 Matt Sloane is a CNN Medical producer. He seeks to rid the world of sub-par cheesesteaks. As a Philly-area native, nothing offends me more than a bad cheesesteak - and there are a lot of bad cheesesteaks out there. So, having been a connoisseur for almost 30 years, I've learned a thing or two about what makes them amazing. Let me be clear about something: there are steak and cheese sandwiches, and there are cheesesteaks. They are not the same thing. Restaurants, take notice. If you call it a cheesesteak, it had better be greasy, cheesy, and chopped up. If there are chunks of steak, brie, or horseradish sauce, it's a steak and cheese sandwich. So, what's the magic recipe for a perfect Philly cheesesteak? In this case, less is more. A good cheesesteak should consist of only three main components: the bread, the steak and the cheese. If you want to put fried onions on it, I'll give you a pass, but I personally am a purist. Part One: Bread Amoroso rolls, period. This Philly-area bakery makes "the rolls that make Philly sandwiches world famous," according to their slogan, and they're not kidding. Any self-respecting cheesesteak restaurant in Philadelphia uses Amoroso. They're crusty on the outside, fluffy on the inside, and strong enough to stand up to a greasy hunk of meat and cheese. Unfortunately for those outside of the Philadelphia/New Jersey/Delaware tri-state area (myself included here in Atlanta), you can't get them. My advice is to try and find a decent substitute, that's not too hard or too soft on the outside, but flaky and crispy. You don't want a mouthful of bread. It's just the vehicle for steak and cheese. UPDATE: Amoroso says they now they now ship to all 50 states and six countries. Lucky you! Part Two: Steak The steak is critical. Paul Castellucci, owner of Mama's Pizzeria in Bala Cynwyd, Pennsylvania (my personal favorite) says keep your cut of meat lean, and thinly sliced. It should be low end enough that you don't feel guilty for covering it in cheese, but lean enough that it's not gristly. You don't want to spend 15 minutes chewing each bite. Use a large, clean metal griddle that gives you enough space to chop up the steak as you cook it, and use a sharp enough spatula or flipper so you can cut the beef into little meaty shreds. Strips and chunks on a plated cheesesteak are bad. Finely shredded meat scraps enveloped in bubbling cheesy goodness equals heaven. Castellucci also says use a little bit of oil, but only enough so the steak doesn't stick to the grill. Part Three: Cheese In my opinion at least, Cheez Whiz does not a good cheesesteak make. Whiz is for nachos and tourists who want to try Philly cheesesteaks in the airport. It's no secret that the two most famous Philly cheesesteak places - Geno's Steaks and Pat's King of Steaks, located directly across from each other in South Philly - both offer Whiz. But just because you can, doesn't mean you should. They also offer provolone and American too, in all fairness. When asked about his choice of cheese, Castellucci said more than I've ever heard him say on the subject. "We have a blend of three different cheese that we use on ours, but it's kind of our personal signature," he says. That's code for, "Nice try, but I'm not telling you." My guess is that it's a blend of provolone and mozzarella, and maybe even a little American. Whatever it is, there's lots of it. In my experience, provolone and American are both good choices, because they melt easily, they're mild, and they don't taste like they came from a can. Sorry, Whiz. Once you've decided which cheese to use, remember, size counts. Use a lot. Most cheesesteak places I've found outside of Philadelphia serve steaks that are chronically under-cheesed, so I always order double. So, what about toppings? I can tell you from (lots of) experience, that most places in Philly don't serve cheesesteaks with any vegetables other than fried onions. I've never seen a mushroom or green pepper on a good Philly cheesesteak. If you're into that, fine, go for it, just keep it off of mine. And while we're on the topic of things that don't belong on a cheesesteak (Whiz), save your mayo for Canadian-style french fries and hamburgers. The Rating Guide If this is all too much to remember, you can go by the official cheesesteak rating guide created by yours truly, and my childhood friend Aaron Dobbins. Two points each for bread, cheese and steak quality, two points for hotness – because nobody likes a cold, congealed cheese steak – and two points for overall quality (because as Aaron reminded me, the whole should be greater than the sum of its parts) and that's it. Have I successfully made you hungry? Well book yourself some tickets to Philadelphia, and check out the three restaurants I never miss when I'm home: Mama's Pizzeria in Bala Cynwyd, Dalessandro's in the Roxboro neighborhood, and Tony A's Pizza in Conshohocken. If you're here in Atlanta like me, don't worry, I've done my homework. Weeyums, a restaurant with literally four walls and a grill, in Stone Mountain is about the best I've found. It's followed only by Roy's Cheesesteaks in Mableton, and Woody's in Midtown Atlanta. For the rest of you, I suggest taking these instructions to your local sub shop, and schooling them in the ways of the greatest sandwich on earth. Or, Castellucci says he'll ship one to you. "We do send em' frozen," he says. "We ship em FedEx overnight." More on classic Philly cheesesteaks |
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i call BS on the no Whiz line. Yes, I personally prefer Provolone, but my wife's family is from Philly and they ALL, even her grandpa, who's lived there his entire life, only ever gets Whiz/Wit (and has for years)
I've also lived across the country and traveled everywhere for my job. Philly may be da home of da cheesesteak, but there are very good one's all over if you know where to go.
Silly article...
Dear j-son:
Whiz on ANYTHING (as well as your post) is what's silly! American cheese stands alone when it comes to a REAL cheesesteak....
Amen!
The famous and controversial Joey Vento, owner of Geno's, died of a massive heart attack in August of 2011. Here is a link to a CNN photojournalist story about him, and cheesteaks, wiz wit and all, circa 2009: http://www.cnn.com/video/#/video/us/2009/10/01/aif.wiz.wit.cheesesteaks.cnn?iref=allsearch
He looked great in that story.
But the cheesesteaks at Geno's don't look nearly as good as the one at the top of this story.
First off this is a great article.
People who say cheese whiz was the original cheese product used on cheesesteaks are dead wrong. Cheese whiz didn't come about until the 1950s. The first cheesesteak was in the 1930 and provolone is rumored to the first cheese used.
There's a great cheesesteak review blog out there located at http://cheesesteakmeouttotheballgame.com/. The author of the blog sucks at writing, but he's reviewed over 70 cheesesteaks around the Philadelphia area.
If you answered "Never had a cheesesteak" you should go jump off a bridge.
Cheesesteaks are too liberal. Real American food are more along the lines of a good old fashioned burger. Period.
I have to disagree with the author about mushrooms, all self respecting pizza places in Philly make cheese steaks too and they all offer mushrooms.
I do agree with NO green peppers, sprouts or other California BS.
