thin-sliced rib-eye (or similar cut) fried and sliced further on a hot metal plate
usually, sauteed onions
a specific long Italian roll, which I don’t know the technical term for
Cheez Whiz on top
And… that’s it! It’s a health-disaster of a meal, but my people love it. There are also a world of variations upon it, which would fatigue me to describe…
I got the regional identity part, but was wondering what the fault was with this particular dish.
So thanks for clearing that up!
Probably the lack of liquid cheese or provolone.
To be perfectly clear, a classic PCS starts with:
And… that’s it! It’s a health-disaster of a meal, but my people love it. There are also a world of variations upon it, which would fatigue me to describe…
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Thanks!