A Philly cheesesteak sandwich with a twist.My version uses a different type of bread. I use Vietnamese baguettes. This type of bread is tradionally used in Bánh mì or Vietnamese subs. I use this bread because it is delicious and crusty. It stands up to the robust flavors of the beef, onions and peppers and never gets soggy. I use a tender and well marbled cut of beef and char it to perfection. This has no cheez whiz. I use colby jack and provolone, caramelized onions, green peppers and lots of mayo.
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5 comments:
Jen, I love the idea of using the Vietnamese bread - I wish I'd thought of it :-) Jeff grew up near Philly and is always complaining that he can't find good rolls for cheesesteaks.
Thanks Karen. You are lucky. You have a Vietnamese grocery store that's very close to your house. :-)
Do you mean the store on Main Street, across from Do Wop Diner? Or the one around the corner from us on Ferry Street...
You have two that are close to you? I just know of that one on Main Street. I've never been to the Ferry Street Vietnamese market.
ummmmm I think it's Vietnamese :-) At any rate it's much smaller than the Main Street store. I will tell you a funny story about my shopping experience at the Ferry street shop sometime...
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