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(Twitter)   Restaurant posts a picture of a cheesesteak. Philly Twitter users- Do we need to send Gritty over to straighten you out?   (twitter.com) divider line
    More: Asinine, shot  
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1115 clicks; posted to Food » on 05 Jun 2021 at 9:53 PM (9 days ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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2021-06-05 5:54:26 PM  
Original Tweet:

 
2021-06-05 6:01:07 PM  
What is that? Some kind of salad? I'll bet they sell subs, too.
 
2021-06-05 6:27:54 PM  
You could just do it at home.
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2021-06-05 6:37:18 PM  

optikeye: You could just do it at home.
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Let us know when their Twitter account gets involved with this...
 
2021-06-05 6:41:44 PM  
Gritty has better things to do.  Let twitter do the light lifting.

Yeah, that is one definitely confuse sub, samich, hoagie type thing.  It is neither this nor that.


If one wanted to do a twist or spin on a cheese steak I would think going the poutine route would be the natural way to go. (I'm sure this has already been done)..
Add the fries and a choice of brown gravy, a cheese sauce.
 
2021-06-05 6:44:08 PM  
Even with the under-ripe tomatoes, that looks hella tasty.

It's tough to get a good tomato these days.
 
2021-06-05 6:59:56 PM  
Lettuce, pickles and tomato issues aside, WHAR PEPPERS? WHAR???
 
2021-06-05 7:05:41 PM  
Needs pineapple
 
2021-06-05 7:48:49 PM  
That looks like it was made at Wawa and left under the heat lamp too long.
 
2021-06-05 8:13:47 PM  
No wiz? Get um Gritty!!!
 
2021-06-05 8:29:24 PM  
Needs mushrooms and fried onions.
 
2021-06-05 9:14:27 PM  
Charley's is a classic staple of military exchange food courts. I was surprised when I saw one out in the wild. The sandwiches aren't anything special, but I love their fries, and they are one of the few American fast food chains who have malt vinegar at the ready.
 
2021-06-05 9:35:34 PM  
Millennials did this. Before the internets, you had to drive to Philly to get a proper cheesesteak, and you learned what one was. Now they just get on teh Instergrams and redefine what a cheesesteak is with a picture.
 
2021-06-05 9:57:20 PM  

optikeye: You could just do it at home.
[Fark user image 600x600]


I loved those as a teen.  Mom gave us free rein to nuke 2 of those if we got evening munchies.
 
2021-06-05 9:57:37 PM  

optikeye: You could just do it at home.
[Fark user image 600x600]


oh, lawd. that was a constant staple in our freezer growing up. also those frozen gyro-esque "meats"
 
2021-06-05 10:03:21 PM  
It ain't a cheesesteak if it ain't cheese whiz.
 
2021-06-05 10:05:43 PM  
$mai_waifu and her father (both west-philadelphia born'n'raised, playground, days, etc.) - are obsessed with crizappy cheesesteaks. no "wit" (aka onions) and sometimes wiz, but always coated in ketchup. although... we were out at the locale earlier today, and she got "cheesesteak soup" which did come with fried onyon, but did not come with ketchup. *shrugs*

official sanguich of the city? roast pork dip.

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unofficial sanguich of the city? fried whiting hoagie. aw, yeah!

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2021-06-05 10:10:37 PM  
NJ has better cheesesteaks than Philly.
 
2021-06-05 10:10:50 PM  
I used to get what in Pa was called a California Cheesesteak which was kind of like this.  No pickles though.  Lettuce, tomato, mayo.  No peppers for me thank you, but of course they were available.

And they are pretty freaking good.  And I'm a bit of a sub snob.  Except we don't call them subs where I come from.
 
2021-06-05 10:14:56 PM  

PreMortem: NJ has better cheesesteaks than Philly.


There are only two things from Jersey worth eating:  salt water taffy and soft serve ice cream.  The pizza on the boardwalk is somewhat edible.

So go eat a Taylor pork roll sandwich ya mook.
 
2021-06-05 10:15:56 PM  
I've had both Original Philly Cheesesteaks.  Anything else is a steak sandwich (or hoagie or sub), so it doesn't matter what people throw on it.