The cheese is mozzarella BTW. cheese wiz is for tourists.
It has to be WHITE American cheese. The whole voting process here is void because it does not say "White American." Have you ever seen a real steak with anything orange on it? I agree ... Cheez Whiz is out, and so is orange American "hamburger cheese."
The White House Atlantic City NJ
The best cheesetsteaks for decades all the celberitys go there.
The best cheesesteaks do not come from Pat's or Geno's (contrary to what Fox/CBS think when they cover Eagles games). After living in the Philly 'burbs for over 35 years, there's no place on the planet that can compete with the Delaware Valley when it comes to this regional cuisine. If you want to savor a real cheesesteak, grab a 'slice' or sink your teeth into a 'boli'; try a Mom-n-Pop pizza and steak shop. If you can find one that serves A-Treat or RC Cola, all the better. Enjoy!
Agreed the best ones come from mom and pop pizza places. Ginos and Pats are both tourist traps with lousy cheese steaks, sorry but its true. For a REAL Philly cheese steak its almost any Mom and pop pizza place.
Spent sometime in Philly a few years ago. Walked 4 miles to get to Gino's. Sandwich was OK but I wouldn't walk the 4 miles again.
Here in California, try either the Great Western Steak and Hoagie Company on Lincoln in Venice, or the Great Central Steak and Hoagie Company on Arniel in Camarillo. Steak'em, provolone cheese, and grilled onions on long sourdough roll. Make mine with peppers, mushrooms, and pizza sauce. To die for, but the purists probably won't like them for many reasons, not the least of which is that it is West Coast.
In San Antonio the place to go for cheese steaks is Youz Guyz Cheese Steaks off Pat Booker Road on the far NE side of town. My ex is from Pennsylvania and this was the only place in the city that met his high standard for cheese steaks. And yes, after reading about all of these places, I'm now craving one :-)
Sorry but I live in San Antonio and Youz Guyz is bland overcooked meat with no flavor at all. Flavor wise so far Jersey Mikes subs over by 151 has 10x the Philly that Youz Guyz has. And it actually does look like the picture up top.
COSMI'S.
PUDGES in Blue Bell, Pa. You may disagree, but, if you do, it just means you're stupid.
First off (pronounced awff) if you werent ever living in the city of philadelphia boarders you aint from from philly and insult to those of us who do cause we are a very prideful bunch.Second, the writer has it right on one thing. a cheesesteak comprises of those three ingredients. anything else is something else with the exception of fried onions. But yo, it's d'ambrossio rolls that take the cake. Amaroso is all right but who wants commercialized machine processed, non hand made garbage, when you can hand made rolls born out of an old family recipe from a legit Italian family that didnt sell out commercialization for the almighty buck. Also, seriously, wiz on a steak is sacralige, your nuts and your obviously not from philly. if it were sacralige, it wouldnt be staple of every single cheesesteak servin place in philly. I can guarentee more than half of the consumers of cheesesteaks in philly prefer wiz over anything else. and this whole provolone on your cheese steak thing is for the people who aint from philly cause i dont know anyone from philly who takes anything but american or whiz on there steak. And yo a good majority of all the people i know, use ketchup on their steak. its rare for me to even see someone not put ketchup on it, so again you probably aint from philly, probably from some stuck up richy snobby suburb of philly. Neway fro me, its wiz wit and ketchup from steve's on the blvd. Nuff said.
Hands down, the best cheesesteak in the world is White House Sub Shop in Atlantic City. Great roll, meat, cheese, fried onions, hot peppers on side. Place has been around forever and you might stand in line, but well worth the wait!!
If it's not in eastern Pennsylvania it's crap. The end.
Little Phillies in Covington, GA...
There are many good places to get quality cheesesteaks in the Philly area....but you can't go wrong with Tony Luke's in South Philly. Also nothing wrong with mushrooms on your steak and cheese whiz is the best!!
This post and all the comments has made me hungry. I'm a pregnant New Yorker and I want a cheesesteak, damn it. I lived in Hatfield for a brief time and miss the delicious cheesesteaks I used to get in that area...won't pretend to be an expert but there's nothing like it here. The closest I've come is this cheesesteak at Planet Wings...and I know that would get laughed at in Philly!
John's Roast Pork and Tony Luke's are my favorites. They both use Sarcone's bread. Oh, my goodness, beats Amoroso's hands down. A bit crustier and seeded, yum. John's is only open 6 am to 3 pm on weekdays and there's always a long line, so it's like the Shangri-La of cheesesteaks for those of us who work during the day. Try the roast pork with sharp provolone and sauteed spinach at either place, it's better than the cheesesteak, I promise.
Being from Philly I often think the cheese steak phenomenon is over hyped. I’ll have friends come tell me that they were in Philly and they had a cheese steak, and “that was good but not great” Eating a cheese steak isn’t a life changing experience; it’s not the best thing you ever ate. However if you’re from Philly it’s always been part of your life.
If you’re going to the Eagles game, someone will volunteer to stop and get cheese steaks. Mom doesn’t feel like cooking, Dad offers to run out and get cheese steaks. You stayed out to late drinking, it’s time to go get late night cheese steaks.
Whenever I get back to Philly I always hit up Powelton Pizza on Drexel’s campus. Terrible pizza but they make some great cheese steaks
I went to Drexel also. We used to go to Powelton Pizza, Village Pizza and Abner's. All pretty decent for cheesesteaks. You are right about cheesesteaks being a part of your life when you live there. We used to stop at the corner pizza place near home (name escapes me) and pick up cheesesteaks or hoagies on Saturday night because Mom didn't feel like cooking. We also had them on Christmas Eve. It was tradition. Mom was cooking a big meal Christmas day and wanted a night out of the kitchen. I think I am going to have to make a road trip to Phila. with all of this cheesesteak talk! Now I'm craving one. No good places near me now.
My family is all from Philly, so I love cheesesteaks. I will admit that I like a little ketchup on mine (let the bullets fly ;)
I'm a Philly transplant out here in San Francisco. Great news!
About 15 years ago I found this wacky little yellow place called The Cheese Steak Shop on Davisidero street. Wow!
I had tasted failures from all over the US but this tasted like home. I asked the manager how they did it and he explained that they fly Amoroso rolls out each week to make 'em great! They knew the secret!
They keep it simple – just cheese, onions & sauce. They avoid the California cuisine- avocados and all that.
