Not many places in London do a good cheese steak so I pass by whenever I am close. (I’m sure the Americans won’t approve but it tastes really good!)
by BriennesBitch
9 Comments
ButterPoptart
Na that looks like a legit cheese steak. I hate the overflowing sloppy mess ones we usually get. Give me one that doesn’t fall apart any day.
PierreDucot
Cheesesteak looks fine. That sub sandwich is a little cheese forward and lacking in meat for American tastes.
Not saying I would not crush both, of course 🙂
XRPcook
As an american, there is clearly not enough grease, what are you supposed to dip your bread in???
PiG_ThieF
Is this from the Passyunk Ave bar in London.
NachoNachoDan
These sandwiches look really well constructed but the bread looks disappointing. Actually very much like most sandwiches here in Vermont. Our bread is mostly pretty awful.
finalcloud44
Those are sandwiches
RandyHill2551
Two sandwiches – a man after my own heart
Sooperballz
American here. Cheesesteak looks great. A lot here are overloaded and that can be good or bad depending on how or if the steak is seasoned.
Is that Swiss or provolone on the cold sub?
Farewellandadieu
Who should pick this up on the way home? I’m a bit far I’m afraid.
9 Comments
Na that looks like a legit cheese steak. I hate the overflowing sloppy mess ones we usually get. Give me one that doesn’t fall apart any day.
Cheesesteak looks fine. That sub sandwich is a little cheese forward and lacking in meat for American tastes.
Not saying I would not crush both, of course 🙂
As an american, there is clearly not enough grease, what are you supposed to dip your bread in???
Is this from the Passyunk Ave bar in London.
These sandwiches look really well constructed but the bread looks disappointing. Actually very much like most sandwiches here in Vermont. Our bread is mostly pretty awful.
Those are sandwiches
Two sandwiches – a man after my own heart
American here. Cheesesteak looks great. A lot here are overloaded and that can be good or bad depending on how or if the steak is seasoned.
Is that Swiss or provolone on the cold sub?
Who should pick this up on the way home? I’m a bit far I’m afraid.