More cheese and some toasting of the bread, looks a bit sweaty. Good effort on the meat ratio.
ClubPretend2617
No bell peppers, take them off.
This looks like shredded beef, not sliced ribeye
Cheese type isn’t mentioned, still looks lacking
Roll is an abomination. Like what I would find in a humid cabinet 8 days after it was baked.
In Philly 3/10.
dylandrewkukesdad
Looks pretty good for a sandwich, I eat it. But it is not a Philly Cheesesteak.
CaddyShsckles
Oh yeah!
ChalkLicker
Not even going to read the comments. It looks good man.
Miserable_Pilot1331
They would hang, draw, and quarter you in Philly for this. But I make it the same the bolillo rolls from sprouts I have found are the best. White American or sharp provolone. Fuck the haters they would absolutely eat this if it was in front of them.
Living-Baker5693
Im coming over
BustyLuster95
No offense but tourist AF. Dry. Bell peppers… I dont even need to say more..
InterviewInside5729
No peppers on a Philly
Pleasant-Ant2303
What kind of meat (cut) did you use?
ResidentAlien518
Where is the cheese? Otherwise, this looks great.
Larry_l3ird
Looks pretty good. That bread is not something that would fly in PA or the northeast in general. But I’m guessing you’re outside the area and that’s what kind of hoagie roll you could get. Toasting it to avoid some of that steaming it looks like went on there with your roll would help.
Overall it looks good. Im sure I would eat that without complaint.
13 Comments
10
More cheese and some toasting of the bread, looks a bit sweaty. Good effort on the meat ratio.
No bell peppers, take them off.
This looks like shredded beef, not sliced ribeye
Cheese type isn’t mentioned, still looks lacking
Roll is an abomination. Like what I would find in a humid cabinet 8 days after it was baked.
In Philly 3/10.
Looks pretty good for a sandwich, I eat it. But it is not a Philly Cheesesteak.
Oh yeah!
Not even going to read the comments. It looks good man.
They would hang, draw, and quarter you in Philly for this. But I make it the same the bolillo rolls from sprouts I have found are the best. White American or sharp provolone. Fuck the haters they would absolutely eat this if it was in front of them.
Im coming over
No offense but tourist AF. Dry. Bell peppers… I dont even need to say more..
No peppers on a Philly
What kind of meat (cut) did you use?
Where is the cheese? Otherwise, this looks great.
Looks pretty good. That bread is not something that would fly in PA or the northeast in general. But I’m guessing you’re outside the area and that’s what kind of hoagie roll you could get. Toasting it to avoid some of that steaming it looks like went on there with your roll would help.
Overall it looks good. Im sure I would eat that without complaint.