BTW as a teenager I worked in a cheesesteak place called 'The Bright Spot' in North Philly- Moved to Manayunk and had many D'allesandros. Was back in Philly last fall, had one for the road on Henry Ave. The guys out here in SF are just as good! Their place is a cheesesteak shrine, the walls decorated with pictures of Jim's , D'allesandros. Mama's, Pat's, Genos and all the best of the Philly area. Come enjoy!
the food service companies( if I remember right its Buy Rite) has amoroso rolls on their order form, I used to work at a bar in SF and we ordered them for our brats all the time
Don't eat them too often or you will get fat and die. Sorry.
True dat!!
Will be reincarnated anyways so who cares?
My husband and I are from Phila but have moved away. When we go back to visit, we always joke that we would weigh 300lbs if we still lived there. Great pizza, cheesesteaks, hoagies, soft pretzels, Italian sausage. Mmmmm. Now I'm hungry.
It's been at least 15 years, but I remember Ishkibibble's on South St made a killer steak. Mine was always a toasted Amoroso's roll, tons of grilled onions, and a mix of provolone and white American.
In any case, I don't know why this city doesn't hire and franchise some of the better trucks to other cities. It's our most memorable cultural contribution, and I've never met anyone, anywhere, that doesn't like a proper Philly steak. Good steaks are to Philly what a PoBoy is to New Orleans.
The statement that you can't get Amoroso rolls outside of the Philly tri-state area is not true. At South Street Philly Cheesesteaks in California (Burbank and Westwood) they get their rolls from Amoroso. I've had the best in Philly and from South Street in CA and they are virtually indistinguishable – it's true, the roll makes the sandwich.
I agree that the roll is critical to a good cheesesteak. But anyone who thinks Amoroso's has a lock on good rolls hasn't been around much.
Did you ever go to a Colonial Village Meat Market just outside of Phila? They have about a dozen bins and paper bags lined up in front of the deli area filled with different types of rolls. They have Amoroso rolls and tons of other rolls also. These guys take their deli, rolls and meat very seriously.
Billadelphia's in North Richland Hills, Texas (halfway between Dallas and Fort Worth). Pretty much everything good about Philly – D'Ambrosio, Herr's, Habersett, Taylor, Federal Pretzels & Tastykake.
The presence of Tastykakes is the mark of awesomeness. Really tough to find outside of the northeast/east coast.
Cheez Whiz does NOT belong on a cheesesteak. What a sham! Any local who claims that is "right" is just as bad as a Chicagoan putting ketchup on a hot dog or a New Yorker eating his pizza with a fork.
I grew up in Philadelphia/Boyertown and have been in Texas for 30 years. I had to wait for a while, but Dave and Busters is our best bet for a good philly cheesesteak. Also, we are getting many Jersey Mike's that are pretty good, too.
And I do have to add, my favorite is WHITE American cheese. Not that yellow crap. Cheese is naturally white, not orange!!!
Ya know, I was just thinking that too...Jersey Mike's cheesesteak is actually pretty solid (if you're not in Philly and have the need).
Totally agree with author, with one caveat: i think pizza sauce is an acceptable garnish. Abners in University City. Or the blue and white truck in the neighborhood.
Drunk at Abner's at 1:00 am. Cheesesteak with double whiz, fried onions and mushrooms and criss cut fries to share with my fellow drunk friends. That pretty much sums up every Friday night of my college existence.
I can't believe nobody mentioned Subway. Just watching the way they gently spoon a carefully measured mixture of steak and cheese into a cardboard tray. Then into the expertly timed, state-of-the-art microwave, and onto a nice, soft bun. Dallessandro's only wishes they they could make steaks as good.
Hey Alot of good comments here – and now I am craving a cheesesteak! I grew up in Burlington County Willingboro/Riverside area) across the Delaware and now live in Gwinnett County outside of Atlanta. South Jersey Gaetanos beats em all hands down, Amoroso roll, Thinly sliced ribeye and Prov/american combo – best steak I of all I've eaten in my 50 some years. It's a must stop when back in the neighborhood. Agree Weeyums in Stone Mountain makes a damn fine Cheesesteak too, but you have to also try Little Phillies in Covington, GA off the 141 Bypass near Walmart. Also makes a great cheesesteak.
Where is Mama's? I always go to D'Alessandro's but will definitely have to try Chubby's, they're right across the street. I'm going to Philly this weekend to visit my mama, guess what I'll be having for diner on Friday? She'll be mad since is ain't Friday fish for lent but all this talk has worked up a real hunger!
Ketchup on a cheesesteak? Sacrilege!
No one picked up on the "Philly Lean" comment... when you eat a good cheesesteak, standing up, you need to push your butt out and lean forward, so that none of the yummy goodness ends up on your shirt.
PS- Jim's and Pudge's; wiz wit.
D'Alessandro's makes a damned good cheesesteak, but Barry's (also in Roxboro) is just a bit better. ;)
Pgh International AIrport has a cheesesteak place – nothing like it out here in Seattle. NOTHING. When I fly back to Seattle, I always have at least one cheesesteak in my carry-on bag – inside the airplane, everyone around becomes terribly interested ;-)
The sub shops out here offer that Velveeta crap melted (poured?) over miniscule portions of lumpy gristly mystery meat, tomatoes, jalapenos, Miracle Whip mayo (ugh!), and what-not. Smooshed into an inedible mess that is sold as a "Philly Cheesesteak."
Tat's in Seattle makes a pretty good cheesesteak.
We used to get them for lunch every Friday.
Sorry but my colleague Matt, a great guy, obviously never had a cheesesteak from the WhiteHouse or Sack O' Subs or Dinos in the Atlantic City area.
Philly has nothing on our subs!! :-)
http://eatocracy.cnn.com/2011/04/14/jersey-shore-subs-hold-the-snooki/?iref=allsearch
subs? subs? Those sandwichs are called HOAGIES for cryin out loud!!!! (and a good steak wit should never be referred to as a "sub.")
Cheez Whiz? YUK!!
I'm gonna puke.
This is the most intelligent blog on CNN that I have ever seen....passionate people about their cheese steaks and no politics. Raised outside Philly and now in NE without a good cheese steak; need to make it on my own. The first time I had a "steak and cheese" in Boston, I spent 5 minutes chewing a hunk of steak and another 2 minutes gagging down the gristle....Go Philly!
You want a good steak and cheese in Boston, go to Bob's Foodstore in Medford and get a bomb with extra cheese. It's to die for.
Yes! Bob's is the bomb!
As a Philly native, I'm going to have to disagree with the whiz being for tourists comment. Philly is the only place you can find a cheesesteak with whiz, which is partially why it's a "Philly cheesesteak". Some places in Philly make steaks that go well with Provolone or American, but "whiz wit" is the way to go at the others. There's nothing wrong with whiz.
