Philly Cheesesteak

quote:

Originally posted by TJ Jackson

quote:

Originally posted by wilewil

when I lived in Philly area, the cheesesteak place in the Reading Terminal Market was quite good and handy to downtown. But I don't remember its name! Who are they and are they still there?

I honestly don't know the answer, but since Cheesewit hasn't replied, I thought I'd direct you to the[url='http://www.hollyeats.com/Philadelphia.htm']Philadephia page[/url] of the Hollyeats site. If you scroll down, there is a "Reading Terminal Market" subheader.

Is one of the places listed there the one you are trying to remember?

Hey Cheesewit! Jane Dough! Help this guy out :-)

Sorry I'm so late responding to this...The cheesesteak stand in The Reading Terminal Market is Oliveri's. A relative of Pat's in South Philly.

Having lived in Boston, Philly, DC and So. Cal, the best cheesesteak on the planet is SuperSub - Beverly, MA. Hands down.

This site is about as good as it gets at listing cheesesteak places around the country. Understandably, the Philly area contains far and away the most entries.

While most reviews date from the late '90's, there seems to be a recent revival, with some fairly recent posts now appearing, at least in PA.

Enjoy.

http://www.bestcheesesteaks.com/

I'm a Johnny-Come-Lately to Roadfood.com, but I was just lookin' at this particular thread, and noticed that the Cheez-Whiz vs. Provolone that WestsideTommy brought up...

Here's the thing - and I'm with you on the fries, although I gotta be honest, I think Al's Beef sucks... Johnny's out by Harlem and North Ave is still the best... even if it is (just barely) in the 'burbs... but that's another debate entirely ...

Oh yea, The Cheez-Whiz thing... CheezWhiz, while something that no one in Chicago (being only an hour away from "America's Dairyland" (as the Cheeseheads call it) would normally consider something to eat - let alone as a quintessential part of a local delicacy - is a must on Philly Cheesesteaks, and I'll tell ya why:

The meat juices fuze with the oil in Cheez-Whiz (Canola oil is like the first or second ingredient in that stuff) creating a natural condiment so that you don't have to add anything. Kinda like the gravy on a beef... except, as you and I both know, beef gravy has a lot more flavor for the sandwich than the juices alone on Philly's sandwich.

Philly's Best on Belmont (by Clark) is actually alright, and it is owned by some Philadephia guys who know a thing or two about it... go check it out and see what I mean. Yea, you'll have to venture over to the North Side, but it's cheaper than flying back to Philly to see what I mean.

I'm a former south jersian and late night regular at Pats Steaks, theres just something about that soutphilly stoop when eatin a drippin sammich.. another place for great steak sandwichs is Palombo's on rt130 in Cinnaminson,N.j. but I've seldom had a bad steak sandwich anywhere in the philly environs (even a bad steak sandwich is still pretty good) Here in Jacksonville Florida they have a Philly Connection which is a great place to get tandytakes but their cheesesteaks are mediocore at best,(ok if it's your only option though) a much better option is a sports bar called Philly's Finest,on Atlantic Blvd, unfortuneately they arent open for those early morning cholestrol fixes. Zero's also makes a great sandwich, stuffed with meat and dripping with melted cheese, not a real philly style sandwich but a close and tasty alternative. Oh yea!! fyi, fries are a second choice with cheesesteaks, especially Pat's ALWAYS go for the onion rings!!!!

I wonder how the Jacksonville store did during the week leading up to Super Bowl. Philadelphians took over the city.

Went to the Philadelphia car show last week and obligatory stop at the Reading Terminal Market. This time roast pork for me and roast beef for my wife from DiNic's. A couple weeks earlier, a stop at Tony Luke's, where I am heading for lunch today. Will likely split a cheesesteak and roast pork with a member of the party. CheeseWit, if you are ever in the neighborhood of Aston in Delaware County, try the cajun cheesesteak at the Gumbo Shoppe. Onions, peppers, andouille, great roll- excellent variation of the standard cheesesteak.

