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Wednesday, October 7, 2009

Each collegiate semester, QCM outlines a concept for an intern project that will be executed and promoted during that semester. The Pats Vs. Geno’s project is a pure conception of the Quaker City Mercantile creative think tank. Throughout its two-semester existence, the QCM intern team has re-branded both Pat's Steaks and Geno's Steaks. Pats Vs Geno’s served as our sounding board for design ideas that enabled us to display our love for cheesesteaks. The project then evolved into a citywide celebration in honor of Philadelphia’s native delicacy. We felt it was necessary to focus our blog on Cheesesteak Day oppose to Pats and Geno’s. Nevertheless, we are full of new ideas and plan on bring the same great content as we produced for Pats vs. Geno’s. So check us out and help make Cheesesteak Day a reality.

Friday, September 25, 2009

Last Friday, Phelebrity photographers spotted a cheesesteak resting under the Philadelphia sun at Penn Treaty Park. I don’t fault or pass judgment on the cheesesteak for conducting such a bold act. If I were relentlessly pursued by civilization, I would also search for relaxation. Cheesesteaks deserve a day of rest beyond the sight of the public eye. It’s hard being a Cheesesteak, they are continuously placed on high demand and the threat of being mauled by some carnivorous consumer remains a prevalent threat. So if you happen to locate a Cheesesteak at Penn Treaty Park, the Jersey Shore, or the backyard of the neighbor that routinely comments on your appearance, remember that even cheesesteaks deserve a day off once in a while (

Wednesday, September 16, 2009

The Pat’s and Geno’s feud has been brewing for decades, but apparently it takes a television host from Texas to bring the two together in mutual territory. Pat’s owner, Frank Olivieri and the face of Geno’s, Joe Vento came together today for a special episode of The Dr. Phil Show that was filmed right here in Philadelphia. Apparently, they were going to try each other’s steaks and maybe share a friendly handshake. Hmm…someone should make sure those sandwiches aren’t laced with anything except cheese, meat, bread and onions. Unfortunately, we weren’t able to catch this epic event, but we’re sure that this little meeting of the cheesesteak heavyweights won’t put an end to the grudges both have against each other.

Tuesday, September 1, 2009

Alright folks, as promised, we have for you our
new & modernized Geno's


Fry Cup

Drink Cup

Condiment Stand

Wednesday, August 26, 2009

Reading Terminal’s Cheesesteak Day was everything you could want it to be. It was full of people, music, games and most importantly cheesesteaks! We indulged in cheesesteaks wit and witout, cheesesteak burritos and even cheesesteaks made of chocolate.

Dessert course.

Skillful and quick hands make good sandwiches.

We hung out with cheesesteak queen, Carolyn Wyman. 

On that glorious day cheesesteaks were responsible for many stained shirts, clothes permeated with cheesesteak aroma and probably some heartburn but it was well worth it. What we experienced that day has left us motivated to make sure we fight for an annual citywide cheesesteak day.

Monday, August 17, 2009

Philadelphia is known as one of the most historical cities in the nation for many reasons: the Liberty Bell, the Philadelphia Zoo, Benjamin Franklin.  Keeping that in mind, we believe it’s time to appoint a day for Philadelphians and visitors to recognize another one of its important contributions to society. Although Philly is known as the birthplace of a nation, it is also the birthplace of the king in the sandwich world. An entity so great, that merely mentioning its illustrious name causes mouths around the country to water in anticipation. A being so famous that it has been recrated countless times – The Philadelphia Cheesesteak.


Most who come to visit Philadelphia are well aware of the necessity to eat an authentic Phily cheesesteak. As for those who have spent more than a week in the City of Brotherly Love, it is far too taboo to admit to not having eaten a cheesesteak. In order to correct these missteps and others alike, we have a simple proposition. We cheesesteak fanatics have envisioned a day in which all of Philadelphia, tourists and residents alike, can celebrate the majesty of the meat, cheese, and onion sandwich. We are simply asking for one day out of the year to honor and praise the sandwich that holds as much historical value as the city it was born in.