Born and raised in Phila. I always got double Whiz growing up just like my Dad. Whiz on the roll and then Whiz on top of the meat. Sometimes I would get White American but nothing beats the oozing goodness of double Whiz. BTW, I have never had Whiz in any other way on anything else. Ever.
And across the street from Dalessandro's is Chubbies – hands down the best I have ever had. Pat's and Geno's? Tourist trap garbage – don't waste your time.
When read the title. I said to myself "If he doesn't mention Mama's, I will dismiss the whole article". You, my friend, are a genius. Mama's is the best and I ALWAYS go when I travel back home (W. Philly) from Raleigh. After giving up trying to find a decent cheesesteak, my husband and I found a new place opened last year. They are as close to home as we can get...they get the bread specially made for them, Anvil's in Raleigh/Cary. Think I'll go get one this week :-)
The suburbs of Philly are just as great as anything you'll find in Philly (generalization). As long as you're in the area, you'll find greatness!! I agree with the author that a cheese steak is – roll, steak, and cheese. Only lately have I tried some variations like putting pepperoni on it and some other things, but still – roll, steak, and cheese – that's the best way to have it – And personally, I prefer American cheese. White American, not the Yellow American crap :)
E-A-G-L-E-S EAGLES!
(i thought the thread needed some ambiance)
"And the Flyers are going on the Peeeccoooo Powwwerrrppplllaaayyy"
I like the phlly cheese steak at Arbys. Now those are the best.
oh no you did?!
You sir, are a very sick & twisted individual, unless, of course, you intentionally spelled the Arby's debacle as "Phlly".
You have brought shame to your family if not...
way better than anything in philly : )
You need medication...lots of it. There are no other words to answer that blasphemy.
Wiz wit...nuff said.
Angelo's street cart on 16th and Chestnut. One of the best cart vendors in the city, and one of the better cheesesteaks you can get. There tends to be a rather long line during lunch rush (given it's outside of Liberty One).
For me, it's cheesesteak with onions and shrooms. Majestic.
The meat needs to be chopped up minority babies. The only good cheese is pure American. The only cheese that matters.
My mom made the best cheesesteaks. Cook up some Steak'ums and onions, melt some velvetta on top, then slap it between two slices of white bread. Pure ghetto gold.
As wrong as that is, I'm sure it's special to you. :)
Yeah, really. Their mom made it. Can't talk bad about somebody's mom.
I worked for a soda distributor in West Phila. and delivered to many of the mentioned places. I spent a lot of time in the back rooms of these places, and here's my two cents:
Meat, Back in the day, the preferred butcher was Cross Brothers. Most use round, not ribeye. It comes in whole and they slice it in the back. If you see frozen meat, separated by paper, go elsewhere.
Cheese, Depends on when you grew up. 50's, 60's: American, 70's Whiz. 80's on Prov.
Bread: Amoroso is king, but there are other suppliers. It's hard to find this kind of bread outside of the Mid Atlantic. The best places had a space under, near or on the grill where the rolls were heated to make he outsides crisper.
Onions: These are key. They use Bermuda onions. Sometimes vidalias. A sweet onion is key. They also need to be grilled for a long time. If the onions go on the grill with the meat, you're not going to like the sandwich.
Oil. Yes, oil, or in some cases shortening was used on the grills.
Toppings: They put on whatever the customer asked for.
My Favorite: Jim's 62nd street. The ladies were the best.
+1 on Jims
You want a real Cheeseteak, go to Jim's. You want cheap lousy tourist crap, go to Pat's or Gino's.
Well put with the cheese of the decades. I never had cheez whiz on a steak and still don't eat them that way when I'm in Philly. That would be in PENNYPACK. Bum.
Obviously this writer is not playing with a full cheese steak. For starters, it's called a Philly cheese steak and they're only found in south Philly. They're not called Bala Cynwyd or Roxboro or Conshohocken cheese steaks. Most true Philly cheese steak lovers know only one way to order........."whiz with". If you don't know what this means then have a hot dog.
That's "wit", not "with". So you don't know it all.....
Ok, never been to Philly so want to knoww if you use a mix of provolone and american cheese do you just top the chopped steak while it is cooking with the cheese or do you melt in a pot to make a cheese sauce and then pour it on?
thanks.
First, let me say that Mama's is the only place I know that uses a blend. Second, other than the whiz which is not the whiz you know from a can but rather a cheese sauce, the cheese is slices that are melted on top of the chopped steak and then either folded in or simply flopped over on a roll (Amoroso's OR Liscio's).
It's funny that none of the cheesesteaks recommended are in Philly.
Pretty sure that Dalessandro's is in Philly given that it is in Roxborough which, last time I checked, is a neighborhood in Philly.
I could care less if the cheesesteak purists don't like vegetables on their sandwich. I just can't eat a hunk of meat and cheese without the added flavor of perfectly grilled onions, peppers and mushrooms. I'll even throw tomatoes on occasionally.
That's getting pretty close to a steak hoagie....just add lettuce.
Steve Prince of Steak's................Hands down the best
Having lived in Phila/Phila burbs for most of my life, just go into just about any neighborhood steak shop and 99% of the time you walk away with a winner. John's Roast Pork in S. Phily; Nick's in Dresher; Maple Glen Pizza; that place in Ardmore across from the 23 East on Lancaster; Ernie's on Cottman; et al. Avoid all establishments that are not owner-operated, chains, or places with multiple locations.
WE are in the middle of Montana and there is NOWHERE to get a cheesestead. So, we do our own in our little store restaurant. We can't get "The Roll" (Amoroso) but we have a great substitute. We are also purist and offer fried o's, provolone (or our blend of mozzorella and cheddar). We DO NOT have mushrooms or green peppers, but if you want something extra, we offer sweet peppers that the customer puts on as a relish. We were doing them once per week but they were so popular, we'll have them every day this summer. So...if you're on your way to Glacier National Park on Hwy 83, stop at the Swan Lake Trading Post. http://www.swanlaketradingandcampground.com
We're going to GNP this summer and will try your cheesteak (with some reservations). Sounds like fun.
I've seen lotsa plugs for Jim's Steaks on 4th & South, but the true Jim"s experience can only be found at the original.on 62nd St in West Philly. It was there I fell in love with cheesesteaks for the first time and the woman who served them up.
God Bless you Juanita! Rest in Peace!
JIM'S!!!!
We definitely need a cheesesteak place in Madison...I think one on State would do pretty well...
State Street Brats should take up the challenge and offer a cheesesteak. :)
Agreed
Michael's in Ridley Park/Woodlyn
Best cheesesteaks, hands down. If you want to go a different route, their buffalo chicken cheesesteak is the absolute best. Just ask for extra napkins when you pick up, you'll need them.
