Melissa S wrote:I am a Philly native, and ate my share of cheese steaks. I always had them with cheese whiz, but provolone was the other option. There is something about the Italian roll that you get in Philly that you just can't reproduce- I think that is a big part of the authenticity of a Philly cheese steak.
Melissa is right on the money with the bread - it's all about Amoroso bread who supplies the majority of joints in Philly. On that note, Spinelli's is on the top of my list so far...