In order to actually make this holiday happen, we have to convince City Council and “The Man” that we, the cheesesteak people, desire a day of cheesesteak observance.  With that being said, what do you think about petitioning for an annual, Philadelphia-wide Cheesesteak Day?  We'll take the petition to the streets and post it on the web to amass enough signatures to bring it to City Hall. Let us know your thoughts so we can get one step closer to celebrating the first Cheesesteak Day the world has ever known!  

Tuesday, August 11, 2009

A picture diary of vendors selling wannabe Philly cheesesteaks along the Seaside Heights boardwalk in Jersey.

The best of Philadelphia? Isn’t that copyright infringement or something?

Philly’s Phamous, adding a ‘Ph’ to a word doesn’t instantly associate it with Philadelphia...
unless it’s on a Phillies t-shirt.
(Not to mention your sign blasphemes Philly cheesesteaks by putting “Philly” and “home of the buffalo chicken cheese steak” on the same sign AND by spelling cheesesteak as two separate words.)

Their claim may be true, but how do you think they’d stand up to the best of Philly?

We hope that the cheesesteaks here don’t lack as much flavor as this sign lacks aesthetics.

Now this one was tricky… it took at least 3 tries to capture this counterfeit scrolling text.

It’s hard to tell, but we’re pretty sure that that “Philly Steak” has red and green colored vegetables on it. False advertising.

And that concludes the Philly-cheesesteak-wannabe-picture tour.

Note: Pat’s and Geno’s, you should consider copyrighting the term “Philly Cheesesteak,” and then sue these and other imposters. You’d make millions.

Monday, August 10, 2009

Thursday, August 6, 2009

Set in the heart of Philadelphia, this hilariously awkward adventure story will undoubtedly leave you reminiscing about your own first time... with a cheesesteak.
Three interns (Kristin Koefoed, Michael Norcross, and Jonathan Weed) at local advertising agency, Quaker City Mercantile discuss their excitement about a new assignment to redesign the city's most popular steak shops, Pat's and Geno's. When Jon and Mike argue over which shop reigns supreme, they learn that Kristin has never even tried a cheesesteak! Seeing this as a potential threat to the success of their project, the interns embark on a madcap adventure to rectify this travesty to taste bud justice. Little do they know that exposure to the delicious meat of Pat's steaks will spark an enthusiasm that could turn to obsession!

Monday, August 3, 2009

The electric bill at Geno's Steaks is $5,000 a month!


Friday, July 31, 2009

Doesn't it seem like EVERY time you and your friends go out for steaks, you
always end up saying the same exact thing? It goes "This is SO good. How is
yours? Good? Awesome." and no one has anything else to say... right? So
isn't it time you brought a new conversation starter to the table? Well, try
some of these hilarious jokes to get the party started! And if Pat's or
Geno's is your date destination for the evening, we can guarantee that these
gags will prove your wit and win her heart so she can never go witout you!

Q: What do you call it when someone is overly hopeful about the quality of
their cheesesteak?
A: Whizful thinking

Q: What New Jersey born poet wrote the classic "Oh Cheesesteak, My
A: Walt WITman

Q: What actor played a cheese-sucking vampire in a popular movie trilogy
that made over $400,000,000 in box offices worldwide?
A: Whizley Snipes

Q: What did the steak say when it was first introduced to the whiz?
A: Cheesed to meat you.

Tuesday, July 28, 2009

Yeah, we know what you’re thinking. "We were promised a new edgy Geno’s rebranding effort and have yet to see a lick of design." To that we say, good things come with time, and even better things come with even more time. But don’t worry, today your patience has paid off; today we will give you Philadelphian folk a little taste of what we’ve been up to.

Here are our Geno’s logos:

So take your time, look them over, and feel free to let us know what you think. Also, keep checking back.. Good things are to come, we promise.

Thursday, July 23, 2009

Saint Whiz is the crime fighter Philadelphia has been waiting for!

His secret identity is Chaz Whitman, founder of the Philadelphia Society for Ethical Bovine Treatment. A clever disguise, as it allows him to access information about members of local communist intelligence groups deviously disguised as organizations dedicated to the distribution of Vegan cookbooks. The founder of the leading cookbook company is Gus Cloverson who may or may not secretly be Saint Whiz’s arch nemesis… the Crimson Caper! Peta activist, eco-terrorist and master of dastardly deeds, the Crimson Caper is determined to remove all cheese steaks from the City of Brotherly Love!