Woah baby!! Yeah, buffalo chicken cheese steaks rule!!
Penny Ann's Cafe in Salt Lake City serves their cheesesteaks on amoroso rolls.
Jim's on South Street – best cheesesteak!!!!
Grew up in the Borough and Yunk area...D'Allesandros has gone significantly down hill in the past few years. I much prefer Chubby's! Big thumbs up to them. I'll have one (or 7) every time I'm home.
Dalessandro's in the Roxboro, Hands Down! It's were I take everyone whenever I go home. Provolone and American, fried onions. And it's true, you just can't get a good sandwich outside Philly. I've tried. And for the love of God people, Philly steaks DO NOT come with mushrooms and green peppers!!!! This author knows his stuff! Amoroso rolls are the only choice. I've been trying to explain that to non-Philly peeps for years.
D'Allesandros was suggested to me the first time I went to Philly. And I understand why.... It was years ago but *so* good!
I love you, Matt. :) Lee's Hoagie House used to make a decent cheesesteak. Jim's on South Street, Joseph's on Oxford Ave., are my favorite.
Mama's Pizzeria. End of discussion.
Every city across the U.S. has a restaurant that makes and awesome cheesesteak. Cows and cheese don't know zip codes. As far as the roll, water and altitude would be the only real differences. Good water plays a big roll (in a roll).
Sorry Don, a cheesesteak is all about the roll.
If it ain't on Liscio's or Amorosso's, it is not a cheesteak.
dude, I am from Philly, lived in MIami for 17 years and now I am in Madison Wisconsin....and you made me so freakin hungry I am about to drive to Philly. I liked Don Giovannis cheessteaks. South Street Pizza company had good ones too
man....
ps you didnt mention the "Philadelphia Lean"
Plain and simple – Whiz is for tourists. Anyone who tells you otherwise is either a.) a tourist b.) not native to Philly c.) working for Kraft. d.) from some backwoods neighborhood in the city like Pennypack or Torresdale.
Second, Amoroso's are good, but they are not the best. Liscio's, Conshohocken Bakery and Sarcone's all make a superior product. They're just more expensive so a lot of shop owners don't use them.
The bread: slight crunch on the outside, pillow soft inside, slight chew. Perfect.
Steak – he's dead on – lean, rib eye, throw on the grill. You don't need oil, you don't need nothin' else
Cheese – Provolone or White American
and, if you order em, they're fried onions, not grilled.
"Fried" onions implies using fat or oil and a pan. If they are cooked on a grill or gridle that would make them grilled.
In Philly they are referred to as fried onions. The large grills are called fryers, hence the fried onions.
Really, what's with you? Seems to me Pat's and Geno's in South Philly is where this "whiz" phenomenon originated.
Great points, though I personally feel that Conshohocken Bakery also makes a good cheesesteak roll. Of the Philly "big 3", Pat's, Geno's, and Jim's, I prefer Jim's by far. But for the best steaks in the Philly area (yes, I've been to many of the places already mentioned), give Valley Forge Pizzeria just east of Phoenixville on Rt. 23 a try. Seriously great steaks, and if you're feeling frisky, ask them to do it on garlic bread. Blasphemy, but such delicious blasphemy.
The rest of the world might THINK that they know what a real cheesesteak is, but we Philadelphians know better.
Growing up in East Falls, Dalessandro's is by far my favorite. I was just a short 5 minutes drive from heaven. The aroma in that place was amazing. I live in Texas now and you just can't get a good cheesesteak here. I don't know why they even try.
Matt,
You complete me <3
As a former Philadelphian - growing up in West Philly and later living in Roxborough, I love Delasandro's on Henry Ave. When I was a student at Overbrook, it was a Larry's Bellyfiller that I dreamed of. I also think a Jim's (4th and South Streets)steak is better than anything I have eaten in years. I must also try a steak at John's Pork House when I return to my place of birth.
It seems like folks from Philly forget the best Cheesesteaks in Philly are made at Pagano's on Ogontz Ave. As for Cheez Wiz, it only good for Triple Cheesesteaks.....Pagaon's also makes a very tasty Chicken Cheesesteak....also, I know I'm bias, but the best Hoagies are made at Pagano's. Not Subs, not Heros, I'm talking about meat oozing out the bread Hoagies...Philly, I will coming up 95 on saturday, man I'm hungry.....smile
wow, work there much? get a life, you self promoting loser.
I stopped going to Pagano's on Ogontz Ave. Their quality really went down.
Well, I haven't tried Woody's, but I really doubt a good cheesesteak sandwich can be found in Atlanta. Better to go home, head straight to Jim's on South Street. Dang, I miss that place.
I agree, Jim's has the best steaks in Philly!
Thank you! Cheez Whiz on a cheesesteak is disgusting. Provolone is the only way to go. Let's all join together and work to put Cheez Whiz back where it belongs...in space.
I grew up eating cheesesteaks in South Jersey in the 50's and 60's. It was always American cheese and we always had the choice of peppers and onions. Ketchup was the only condiment we ever added. I now live in the Deep South and laugh every time I see a sign advertising "Philly Cheesesteaks". IT"S A CHEESESTEAK! If it says Philly, it ain't!
The best used to be at University Hospital in El Paso. Can get it greasy and with pico de gallo on it. Got one every night I was on call.
You are right that it should be chopped. Pat's and Geno's don't chop them. As a life long Philadelphian, I can tell you that Pat's and Geno"s are Tourist Traps.... You need a neighborhood cheesesteak. Delesandros USED to make a good steak. Now, they have it precooked.... That's not Philly. The best in the city is Chinks and all local magazines will back me up... Steve's, Frusco's and John's are very good as well. Being a man with a tattoo of a cheesesteak on his arm, I feel I am an officiano.... I would be happy to send you a picture.... American with is the only cheesesteak you should order..
Absolutely. No one even comes close to Chinks. A vanilla malt and a Chinks steak and you can die happy!
I own a Philadelphia cheesesteak restaurant in Philadelphia. Sonny's Famous Steaks 228 Market Street.
Part 1: Correct, Amoroso's it is.
Part 2: WRONG! Thin sliced ribeye cooked in its own fat, no oil, no chopping.
Part 3: WRONG! Nobody beats the Whiz, NOBODY! But, it must be the correct formula KRAFT Cheese Whiz, no substitutes.
Part 4: Fried onions heck yeah!
When ordering, just ask for a Whiz With, Stu? ;>)
whiz is to appease tourists and people who dont know better. real philly residents eat american cheese. and the tourist traps like pats and genos DONT chop their meat.
hence, your place is a wannabe tourist trap.
