Olivers wrote:

Dr Pepper muttered....

Cheeze Wiz was prefered by many peole eating The Philly Cheese Steak
sandwhich. I tried it, and it just doesn't work for me.
I make PCS's for lunch using thinly sliced roast beef from the deli,
Provolone or Swiss cheese, and leave off the onions.
Cooked or not cooked.
Easy and quick to make, and actually quite good.


But but cold roast beef makes it a roast beef and cheese sammitch, miles
removed from a Philly cheesesteak.

Agreed. Roast beef is roast beef, not steak.

....and at its best, a Philly Cheesesteak is but a poor substitute for a
classic, the "Debris" Po'boy of New Orleans.

A debris sandwich is a wonderful thing, no question about it. Probably on
average, it's better than the average cheesesteak- if for no other reason
that (to the best of my knowledge) debris hasn't traveled outside of NOLA,
and so hasn't been diluted by overfamiliarity. But a really first-rate
cheesteak, from Tony Luke's, in deep South Philadelphia, can hold its own
against any sandwich you choose.

-Andrew