Sthitch Posted July 2, 2006 Share Posted July 2, 2006 These days, few people actually order 'wiz on the steaks, even in Philly, but it certainly is how the cheesesteak started. While I think that the taste of Whiz ruins a cheesesteak, I have to disagree with (or should that be wit) you about this, at least as far as Philly goes. I have been sampling many spots around Philly trying to find a cheesesteak that I like the best, and I notice that still most people order it with agent orange. I read all 3, and not only didn't it move me to try any of the places listed, I feel no more informed than before I'd read the article. Not a good review nor good journalism. Do you expect much else from the Sunday Source? I am surprised that the articles did not include fashion tips as well. Link to comment Share on other sites More sharing options...
DanCole42 Posted July 2, 2006 Share Posted July 2, 2006 The articles also found almost nothing at fault at any of the places they visited. They never even commented on the quality or taste of the lobster in the rolls. And for the Philly cheesesteaks, he dissed one of the places for offering Cheese Whiz on the steaks. These days, few people actually order 'wiz on the steaks, even in Philly, but it certainly is how the cheesesteak started. NO self-respecting Philadelphian would order their steak witout da Whiz™. Kerry found this out the hard way when he ordered his with swiss (blech). Link to comment Share on other sites More sharing options...
Josh Radigan Posted July 2, 2006 Share Posted July 2, 2006 nothing really this side of Philly and I agree with the writer of the staory that Geno's is way over-rated. Spent last weekend in the city of brotherly love and found a couple of smaller spots that served great cheesesteaks on the southside of town. Link to comment Share on other sites More sharing options...
ScotteeM Posted July 2, 2006 Share Posted July 2, 2006 I spent the first two-plus decades of my life in Philadelphia, and ate many cheesesteaks. I never had one with Cheese Whiz™ on it, only provolone. Granted, I wasn't in South Philly, but I was definitely within city limits. I never even heard of using Cheese Whiz™ until a couple of years ago on a Food Network infomercial. 1 Link to comment Share on other sites More sharing options...
ScotteeM Posted July 2, 2006 Share Posted July 2, 2006 NO self-respecting Philadelphian would order their steak witout da Whiz™. Kerry found this out the hard way when he ordered his with swiss (blech). This self-respecting native Philadelphian begs to differ. I made my comments in the other thread, here. Link to comment Share on other sites More sharing options...
DonRocks Posted July 2, 2006 Share Posted July 2, 2006 On that note, anyone know where to ACTUALLY get an authentic steak this side of Delaware? I'm talking one that's just fatty griddled beef, onions, and some Cheese Whiz™ on an authentic Amoroso roll. Has anyone ever had the courage to come right out and say that Cheese Whiz on anything is just plain disgusting? Furthermore, it constricts digestion. Just ask the second-rate journeyman fighter, "Rocky Bowel" Boa, who could never made weight and was always crabby to his wife. Link to comment Share on other sites More sharing options...
DanCole42 Posted July 2, 2006 Share Posted July 2, 2006 Dan, it took me awhile to accept that this is the land of "steak and cheeses", not " cheesesteaks" I just make mine at home and it hits the spot!! I've never actually made one at home. Not sure if I could do it justice. I think I once read something about using yellow fat vs white fat, but wouldn't know how to tell the difference. Link to comment Share on other sites More sharing options...
monavano Posted July 2, 2006 Share Posted July 2, 2006 I've never actually made one at home. Not sure if I could do it justice. I think I once read something about using yellow fat vs white fat, but wouldn't know how to tell the difference. Instead of pm'ing Dan, I thought I'd share where I get the beef for the steak. Costco. Yup, there, I admit it and I own it. They have a fantastic brand of frozen shaved beef (don't think it's ribeye) that works really well. And, I get to LOAD up as much as I want! In fact I get the whole darn thing at Costco; frozen beef, marinara, provolone and even the rolls, which are not bad at all. Not Amoroso or Sarcone's, but they work. In 5 minutes I can get my fix and I don't even leave home. Don, yeah. Cheeswiz is something man just shouldn't have invented. Just because they could've, doesn't mean they should've. But Dan, you can pick up a bucket as big as your head at Costco! Link to comment Share on other sites More sharing options...