Nothing wrong with Pat's. Yes it is popular with tourists, but they make a d@mn good cheesesteak. And the author is entitled to his opinion, even though it is wrong. Gotta go with "whiz wit". No Geno's though, its all just a show, a crappy, crappy show.
R I B E Y E.
I've been to Roy's and put it on my list for Atlanta! Great stuff... If you haven't been to Weeyum's in Stone Mountain, I highly recommend that one as well...
Wonderful comments! But how could those of you from the area overlook Cassapoula's (2 locations left I think, Fairfax and Elsmere, I believe the one in Hockessin closed, all Delaware places)? It is 'to-go' only, and when traveling home to Delaware from Atlanta, I've been known to buy a cheesesteak and a grape soda, take it outside and eat it on the hood of the rental car. I also agree about the 2 cheeze-whiz locations, Geno's & Pat's. I never visited when I lived there, and then went to both some years ago while up on business. What a disappointment. Thanks to 2 of you for recalling the Claymont Sub shop, it's a hole in the wall but terrific. I'm going to try Roy's and Galla's here in Atlanta since they are the closest of the ones recommended to where I live in North Fulton. Damn, 6:45 in the morning, and I'm craving a cheesesteak already!
If you find yourself at the jersey shore, gotta go to Pat's in Point Pleasant. Really, really good.
I lived my whole life in Philly or the suburbs and when I moved to Denver in 2003 I thought I would die without my beloved cheesesteaks. Then I found "A Taste of Philly". They make cheesesteaks and hoagies on Amoroso rolls and are as good as the originals in Philly. (You didn't mention Lee's Hoagies but their cheesesteaks are delicious too.) BTW, the picture on your story looks so luscious that I feel like enlarging it and taping it to my wall!
Agree with Tramp – Lee's!. downtown, Abington, Cheltenham , all consistently great. At least last I was there in mid-90's. Hatboro – Silvio's deli, also great. Taste of Philly Ft. Collins, Colo. not bad, also Little Philly – Cheyenne, Wyo. not bad either.
"cheesesteak hoagie" – lettuce, tomato etc - much healthier that way, of course.
I second the love for Silvio's in Hatboro, PA. They make their own bread which is miles better than Amoroso.
SILVIOSSSSSSSSSSSSSSSS!!!!!!!! Holy Crap!!! They're sooooo good. YES they bake their own rolls and their hoagies are to die for too!!
In Dunedin Florida there is a gem of a cheese steak shop called DELCO. The owners are from Delaware County and they ship rolls in daily from Amorosos. They also make a great hoagie and they carry Tasty Cakes. A trip to Delco makes me feel like I'm back in Philly.
TASTY CAKES!!!!
Tastyclair season is almost over.
In Atlanta, check Gallas Pizza and Wings (2 locations Brookhaven/Sandy Springs). The name says pizza and wings..but I only go for the cheesesteaks. They have a menu of 12 varieties..but tough to beat the traditional. First, they bake their own giant loaves of bread, second good quality meat to bread ratio, and third, white American cheese..how it should be. One of the very few places that actually know how to blend meat and MELTED cheese for perfection in every bite.
Please. This author is clearly from the Manayunk/Conshohocken/Roxborough area, and named all the places that he grew up with. Mama's and Dalessandro's are ok, if you want real cheese. But their quality is inconsistent, and cheez whiz is much better. And Tony A's? Come on. They're a pizza shop. Top two places are John's Roast Pork off of Columbus Blvd. and Sonny's on Market St. in Old City.
Vincent's in Souderton, 20 minutes north of center city off 309 next to the Giant. for non-traditional cheesesteaks, they have a good choice too. my fav is the buffalo chicken with melted blue cheese.
In the Detroit area, Joey's is the best. They use Amoroso rolls - fly them in from Philly. Now if they would only bring in the soft pretzels and water ice, we'd be set....
I've been able to find a lot of half decent cheesesteaks since moving away from the Promise Land.
However if you tell me where I can find a half decent pretzel then I will forever be in debt to you.
With all due respect to Mr. Sloane, one the the places he recommends Dalessandro's served what I thought was the best cheese steak I had ever had.......when I was in school. Delicious meat, crusty bread, great cheese!!!! It was a clean, classy old style luncheonette with a long counter and a few nice tables if you didn't want the counter. Now years later, I took my wife and son back there a few weeks ago the experience the "legend". Now it's a dirty, smelly, pure take out joint and the steaks were tasteless, the bread soggy with grease..........horrible. How the mighty have fallen.
about a minute ago · Like
D'Allesandro's used to be GREAT. My husband started going there when he was 16 and now he is 62. We (and our 4 kids) went there all the time. Now there's a new owner. First thing he did was to change the meat. It killed us. On a good day, the steaks were mediocre. My husband then got sick from the food one day. He will not go there anymore. It is so sad.
I grew up in the area and D'Allesandro's used to be phenomenal. As the years passed, though, we found as good, if not better, right across the street at Chubby's. Now I'm craving a "proper" cheesesteak.
One of my favorite memories is of having left a funeral in Philadelphia, enroute back to Mardi Gras in New Orleans, where my husband was waiting on me. It was a "quick turnaround" trip – I was in Philly for all of 24 hours. I had to leave everything from my carryon luggage behind with my parents for the sheer fact everyone packed me down with Philly treats. The TSA agents laughed themselves sick at the four cheesesteaks (extra cheese) going through the scanner. And they were kind enough to let me through with the bottle of mustard that came with the six pretzels.
Matt, you need to explore the Atlanta area more. ;) Roy's Cheesesteaks in Smyrna uses Amoroso rolls (if I'm not mistaken) and is by far the closest thing I've come to an authentic cheesesteak outside of Philly itself.
Cheesesteak. A Philly Goomba's contribution to the culinary menu. Made by Tony and served by Gina.
"Made by Tony and served by Gina"
If you were actually from Philly you would know that there is no such thing as Tony or Gina.
It's Ant and G.
Claymont Steak Shop, Claymont, Delaware – Yum, Yum, Yum! Claymont is just below Aston, PA at the Naamans Road exit – go East to Philadelphia Pike (Rt. 13) and South to the shop. Well worth it – see their web site. They make great Hoagies too. By the way, Amoroso's rolls are used for the hoagie too! I grew up in Bucks County (adjacent to Philadelphia), then lived in Wilmington, just a mile from the Steak Shop. I've found authentic shops across the US – the last I found was on Bourbon Street in New Orleans. Amoroso's Rolls and Hatfield Meats steak. A bit of heaven in the south. I'm in Palm Springs, CA now – in the desert – and there is Nothing!!!