The Philadelphia fans were fantastic!! There were so many Eagles fans this transplant almost lost his drawl.. I don't know how individual stores did but over all business was brisk. After all the reading and posting yesterday about cheesesteaks I just had to have one!! Not exactly what the wife was expecting for valentines day dinner but what the hey.. a lil walk on the beach, some whale watching and dancing slow and close at the waters edge .. oops thats for a different forum

quote:

Originally posted by RC51Mike

Went to the Philadelphia car show last week and obligatory stop at the Reading Terminal Market. This time roast pork for me and roast beef for my wife from DiNic's. A couple weeks earlier, a stop at Tony Luke's, where I am heading for lunch today. Will likely split a cheesesteak and roast pork with a member of the party. CheeseWit, if you are ever in the neighborhood of Aston in Delaware County, try the cajun cheesesteak at the Gumbo Shoppe. Onions, peppers, andouille, great roll- excellent variation of the standard cheesesteak.

Thanks for the tip. Was in Aston today as a matter of fact but didn't have time to stop for lunch anyway. If I did, I would've stopped at Zac's for some burgers.
I love Dinic's Roast Pork. Will be going there on the next Philly roadfood get-together.

quote:

Originally posted by dreamzpainter

The Philadelphia fans were fantastic!! There were so many Eagles fans this transplant almost lost his drawl.. I don't know how individual stores did but over all business was brisk. After all the reading and posting yesterday about cheesesteaks I just had to have one!! Not exactly what the wife was expecting for valentines day dinner but what the hey.. a lil walk on the beach, some whale watching and dancing slow and close at the waters edge .. oops thats for a different forum

Even though we had a nice Valentine's Day, what you and your wife did(Cheesesteaks, walk on the beach, etc.) is my kind of Valentine's Day!

If it's one thing NYC has picked up on lately its cheesesteaks. with BB bar, Woogies and the newest, and my fav, Tony Luke's.All 3 three joints are very good although, BB's is diffrent being round but its great. One thing i notice about New yorkers orderin at the Tony Luke's NYC is that no one was gettin their steaks with Wiz. i dont know what's up with these people. I guess the wiz thing can be scary to some of these uppity NYers but c'mon, in my experience It aint a cheesesteak with out the wiz

Since starting this thread I moved to the North Side of Chicago and married a woman from Philly.

She told me that Pats and Genos are the pits and not at all indicitive of a good cheesesteak.

Anyway we go to this place on Belmont, Phillie's Best, that one of the folks here mentioned. It's very good and more importantly Linda thinks it's very good and quite authentic.

Linda thinks Cheesewhiz is an abomination and orders what she calls a pizza-steak with red-gravy, provalone and grilled onions. Very good I must say. And seeing as real Chicago Italian beef is rare on the Nort' Side I'm now eating more Philly sandwiches than Chicago ones.

Though I still get down to Mannys, Ricobenes and La Milanese once in awhile.

Mama's in Ardmore is so good they only open when they want to. Its out of the way for anyone not living on the Main Line, but the cheese steak there is one of the greatest treats I have ever eaten. They use real cheese, fresh rolls, and a quality beef.

Mama's is actually in Bala Cynwyd, PA on Belmont Ave.

...and what do you think of their CS's, CW?

TJ: I think they're good, but after you eat one, you can't eat another cheesesteak for a couple days. What I mean is Mama's are so "heavy" that your stomach can't deal with any more cheese and meat. I go to Mama's about once a year now.

Hmm. Ingredients: bread, steak, cheese, onions.

Same more or less everywhere for the basic cheesesteak right?

Not that I doubt you, rather trying to understand...how is it heavier at Mama's despite ingredients being the same?

I agree 100% with Cheesewit about Mama's. They just load a lot more meat and cheese into their sandwich. At least it's a quality sandwich, even though they chop the steak.

But heavier is not always better. Here in the Dundalk section of Baltmore, Captain Harvey's is known for their cheesesteaks, which probably weigh in over a pound and are dirt cheap. But they taste dirt cheap and the roll falls apart if you try to pick it up. But the quantity is what people remember.

While I respect the devotion to Philly cheese steaks, I just don't understand it. I have had them in Philly (Pat's, etc.) and find them much too bland for my taste. I am a native Chicagoan. Cheese steaks are often compared to Italian beef sandwiches. To me, there is no comparison other than the fact that both use thin cut beef on a long bread. Italian beef has much more flavor due to generous seasoning. With giardinara it packs even more punch.