Saint Whiz first encountered the Crimson Caper in 1998 when all the napkin dispensers at Geno’s Steaks mysteriously went missing! This malicious misdeed against the famous eatery was quickly set right by our hero; and since then, he has been blocking shot after shot in the Crimson Caper’s crusade against Philadelphia’s most prized delicacy.

Bullets and flamethrowers are no match for Whiz’s cheese-blaster that pummels the bad guys and advocates of inferior sandwiches with cheese whiz. In the rare case that he runs out of ammo, his first back-up weapon is the torpedo torpedo… a torpedo gun that utilizes all the stale torpedo rolls from local steak establishments in a way that not only maims enemies, but also provides food for Philadelphia wildlife! In the worst case scenario, Saint Whiz can win the fight without any artillery because his biceps are like solid steal from the 40 grams of protein in each of his three square meals a day... all of which are, of course, cheese steaks.

Wednesday, July 22, 2009

You may have seen those commercials for the Domino’s American Legends competition. If not, here's the gist, Domino’s asked the nation, which regionally inspired pizza is the best and the results are in. The Philly cheesesteak pizza came out on top. (No surprise there!)

Here are the competitors:

Philly Cheesesteak Pizza

Pacific Veggie

Honolulu Hawaiian

Fiery Hawaiian

Cali Chicken Bacon Ranch

Memphis BBQ Chicken

Buffalo Chicken

We don’t want to toot our own horn but we expected this to happen. Why wouldn’t America love the best sandwich on the face of the planet in pizza form? (Even with all those extra toppings.)

Although we won, we’re going to call foul on Hawaii, too many players on the field. We expected better from you.

Monday, July 20, 2009

Fellow cheesesteak connoisseurs, the sandwich pictured above is a fraud in every way you can imagine. As you can see, Subway has called it The Big Chipotle Cheesesteak but it was neither big nor chipotle like in taste. The biggest sin of all is that it doesn’t even taste, smell or feel like a cheesesteak. 


As self-proclaimed experts in cheesesteak related matters, we took it upon ourselves to give Subway’s rendition a chance. With our preconceptions pushed aside, we each took a piece of the sandwich and cautiously began to consume it. A three-star rating system was used in order to judge the “cheesesteak”. The aspects of the sandwich we focused on were bread, inner contents, aroma and presentation. Needless to say it was an inadequate imposter.


One problem we noticed was the bread.  It lacked the flavor of an authentic Italian roll and its bite was nowhere near what it should be but we gave Subway one star for knowing to use the traditional bread. Shortly after giving the sandwich its first star we quickly took it back and gave it to ourselves since it was us who selected the bread. If it was up to them, they would’ve used wheat bread and that’s just ridiculous.

The next issue we came across was the inner contents. For starters, the meat just didn’t taste like cheesesteak meat. It was in a chopped style, which is nice but didn’t make up for its lack of flavor. It was pretty much just for texture and to give the mouth something to chew.


There were no onions and no visible signs of cheeses, which is bizarre because we witnessed them place tiny triangles of provolone on the meat. The microwave they used to heat the sandwich must’ve disintegrated the dairy component of the sandwich.


Also, they added a chipotle sauce to give the sandwich a kick and a little extra flavor (we guess) but it didn’t taste like a chipotle sauce. Its flavor profile was much closer to mayonnaise.


Lastly, the sandwich had one last chance to redeem itself based on what is known as the distinct cheesesteak aroma. It’s neither the smell of onions or meat, it’s the lovely smell the two produce when paired together. To put it simply, the sandwich didn’t have this.


Sorry subway, when compared to Pat’s or Geno’s sandwich, you just aren’t up to our standards. We’ll give you half a star out of three since you made one us decide to get a real cheesesteak after work.

Thursday, July 16, 2009

Philadelphia has birthed not only the world’s greatest nation, but also the world’s greatest sandwich. In 1930, two brothers created the delicious indulgence, not realizing that their invention would become one of the key tourist attractions in the city of brotherly love. With this history in mind, it seems only natural that Pat’s Steaks should be redesigned to display the spirit of the American Dream inherent in the entire company itself. As the Declaration of Independence clearly states, you have the right to vote… so exercise your right and let us know which logo YOU like best!

