I'm all about throwing some G peppers on there and usually do.

I understand the appeal of provolone for people that don't know about Cooper's Sharp White American.

In areas (I'm looking at you Baltimore) that don't know about cooper and serve dry steak, I agree provolone is a solid option. The provolone creates at least some grease that a slab of kraft yellow American can't.

I'm talking about SHARP white American. A little bit goes a long way.

https://www.coopercheese.com/cooper-products/

Source: I literally eat a cheesesteak 5 days a week and have tried many cheesesteaks over the years. I grew up outside philly.

I'll post my weekly VFW cheesesteak when I get home. It will also get the same complaints about lack of cheese

veterans of foreign wars are serving cheesesteak?

5 cheesesteaks a week?

that's worse than reading a bbv post from a new account

Here's one from my brother today. He made a candied bacon rub and smoked some fatties. Basil, tomato, and Cougar Gold white cheddar!

approved

5 cheesesteaks a week.

How about 5 cheesesteaks in a DAY! Now that's something to brag about.

Edit:

They are world famous cheesesteaks.

They have a very fine shredded rib-eye with a softer roll that cradles the unique grease nicely.

I forgot to snap a pic but the menu is:

Cheesesteak - American or Provolone
Chicken Cheesteak - American or Provolone

Onions optional
Toppings on table

Fries
Onion Rings
Chicken Fingers








On the way in...



On the way out...

I’m generally not a cheesesteak guy but I now want cheesesteak.

Thank you for your service (to this thread).

Saved the thread single handily.

AIl this cheesesteak talk drove me to my local, Uncle Sam's. We have long history, it was the first restaurant I drove to after I got my DL many many years ago. Since then, it's been up n down in quality, and I admit it's been a couple of years (even pre-pandemic) since I've been.

This is their 1/2 cheese steak sandwich, with small fries. It was delicious, and scratched that itch quite well.

look at all that beef leaking out the crack

That's a solid meal right there!

Do you guys not love peppers/onions on the cheesesteaks?

Uncle Sam’s cheesesteak with onions and add mayo is elite!!!! Went to high school right by the original one on 32nd and Shea

SMHS? My wife graduated from there in the early to mid 90's. I went to Chaparral, in the 80's.

Looping back, mayo on a cheesesteak? Gut reaction is a no, but after some thought, maybe? What does it bring to the table, so to speak? Tangy flavor? Extra fat/grease/lube for the cheesesteak? Is it slathered on the roll, or like a squeeze bottle down the center of the steak?

I noticed on Uncle Sam's menu when I was ordering the other day, you could get a 'steak' (vs cheesesteak). That to me would need mayo.

That looks like a wonderful cheesesteak

Lunch today was from the deli downstairs. Our office is still closed (for how much longer though?), but these guys are still open, making good sandwiches with Boar's Head products.

Pictured: RB/Prov on sourdough, LT, mayo, mustard. Miss Vickie's Smokehouse Bbq and a bottle of DP round out the meal.

$8 plus tip (25%) well worth it.

i'd be more than happy with a downstairs deli serving me that.

as for the 'cheesesteak' conversation, i've never lived on the east coast so i don't have a bias when it comes to what is authentic or not.
what i do know is what i like with steak sandwiches that may happen to have cheese and other ingredients (in no particular order or combination):
a great roll (as has been demonstrated by several recent posts)
a huge pile of hot bits of meat
some sort of cheese so well melted into the meat that some folks can't even see it
any and all combinations of onions, bell peppers, hot peppers, jalapenos, g-peppers, and mushrooms cooked on the flattop
sometimes wit, sometimes nit
a bit of mayo is fine, a bit of chipotle mayo is preferred.

I agree w Red a lot. I do again here mostly.

Yes sorry if that’s not a purist take but give me some roasted peppers and mishroooms on that cheesesteak.

Malucci and other Vegas regs do you guys do Pop’s, is it any good? If not Pops what’s the Vegas cheesesteak spot?

I've been a few times. I like it, but don't love it for whatever reason. I've been considering visiting recently, its been pretty busy even around midnight last few times I've driven by.

We made a pork butt yesterday. Immediately upon its departure from the oven, I pulled it apart and plopped a fat pile on top of a slice of cheddar. Some bbq sauce concoction, and peppers. The untoasted bun was soft AF. Quite possibly the best sandwiches I've made at home. Also had a huge pile of sauced up pork.

I think with all the cheesesteaks posted recently in this thread a trip to Pops for comparison would be awesome. They seem to have a huge menu with pics.