Everyone has a general idea of what is in a basic cheesesteak.  But, unless you're from or have visited the Delaware Valley area, few people know or understand the exquisite flavor, aroma and satisfying taste that only a true Philadelphia (or as more affectionately known, "Philly") cheesesteak can provide.  The basic ingredients create a synergy that is much more than the sum of it's parts.  
 
As most people know, a basic cheesesteak consists of a bread roll, thinly sliced or shredded meat (usually beef, but now chicken is frequently offered, in which case it's called a chicken cheesesteak) grilled with onions and/or mushrooms or green peppers and of course, melted cheese.  Condiments can include sweet peppers, hot peppers, dill pickles and ketchup (never mustard), according to taste.   Cheese is usually in the form of American (white American cheese only), provolone or Cheez Whiz.  It sounds simple, but the culinary art skills, experience, environment and ingredients necessary to produce the consistent quality of cheesesteak that will pass muster in the Delaware Valley is not easy to acquire and often too sophisticated to effectively reproduce for those deficient of a Delaware Valley heritage.   ;-)
 
However, I'll let you in on some of the local "secrets" to enjoying great Philly cheesesteaks and to highlight a few of the best sources of true Philly cheesesteaks in the Delaware Valley, some of which will even ship direct to your door...  


Click here for the full article, "In Search of The Great Philly Cheesesteak"



What are your favorite sources of great cheesesteak and what makes their cheesesteak great?

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