Molly and her husband Ralph were inspired by Ralph's south Jersey roots and chose to make a Philly Cheese Steak. That's a sandwich we haven't attempted yet, so I was excited to try their version. They did some pre-testing (what a concept!) to get the components just right. They considered a couple bread options, including the French rolls used for banh mit, before settling on Mexican bolillo rolls. One day old bolillo rolls, to be exact.
Bolillo rolls are soft, yet strong enough to stand up to wet ingredients. They are just slightly sweet, like a good white bread should be. They are lovely for Cubans, too.
With the bread squared away, the rest was easy. Thinly sliced ribeye, sauteed green peppers and onions, provolone, and Cheez Whiz. I have to admit, I was a little skeptical about Cheez Whiz. I know it's the right way to do it, but it still seems wrong to put Cheeze Whiz on a sandwich with such great ingredients.
I decided to do a side by side comparison. I made my sandwich with provolone and Beth made hers with the Cheez Whiz and we shared them.
The provolone was tasty. I layered it under the rest of the ingredients so it would melt. This was a fine sandwich.
The provolone was tasty. I layered it under the rest of the ingredients so it would melt. This was a fine sandwich.Beth layered the Cheez Whiz over, under, and around the other ingredients for a deliciously messy cheesy explosion. This was an amazing sandwich! I'm a convert! Bring on the Whiz!
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