How to Order a Philly Cheesesteak

Whenever I travel to a new SWUGN Summit city, I like to learn a little about the local customs.  Since Philadelphia is the next stop for the SWUGN Summit series of events, I thought I’d find out a little about one of my favorite foods – the Philly Cheesesteak. 

Apparently we here in Texas don’t have a clue.  Our two most popular sub shops don’t even come close with what they claim to be an "authentic" Philly Cheesesteak.  One shop offers to make theirs with hickory BBQ sauce and jalapenos (okay, we put jalapenos on everything here), the other wants to slather their’s in ketchup.  I’m sure that even the good folks at Pat’s and Geno’s would stop arguing long enough to kick a little Texas tail if they ever find out about this.

According to the website, an authentic Philly Cheesesteak is made with chopped beef and melted cheese.  Variations occur depending on the degree of "chop", and usually three different cheeses are available – American, provolone, and Cheez Whiz (seriously?).  Fried onions are also an option.

Ordering a sandwich in Philadelphia is easy once you know the vernacular.  If you want a cheesesteak with provolone and fried onions, you ask for "One provolone with".  For American cheese and no onions, it’s "one American without".  Simple, right? (I’ll let you figure out how to order with Cheez Whiz).

Now that I’ve whet your appetite, take a quick trip over to the SWUGN website and register for the SWUGN Summit – Philadelphia.  We have some great speakers lined up, including Rob Rodriguez, Greg Jankowski, and local user group leaders Jeff Holliday and Dennis Miller.

Richard Doyle
My official title is Senior User Advocacy & SolidWorks User Groups - but most people just call me "The User Group Guy". I've been a SolidWorks user since 1997, and was one of the founding members of the SWUGN Committee. Since starting the Central Texas SolidWorks User Group in 1999, my career path has led me to DS SolidWorks and a dream job supporting the SolidWorks User Group Network worldwide.
Richard Doyle
Richard Doyle