The Philly Cheesesteak Scale

So my friend and I are quite fond of Philly Cheesesteak sandwiches. Of course, he doesn’t like peppers, and I get no peppers and no onions so I don’t know if it’s really still a Philly or not, but that’s beside the point. Today at lunch, we were trying a new restaurant which, and decided that, as Philly connoisseurs, we had to try them at this new place. We then decided (along with our lovely wives) that there should be various traits by which a Philly is rated. Things such as taste, greasiness/sogginess, and cohesiveness. You see, these sandwiches were indeed very tasty, but they were a bit on the greasy/soggy side, and that fact combined with the intense amount of meat stuffed into the bun, cause the sandwich to reach critical mass and lose it’s cohesiveness. Sexual innuendos aside, you want as much as possible stuffed in there without it losing it’s ability to remain a single sandwich entity, and instead becoming more of a Philly casserole of some sort on your plate. So yeah, there ya go.