• @[email protected]
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    5 months ago

    So, will native Philidephians be more upset that someone put cheese steak on a cheesecake, or that you called it a ‘Philly’ when it is adulterated with peppers and missing one of the two acceptable [traditional] cheeses (American [Provolone] or whizz)? Place your bets and hopefully a real Philadelphian can let us know which is more upsetting. I’m betting on the latter, but not heavily.

    • @modus
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      35 months ago

      Philadelphian here. Sharp provolone is preferred. Nevertheless, I’d try it. Although cream cheese separates when you heat it so this would have to be eaten cold. It’s probably not bad, but I’m not sure about the chocolate on bottom.

      • @Cort
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        15 months ago

        I wonder if mixing a little American cheese into the cake could prevent it from separating long enough to serve and eat a slice

        • @Crismus
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          35 months ago

          Just add some Sodium Citrate to keep it from separating.

    • @TwentySeven
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      25 months ago

      I’m not from Philadelphia, but I though the two acceptable cheeses were cheese whiz and provolone.

      • @[email protected]
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        15 months ago

        Yeah, I think I misremebered that one. It’s been some years since I heard my coworker at the time rant about how cheesesteaks made other ways might taste good, but they’re not Philly cheesesteaks anymore and please stop calling them that.

    • @[email protected]
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      25 months ago

      I’m not native, but have lived in Philly. The bell peppers bother me. Wiz, American, provolone, or Swiss all are pretty common in my experience. As is no cheese at all, which this appears to be. But then it’s not a cheesesteak, it’s a steak.