when all you get is heat and no flavor, whats the point?? Youre just in a "Big Dick" Contest testing who can eat an brag off the consumption of the highest scovilles.
I like my cheese steaks sammiches with some poblanos and jalepeno s mixed and chopped. This imparts a hottish yet sweet flavor to the steak sammich.
Its a Philly thing,
There was a day where "how hot can you get it" was important to me, FM. A combination of "getting older" and "Barrett's esophagus" put an end to that.
But I make a Philly cheese steak just about every week. It's become a science with me...and I now consider my version the best ever. I just use lots of chopped bell peppers and lots of onions...and make sure not to over-cook 'em. Use a half dozen varieties of steak...mostly stuff I hand cut to paper thin slices. Funny think is that the cheaper the cheese...the better it tastes.
Damn, you made me crave one right now...but I have a football pizza on deck.