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