I intend to stick with Italian beef and don't bother when cheese steaks are available. That's my story and I'm sticking with it.

tsores,
I agree with you. Italian Beef sandwiches and cheesesteaks should never be compared. They are both very good. A native Chicagoan will love his Italian beef sandwiches and hot dogs and pizza, and a native Philadelphian will feel the same way about his cheesesteaks, roast pork sandwiches, and pizza.
At least you've tried our sandwich; some never try and turn their nose up at them.

SACRILIDGE!!!! If your sammich is bland tsore, pile on the cherry peppers!! In a different thread I posted how I had found frozen Italian Beef sandwich makings at Super WalMart. Very tasty and an addition to my freezer stock I added sauteed bell peppers and onions and LUBI'S hot peppers (see LUBI'S thread)then I went one step further.... yep I had it "WIT" Oh ME, oH mY, a compilation of two gastronomic delights!!

I’ve had good and bad cheese steaks at the “famous” places in Philly, but Phillip’s Steaks at 22nd and Passyunk is my favorite.

Also, if you like hot peppers on your cheese steak, ask for “Italian Hots.” They roast the long hot peppers in advance and fry them with the steak.

A Jersey Mike's has opened up down here in Ft Myers. Obviously, we are a long way from the heart of cheese steak and hoagie country in the northeast. Can any of you Philly-area experts tell me whether Jersey Mike's makes a reliable CS or hoagie when you can't get the real thing. I seem to remember some earlier posts that were pretty favorable?

QFan
Bonita Springs, FL

quote:

Originally posted by QFan

A Jersey Mike's has opened up down here in Ft Myers. Obviously, we are a long way from the heart of cheese steak and hoagie country in the northeast. Can any of you Philly-area experts tell me whether Jersey Mike's makes a reliable CS or hoagie when you can't get the real thing. I seem to remember some earlier posts that were pretty favorable?

QFan
Bonita Springs, FL

Jersey Mike's is an abomination. I've never heard of one having cheese steaks, but then I've never looked. Their so-called Italian subs, at least in the franchises here in central Ohio, have baked ham, bad salami, cheap cheese and disgusting bread. Other than that, they're terrific.

QFan if there's a Miami Subs around they make a pretty good cheesesteak. Unfortunately the ones here in Jax have all closed

quote:

Originally posted by dreamzpainter

QFan if there's a Miami Subs around they make a pretty good cheesesteak. Unfortunately the ones here in Jax have all closed

We actually had one here in Bonita Springs, but it closed. Thanks for the tip.

QFan
Bonita Springs, FL

In case any New Yorkers are interested, Tony Luke's from Philly opened on 9th Ave and 41st street. The roast pork, provolone and broccolli greens are real good and the cheesesteak transplants from philly pretty well.

quote:

Originally posted by downtown

...this certain restaurant serves theirs with a white cheese that I soon figured out was provolone. so my yank friends inform me that cheese wiz is the true ingredient in a philly cheese. I'm thinking, "WTF -- that stuff in a jar you couldn't get me to buy on a bet." I'll stick with the provolone, though to make an honest cheesesteak I promise to actually buy and use cheese wiz...

...then there's the ketchup issue. as anyone growing up on the Texas plains fully knows, you simply do not put ketchup on anything but hamburger meat. yet I see my yank friends go nuts pouring the ketchup on their philly cheese.

obviously, I still have a ways to go. sigh.

hmmmmm... no.
actually, you would be considered a PURIST if Pat's grandfather were still running the operation back in the 30's. (or - for that matter, his father, in the 60's!) The original ingredient WAS Provalone and then it switched to Mozarella at some point. Cheez-Whiz is a recent development. And it was originally a tomato-puree relish rather than ketchup before they decided to cut costs and go with cheaper ingredients. I grew up in Philly in the 50's/60's and know this firsthand. and - bread is an artform... I always bake my own using a hybrid of old and new methods - breadmaker to mix and knead, and then more kneading and rising and traditional baking techniques from the old farm days (when we HAD a rural America and were proud of her). The meat is important as well - here in Texas, a good black angus or grade triple A-Choice and a mini professional slicer can achieve necessary results. I used to have my parents bring me a cooler of Landis beefsteaks from Amish country each time they visited when Landis was still in business. Onions are genetically not what they used to be, either. <sigh!> so one must grow his own... many of my relatives and friends say my cheesesteaks are what they remember from their youth. art changes over time, eh? no worries... you can depend on it becoming further bastardized over time. but what are we leaving for the children?

