The only thing I have to nitpick with that is the cheese should be folded in with the meat just before it's taken off the grill. Otherwise, you picked the winner - provolone is the best way to have a Pat's steak. Actually, it's the best way to have a cheesesteak from any Philly area maker. Save that gooey cheez whiz stuff for the fries.
Chocolate tie here also amongst other things. Got this at the airport in SF, it was bloody expensive but the coconut was quite explosive...
I'm also a big fan of dark chocolate with either marzipan or coconut, unfortunately I've just finished my last reserve of them last week :|
You would think this is a pizza .... It's actually a massive 'chicken parm' ( for those not familiar, fried breaded chicken cutlet with cheese and tomato on top ). Lord knows where they get a chicken that big! It was awesome....
I thought the cheeze whiz part was not an option? That the part of a "real" philly cheesesteak that I didn't care for. Provolone is the go-to default cheese for me for anything. Just dont pronounce it "pro-vo-LOAN". Arrrrrg. It's an italian word, there are four syllables.
Philadelphia vernacular adds syllables to many words (never knew attitude has 3 syllables until Rocky) except when ordering steak where time is of the essence
Bring several chicken breasts, other unwanted bird parts and with the right tool, we'll make you any imaginable size of chicken cutlets….
Agree.........my best steak so far. I missed the opportunity to try their archnemesis Keens. I heard their mutton chop is heavenly.
Roma pizza cooked on a brick oven at Di Pasquale. Made on thin crust, with home made sausage, tri color peppers and lots of mozzarella, add a glass of Chianti for a fuller enjoyment ...brought the one with a wart with me :-(