"Stan Horwitz" > wrote in message
...
> In article >,
> "Vilco" > wrote:
>
>> I tried it out yesterday evening with two friends and it turned out
>> great!
>> I learned three things: I should use a less tough bread (I didn't find my
>> beloved ciabatta, which would have been perfect), I have to use less
>> cheese
>> and I must buy a dozen jars of this Choice Foods (UK) habanero sauce:
>> it's
>> flaming hot.
>> As meat I used carpaccio, it's already cut about 1/16" thick and comes
>> from
>> a tender part, so tender it gets to be eaten uncooked. The cheese was
>> asiago, not pressed nor aged, a good choice; maybe I'll try out caciotta
>> too.
>> Before trying pimped versions w/ meatballs, 'shrooms or else, I want to
>> bring this dish a little nearer to perfection than what it was yesterday.
>> Ciabatta, that's the main issue.
>
> Speaking as a born and raised Philadelphian, what you made does not
> sound like a real Philly cheese steak sandwich to me, but if you enjoyed
> it, more power to you.

It's an Italian (in Italy) version, Stan. Think outside the box.