Quote:
Originally Posted by Shazam
That's the problem though, the simpler the recipe the harder it actually is to execute because it basically boils down to the quality of the ingredients and prep.
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I don't disagree, but I think it's just a matter of focused effort and experimentation to get it right/close (the biggest impediments are probably getting the roll and cheese right). The only time I've ever had cheesesteak in this town, it was as one menu item in a sea of others, usually at some bar or chain with frozen ingredients... nobody has made the singular effort to do it right, like they've done with pizza or ramen or a donut etc.
It won't be as good as Philly, but the bar is literally zero right now.