DanielK Posted July 2, 2006 Share Posted July 2, 2006 While I think that the taste of Whiz ruins a cheesesteak, I have to disagree with (or should that be wit) you about this, at least as far as Philly goes. I have been sampling many spots around Philly trying to find a cheesesteak that I like the best, and I notice that still most people order it with agent organe.Do you expect much else from the Sunday Source? I am surprised that the articles did not include fashion tips as well. The call "wiz wit" (steak, cheeze whiz, onions) was heard a lot more back in the 70s, when Pat's, Jim's, and Geno's were mostly the only game in town.Obviously I can't be sure, but I think it's mostly tourists these days who were properly instructed by the GoPhila tourist board to go to 9th and Passyunk and sample Geno's or Pat's, calling out "wiz wit".I think most of the knowledgeable locals are at Tony Luke's or Dalessandro's (or, frankly, whatever the nearest hoagie shop is to their house - that's what I did growing up). While American cheese is probably king of the day, I grew up in the 70s instructed by my parents to order a "pizza, wit" (tomato sauce, provolone, onions). Link to comment Share on other sites More sharing options...
ScotteeM Posted July 3, 2006 Share Posted July 3, 2006 I've done a little reading about the history of the cheesesteak and the history of Cheese Whiz, and I realize that the main reason why I'm not familiar with the latter on the former is that I am old, and I left Philadelphia before the latter became really popular on the former. Probably a good thing. Link to comment Share on other sites More sharing options...
mdt Posted July 3, 2006 Share Posted July 3, 2006 I spent the first two-plus decades of my life in Philadelphia, and ate many cheesesteaks. I never had one with Cheese Whiz™ on it, only provolone. Granted, I wasn't in South Philly, but I was definitely within city limits. I never even heard of using Cheese Whiz™ until a couple of years ago on a Food Network infomercial. Cheez Whiz has been offered on cheesesteaks forever... Link to comment Share on other sites More sharing options...
perrik Posted July 3, 2006 Share Posted July 3, 2006 While I think that the taste of Whiz ruins a cheesesteak, I have to disagree with (or should that be wit) you about this, at least as far as Philly goes. I have been sampling many spots around Philly trying to find a cheesesteak that I like the best, and I notice that still most people order it with agent organe.Do you expect much else from the Sunday Source? I am surprised that the articles did not include fashion tips as well. They should have at least included a source for stain-resistant shirts. Cheez Whiz and cotton polos are a bad combination. (I opt for mushroom cheesesteak wit provolone, and South Street Cheesesteaks makes me happy)I've had Legal's lobster roll at the Tysons branch. No. Link to comment Share on other sites More sharing options...
Barbara Posted July 3, 2006 Share Posted July 3, 2006 Wit EVOTS: Extra-Viscous Orange Topping Substance. Anybody actually want to eat this? Link to comment Share on other sites More sharing options...
ScotteeM Posted July 3, 2006 Share Posted July 3, 2006 Cheez Whiz has been offered on cheesesteaks forever... No, not forever, just since I left Philly, more than 30 years ago. Link to comment Share on other sites More sharing options...
mdt Posted July 3, 2006 Share Posted July 3, 2006 NO self-respecting Philadelphian would order their steak witout da Whiz™. Kerry found this out the hard way when he ordered his with swiss (blech). I agree with ScotteeM. When I lived there about 25 years ago the only ones my friends and I ate were with Provolone. Link to comment Share on other sites More sharing options...
DanCole42 Posted July 3, 2006 Share Posted July 3, 2006 How about we keep an open mind here? All I'm saying is don't knock it if you haven't tried it. Cheese Whiz just has negative connotations. Try and look around them. Millions of Philadelphians can't be wrong. Just think if you'd been raised without any concept of wine. "You want me to drink a glass of fermented grape juice that's been sitting in someone's dank basement for three years??!" Oh, and Perrik, you think shirts and Whiz are a bad combination? Once I accidentally spilled a cheesesteak's worth of the stuff into my WALLET. My pockets smelled like Cheetos. Link to comment Share on other sites More sharing options...
DonRocks Posted July 3, 2006 Share Posted July 3, 2006 Millions of Philadelphians can't be wrong. Sure they can, although this isn't a matter of "right versus wrong" so much as it is "lots of people eat garbage." Happy reading. Link to comment Share on other sites More sharing options...
Sthitch Posted July 3, 2006 Author Share Posted July 3, 2006 Millions of Philadelphians can't be wrong. How do you explain Phillies fans? Link to comment Share on other sites More sharing options...
