On Aug 14, 8:26 pm, Stan Horwitz > wrote:
> 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.

At least it didn't have Cheez Whiz on it

--Bryan