Claymont Steak Shop is the best!!
Last time i was in Key West, there was a steak shop called Mr Z's. They get Amoroso's rolls shipped in daily. Very good for outside the area.
There was one guy who started a cheesesteak place in Provo Utah some years ago when I lived there. He was from Philly, and went to great pains to import the bread, the meat and the cheeses (he used a three cheese blend) from Philadelphia to recreate a "real" Philly Cheesesteak. It was the best I have ever eaten...unfortunately, he picked a very bad location, and eventually had to close that place and go with an even worse location (inside some god-awful indoor kids' playground...think chuck e cheese but substitute real rats for animated ones!). I was sorry to see him go under, because his food was really top notch, and living in Seattle now, I have even less of a chance of getting anything authentic!
I've made them for a good 10 years now and hands down white American in the best cheese for this purpose. I have had many people from Philly try them and say they are the best they've had and I don't ask them to compare. They just do. You need to cook the meat in a little beef broth too after chopping the beef so it's a little drippy when you put it on the sandwich.
I have to admit that after living in New Zealand for the past four years, I have a real hunger for a cheese steak. Provolone only- definitely to whiz. And, no matter what they say in Boca Raton, there should never, ever, be lettuce or tomatoes on a cheese steak.
I've found that tasty bad for you stuff like the Philly Cheesesteak and the Buffalo Wing can get left in the dust by creative minds. I live in Rochester NY and our city quickly realized that the traditional Buffalo Wing of Franks Red Hot and butter didn't cut it. Buffalo's right down the street but I'd rather have the wings around here. Don't get me wrong. If I'm in Buffalo I'm eating wings at Duff's without thinking twice. They're great and it reminds me of what Buffalo Wings taste like. Same goes for a Philly Cheesesteak. I travel to Philly for work often and I love my cheesesteak or two, but there's nothing I like more on a cheesesteak than some sauteed mushrooms. It's nice to be able to go back to the original to keep us in check, and it's nice to get back to the best.
Gotta go with Steve's Prince of Steaks
American with
I grew up in West Philly and now live in South Jersey. People always talk about Pat's and Geno's like they're the only places in Philly to get a good cheesesteak. NOT. You can get one lots of places in the city. Jim's on 4th and South, Jim's on 62nd and Noble and Larry's on 54th near City Line Avenue are my three favorites. No Whiz. American Cheese or Provolone but I prefer American. And none of that other stuff either! Fried onions are okay, but that's it.
Agreed, I also grew up in West Philly and we NEVER got Cheese Whiz on our cheesesteaks. Never heard of it till I saw Pat's and Geno's on TV. In West Philly, its always White American Cheese. The absolute best, hands down. Salt pepper, ketchup, onions. I live in Wisconsin now and have never found a good substitute, and Ive looked HARD.
As a Texan that lived in Abington for 5 years, I was hooked on the cheesesteaks from Lee's Hoagies. I've been back in Texas for a few years and still miss them.
You made me miss my hometown of Philly today, now living in South Carolina. And you are 100% correct on the bread. Amoroso's can't be beat. I have a restaurant here in town that flies them in every wednesday. But it is no trip down henry avenue to Dalessandro's.
Ben,
Where in SC do they have cheessteaks that have philly rolls flown in.
Btw... Jims on South St uses whiz as well.
Thanks
I remember a place in Claymont, DE that had a nice cheesesteak. Claymont Sub Shop, in fact, iirc. Not the best in the history of the universe or anything, just good. I like mine with mayo (scoff all you want, but like Alton Brown pointed out, hot juicy meat + mayo = ready made sauce), AND mustard, and fried onions, crispy lettuce (:p) and provolone (no whiz). NY and NJ have Pizza, Philly has cheesesteaks – I'm lucky to live right smack in the middle between both!
Don't be so stuffy. I have eaten really good cheesesteaks in many places in Philly and the surrounding burbs. But the best cheesesteak I have ever eaten was in a little joint in Fairbanks, Alaska. Go figure.
John's Roast Pork
We have a chain out here named Corleones and they charge about 15 bucks for a cheesesteak, fries, and a drink. I've never been to philly but I believe they would not pass the test.
So where is out here? Next galaxy? Exactly what test wouldn't Philly pass? Don't be a foolish snob. There are a gazillion places in Philly where you can get an excellent cheesesteak. There are also many places other than Philly where you can get an excellent cheesesteak.
Fried onions, mushrooms and double Whiz.
I grew up in Philadelphia and I really miss the cheesesteaks, hoagies and pizza! My mouth is watering just looking at that photo. When I got back to visit, I go to Slack's, Colonial Village Meat Market, Dalessandro's, Centrella's or Abner's. Oh no. Now what am I going to do? Must. Have. Cheesesteak. I think a road trip is in order!
Get out of here with your "whiz is for tourists" stuff. Whoever said it earlier was right: most out-of-towners are afraid to try it anyway. Whiz is a must. There's too many good places to say one is head and shoulders above the rest, most places around Philly do it well. He was dead-on with one part though – Amoroso is the key. I live in Pittsburgh now and there's just nothing else that compares.
For those of you from out of town, by all means try the cheesesteak. But if you really get to explore the city, get to Reading Terminal Market for a DiNic's Italian roast pork. It's what I want my last meal to be. The pork is amazing, with sharp provolone and broccoli rabe. It's too good to even describe. Show up on a weekend and look at the line, and know that it's worth the wait.
I second the roast pork sandwich at DiNics. It is simply delicious. Plus you get some greens so you don't feel so totally guilty. Who would ever think to put broccoli rabe on a sandwich? Delish! Reading Terminal is a really nice place for any tourist to visit. It's not far from all of the usual sights people go to visit. There is tons of great food under one roof. I love the soft pretzels made by the Amish women. My sister and Mom shared some kind of cake that had whole pies baked inside the cake the last time we were there. I didn't try it but they gave it a thumbs up. Now I am really missing my hometown. Sigh.
DiNic's makes a pretty darn good cheesesteak as well.
Provolone Steak wit. Hot peppers on the side.
But the best sandwich in Philly is DiNic's Roast Pork with aged provolone and greens.
Ha, beat me to it. Great minds think alike and eat at DiNic's.
Sorry I'm a fan of Jim's, Pat's and Geno's which means I usually do onions 'wit' whiz. I'll do a pizza steak every now and then but my idea of a real Philly cheesesteak does not exlcude the whiz and onions.. Haters gonna hate.
