MungryJoe wrote:Hi all,
I was talking with a friend on Friday who said he likes cheesy beef, but he's not a fan of regular Italian beef sandwiches.
I know a lot of folks don't appreciate cheese on Italian beef and I understand the POV. But for those who DO like cheesy beef, do you like it both ways (sometimes w/ cheese and sometimes w/o) or do you generally prefer one style over the other? Or does it depend on where you get it? Or something else?
Thanks!
MungryJoe wrote:Do you prefer cheesy to a normal Italian beef sandwich?
MungryJoe wrote:Hi all,
I was talking with a friend on Friday who said he likes cheesy beef, but he's not a fan of regular Italian beef sandwiches.
I know a lot of folks don't appreciate cheese on Italian beef and I understand the POV. But for those who DO like cheesy beef, do you like it both ways (sometimes w/ cheese and sometimes w/o) or do you generally prefer one style over the other? Or does it depend on where you get it? Or something else?
Thanks!
MungryJoe wrote: Jefe, also a very interesting tale. You grew up with it and then drifted away from it as an adult. This may sound like a weird question, did something prompt that shift? Was it just that you liked it more without cheese? Easier to find/eat? Orthodoxy?
Jefe wrote:MungryJoe wrote: Jefe, also a very interesting tale. You grew up with it and then drifted away from it as an adult. This may sound like a weird question, did something prompt that shift? Was it just that you liked it more without cheese? Easier to find/eat? Orthodoxy?
Yeah I just got learnt better, likely in part to this here website.
chicagojim wrote:I'm in the camp that say's there's nothing wrong with a beef and cheese sandwich, but at that point it's a Philly Cheesesteak, not Italian Beef.
MungryJoe wrote:Panther in the Den, thanks for sharing the photo—I can color correct it for you if you send a high-res version. So I'm sure to understand you, when you said "9 out of 10", did you mean that you have a cheesy beef about 10% of the time?
ronnie_suburban wrote:As an aside, the Cubs do some promotion with Buona Beef that is very front and center on the video screens at Wrigley Field during games. It includes various players describing their favorite IB sandwiches. When Anthony Rizzo reveals that his favorite take is with red sauce and cheese, my first thought is always "you ain't from around here."
=R=
Panther in the Den wrote:No worries on the photo, I know I’ll get another, better picture (maybe next week).
Yup! Cheesy beef 10% of the time. Like Ronnie mentioned, it is a different sandwich especially since I prefer it run through the pizza oven (and on garlic bread). My regular beefs, just as God intended.
MungryJoe wrote:do you know if there's a good dine-in Rosati's around here?
GlakeCate wrote:Hi all!
I do NOT like cheese on Italian beef sandwiches at all. One of the things I really love about Chicago's Italian beef sandwiches is that they aren't very heavy. Adding cheese would totally ruin that.
I like mine very wet with giardiniera (sweet peppers are OK, but I prefer the "hot" with this sandwich) and then I remove about half the beef (and let whoever is with me have it). Perfect!
Binko wrote:I don't do cheesy beef, but I do think something like an aged provolone would work well. Philadelphia's roast pork sandwich (which I think of as the pork equivalent of an Italian beef), is often topped with an aged provolone, and the sharpness of the cheese works really well with it, and I imagine it would work well with an Italian beef as well. But something milder like a deli provolone, I'm not so sure about. It needs to be adding flavor, not just cheesiness.
stoutisgoodfood wrote:I prefer a beef au natural wet and hot, but for some reason I always get cheese on a combo. I'm more accepting of cheese over sweet peppers on a beef.
I make a (cubs player who shall not be named in my Sox household) version at home occasionally. But I also do the same treatment on burgers on the grill - with mozz/fresh basil/provolone - served on a portobello mushroom (no bun).
seebee wrote:GlakeCate wrote:Hi all!
I do NOT like cheese on Italian beef sandwiches at all. One of the things I really love about Chicago's Italian beef sandwiches is that they aren't very heavy. Adding cheese would totally ruin that.
I like mine very wet with giardiniera (sweet peppers are OK, but I prefer the "hot" with this sandwich) and then I remove about half the beef (and let whoever is with me have it). Perfect!
Marriage material.
Women tend to give men WAAAY too much credit for smarts. Nope. Right here. Marriage material.
MungryJoe wrote:Binko wrote:I don't do cheesy beef, but I do think something like an aged provolone would work well. Philadelphia's roast pork sandwich (which I think of as the pork equivalent of an Italian beef), is often topped with an aged provolone, and the sharpness of the cheese works really well with it, and I imagine it would work well with an Italian beef as well. But something milder like a deli provolone, I'm not so sure about. It needs to be adding flavor, not just cheesiness.
Binko. I've never heard of "Philadelphia's roast pork sandwich" and now I'm going to have to investigate. I had a bunch of stuff I was going to do tomorrow too—big hole in my day. But thanks! I guess I'll have to plan a trip to Philadelphia soon.