Quote:
Originally Posted by Dayze
went to Pepperjax grill for the first time a while back;...damn good.
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I just went to the Pepperjax website. It appears they get their rolls from Philly. The roll is half the battle. I make my own from the gold standard of bread baking books. It definitely makes a difference.
The other thing about buying these at a restaurant, and correct me if I'm wrong, is that their peppers are green peppers. I much prefer to have red/orange/yellow bells plus green peppers on my cheesesteak.
I don't use cheez whiz either... it's provolone for me. Cheez Whiz doesn't work.