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Originally Posted by celts32
I don't think Delissandro's is even close to Geno's. Delisandro's uses the chopped up meat technique which is something you can get all over the city...IMO the real good places use the thin slices of steak. Geno's is my 2nd favorite in Philly next to Steve's Prince of Steaks in NE Philly.
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Interesting. I like the chopped up meat technique better. You can get the slices of American cheese to melt together with the meat, and the meat juice tends to ooze into the cheeze while it's cooking. You get a real homogenous flavor, the meat has cheese flavor and the cheese has meat flavor.
When you go to Geno's the standard issue is the chunks of meat cooked wit onions or without, and then served in a cheesesteak, and then the wiz is thrown on top. There's no blending of flavors there. It's just meat topped with cheese wiz. I like it cooked together better. Plus the Geno's meat isn't exactly prime rib, I think that's what gets me. It's chunky and meaty, but not that easy to bite through.
I think it was Dmek who said cheeze-wiz on a cheesesteak was terrible? I happen to agree. A lot of Philly people love the wiz, but I'd much rather throw a couple slices of American on that bad boy.