As an occasional reminder, I have never seen anyone more than 60 miles outside of Philadelphia make a decent cheesesteak with the unexpected but consistent exception of San Francisco
Then let’s grill up some Steak-umms and find out
Yes, I know what Steak-umms are, one of the most common errors is trying to use too thick and quality cuts of meat (also using real cheese instead of Cheez Whiz. Also the Amoroso rolls really are key for soaking up all the flavor via grease while having a thin but stiff enough crust to not soak through and get soggy), that’s a good start
