Too bad Bennett's, originally only in Kennebunk, ME, probably won't expand to the extent to allow yinz to really appreciate how sammiches really should be made.
Bennett's Sandwich Shop
Bennett's Sandwich Shop
After years of cheesesteak debates here, Pat's is coming to State College
- Thread starter PSUJam
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lol, well, to each their own. I did see your earlier post about a taste test between Genos and Pats. The last time I did that was @ 25 years ago, and in our group of 6, Genos won all of the votes.
I haven't had a Pat's steak since that time, so my comments about the quality of Pat's cheesesteaks are somewhat dated. Perhaps in time I'll give them another shot.
Thanks Tom, I was just going from my memory of working in Philly in the 90s and living in the Philly burbs all my life until 2005. I never recall ever going to a place that offered whiz(never been to Pats or Genos). However, I sort of remember somewhere around 2000ish, one late Friday or Saturday night being at Jim's on South Street and them trying to put whiz on my cheesesteak which I had never experienced before that at Jim's(I ate a lot of Jim's cheesesteaks thru the 80s and 90s). I most likely rudely(and drunkenly) demanded provolone.
As anybody that enjoys a good cheesesteak would. Provolone is my 1st choice for a cheese on a cheesesteak. Extra sharp cheddar is my 2nd choice. If the only option are American or Whiz, then I'll go with American.
I'm surprised Jim's tried to put Whiz on your cheesesteak. The South Street location was pretty famous for their long lines, and your having to place your order as you got near the front of the line to specify what you wanted. If Jim's had ever put Whiz on a cheesesteak of mine, I would have become a real nuisance to them. Instead, I've advised many out-of-towners to go there (when it was open; it's currently being reconstructed after the big fire they had).
On a side note, the original Jim's location in West Philadelphia was purchased from the family of the owners, and the new owner called it Jim's Steaks West. I haven't checked in the last week, but the new owner thought he had agreement on the name, but there was a deed restriction in the sale that specified that Jim's could not be used in the name of the new place. I'm not sure how this has gotten resolved.
All that America crap is great but your knowledge of cheese steak history is what really impresses me.
MaconNitt on the grill, you can’t beat his meat! 
Amen! The worst cheesesteaks I've had have come from Philly unfortunately. Whiz is crap! Give me sauce.
These guys make my favorite cheesesteaks currently. Great flavor without the whiz.
Home – Tony's of West Reading
tonysofwestreading.com
Philly cheesesteaks are supposed to be dirty, nasty and fast. Wait line is fast, You order fast, you eat it in the street fast. Nobody does that better than pats.
Does it go through you and come out the other end just as fast?
Asking for a friend...
It’s not, even while wrecked: “one whiz with”. If buying for son2, substitute “two”
**** me …..sigh
Last edited:
It’s not, even while wrecked: “one whiz with”. If buying for son2, substitute “two”
**** me …..sigh
So if there is no cheese in Cheez Whiz, what is lurking within the seemingly innocuous glass jar with its twist-off lid? To find out, let's flip it over and read the nutritional content.
On the back of a Cheez Whiz jar, you'll discover a lengthy essay of ingredients: whey, milk, canola oil, maltodextrin, milk protein concentrate, sodium phosphate, contains less than 2% of modified food starch, salt, lactic acid, whey protein concentrate, mustard flour, Worcestershire sauce [vinegar, molasses, corn syrup, water, salt, caramel color, garlic powder, sugar, spices (contains celery), tamarind, natural flavor], sodium alginate, sorbic acid as a preservative, color added, cheese culture, enzymes, natural flavor.
The first listed and thus most prominent ingredient in Cheez Whiz is whey, the liquid that is released from cheese curds during cheesemaking process. Aside from this milk protein byproduct, Cheez Whiz is largely comprised of salt-packed flavorings and a cocktail of chemicals that give it eternal life and a neon yellow color.
