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yeah i have seen their flyer menu my friend brought me, it goes on and on how they couldn't find a decent cheesesteak in chicago so they decided to open a restaurant ans show people how its done, pictures of liberty bell etc. the guys are from philly who run it. I think they ship stuff in from philly.
There's a sorry, fake Philly sandwich shop here in DC called Taylor's that claims to do the same thing. What's the point of importing stuff from Philly when most shops in Philly just import their stuff from other places? It doesn't make it any more authentically Philadelphia.
Imo, the key to a good Philly cheesesteak is lots of water, grilling the beef on low heat, a soft roll, putting provologne cheese inside of the roll, and then putting the roll on top of the beef as it cooks. Plus, you've got to chop up the onions and mushrooms along with the beef. This guy right here is showing how it's done.
That would be Pat's or Gino's in Philly. Darn good stuff.
Naaah...in my opinion Pat's & Gino's are both garbage; they're strictly for out-of-towners or tourists who don't know any better. Some of the best cheesesteaks are made at many of the less well-known spots. Even Tony Luke's is overrated to me, but I guess it depends on how you like your cheesesteak cooked. He doesn't cook the onions and other ingredients in the meat but pours the onions on top of the meat instead.
I like my cheesesteaks overstuffed with alot of meat, fried onions & sweet peppers chopped in the meat, American cheese (I like how like how it melts with the meat better than Provolone, and I don't do cheez whiz), etc. My current favorite spot is Pagano's on Ogontz Avenue in West Oak Lane. I used to go to the Jim's in West Philly, but one of my Philly buddies in MD put me down with Pagano's...been going there ever since. Max's at Broad & Erie is cool too.
Here's an old, but good, article from Philly's City Paper that highlights some other great but lesser known spots.
Naaah...in my opinion Pat's & Gino's are both garbage; they're strictly for out-of-towners or tourists who don't know any better. Some of the best cheesesteaks are made at many of the less well-known spots. Even Tony Luke's is overrated to me, but I guess it depends on how you like your cheesesteak cooked. He doesn't cook the onions and other ingredients in the meat but pours the onions on top of the meat instead.
I like my cheesesteaks overstuffed with alot of meat, fried onions & sweet peppers chopped in the meat, American cheese (I like how like how it melts with the meat better than Provolone, and I don't do cheez whiz), etc. My current favorite spot is Pagano's on Ogontz Avenue in West Oak Lane. I used to go to the Jim's in West Philly, but one of my Philly buddies in MD put me down with Pagano's...been going there ever since. Max's at Broad & Erie is cool too.
Here's an old, but good, article from Philly's City Paper that highlights some other great but lesser known spots.
There's a sorry, fake Philly sandwich shop here in DC called Taylor's that claims to do the same thing. What's the point of importing stuff from Philly when most shops in Philly just import their stuff from other places? It doesn't make it any more authentically Philadelphia.
Imo, the key to a good Philly cheesesteak is lots of water, grilling the beef on low heat, a soft roll, putting provologne cheese inside of the roll, and then putting the roll on top of the beef as it cooks. Plus, you've got to chop up the onions and mushrooms along with the beef. This guy right here is showing how it's done.
Yeah, Taylor sucks...If your looking for a good cheesesteak check out South Street Steaks in Bethesda, its about as good as an average spot in Philly (which is still great, IMO)
Both are staples foods of their city, although I would say Italian Beef is overshadowed here in Chicago by hot dogs and pizza. I really like Philly Cheese Steaks, but I love Italian Beef/ dipped with hot peppers and mustard.
Which one do you prefer???
Good gosh, BOTH cities have such fantastic food I'd be hard pressed to choose between either one. Seriously, Chicago, large parts of the Midwest, and the East Coast are bastions of tasteful delights. I'd weigh 300 pounds if I lived in those areas. Truly some of the best food on the planet with all of the original ethnic choices available.
I can say I've had some of the best Italian beef in Chicago, but I can't say the same for the Philly cheesesteak, which my favorite comes from Charley's (which I'm sure is garbage compared to the best). Italian beef has MUCH more flavor in my opinion but so much flavor comes with a steep "acceptability" gradient, whereas the average Philly beef can be damn tasty!
Great question -- but since I have such thick Chicago (and Italian beef) heritage I have to give the slight nod to the Italian beef, but I'm willing to challenge that notion with some of Philly's finest!
Them piling on the steak is cool with me. But what are some other lesser-known spots that you can recommend for me to check out?
I've always liked Chubby's on Henry Avenue.
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