{"id":17470,"date":"2018-02-07T13:05:46","date_gmt":"2018-02-07T20:05:46","guid":{"rendered":"http:\/\/isobaresoffit.com\/?p=17470"},"modified":"2018-02-07T13:05:46","modified_gmt":"2018-02-07T20:05:46","slug":"philly-cheesesteak","status":"publish","type":"post","link":"https:\/\/isobaresoffit.com\/2018\/02\/07\/philly-cheesesteak\/","title":{"rendered":"Philly Cheesesteak"},"content":{"rendered":"

We used to live outside of Philadelphia many years ago and one of our favorite meals were Philly Cheesesteaks. We have tried to get them occasionally here in Colorado and with few exceptions, nothing matches the real thing. Every time we are back in Pennsylvania, we make sure to get an Italian Hoagie and a Philly Cheesesteak, which is what we did a couple of years ago. There are a couple of important things to making a good Philly and that is getting a good, soft, hoagie roll and the other is slicing the meat very thin. We aren’t going to get into a debate as to the best place to get a Philly in Philadelphia, but in our opinion getting one from one of the many food carts downtown is better than most of the famous restaurants. Some people believe that a Philly should be served with cheese sauce instead of real cheese, but we think that provolone cheese is the authentic way to serve a cheesesteak. The only alteration that we made to the traditional cheesesteak was to add mushrooms, which you will find as an option on the food carts, and it just adds a little extra flavor. This recipe serves up to four people and is really delicious.<\/p>\n

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Cheesesteak in Collegeville, Pennsylvania (Just Outside of Philadelphia)<\/figcaption><\/figure>\n

INGREDIENTS<\/strong><\/p>\n