@hightor,
hightor wrote:
Interesting! I had a pretty good Philly cheese steak two weeks ago – delicious, but it was a bit too greasy. I like that you made it yourself.
As for me, I've been on a quest to find the best Italian sandwich in eastern Maine. And on Tuesday, returning from a brief international trip to Campobello Island, I found it at Finelli's in Ellsworth, or at least what would qualify as "the best yet". The ingredients were so fresh-tasting, it had sufficient heat from the peppers, the cold cuts were real Italian charcuterie, the bread was delicious and oil-rich. It was just excellent, best I've had since I used to go to Manganaro's on Ninth Avenue in NYC back in the '70s. But the search isn't over – word has it that there's a place in Bangor that might be worth checking out: Jersey Mike's – the name alone is enough to justify the hour and a half drive!
Jersey Mike's is doing lots of TV advertising these days, Hightor. And from what I hear, they slice their meats and cheeses while you wait, rather than using pre-sliced ingredients. Good move on their part.
You mentioned the bread. One of the reasons this particular Philly steak was so great is that I finally changed the bread I was using. I was in a hurry yesterday, so I "settled" on a "hero roll" from a store I don't usually use. It turned out to be the perfect roll for the Philly steak. I usually use a sesame covered roll that I use for lots of different sandwiches I make, but because of the time constraints, I made the switch. Lucky move. This was a plain roll...and soft. I'm Italian, so I normally like a crispy bread, but for a Philly steak, soft is a much better choice.
I really do not like to buy Philly steaks out from vendors or deli's. They all overcook the peppers and onions...which I much prefer with a bit of bite to them. I just sauté them for a short while...and then add the finely sliced beef.
Ummm!
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