Outsports. Where have you had the best cheesesteak? Joe in Philly, do you have any favorite places with good cheese steaks?

I'm a topic! Well, sort of.

I don't often eat cheesesteaks, so I'm not an expert by any means. I will say this--the further away you are from the Philadelphia area, the less chance you have of getting a REAL cheesesteak. Many places will claim to sell "Philly cheesesteak" but they usually get something wrong--either the wrong type of roll or they add some vegetables or other ingredients that don't belong on cheesesteaks, or something.

So JIP, educate us on the opposite coast: what is the proper roll, ingredients and way to put 'em all together into an AUTHENTIC Philly Cheesesteak?

Not to step on Joe's response, but on previous visits I was directed to the two South Side establishments on Passyunk .... I have eaten at both and I think I slightly prefer Pat's ....


Pat's King of Steaks (has a Cheesesteak recipe)


Geno's Steaks

Weg to go, Wurm! When I got out of the USN in Philly in August of '75, I had my first cheesesteak one fine evening at a little hole-in-the-wall on the South Side near the shipyard and it was great. Can't remember the name of the place, but I do remember the tall, black haired Italian stud working behind the counter. Talk about whetting one's appetite! Thanks for the links!

I think one of the best cheesesteaks in Philly is from Jim's Steaks on South Street (I think at 4th & South). I've always thought Genos and Pats were tourist traps, never quite understood the appeal of their steak sandwiches (although a lot of locals would disagree with me).

What makes a great steak sandwich? I think more than anything else, it is the roll. You can have everything else perfect, and if it is the wrong kind of roll, it's not a Philly steak sandwich. The roll is hard to describe, it is often the same roll used for a hoagie (also known elsewhere as a sub). The best way I can describe it is as a long, thin version of kaiser roll.

Care to pick up from here Joe?

Don't forget Jim's on South Street!

Would you describe the proper roll as firm enough to be chewy and absorb the juices that flow from the filling, but not encased in so hard a crust that it pricks your palate or flakes off while you're working on it? Tasting like good homemade bread, but not so starchy as to overpower the taste of the meat? Big enough to fill both hands, but not so ridiculously large or unwieldy as to prove cumbersome getting into the mouth? Long enough to hold a generous portion of meat, but not weak and floppy so the contents spill all over you before you've had a chance to eat your fill?

We ARE talking about the roll, aren't we?

Here in Philly, we just call them Italian rolls. The crust is not hard, but soft. The inside is firm, but not doughy. But it's the ingrediants that make the difference. First of all, the steak has to be paper thin. Everyone has their favorite way to make them, but I prefer a pizza cheese steak. Along with the steak and melted cheese(mozzarella or cheddar) you add fried onions, maybe peppers, then top it with pizza gravy (please don't call it "sauce" ugh!). That's my dinner tonight, guys. Sorry you can't join me.

[quote]Originally posted by Rob:
That's my dinner tonight, guys. Sorry you can't join me.

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No prob, Rob! I'm going to a tapas party tonite, but I'll keep your recipe in mind next time I'm looking to russle up some grub!

Go to South Jersey Shore towns (Sea Isle, Ocean City, Atlantic City, Wildwood, Stone Harbor, Margate, Ventnor, Avalon etc) and make sure they are made on Amaroso rolls! The reason these are better than "Philly" is cuz we don't use cheese wiz! Trust Me!

If you're not using Cheese Whiz you're not authentic, apparently. Here's the recipe from the Pat's Steaks site:

[quote] Serves 4

24 oz thin sliced rib eye or eye roll steak
6 tablespoons of Soya bean oil
Cheese (we recommend Cheez Whiz, American or Provolone works fine)
4 crusty Italian Rolls
1 large Spanish onion

Optional:
sweet green and red peppers sautéed in oil
Mushrooms sautéed in oil

Assembly:

Heat an iron skillet or a non stick pan over medium heat. Add 3 tablespoons of oil to the pan and sauté the onions to desired doneness. Remove the onions. Add the remaining oil and sauté the slices of meat quickly on both sides. Melt the cheez Whiz® in a double boiler or in the microwave. Place 6 oz. of the meat into the rolls, add onions, and pour the Cheez Whiz® over top. Garnish with hot or fried sweet peppers, mushrooms, ketchup.

Put on the theme song to the first Rocky movie and enjoy!

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I did have a cheesesteak from Jim's on South St. once--I thought they skimped on the amount of meat they put into the roll.

DAMN I LOVE PHILLY CHEESESTEAKS!!!!

I'm resurrecting "my" thread. I found an article online from the Phila. Inquirer. Four students from Lower Merion High School (isn't that Kobe Bryant's school?) had to do a senior class project and decided on finding the best cheesesteak. With the help of the paper's restaurant critic, they went to over 20 different locations in less than a week and did taste tests.

The Cheesesteak Project

How they scored

Finally Pat's King of Steaks on Passyunk (Save the calories), and Jims Steaks on South (If you have to) get busted. Two greasy spoons that are well past their prime and sliding along on last years grease.

I like my artery-cloggers lightly sprinkled with finely chopped sundried tomatoes. Only a sharp cheddar or fine italian cheese will do.

The decline in quality is one reason I stick to fish.

BTW if you're in Philly check out Little Fish ($20-30 per person for two courses with dessert) on seventh and Catherine. Best BYOB in town (get your liquor across the river in "joisie" at Canal's ). They're tiny and take res' but aren't busy midweek. The cook is a true artist of his craft. Django's near 4th and South is good too, but a little pricier and sometimes booked out months in advance.

Hey, Joe--maybe you could replace your username with a unique symbol that we could pronounce as "The Joe formerly known to live in Philly".

I would have to vote for Jim's on South Street, although I do agree they could be a little bit more generous on the meat. Actually what you might want to try is some of the little mom and pop pizza shops, they usually have decent cheesteaks, or if you are over in South Jersey get one from Gaetanos (have locations in Maple Shade, Cinnaminson, and Burlington among others) and in a pinch the ones from Slack's Hoagie Shack are pretty good too.

Hey, that's my hometown!