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Philly Cheesesteak Battle
2008.02.22
The line wraps around the building at Geno's on a sunnny 35 degree day in South Philly
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The line wraps around the building at Geno's on a sunnny 35 degree day in South Philly
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the grill at Geno's
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the grill at Geno's
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The hand- off. Note the 3 cheese's ... american, provolone and cheese wiz
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The hand- off. Note the 3 cheese's ... american, provolone and cheese wiz
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"Give me a provolone wit"
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"Give me a provolone wit"
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outside dining in the winter
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outside dining in the winter
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Outside Pat's King of Steaks
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Outside Pat's King of Steaks
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Cheesesteak #2 from Pat's
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Cheesesteak #2 from Pat's
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Last weekend, a buddy suggusted we drive to Philadelphia and sample cheesesteaks from two well known rivals Geno's and Pat's. Philly roadtrip.
The cheesesteak, is a sandwich principally of thinly sliced pieces of steak and melted cheese on a long roll. The biggest reason that the best Cheesesteaks come from the Philly area is the ability to make a great roll. Rolls should be soft, moist, and springy. The best rolls almost melt into your mouth, blending in with the steak, cheese, and toppings.
The steak can be top round, top sirloin, or rib eye The key is to get a nice cut and slice it thin. A good steak will be tender and savory. Traditional cheese choices are American, provolone or cheese wiz. Cheesesteaks are typically prepared with fried onions and grilled to perfection.
The cheesesteak is a comfort food for natives of the Philadelphia region. It was invented in the city in 1930 and is considered to be a city icon along with other foods such as Tastykakes, water ice, the Philadelphia soft pretzel, hoagies, and scrapple.