/Would not eat the pictured salad on a bun.
//I also like beer-flavored beer.
///Bacon - on the side or a BLT
 
2021-06-05 10:17:16 PM  
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2021-06-05 10:22:12 PM  

Tor_Eckman: PreMortem: NJ has better cheesesteaks than Philly.

There are only two things from Jersey worth eating:  salt water taffy and soft serve ice cream.  The pizza on the boardwalk is somewhat edible.

So go eat a Taylor pork roll sandwich ya mook.


...boardwalk pizza, you say?

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2021-06-05 10:30:18 PM  

blender61: Gritty has better things to do.  Let twitter do the light lifting.

Yeah, that is one definitely confuse sub, samich, hoagie type thing.  It is neither this nor that.


If one wanted to do a twist or spin on a cheese steak I would think going the poutine route would be the natural way to go. (I'm sure this has already been done)..
Add the fries and a choice of brown gravy, a cheese sauce.


I've heard that there's a sandwich called a "chopped cheese" in NY City somewhere (Brooklyn?).  It's kind of like a cheesesteak but uses ground beef.
 
2021-06-05 10:34:28 PM  

tintar: optikeye: You could just do it at home.
[Fark user image 600x600]

oh, lawd. that was a constant staple in our freezer growing up. also those frozen gyro-esque "meats"


I don't compute.  If I do the math now on a 5oz package of Steak-Ums it costs about $27/lb.  I guess you came from a different sort of household than I did.
 
2021-06-05 10:56:03 PM  

ski9600: I don't compute.  If I do the math now on a 5oz package of Steak-Ums it costs about $27/lb.  I guess you came from a different sort of household than I did.


ugh, that somehow surprises me not at all about what the stuff costs (now). but... I d'nno, I grew up dirt-poor, if there was something in our kitchen you better believe it was super-cheap (or "fell off the back of a truck" or bought on sale plus triple-coupons, or whatever)

but wow, just w-a-o-w, it wouldn't cost anywhere near $27/lb to have a supermarket butcher thin slice you some actual-steak, and then throw it in the freezer.
 
2021-06-05 11:01:38 PM  

blender61: Gritty has better things to do.  Let twitter do the light lifting.

Yeah, that is one definitely confuse sub, samich, hoagie type thing.  It is neither this nor that.


If one wanted to do a twist or spin on a cheese steak I would think going the poutine route would be the natural way to go. (I'm sure this has already been done)..
Add the fries and a choice of brown gravy, a cheese sauce.


A lot of places will offer something like this, but it's specifically called a cheesesteak hoagie.
 
2021-06-05 11:02:13 PM  

Summoner101: It ain't a cheesesteak if it ain't cheese whiz.


Disagree. American is the best cheesesteak cheese.
 
2021-06-05 11:04:08 PM  

Joey Jo Jo Jr Shabadu: Summoner101: It ain't a cheesesteak if it ain't cheese whiz.

Disagree. American is the best cheesesteak cheese.


I prefer provolone.
 
2021-06-05 11:08:31 PM  
They didn't call it a philly cheese steak, so Philly's ideas on it mean nothing to me.

That sammich looks more than edible.
 
2021-06-05 11:08:50 PM  

Tor_Eckman: Joey Jo Jo Jr Shabadu: Summoner101: It ain't a cheesesteak if it ain't cheese whiz.

Disagree. American is the best cheesesteak cheese.

I prefer provolone.


You are correct, sir.
 
2021-06-05 11:10:53 PM  
I've been cooking for myself since I was a teenager, but covid really upped my game. No more Thai restaurants or yummy sandwich shops to go to but the desire, nae! The need remained. Made Indian and Thai curries, even frying the tofu. I like meats just fine but fried tofu is excellent in curries.

I found that a good pink roast beef, deli sliced from my local butcher works great for homemade cheesesteaks. Cut it up a little bit and add to grilled onions, peppers, and shrooms, top with provolone and spatula that hot mess onto a buttered and toasted sub roll. Aww yes.