Geno's and Pat's are the Original Guys but, there are tons of mom and pop pizza and sandwich shops that make a way better cheesesteak. Geno's and Pat's aren't about the cheesesteak.....it's about the experience!! OPEN 24 HOURS A DAY!!! Got it? midnight on Monday or 4am on Saturday you can get a cheesesteak in the city. It's all about the night time after the bars close and lines are around the block with all kinds of characters (and cops, they keep things cool :) It's the perfect nightcap after a night of partying whether you're in the city of half and hour away...head for Pat's....or Geno's.....and end the night with a full belly....that is if it stays down an hour later.....PS....Oaks Italian Deli has the best cheesesteak and possibly hoagies in the area of Philly. Their zip code is 19456. Map it Find it Eat it!

Locally, in Camden County, New Jersey, very good cheesesteaks can be found here: http://www.nardisdeli.com/pages/frame1.htm as well as Gaetano's (various locations). I was surprised at how good Nardi's steaks turned out to be.

There used to be some really good philly's at Sandwackers called Nate Dogg's and Curly's, but now the meat and bread and cheese are all cheap so they aren't good anymore. It's a shame because there really wasn't anything else in the south Dallas area!

quote:

Originally posted by CheeseWit

quote:

Originally posted by TJ Jackson

quote:

Originally posted by wilewil

when I lived in Philly area, the cheesesteak place in the Reading Terminal Market was quite good and handy to downtown. But I don't remember its name! Who are they and are they still there?

I honestly don't know the answer, but since Cheesewit hasn't replied, I thought I'd direct you to the[url='http://www.hollyeats.com/Philadelphia.htm']Philadephia page[/url] of the Hollyeats site. If you scroll down, there is a "Reading Terminal Market" subheader.

Is one of the places listed there the one you are trying to remember?

Hey Cheesewit! Jane Dough! Help this guy out :-)

Sorry I'm so late responding to this...The cheesesteak stand in The Reading Terminal Market is Oliveri's. A relative of Pat's in South Philly.

I just saw a new AP article that Oliveri's/Rick's Philly Steaks in the Reading Terminal Farmer's Market is closing. The 104-year-old farmers' market, underneath what was once a massive train station, plans to replace Rick's with Tony Luke's Old Philly Style Sandwiches, a locally owned chain.

http://postgazette.com/pg/07209/805267-100.stm

A few years ago, some Lower Merion High School seniors did a cheesesteak rating for their senior project. It made the news. They picked Tony Luke's, John's, and Jim's in that order, with Tony Luke and John pretty close. The rest did not compete.
Pat's and Geno's are the tourist places. You can recall the scene from the first Rocky movie, and say "I've been there!" when John Madden talks about it, but that's it. Bookbinder's was full of tourists long after Philadelphians, locals, had seen them decline. Pat's and Geno's have declined the same way.
You can get a Tony Luke's at Citizens Bank Park. The line is long but it moves. That crowd would not put up with a second-rate cheesesteak, period.
I completely agree with the student's report. You can compare Tony Luke's, John's and Jim's, but no one else with them.

I think the myth of this "chhesesteak from Philly" is gone, has been for years, every city as at least one that can dupe it, sorry but "CHEEZE WHIZ" is nasty and would rather perfer some nice provalone or swiss over processed nasty cheeze wizz. I been to philly and tried both of your "signiture outlets" nothing can't get in Detroit, or Cleveland, or Chicago, or Buffalo.

In fact, you can't get a Philadelphia Cheesesteak everywhere, and the reason is simple -- supply and demand. Real cheesesteak joints slice their own beef. It's frozen so they can slice it paper thin. The blades of the slicer have to be re-sharpened or replaced every other day. I had a pal from Camden NJ who had a pizza shop here in Minneapolis. He wanted to add a cheesesteak to the menu, but he couldn't afford the equipment and storage, and he couldn't find a supplier who would shave the beef -- retooling the slicer blades every other day for a novelty sandwich was too expensive, whereas if you have the demand it's just another business expense.