Heather Posted July 3, 2006 Share Posted July 3, 2006 My husband (Drexel '90) comes down on the provolone side. Link to comment Share on other sites More sharing options...
crackers Posted July 3, 2006 Share Posted July 3, 2006 Millions of Philadelphians can't be wrong. "lots of people eat garbage." 18 million cases of White Zinfandel were sold in retail stores in 2005. Mainly in 1.5L bottles, jugs and boxes. So, odds are that some Philadelphians eat their cheesesteaks wit, with White Zin. Link to comment Share on other sites More sharing options...
DanCole42 Posted July 3, 2006 Share Posted July 3, 2006 18 million cases of White Zinfandel were sold in retails stores in 2005. Mainly in 1.5L bottles, jugs and boxes. So, odds are that some Philadelphians eat their cheesesteaks wit, with White Zin. That's a big 2-shay, ol' buddy. Link to comment Share on other sites More sharing options...
DLB Posted July 3, 2006 Share Posted July 3, 2006 I was in Philly last year, and I tried Pat's with whiz, and I found it to be overrated. I remember talking with some locals afterwards, as I did not understand what the big deal was. I was told there are way better cheese steaks in the city than Pat's or Geno's. I heard Jim's on South Street is miles ahead of the others, I will have to find out on my next trip. Side note: Cheese Whiz is just nasty, never order a sandwich with this on it again Link to comment Share on other sites More sharing options...
mdt Posted July 3, 2006 Share Posted July 3, 2006 I was in Philly last year, and I tried Pat's with whiz, and I found it to be overrated. I remember talking with some locals afterwards, as I did not understand what the big deal was. I was told there are way better cheese steaks in the city than Pat's or Geno's. I heard Jim's on South Street is miles ahead of the others, I will have to find out on my next trip.Side note: Cheese Whiz is just nasty, never order a sandwich with this on it again It's true, Jim's on South Street is MUCH better than Pat's or Geno's. Plus walking down South Street at night provides for added entertainment. Link to comment Share on other sites More sharing options...
hillvalley Posted July 3, 2006 Share Posted July 3, 2006 You can't find decent rolls around here-at least not ones that live up to Philly standards. I bring them back with me when I go up for a visit. Link to comment Share on other sites More sharing options...
DLB Posted July 3, 2006 Share Posted July 3, 2006 It's true, Jim's on South Street is MUCH better than Pat's or Geno's. Plus walking down South Street at night provides for added entertainment. I love South Street, it's what Georgetown should be Link to comment Share on other sites More sharing options...
DanCole42 Posted July 3, 2006 Share Posted July 3, 2006 You can't find decent rolls around here-at least not ones that live up to Philly standards. I bring them back with me when I go up for a visit. Amoroso's website lists locations where you can obtain their rolls outside of Philly:http://www.amorosobaking.com/ Link to comment Share on other sites More sharing options...
DanCole42 Posted July 3, 2006 Share Posted July 3, 2006 It's true, Jim's on South Street is MUCH better than Pat's or Geno's. Plus walking down South Street at night provides for added entertainment. My PERSONAL favorite is Rich's Deli in Fort Washington, but when taking out-of-towners for their first, I generally prefer Pat's, as much for the historic value as for the actual cheesesteak. Link to comment Share on other sites More sharing options...
hillvalley Posted July 3, 2006 Share Posted July 3, 2006 Personally, I only head to Pat's to watch the tourist try to order the right way. If I want a real cheesesteak I head up to Henry Ave. and hit either Chubby's or Delasandros. Both offer what I consider an excellent steak. Provolone is available, and they let the cheese melt, something Pat's doesn't do. Delasandros is family owned and run and if you go frequently enough you become part of the family. When we were sitting shivah for my grandfather I needed a break so my father and I ran in for some cheesesteaks for lunch. When we got there the line was out the door, which is not unusual. One of the women instantly recognized us and came over to pay her respects. She moved our order up and wouldn't let us pay. 1 Link to comment Share on other sites More sharing options...
