On Tue, 05 Jul 2011 14:43:16 -0700, Ranée at Arabian Knits
> wrote:

> In article >,
> George Leppla > wrote:
>
> > Since I moved to the south (Louisiana) I had given up on ever finding a
> > place that made a good cheese steak until recently when I found a very
> > good one at a place that specializes in fried catfish. (Really? Yeah,
> > really!)
>
> Having heard what makes an authentic, good, Philly Cheesesteak, I
> decided I wouldn't like them. I like good bread, the steak, peppers and
> onions and provolone cheese. Steak and peppers with cheese. That's the
> sandwich I like. :-)
>
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.
Peppers are not crucial for me although if I had them on hand, I might
consider preparing them - and I don't do sliced bread, it has to be a
steak roll. Right now, I have a 3 color bell pepper salsa that would
be awesome on a cheese steak, heck I have a sweet & sour red (bell)
pepper salsa on hand that would work too.

--

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