Also, it's very hard to get the right bread outside the area, and the bread is very important when making a cheesesteak or a hoagie. My pal actually found someone who could duplicate the bread, but the cost of resharpening those slicers did him in.

BTW, I'm an ardent supporter of Jim's on South Street, with the onions and Provolone. That's the Classic Philly Steak.

If you are looking for a Philly Cheesesteak in Minneapolis I think I can recommend Lyon's Pub on 6th Street in downtown Minneapolis. It is a huge tasty sandwich. Whether it is an exact replica of those in Philly I don't know. What I do know is it tastes great.

quote:

Originally posted by Davydd

If you are looking for a Philly Cheesesteak in Minneapolis I think I can recommend Lyon's Pub on 6th Street in downtown Minneapolis. It is a huge tasty sandwich. Whether it is an exact replica of those in Philly I don't know. What I do know is it tastes great.

Davydd,

It looks like the sandwich has Green Peppers on it- That's an abomination on an "authentic cheesesteak" from Philly.

quote:

Originally posted by wanderingjew

quote:

Originally posted by Davydd

If you are looking for a Philly Cheesesteak in Minneapolis I think I can recommend Lyon's Pub on 6th Street in downtown Minneapolis. It is a huge tasty sandwich. Whether it is an exact replica of those in Philly I don't know. What I do know is it tastes great.

Davydd,

It looks like the sandwich has Green Peppers on it- That's an abomination on an "authentic cheesesteak" from Philly.

No I think those are Jalapeno Peppers and that is ok.....Russ

WJ,

Russ has it right. They are Jalapenos and lots of them to make your forehead sweat. It was also more sandwich than someone should rightfully eat for a lunch.

quote:

Originally posted by Russ Jackson

quote:

Originally posted by wanderingjew

quote:

Originally posted by Davydd

If you are looking for a Philly Cheesesteak in Minneapolis I think I can recommend Lyon's Pub on 6th Street in downtown Minneapolis. It is a huge tasty sandwich. Whether it is an exact replica of those in Philly I don't know. What I do know is it tastes great.

Davydd,

It looks like the sandwich has Green Peppers on it- That's an abomination on an "authentic cheesesteak" from Philly.

No I think those are Jalapeno Peppers and that is ok.....Russ

Well....not necessarily Jalapeno's, but italian hot peppers are ok.

That's a great looking sandwich, mainly because the steak is sliced not chopped.

The best Philly is the one you make at home!

David O.

quote:

Originally posted by boyardee65

The best Philly is the one you make at home!

David O.

I don't know if I can agree with this. This seems like one sandwich that seems to taste better outside the home mainly because of the preparation of the beef and the hoagie bun. I find it difficult to find a decent hoagie bun in a grocery store.

quote:

Originally posted by Davydd

quote:

Originally posted by boyardee65

The best Philly is the one you make at home!

David O.

I don't know if I can agree with this. This seems like one sandwich that seems to taste better outside the home mainly because of the preparation of the beef and the hoagie bun. I find it difficult to find a decent hoagie bun in a grocery store.

I think you are both correct. I love making a great Philly Cheese steak, Italian Hot Dog or even various Subs at home, but it is always the bread that disappoints. SO the homemade comes close for most but it's just not real deal.

If you are away from home (philly that is)-try the cheesesteak from Nathan's(yes the Nathans in the mall)-it is really not bad. It is better that some of that other crap.

Every year my buddies and I go to a different city for a baseball game. 2006 we were in Philadephia. Friday night dinner Jims Steaks on South St. ??, they were great. Breakfast Saturday-chocolatechip cookies and milk at hotel. Saturday lunch-pork roast, broccolli rabe and provolone subs in the Readding Terminal building don't know the name of the stand. Saturday night dinner-Tony Lukes at the stadium. Sunday before we left we went to Pats and Genos. We ate 1 sub (steak, cheese onions) from both stands. We liked Pats the best out of all the steaks we ate that weekend. A side note, one of the guys was a vegetarian, all the sub shops would give him vegetables and chees wiz on a roll with no meat and charge him full price. Genos wouldn't sell him a sandwich without meat. 4 Guys, 1 City, 3 Days, 19 Subs

Tony Lukes is the best non conventional cheesteak(brocoli rabe/sharp provalone/-worth the trip-great hole in the wall-this place was on Throwdown With Bobby Flay.