DanCole42 Posted July 3, 2006 Share Posted July 3, 2006 To the best of my knowledge the first Cheesesteak was with Cheese Whiz (in the 20's?). I remember going to Pat's 30+ years ago and always receiving Cheese Whiz on the steak unless I specified otherwise. The White House in Atlantic City (which I believe has the best cheese steak of all, in part because of their bread((all due respect to Amoroso, Tony Luke's, Jim's, etc. the Atlantic City Bakery has a better roll)) ) has never used Cheese Whiz, long melting cheese on top of shaved beef. Cheese Whiz, first available in 1952, was not around for the original 1930s cheesesteak. This does not mean it's not traditional nor the appropriate connosieur's choice, it just means that the cheesesteak had to wait a couple of decades before meating (pun or typo - you decide) its soulmate.Hey, some people like their filet mignon butterflied and well-done. They prefer it, so they should eat it. However, most people with a discerning palate for meat will tell you that medium rare is the way to go. I'll leave everyone to their provolone and swiss or whatever sacrilege they prefer, but I'll stick with what my "discerning palate" tells me. Link to comment Share on other sites More sharing options...
Joe H Posted July 3, 2006 Share Posted July 3, 2006 The best cheesesteak is not in Philadelphia. It is at Mississippi and Arctic in Atlantic City at the White House where the bread comes from the Atlantic City Bakery and is superior to Amoroso's, used throughout Philly.The history of the cheesesteak is quite interesting. Here are several takes on it with one claiming that the original cheesesteak did not have cheese when it was invented by Pat Olivieri in 1930 (aka Pat's King of Steaks), later being added notably in 1953 when Cheese Whiz was invented: http://www.magazineusa.com/us/info/show.as...riginals&doc=35 Here is another spin on history noting that cheese was added 20+ years later:http://whatscookingamerica.net/History/San...CheeseSteak.htm Here is another recounting of its invention with some different "facts" including the claim that it was invented ten years earlier than either above:http://www.bbc.co.uk/dna/h2g2/A346259 Still, for me, this seems like the most logical and faithful recounting of its history:http://www.gophila.com/Go/PressRoom/factsh...esteak_101.aspx Finally, the "official" history from Pat's website:http://www.patskingofsteaks.com/history.htmOf course as an afterthought I should note that Geno's, diagonally across from Pat's for over 40 years, claims they are the home of "the real Philadelphia cheesesteak" on their website (yes, Geno's was founded by a "Joe."):http://www.genosteaks.com/index.htmlAnd, no discussion of Philadelphia cheesesteaks both in and outside of Philadelphia would be complete without mentioning this interesting website:http://www.bestcheesesteaks.com/ There is a "review" of the White House noted on this website that states:"Heres a very BIG VOTE for White House, In Atlantic City, NJ. I honestly tell you that the first steak I had from there was the Best thing I have ever eaten. I have never had an experience like that before. I was surreal. I was like sex the first time, A total shock. Gotta get one. Phat pix on the wall add to the experience. (everyones been there)." Link to comment Share on other sites More sharing options...
Sthitch Posted July 3, 2006 Author Share Posted July 3, 2006 My favorites so far in Philly are Steve's, and Delessandro's. Steve's Prince of Steaks cuts their meat a little thicker than most others, and they use a crispier roll. All around makes for a great cheesesteak. I was told that they make their own whiz, but since I prefer Provolone, I did not try it. Delessandro's are delightfully greasy, and very flavorful. I did not find anything special about either Chubby's or Jim's. I have heard great things about Silvio's somewhere north of Philly. I am going to make a trip there my next time I can escape from my Mother-in-Law's indentured servitude. Link to comment Share on other sites More sharing options...
deangold Posted July 3, 2006 Share Posted July 3, 2006 I amy be a heretic, but at least I have lots of company... Giveme a Tony Lukes roast pork with aged provolone and raab. MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM Link to comment Share on other sites More sharing options...
Sthitch Posted July 3, 2006 Author Share Posted July 3, 2006 I amy be a heretic, but at least I have lots of company... Giveme a Tony Lukes roast pork with aged provolone and raab. MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM Good Lord Man, this is a Cheesesteak thread, not a roast pork sandwich thread. But for once I find myself agreeing with you Tony Lukes is quite good. Another good Pork Sandwich is from John's Roast Pork. According to Hollyeats, they also serve a mean cheesesteak, but both times I have visited, I have not been able to get past the pork. Link to comment Share on other sites More sharing options...
DonRocks Posted July 3, 2006 Share Posted July 3, 2006 It's true, Jim's on South Street is MUCH better than Pat's or Geno's. One look at this bubbling vat of goo, and I know exactly where the inspiration came from for the chili con queso at Tippy's Taco House (and by extension, Toucan Taco). Yuck. Link to comment Share on other sites More sharing options...