(I can't seem to get a consistent thin cut if I slice up a NY or ribeye myself and I'm not buying a deli slicer anytime soon, so one does what one must)
 
2021-06-05 11:13:44 PM  

baxterdog: I've been cooking for myself since I was a teenager, but covid really upped my game. No more Thai restaurants or yummy sandwich shops to go to but the desire, nae! The need remained. Made Indian and Thai curries, even frying the tofu. I like meats just fine but fried tofu is excellent in curries.

I found that a good pink roast beef, deli sliced from my local butcher works great for homemade cheesesteaks. Cut it up a little bit and add to grilled onions, peppers, and shrooms, top with provolone and spatula that hot mess onto a buttered and toasted sub roll. Aww yes.

(I can't seem to get a consistent thin cut if I slice up a NY or ribeye myself and I'm not buying a deli slicer anytime soon, so one does what one must)


Get a good knife sharpener
 
2021-06-05 11:20:55 PM  

baxterdog: I've been cooking for myself since I was a teenager, but covid really upped my game. No more Thai restaurants or yummy sandwich shops to go to but the desire, nae! The need remained. Made Indian and Thai curries, even frying the tofu. I like meats just fine but fried tofu is excellent in curries.

I found that a good pink roast beef, deli sliced from my local butcher works great for homemade cheesesteaks. Cut it up a little bit and add to grilled onions, peppers, and shrooms, top with provolone and spatula that hot mess onto a buttered and toasted sub roll. Aww yes.

(I can't seem to get a consistent thin cut if I slice up a NY or ribeye myself and I'm not buying a deli slicer anytime soon, so one does what one must)


Put the meat in the freezer for at least 45 minutes before slicing and get a Granton edge slicer.
 
2021-06-05 11:21:23 PM  

Smackledorfer: Tor_Eckman: Joey Jo Jo Jr Shabadu: Summoner101: It ain't a cheesesteak if it ain't cheese whiz.

Disagree. American is the best cheesesteak cheese.

I prefer provolone.

You are correct, sir.


Nah, I think provolone is wasted on a cheesesteak.

American for the cheesesteaks, provolone for the roast pork.
 
2021-06-05 11:25:24 PM  
I have stones and keep my knives sharp. Also have a bunch of pocket knives for daily carry so keep everything sharp. It's not my knife skills, it's just not worth it to me to take the time to cut up a steak into slivers when the butcher has a deli slicer right there to do it right, and fast.
 
2021-06-05 11:45:28 PM  
Vegan cheesesteak actually looks more appetising:
i.cbc.caView Full Size


I'm pretty sure the key to any good sandwich is giardiniera. Whatever those pickle slices are in the OP are farked.
 
2021-06-05 11:57:21 PM  

Joey Jo Jo Jr Shabadu: Smackledorfer: Tor_Eckman: Joey Jo Jo Jr Shabadu: Summoner101: It ain't a cheesesteak if it ain't cheese whiz.

Disagree. American is the best cheesesteak cheese.

I prefer provolone.

You are correct, sir.

Nah, I think provolone is wasted on a cheesesteak.

American for the cheesesteaks, provolone for the roast pork.


American just doesn't have the same bite or elasticity as melted provolone.  It's not so much the taste but the consistency.  But I prefer the taste anyway.  You may not think it's discernible, but I certainly do.

But hey, to each his own!
 
2021-06-05 11:58:42 PM  
as usual, I'ma be on the wrong side of any knife-sharpening argument - I only use a straightening-steel (literally every time - 'cos even just sitting untouched in a drawer or knife-block, the edge will deform) - but don't own a sharpener of any kind. nor pay wandering gypsies to sharpen things up. eh, my technical knife-skills continue to do ok. s'long as I can thinly slice a ripe tomato, I think I'm doin' ok.

and oblig.: these knives!!!

Fark user imageView Full Size
 
2021-06-06 12:05:38 AM  

baxterdog: I have stones and keep my knives sharp. Also have a bunch of pocket knives for daily carry so keep everything sharp. It's not my knife skills, it's just not worth it to me to take the time to cut up a steak into slivers when the butcher has a deli slicer right there to do it right, and fast.


I use one of these.  Keeps my Shun in tip top shape.  And the rest of my knives.  It's quick and easy to use.
 
2021-06-06 12:07:22 AM  

Joey Jo Jo Jr Shabadu: Nah, I think provolone is wasted on a cheesesteak.

