On Wed, 6 Jul 2011 06:50:11 -0400, "Ed Pawlowski" >
wrote:

>
> "sf" > wrote
> >>
> > You're right. I wouldn't like a "Philly" cheese steak (cheese whiz?
> > Yuck), but I like what I make, which is pretty much how you make it.
>
> I don't like the cheese whiz either. I don't know the percentages, but many
> use sliced American cheese or give the option of Provolone.
>
> What constitutes a good steak is often a neighborhood thing. An Italian
> cheesesteak has Provolone and pizza sauce, a steak hoagies had lettuce and
> tomato on it.

Provolone, I'd love that... not so sure about pizza sauce though and
steak hoagie sounds like a run of the mill steak sandwich to me.

--

Today's mighty oak is just yesterday's nut that held its ground.