They're using Amaroso rolls and it's not terrible, but they're all independently owned/managed so there's no consistency. The service was horrendous at the closest ones to us, so we stopped going years ago.
Their Italian lists ham and pepperoni as ingredients. Hard pass.What about LARGE MARGE'S @Irishman? Google says 5 stars and the best cheesesteaks this side of ANYWHERE. They also sell something called Poo Sauce
Straight up pepperoni and ham are just fine, but they are not ingredients for an authentic Italian hoagie. Pepper ham (prosciuttini), capacola ham, Genoa salami cooked salami, Provolone, LTO, oregano salt and pepper. That's what I grew up on.
If a Philly sandwich place fucks up the ingredients to the second most popular Philly sandwich, why should they be trusted with the first?
giving up hundreds of passing yards and touchdowns to second and third string QBs: an Oklahoma State story.
Next up: Kansas State
I had a reel cuban sandwich this weekend. My sandwich consuming is forever altered by that exceptional experience.
The Amaroso rolls are just fine being shipped. That's never been the problem. However, the problem isn't that local shops aren't using a fresh roll. The problem is that most of the time they use French bread - not Italian.Have ya'll considered that something AUTHENTIC PHILLY would be better if it was less authentic? The AMAROSO ROLLS or whatever Taste of PHILLY uses suck by the time they get to CO because they are always smashed to fuck. Just use a fresh roll, motherfuckers, the recipe for a roll exists! The Philly Cheesesteaks I make >>> any AUTHENTIC philly cheese steak that probably uses philly rat meat. I don't even need to touch the CHEEZE WIZ side of the argument because that would be the nuclear option that proves my point.
I mean my grandmother in law makes some amazing AUTHENTIC New Mexican food, but I'd probably like it better if I could replace the chicken peckers and necks with some chicken thighs instead.
Not that I disagree with this in concept, but assembling a hoagie with local ingredients, even if you have the perfect roll, is problematic. The cheesesteak is much easier to manage than the hoagie, but some of the cold cuts used on a real hoagie are just flat out not available at a deli or meat market on Colorado. I've seen prosciuttini sold outside of the Mid-Atlantic states about 5 times in my life, and they never carry it for very long (low demand out here), so going to a local Philly sandwich shop where they import the meats is the only good option.Just make that shit yourself. That's what I do and that is the most fun I have when cooking. Trying to recreate regional cuisine and make it authentic. I think I did a damn good job on my roast pork. Next time I'll go for the cheesesteak.
My NY pizza still needs work and I need a huge oven, so that might never happen.
I tried to make a CUBANO sandwich, but I used roasted @Yankee151 flesh as a substitute for the Cuban and it just wasn't authentic.
Philly cheesesteaks are gross. Why the hell would you want to recreate one in the first place. We don't need all you fucking transplants bringing your shitty food here, too.
I've lived 34 years and expect to live at least 10 more and when my widowmaker heart attack takes me, it will do so without a single cheesesteak ever passing through my body. The appeal is lost on me completely.
What is the worst food from places @bruin228 has lived. I believe this includes at least 45 states.