Wednesday, July 15, 2009

The Philadelphia culinary masterpiece that brings natives together, despite the difference of opinion in the Cheesesteak War, has just made a new home in Georgia. The gooey and greasy sandwich is beginning to infect Georgians with its deliciousness and it’s all thanks to “The Legend of Bagger Vance.”


Most would agree the only cheesesteak worth eating is a traditional Philly cheesesteak and if they don’t, they haven’t had a real one. This is the concept behind the success of Darren and La-La Alston. A couple born and raised in the inner city of Philadelphia but now rooted in the land of peaches.


Before the Alstons became known in Georgia for their Philly style cheesesteaks they were in charge of security for fellow Philadelphia native and cheesesteak lover, Will Smith. Their size and childhood friendship made them the perfect bodyguard service for the man who brought you the Fresh Prince and rap music that even your grandparents could tap their feet to.


After a long stay in Georgia the couple decided to plant their feet in Augusta but couldn’t find a way to satisfy their cravings for traditional Philly dishes. During a moment of clarity and hunger they decided it was time bring in the culture and food they grew up around, thus the birth of The Philly Cheese Steak Factory.


Even though The Philly Cheese Steak Factory is located far from the birthplace of the Philadelphia cheesesteak, the South Philly classic dish tries its hardest to stay authentic. The meat, bread, and even the cooks are imported from Philadelphia so the experience is as close as possible to the real thing. The cooks might even send you the back of the line for ordering like an amateur. Who knows, they might even give you a high five with their spatula for saying “wit provolone”.


Alongside their well-known cheesesteaks are traditional Philly foods such as water ice, hoagies and soft pretzels. So if you decide to take a road trip down to Georgia anytime and you get hit by a hankering for that lovely sandwich, check out The Philly Cheese Steak Factory. Also, give the pizza fries a shot because they look delectable in the photo above.


[Article & Photo Credit: Metro Spirit]


Monday, July 13, 2009

Everyone has their own opinion when it comes to Pat's and Geno's... but don't base your decision on what other people have to say. Go out and figure out what's right for you!

Wednesday, July 8, 2009

Introducing the new, edgier Geno’s. We have decided to spice things up by giving Geno’s, one of Philadelphia’s favorite cheesesteak shops since 1966, a fresh appearance. What is our reasoning behind this pseudo makeover? To give Geno’s the edge they’ve been looking for and to end the battle with Pat’s for the title of “Philly’s Best Cheesesteak Shop” once and for all. Although the new appearance will not actually be implemented, it will be designed with the intention to not only set Geno’s apart from the other cheesesteak shops throughout the city, but to also enhance customer’s experiences at the shop. This not only means a new logo for the steak shop but also new packaging, signage, seating areas… the whole works. It’s time for a change for Philadelphia’s best cheesesteak shop, aesthetically speaking of course. As far as the cheesesteaks, there’s nothing that needs changing about them.

Monday, July 6, 2009

Pat¹s King of Steaks will never change how they make their cheesesteaks. Thank goodness! But as more and more people are concerned about the effects and practices of twenty-four hour cheesesteak stands and their impact on the environment, Pat¹s King of Steaks has decided to focus a little more on what they can do to help out. The best way for people to see that Pat¹s is changing is not only through their actions, but also in their appearance, from their trash cans and napkins to their signage and logo. New practices, new identity, same great cheesesteaks.

Why shouldn't "the original" cheesesteak shop in Philadelphia have a new
image that best reflects not only the traditional and classic reputation that has been trusted since 1930, but also the modern ideas of sustainable work practices. The influence behind Pat¹s new eco-friendly look is a combination of styles, ideas, and attitudes that really makes Pat's the King of Steaks!

Wednesday, July 1, 2009

Geno's Motorcycle Club - According to the American Motorcyclist Association, 99% of motorcyclists are law-abiding citizens. The remaining 1% are outlaws. Geno's MC is that kind of gang.
Geno's, Made in the USA - This is America. When ordering: "Please Speak English!" Management reserves the right to refuse service.
Geno's Quality Motorcycle's - Since 1966, Geno's has been manufacturing the perfect highway driving machine.