A single serving of Cheez Whiz is two tablespoons, and packs in around 80 calories and around eight percent of your daily recommended fat allowance. That's not so terrible, but what is alarming is the amount of sodium in Cheez Whiz: two tiny tablespoons make up nearly 20 percent of your daily recommended sodium intake. And who eats just two tablespoons?
Read More: https://www.mashed.com/139639/the-untold-truth-of-cheez-whiz/
On the back of a Cheez Whiz jar, you'll discover a lengthy essay of ingredients: whey, milk, canola oil, maltodextrin, milk protein concentrate, sodium phosphate, contains less than 2% of modified food starch, salt, lactic acid, whey protein concentrate, mustard flour, Worcestershire sauce [vinegar, molasses, corn syrup, water, salt, caramel color, garlic powder, sugar, spices (contains celery), tamarind, natural flavor], sodium alginate, sorbic acid as a preservative, color added, cheese culture, enzymes, natural flavor.
The first listed and thus most prominent ingredient in Cheez Whiz is whey, the liquid that is released from cheese curds during cheesemaking process. Aside from this milk protein byproduct, Cheez Whiz is largely comprised of salt-packed flavorings and a cocktail of chemicals that give it eternal life and a neon yellow color.
A single serving of Cheez Whiz is two tablespoons, and packs in around 80 calories and around eight percent of your daily recommended fat allowance. That's not so terrible, but what is alarming is the amount of sodium in Cheez Whiz: two tiny tablespoons make up nearly 20 percent of your daily recommended sodium intake. And who eats just two tablespoons?
Read More: https://www.mashed.com/139639/the-untold-truth-of-cheez-whiz/
Quiet crab boy
When I was kid I loved Cheez Whiz, as an adult I still like it every now and then but not on Cheese Steaks, I'm a provolone kind of guy. But I have made them with Queso Cheese and I like that.
If you make it with queso cheese, it is no longer a cheesesteak. You would have to call it something else.When I was kid I loved Cheez Whiz, as an adult I still like it every now and then but not on Cheese Steaks, I'm a provolone kind of guy. But I have made them with Queso Cheese and I like that.
It's like I tell my one friend that adds lettuce, tomato and <gulp> mayo....
Me: "That ain't a cheesesteak"
Him: "What would you call it then?"
Me: "I don't care what you call it, just don't call it a cheesesteak"
Mayo? smh
what your friend has should not be called a cheesesteak.
I'd probably call it a hoagie steak, which is supposed to be a combo hoagie and steak sandwich (with or without cheese), though people frequently customize them to include this or that, and to exclude this or that, so it's hard to detail what is or is not a hoagie steak.
I’m eating it, I’m making it so I call it what I want.
I will submit to you that the ghastly combo referenced above is typically referred to as a "California Cheesesteak" by places that would have it on their menu. Less credible places, like the ones I have to go to to get my fix.
Sure. Just don't let anyone hear you. Per Pennsylvania law, Section 102.20.40.60:
"A cheesesteak shall consist of sliced or shredded steak, with or without onions, and provolone, Cooper sharp or white American cheese. Any other cheeses, toppings or condiments are a Class 1 misdemeanor punishable by mandatory attendance at all Pitt home games. If Cheez Whiz is used in lieu of the listed cheeses, the penalty is a summary offense rather than a misdemeanor, punishable by having to put French fries on any sandwich consumed for a period of 90 days."
You can call it what you want, but good luck ever getting a job with a Cheesesteak misdemeanor on your record.
I also make Sangria which at one time wasl illegal in VA and MD. So I've always been a rebel.
a tip of the cap to you. I googled California Cheesesteak, and it appears that is what that concoction is called. I racked my brain to try to remember if any cheesesteak places I frequent have such a thing on their menu display. But then I realized that I never look at the display, as I know exactly what I want, and am not looking for what other options they serve.
The hotdog ketchup thing is funny to me in that hotdogs don't deserve reverence like cheesesteaks and burgers and other kinds of subs do. It's all lips and ******** in the first place.
It's where I take out of town guests to have the authentic experience (and, to be fair, my mom was Roxborough High '45). Though my cousin Bill speaks well of Chubbies across the street.
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