Jenn Ridley wrote:

> Frogleg > wrote:
>
> >On Mon, 02 Feb 2004 12:05:02 GMT, schachmal >
> >wrote:
> >
> >>I think it has something to do with philly cream cheese. Can someone
> >>explain?
> >
> >Philadephia, yes; cream cheese, no. The 'authentic' ingredient seems
> >to often be another Kraft product -- jarred (or presurrized can?)
> >Cheese Whiz processed cheese (sauce).
>
> Although it wasn't originally. AFAICT, the original cheese steak
> sandwiches had Provolone in them, and perhaps another mild Italian
> cheese. The CheezWhiz is a simplification. Many true cheesesteak
> fans are distressed by the use of CheezWhiz on a cheesesteak.

About the composition of a cheese steak many learned individuals have
discussed at great length, and often with much acrimony. On the subject
of cheese, the Whiz fans are often more vociferous than the provolone
partisans; clearly the subject will never be put to rest, and I am of the
opinion that either is fine.

Two further points: first, the *real* Philadelphia sandwich- as opposed
to the cheesesteak, a tourist sandwich- is roast pork with greens
(broccoli rabe or spinach). Which should be made with aged provolone.

Secondly, it's axiomatic that any sandwich described as a "Philadelphia"
or "Philly" cheesesteak will be lousy.

-Andrew