Stan Horwitz 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,

And where are the differences? I followed one of the many "original recipes"
and followed it htoroughly, except for the cheez-whiz.
--
Vilco
Think pink, drink rose'