, but it always tastes like something from a can.

[Bucktownbabe]

Originally Posted by DrSloan

Cheese wiz is not very common on cheese steaks despite what you've seen on TV.

I haven't seen it on TV, but I've seen it in real life. It certainly is very common, and seems to be the preferred standard, for reasons I do not understand.

[williepotatoes]

Originally Posted by Irishtom29

The pizzeria closest to me is called Napoli and the owner moved down here from around Philly. The guy's food is outstanding; the other day I got a meatball sandwich with provolone. The fries are fresh cut and very meaty, as good as any I've had.

Judging from the deep and dirty color of those fries, I suspect they were made with beef tallow or some other animal fat. That's automatic deliciousness. It's getting harder and harder to find eating establishments that dare serve them. Although the duck fat fries mini-craze has been encouraging.

[DrSloan]

Originally Posted by Bucktownbabe

I haven't seen it on TV, but I've seen it in real life. It certainly is very common, and seems to be the preferred standard, for reasons I do not understand.

If you can you name 2 places in Chicago that serves Cheese Whiz instead of provolone then I'll give you credit.
If anyone can name 5 places in Chicago that serves provolone instead of cheese whiz then she doesn't get any credit.
5:2 odds are in your favor Bucktownbabe
Do you think you can handle the pressure of naming just two?

[Bucktownbabe]

Originally Posted by DrSloan

If you can you name 2 places in Chicago that serves Cheese Whiz instead of provolone then I'll give you credit.

Sorry if you missed the topic of conversation, but we're referring to Philly Cheese Steaks, not anything in Chicago.