If you are in the 'burbs of Philly – there is nothing like a Pudge's cheesesteak. My mouth is watering just thinking about it.
If you are in the 'burbs of Philly, there's nothing like seeing the Maryland state line.
Nothing beats a Pudges cheesesteak. Except maybe a Pudges pizzasteak.
I'm vegetarian so no cheesesteaks, but I love a good cheese (provolone) hoagie when I go back home. Anything not on an Amoroso roll is not a hoagie. And no lettuce! And no mayo, jeez! Just cheese, tomatoes, onions, mixed hot and sweet peppers, and oil with some oregano. And a TastyKake chaser.
If you're from this area, then you know a hoagie without lettuce is called a zep.
This guy is right on the money with his cheesesteak analysis. Provolone is too stringy, the cheese has to be American, as it melts completely into the steak and becomes more of a saucy coating rather than its own entity. The bread is a HUGE deal. Cheesesteaks cannot be made on bread that attempts to rob the steak of the cheese, or that embodies more of the sandwich than the steak. My biggest beef with delis outside of Philly area that attempt a cheesesteak is the lack of all ingredients, with the exception of the bread. And no, cheesesteaks don't get marinara or peppers.. onions only. If you're Italian, toss a couple of pickled banana pepper rings or pepperoncinis in there and shut yr mouth.
Ketchup and hot peppers. That's what else goes on a great cheesesteak. :-) I'm fortunate enough to live right near D'Allesandros, and can attest to how awesome they are. And I hear the steaks at Mamma's are not only fantastic, be huge as well. Finally, Tony A's is now Tony Roni's, for anyone who's actually interested in trying it out.
Jim's is good. Tony Luke's is very overrated. Long line, not worth the wait . Nothing wrong with Pat's, real "King of Steaks. Boycott Geno's, even though the owerner is dead, his remarks should not be rewarded by patronizing his palce.
Using this logic, I hope you have never seen a disney movie, lest you be called a hypocrite. Those older ones are full of racist carricatures
Soooo the "cheesesteak" sandwiches I see at the fair aren't the real thing? Shocking. I'm actually relieved to learn that they aren't 'cuz I'm not a fan of peppers or onions. Cool.
If there is one thing I hate it is seeing any national chain that sells something with peppers and onions on it and calling it "Philly style." No one uses green or red peppers on a steak. Another good spot in Philly is John's Roast Pork on Snyder Ave. Don't be afraid to try the roast pork either. It is Philly's lesser known sandwich that holds it's own.
North and west of Philly, but not in western PA, in the best hoagie country, around Williamsport, cheese-steaks (cheese and steak sandwich to the dogmatic writer) are a cross between an Italian sub and a cheese-steak. Perhaps not "authentic" but, made well, a better sandwich than that the author eats.
I have a special blend for my cheese steaks. I layer slice provolone on the pile of cooked steak (still in the pan), pile on shredded mozzarella and mild cheddar, cover the pan to melt it all together and eat on a roll (or, forgive me, wrapped in a flour tortilla) with a liberal sprinkling of hot sauce.
This is only half right, but the other half is so completely wrong, that I think this whole thing is just plain wrong. This guy has been gone from Philly too long. Whiz is essential. Fried onions are essential. "Whiz with" is the standard. Period. Other cheeses are only on the menu for the meek tourists, who just fear the Whiz (because they never tried the whiz in this fantastic medium). Meat doesn't need to be chopped finely either. Most good ones (jim's excluded) don't chop it fine. Totally agree that no philly cheesesteak has mushrooms or peppers. That is ludicrous.
I grew up in South Philly – Whiz will get you and three subsequent generations of your family disowned. No respecting true Philly native, who knows his sh** orders Whiz. Unless you're a gutter rat from someplace like Pennypack. . .
Terrible article. Total waste of time to read.
Just not a waste of time to comment on evidently...
Transplanted from Philly to San Jose, CA this past August and searched high and low for a REAL cheesesteak....there are a few places out here who make OK cheesesteaks, including 2 places that import their meat, rolls (Amoroso's) and everything (including TastyKakes) from Philly. But what they fail at is the oil. The oil used in Philly tastes so different from whatever they use out here that it actually changes the consistency of the sandwich. Some places use "better" meat because the locals here won't come back for "crappy" meat. To that I say, in my best Philly accent, "Screw 'em!" A TRUE Philly cheesesteak is always chip steak! ALWAYS! Use anything else and you're getting a different taste – again!
In San Jose I recommend Amato's on Saratoga Ave (95129), they're from South Jersey and make the closest thing to a true Philly cheesesteak – no WIZ!! – I've found out here...they use a better quality meat than I'd like, but everything else is 100% spot on, including the decor, tons of Philly sports memorabilia as well as random pics of the city (a pic of the Rocky Statue looking down towards Billy Penn from his old pride-of-place at the Art Museum is a good example). :)
"As a Philly-area native, nothing offends me more than a bad cheesesteak."
As a non-Philly-area native, nothing offends me more than a Philly-area-native.
You seem to have proven this point way out there in CA. BTW – you forgot to say that the fantastic "oil" associated with your precious Philly sandwich is actually left-over from Andy Reid's comb.
You've done yourself proud
"As a Philly-area native, nothing offends me more than a bad cheesesteak."
As a non-Philly-area native, nothing offends me more than a Philly-area-native.
You seem to have proven this point way out there in CA. BTW – you forgot to say that the fantastic "oil" associated with your precious Philly sandwich is actually left-over from Andy Reid's comb.
I never said the quote you attribute to me, so if you meant o reply to the article then you pressed the wrong button. As for the oil comment...grow up.
@Christine, You are awesome!! I have searched Hi and LOW but being an awesome cook myself I make them at home! Good Lookin out! Highway 85 and I am on my way!!
No Cheese ... But I do love Bacon and Onions!
BLASPHEMUR!
I grew up in the South and it wasn't something we knew much about then (a very long time ago). Mom tried to make them from some frozen meat product, but it just never became a big deal in our family. Maybe someday, if I ever get to Philly, I'll try an authentic one. Until then, I had to vote that I don't like them, Sam I am.
Whatever you do, don't go to Pat's or Geno's if you do ever go to try them, they are tourist traps and are not the real, good, cheesesteak places...try Jim's on South Street or Tony Luke's on Oregon Ave...or, honestly, try a decent pizza place near wherever you're staying, if they deliver then they'll probably have a decent cheesesteak! :)
Right on! People always ask who's got the best cheesesteak (personally, the Famous King of Pizza in Gloucester NJ has my vote), but my answer is usually whoever can get it to you faster. If you wait more than five minutes for a cheesesteak in Philly, you must be a tourist!