DanCole42 Posted July 3, 2006 Share Posted July 3, 2006 I amy be a heretic, but at least I have lots of company... Giveme a Tony Lukes roast pork with aged provolone and raab. MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM He's a blasphemous heathen! Burn him at the steak!Get it? Burn him at the STEAK? 'cause it's a cheeseSTEAK, not a cheesePORK, and... aww, it's not funny if I have to explain it. Link to comment Share on other sites More sharing options...
Sthitch Posted July 3, 2006 Author Share Posted July 3, 2006 One look at this bubbling vat of goo, and I know exactly where the inspiration came from for the chili con queso at Tippy's Taco House (and by extension, Toucan Taco). Yuck. Some interesting pictures on the website including a fat Star Jones, and the wonderfully sincere smile of Ryan Seacrest. Link to comment Share on other sites More sharing options...
Joe H Posted July 3, 2006 Share Posted July 3, 2006 Perhaps the only one better than Seacrest is Elvis at Pat's. Link to comment Share on other sites More sharing options...
monavano Posted July 3, 2006 Share Posted July 3, 2006 They should have at least included a source for stain-resistant shirts. Cheez Whiz and cotton polos are a bad combination. (I opt for mushroom cheesesteak wit provolone, and South Street Cheesesteaks makes me happy) I've had Legal's lobster roll at the Tysons branch. No. Now that's why you do the "South Philly Stoop" whilst chowing down on said cheesesteak. Basically you grasp you sandwich with two hands, bend forward at the waist, bend your knees and stick your arse out as far as you can. Bite and drip without worry Now I'm going to throw it down and agree with Dean. The roast pork Italian is a worthy rival of the cheesesteak. Mmmmmm. Mandatory stop at DiNic's at RTM. Link to comment Share on other sites More sharing options...
mdt Posted July 3, 2006 Share Posted July 3, 2006 Now that's why you do the "South Philly Stoop" whilst chowing down on said cheesesteak. Basically you grasp you sandwich with two hands, bend forward at the waist, bend your knees and stick your arse out as far as you can.Bite and drip without worry Now I'm going to throw it down and agree with Dean. The roast pork Italian is a worthy rival of the cheesesteak. Mmmmmm.Mandatory stop at DiNic's at RTM. Oh yeah!Just had one last weekend and they are great! I still need to get to Tony Luke's to compare. Link to comment Share on other sites More sharing options...
cjsadler Posted July 3, 2006 Share Posted July 3, 2006 I amy be a heretic, but at least I have lots of company... Giveme a Tony Lukes roast pork with aged provolone and raab. MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM I love a good Philly cheesesteak, but that sandwich from Tony Luke's is absolutely incredible... follow up with Capogiro gelato. Link to comment Share on other sites More sharing options...
monavano Posted July 3, 2006 Share Posted July 3, 2006 I love a good Philly cheesesteak, but that sandwich from Tony Luke's is absolutely incredible... follow up with Capogiro gelato. Balducci's carries Capogiro Link to comment Share on other sites More sharing options...
SrtaJRosa Posted July 3, 2006 Share Posted July 3, 2006 Alright, well, I'll put my two cents in on the cheez whiz debate here...I guess the question in point is which came first, the cheez or the whiz. I'd have to say that melted american, provolone, swiss or whatever you prefer is the original cheesesteak. The cheese gently melts on the steaming steak and perhaps this is where the idea of whiz evolved. Thankfully, the cheese I order doesn't come out of a can. And my best steak has always been Jim's on South St. No matter what the cheese, I like mine always with sauteed onions, mushrooms and ketchup. And yes it is possible to chow down on the sidewalk. As part of a group of teen hooligans, we would take the best seat for people watching on the entire strip, seated indian style on the sidewalk in the shade. Link to comment Share on other sites More sharing options...
KOK Posted July 5, 2006 Share Posted July 5, 2006 I'll chime in for Steve's Prince of Steaks. Love the thicker steak and crispier rolls as noted upthread. While not the best in Philly, I always have good luck at both Pat's and Geno's (wiz with) but I've never been a big fan of Jim's. An excellent cheesesteak can be had at Shank & Evelyn, near the Italian Market. I'll also recommend John's Roast Pork, though they have limited Saturday hours and are only something like 7am to 5pm Mon-Fri. Thanks, Kevin Link to comment Share on other sites More sharing options...
