I've been enjoying the discussion amongst Philly locals about the best cheese steak joints in Philly. The debate has touched on a nerve for me, which relates to the cheese. Many people think classic cheese steaks should use "Cheese Whiz", although most of the cheese steak connoisseurs claim they would never touch the stuff. I've seen a lot of claims for provolone, or american, but few supporters for the whiz. In a recent Throw Down with Bobby Flay, he took on a local restaurant in a cheese steak competition. They were making the traditional steak and whiz for the multitudes, but once they realized Flay was there for a challenge, they phoned in to the restaurant for the really good stuff, and totally changed their recipe in order to compete with Flay on taste.
I love cheese steaks, and would rather make then at home rather than eat the mediocre sandwhiches in my area. I know the basic ingredients are a good hard roll, thin sliced steak, and cheese....but the variations and techniques can be endless. I'd love to hear how some of you 'hounds make killer cheese steaks. In particular, what kind of meat, and how do you prepare it?