Tuesday, June 30, 2009

You can now officially say cheesesteak and sexy in the same sentence, thanks to Playboy. Let me warn those of you with a hunger for food and babes ahead of time, there are no photos of scantily clad women eating cheesesteaks here. Not only is that opposite of classy, it’s unsanitary. What we do have is Philadelphia’s very own Pat’s King of Steaks making Playboy’s A List: America’s Best Sandwiches.

Although many would argue and throw fits about Pat’s being celebrated as the best, Playboy does make a point by stating, “[Pat’s] has the balls to name itself the King of Steaks.” We’re not sure what Geno’s owner Joey Vento thinks of this but it will most certainly add fuel to the grease fire.

Alongside the Philadelphia food icon were the usual suspects in the sandwich line up, the Lobster Roll, Cuban, Banh Mi, Pastrami and Po’ Boy. This A List also includes some new players in the sandwich game, the St. Paul Sandwich, the Italian Beef and the far-from-the-image-your-in-head Sloppy Joe. (It's not even sloppy!)

Check out the article on Playboy’s web site to read more about the sandwiches that have made the A List.

[Article Credit: Playboy]
[Photo Credit:
Playboy & Top news]

Monday, June 29, 2009

The sandwich is a marvelous invention, second only to cocktail umbrellas. Each nation has their own popular sandwich utilizing customary ingredients. The Cubano sandwich, the Monte Cristo and the Bánh Mì, which happens to be a Vietnamese specialty, are prime examples of popular sandwiches from around the world. Philadelphia’s cheesesteak just so happens to be a sandwich with the flexibility and popularity to be reinvented by sandwich connoisseurs.

From the land of beer and bratwurst is a variation of the South Philly classicWe’ll consider this a loose interpretation of the historic sandwich but acknowledge the effort. The similarities between the two sandwiches are as follows: meat, cheese and bread. The first major difference is that the German version uses pork loin soaked in a brine instead of cheap cuts of beef. In place of the standard cheeses (provolone, American or even whiz) is Limburger cheese. To finish it off, this “cheesesteak” rests on top of a pumpernickel hoagie roll instead of the classic Italian hoagie.

Brace yourselves because this will probably have most Philadelphians pulling out their hair. Instead of the standard cheesesteak toppings (onions) the recipe calls for apples, sauerkraut, and onions. A lot of cheesesteak enthusiasts get angry when peppers and mushrooms are added. Throwing apples and sauerkraut into the mix might be asking for trouble.

Although this version is far from the original steak sandwich, the key technique is still applied. The recipe calls for the pork to be cut into very thin slices and cooked on a flat top griddle, which screams Philadelphia but…even with the similarities between the two “cheesesteaks” I’m going to have to disagree with the Food Network.

The Philly cheesesteak sandwich is based on simplicity and inexpensive ingredients. This version uses ingredients that are just too different from the original and it uses too many of them. I’m sorry Germany, this just won’t cut it in Philly.

[Recipe Credit: Food Network]

[Photo Credit: Galen Fry Singer & Marin Lacross Club]

Thursday, June 25, 2009

Pat’s King of Steaks has been filling American bellies for over 70 years. Since the days of Herbert Hoover, Pat’s steak sandwich has been a favorite in the home of the brave.

They’ve been by our sides and on our plates through five wars and two depressions, giving us the energy to fight for freedom time and time again!

Pioneers in the restaurant industry and poster children of the American Dream, the Oliveri brothers created a sandwich unlike any other back in 1930. And what better place for such a dish to emerge than the city that was our great nation’s first capital? With the addition of cheese to this steamy sandwich, the steak gives new meaning to the phrase “Melting Pot of the World.”

So stick a feather in your hat and ride your pony to 9th and Passyunk to get your hands on this hearty classic!

Wednesday, June 24, 2009

After months of endless cheesesteak-related ramblings, another cheesesteak-craving finally got the best of me.  Unfortunately, it didn’t hit me until late Monday night.  As a car-less Art Museum area resident in the company of friends who are also car-challenged, I was forced to get my cheesesteak fix within walking distance.  Since my friends and I also had a hankering for some delicious cocktails, we decided to go to Continental Midtown on 18th and Chestnut where we could get great drinks AND their hyped up “Cheesesteak Egg Roll.”