Sthitch Posted July 5, 2006 Author Share Posted July 5, 2006 I'll chime in for Steve's Prince of Steaks. Love the thicker steak and crispier rolls as noted upthread.While not the best in Philly, I always have good luck at both Pat's and Geno's (wiz with) but I've never been a big fan of Jim's. An excellent cheesesteak can be had at Shank & Evelyn, near the Italian Market.I'll also recommend John's Roast Pork, though they have limited Saturday hours and are only something like 7am to 5pm Mon-Fri.Thanks,Kevin You have great taste Link to comment Share on other sites More sharing options...
Pool Boy Posted July 7, 2006 Share Posted July 7, 2006 My favorites so far in Philly are Steve's, and Delessandro's.Steve's Prince of Steaks cuts their meat a little thicker than most others, and they use a crispier roll. All around makes for a great cheesesteak. I was told that they make their own whiz, but since I prefer Provolone, I did not try it. Delessandro's are delightfully greasy, and very flavorful. I did not find anything special about either Chubby's or Jim's. I have heard great things about Silvio's somewhere north of Philly. I am going to make a trip there my next time I can escape from my Mother-in-Law's indentured servitude. I'll also chime in for Steve's Prince of Steaks. I prefer the 'not hacked to death' kind of sheesesteak that most places serve up. Steve's offers up a fine cheesesteak that also give you a better textrual feel for the eating/tasting experience.I have also eaten those from Pat's, Geno's and Jim's. Out of those three, I prefer Jim's, but none of them really shine IMO. Delessandro's was OK, but it is again hacked to death. They have some nice peppers and other stuff available which is very good. And the cheesesteaks I had there were of the biggest portion (geno's was the smallest at 7-ish ounces, while Delessandro's was at or about 16 oz). Link to comment Share on other sites More sharing options...
KOK Posted July 21, 2006 Share Posted July 21, 2006 One of the founder's of Pat's Steaks has died. Kevin http://kyw1060.com/pages/59393.php Link to comment Share on other sites More sharing options...
qwertyy Posted July 24, 2006 Share Posted July 24, 2006 I had my very first Philly cheesesteak on my very first trip to Philly this weekend. At Tony Luke's I got my sandwich with onions, sweet peppers, and sharp provolone. And now I know what all the fuss is about. Juicy, tasty meat. Just the right amount of onions and peppers (though maybe with slightly less body than I'd prefer). Provolone nearly sharp enough to clear your sinuses. A bun hearty enough to stand up to it all, but not tough or chewy. A fine, fine sandwich. Link to comment Share on other sites More sharing options...
Seeker Posted July 24, 2006 Share Posted July 24, 2006 One of the founder's of Pat's Steaks has died. KevinHere's a cartoon from today's Philadelphia Daily News . . .http://kyw1060.com/pages/59393.php God bless.PS I'm all about the pizza steak -- provolone, tomato sauce, and fried onions -- but Pat's and Geno's are tourist traps. I don't care for the meat at Jim's. Tony Luke's and John's are great. But so is the place on my corner, Ted's at 38th and Lancaster in Powelton Village. ~C.~Carol Link to comment Share on other sites More sharing options...
DanielK Posted July 24, 2006 Share Posted July 24, 2006 I'm all about the pizza steak -- provolone, tomato sauce, and fried onions -- but Pat's and Geno's are tourist traps. I don't care for the meat at Jim's. Tony Luke's and John's are great. But so is the place on my corner, Ted's at 38th and Lancaster in Powelton Village. See, that was my recollection growing up in Philly. I ate pizza steaks, not whiz, and the "place around the corner" was where the locals went. I definitely spent a lot of time eating steaks and hoagies from Lee's. Back when there were only a couple of Lee's... Link to comment Share on other sites More sharing options...
Seeker Posted July 25, 2006 Share Posted July 25, 2006 See, that was my recollection growing up in Philly. I ate pizza steaks, not whiz, and the "place around the corner" was where the locals went. I definitely spent a lot of time eating steaks and hoagies from Lee's. Back when there were only a couple of Lee's... Now I'm waxing nostalgic. I had a theory that there was a "junk food" cheesesteak and a "real food" cheesesteak. The ultimate "real food" pizza steak for me came from Beato's at 25th & Parrish where they lovingly assembled the meat, tomato sauce, grilled onions, and provolone cheese, and then melted it open-face in their pizza oven. Alas, they are now closed . . . Link to comment Share on other sites More sharing options...
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