American for the cheesesteaks, provolone for the roast pork.


Tor_Eckman: American just doesn't have the same bite or elasticity as melted provolone.  It's not so much the taste but the consistency.  But I prefer the taste anyway.  You may not think it's discernible, but I certainly do.


American (esp. Land'o'Lakes white sliced from the deli, but I'll never turn my nose up at the orange oil-based kind) remains my preference for egg sanguiches and grilled cheeses, but all the cheesesteaks I see 'round-hyeah (and this is NE Phila, nowhere even close to a Pat's or Geno's, lol) - are... "something white"? could be provolone, could be mozzarella, could be white 'murican, could be simply (read: likely) whatever cheapest thing they could find.

provolone is what I used for these cheese-crisps...

Fark user imageView Full Size
 
2021-06-06 12:22:29 AM  

The Madd Mann: baxterdog: I've been cooking for myself since I was a teenager, but covid really upped my game. No more Thai restaurants or yummy sandwich shops to go to but the desire, nae! The need remained. Made Indian and Thai curries, even frying the tofu. I like meats just fine but fried tofu is excellent in curries.

I found that a good pink roast beef, deli sliced from my local butcher works great for homemade cheesesteaks. Cut it up a little bit and add to grilled onions, peppers, and shrooms, top with provolone and spatula that hot mess onto a buttered and toasted sub roll. Aww yes.

(I can't seem to get a consistent thin cut if I slice up a NY or ribeye myself and I'm not buying a deli slicer anytime soon, so one does what one must)

Put the meat in the freezer for at least 45 minutes before slicing and get a Granton edge slicer.


hey thank you! i just ordered one, and a new offset bread knife, because why not!
 
2021-06-06 12:37:18 AM  

ski9600: blender61: Gritty has better things to do.  Let twitter do the light lifting.

Yeah, that is one definitely confuse sub, samich, hoagie type thing.  It is neither this nor that.


If one wanted to do a twist or spin on a cheese steak I would think going the poutine route would be the natural way to go. (I'm sure this has already been done)..
Add the fries and a choice of brown gravy, a cheese sauce.

I've heard that there's a sandwich called a "chopped cheese" in NY City somewhere (Brooklyn?).  It's kind of like a cheesesteak but uses ground beef.


It's the Bronx, not Brooklyn.
 
2021-06-06 12:39:44 AM  
Food is a matter of taste, it's all right that some people's opinion on who makes the best pizza, sub, hot dog, etc... differ from yours.

Except for poutine of course, the best poutine is in Quebec.
 
2021-06-06 12:40:46 AM  
If they had called it a Philly Cheesesteak that would bad and wrong.  But they just called it a cheesesteak, and it is, it has cheese and steak.  It looks like an interesting variation of the dish.
 
2021-06-06 12:55:07 AM  
I prefer just American cheese and beef, but it's all to taste.  Eat it how you wish.

Half of the Philly taste is probably down to the local rolls, anyway.
 
151 [OhFark]
2021-06-06 1:24:08 AM  
I'd eat the hell out of that. But nope, not a Philly.
 
2021-06-06 4:51:57 AM  
One of those (Charley's) just opened around here (North Canton, OH).  There was one in Massillon years ago but it didn't last long.  And another cheesesteak chain place (Original somethingorother, I forget the name) opened a couple years back and was gone within a year.  So yeah, I don't hold out much hope for this one.
 
2021-06-06 5:49:19 AM  

PreMortem: NJ has better cheesesteaks than Philly.


Say it louder for those in the back!
 
2021-06-06 6:08:51 AM  

Joey Jo Jo Jr Shabadu: Smackledorfer: Tor_Eckman: Joey Jo Jo Jr Shabadu: Summoner101: It ain't a cheesesteak if it ain't cheese whiz.

Disagree. American is the best cheesesteak cheese.

I prefer provolone.

You are correct, sir.

Nah, I think provolone is wasted on a cheesesteak.

American for the cheesesteaks, provolone for the roast pork.


American is for burgers sometimes, and egg sammiches.

Other cheeses melt very well on loose meats like steak and taste better.

Obviously it's all just opinion.
 
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