As a cheesesteak egg roll virgin (and a cheesesteak sandwich connoisseur), I was excited to see what all the fuss was about.  I’m happy to report that I was completely satisfied with my platter of cheesesteak-filled egg rolls piled high with fried onions and garnished with Sriracha ketchup.  (However, the degree of deliciousness that I found them to be at the time could’ve been the result of a few too many Pomargaritas, Hawaii 5-Os, and wanton hunger.)  Compared to the petite appetizers that we consumed prior to the epic cheesesteak egg rolls, my friends and I were pleasantly surprised by the generous portion of the $12.50 dish.

In conclusion, Continental’s classic “Cheesesteak Egg Roll” is an awesome late night fix.  It’s a great value for the price, but don’t get too excited. Your drink tab will more than compensate for the inexpensive item.

[Photo Credit: Food Network]

Tuesday, June 23, 2009

Geno's Motorcycle Club is now accepting new members. Do you have what it takes to wear our colors? Can you eat a steak while being chased by the cherry tops down I-95? Do you spread ketchup on with a switchblade? Do you spit cheese whiz in your enemies face? Is Easy Rider a permanent fix in your VCR?

If so, then put on your whiz covered leathers, throw the old lady in the side car and bring your chopper down Passayunk at Genos MC, where Skynyrd is always playing on the jukebox and the steaks are always on tap.

[Photo Credits: Webwombat and Filmposters]

Monday, June 22, 2009

Do you know that look your pet gives you when they catch the scent of the delicious meal you’re about to eat? It’s the kind of look that could melt glaciers or bring an American Gladiator to tears. Unfortunately, you often find yourself unable to satisfy their sad little faces. While you bite into a scrumptious steak they must fill themselves with processed canned food or Cocoa Pebbles look-alikes. For too many years our lovable little critters have not feasted on the same dishes we indulge ourselves with. Forget the Kibbles ‘n Bits, Beggin Strips or regular catnip; much like yourself, your dog and/or cat wants a cheesesteak or at least something that tastes like one.


As a snack for man’s best friend, Grandma Lucy’s bakery makes Philly Cheesesteak doggie treats. It may not look like it but these little morsels contain cheese, bread and USDA beef. Although it doesn’t come on an Italian hoagie with provolone, onions or chopped up steak these tasty bites will satisfy your pet’s hunger and your desire to share a Philadelphia experience with them.


If you happen to own a cat and would like to treat them to one of your favorite meals, Cosmic Pet has the answer for you. The Philly Cheesesteak flavored catnip will provide your feline friend with the flavor of a Philadelphia Cheesesteak while inducing that playful attitude catnip tends to do.  Soon your cat will be running around all amped up off of the catnip while giving you funny looks for putting whiz on your cheesesteak. Even the cat knows that’s a mistake.

All of the advances in modern technology have allowed us to compress the delicious Philly classic into a miniature version for our beloved pets. Now your cat or dog can experience the delight of having a mixture of cheese, meat and bread in their mouths alongside of you.


[Photo Credits: Cosmic Pet, Uptown Critters and Scott County Humane Society]

Wednesday, June 17, 2009

The PV America and Photovoltaic Specialists Conference in Philadelphia gave 3,000 people the chance to check out the latest in solar technology. Those who were fortunate enough to attend the opening session also received a valuable cheesesteak lesson from none other than Pennsylvania Governor Edward G. Rendell.

To kick off his turn to speak the Gov. gave an inspiring anecdote regarding the historic Philadelphia sandwich. He didn’t mention the bread but Rendell’s philosophy behind the sandwich’s filling would make, what many believe is, the original cheesesteak.

Rendell stated, “the number-one secret for a good Philadelphia cheesesteak is to not use good meat.” That knocks the $100 Dollar cheesesteak’s Kobe beef off the list of potential ingredients. The exact words Governor Gourmand used were, “fatty, stringy meat.” For the most part this isn’t such a bad thing. If you have the Food Network on as much as some of us then you know fat equals flavor. Stringy on the other hand sounds a bit off. Perhaps a better adjective should’ve been used, like flakey. The only stringy thing people want to eat is string cheese.

To top off the cheap cuts of beef he recommends the use “artificial Cheez Whiz.” Rendell believes this part of the essence of a true Philly cheesesteak; I believe in the right to choose. When the mood strikes American is a good way to go. Most days Provolone is the only choice, but what I’m certain of is never whiz and never yellow American.

