Quote:
Originally Posted by 27offsuit
I have always been underwhelmed by provolone. Like an eye-talian Swiss imo.
I only like provolone when cold. Like Provolone on ham/turkey COLD or on an italian sandwich is pretty damn good.
I've been experimenting with mozzarella the last 3 or so times I got a philly cheesesteak and I've been happy with the result. I'm also for extra onions, tomatoes, mayo, but no peppers.