According to Rendell the third secret to a good cheesesteak is “onions with the grease.” This is something he learned while on a trip to Seattle. Though toppings are optional the Pennsylvania Governor is on the money with this culinary suggestion. Whether it’s a cheesesteak, burger or liver; greasy onions are the only way to go.

If I were the Governor of Pennsylvania speaking at a solar-energy convention my cheesesteak rundown would have stressed the importance of the bread. The foundation for the steak and cheese is as important as the word foundation implies. The ingredients on top are nothing without a delicious and sturdy Amoroso roll.

Placed on top of the bread is a delicate layer of Provolone waiting to be melted by a hot mixture of steak and onion. Some argue against a chopped up steak while others are adamant about the texture the chopping gives the sandwich. I say chop that steak up! Throw in some sautéed onions and mix it all together. Besides, I enjoy the tornado of steak and grease caused by the rapid rising and falling of spatulas.

The governor’s final result is a goopy, greasy, and cheesy mess unable to satisfy anyone due to the lack of bread. Forgetting the bread is a no-no especially for a former mayor of Philadelphia.

[Photo Credit: Epoch Times]
[Article Credit: Cheesesteak technology from Gov. Rendell]

Monday, June 15, 2009

All I have to say is, it’s about time. The cheesesteak may seem simple enough, but underneath all the meat and cheese is a rich layer of history and an intriguing tale about each variation of the steak-sandwich and its respective creator.

Carolyn Wyman has bestowed upon us the ultimate guide to Cheesesteak Utopia. “The Great Philly Cheesesteak Book” is a compilation of history, culture, recipes, and photography involving Philadelphia’s favorite food. The handbook covers all things cheesesteak. From events and online homages, to examinations of the cheesesteak’s ingredients. Wyman’s book collects the in-depth stories that have lead to cheesesteak giants such as Tony Luke’s, Pat’s King of Steaks, and Geno’s Steaks. If you’re a fan of the sandwich, the city, or both, I suggest you check it out.

Also, if you happen to have a bike, a helmet, and of course a love for cheesesteaks, then you’re in luck. The author invites interested riders and cheesesteak enthusiasts to join her on a "leisurely" 12-mile bike ride as she visits eight popular cheesesteak shops. The free ride around Center City and South Philly will include stops to Sonny’s, Campo’s, Johnny’s Hots, Tony Luke’s, Philip’s, Cosmi’s, Pat’s, and finally Geno’s.  Food, history, culture, and exercise (which I’m sure we’ll be thankful for) are all part of the Cheesesteak Bicycle Ride. At every stop, Wyman will offer information, $2 bites, and an introduction to each of the stand’s owners. 

How could any cheesesteak fanatic pass up the opportunity to meet Geno’s larger-than-life personality and owner Joey Vento or Pat’s owner Frankie Olivieri Jr.?

Read the details here.

[Photo Credit: The Great Philly Cheesesteak Book]

Friday, June 12, 2009

I guess it must be celeb week here at PvsG (hey, that's one way to get traffic to a blog), because the Philadelphia-based sandwich blog Unbreaded caught up with Danny Bonaduce to talk about his favorite sandwich, and considering he's from Philly, I doubt you'll be surprised what his answer was.

No one place jumps off the board for me, but give me some grilled steak, onions and provolone and that’s a Philly cheesesteak.

I'm not going to get into the great Cheese Whiz vs Provolone vs American vs Swiss debate, but it's good to see that the 'Duce (as no one calls him) keeps it local when it comes to his sandwiches.

[Photo credit: ZigZagLens]

Wednesday, June 10, 2009

Earlier this week you got acquainted with the signage around Pat's King of Steaks, the second part of this photo tour is going to take in everything else, well, the bits that are of interest to our design proposals, at least.

Our project aside, I really like this photograph, good work intern Percy! Obviously, this is one of the picnic-style tables that surround Pat's, they aren't exactly exciting, but they do get the got done.

The trash cans at Pat's are just that, trash cans, you can trust me when I say they won't be looking like that in our designs.

This is a picture of the cup your fries come in, there's a nice little touch to the cup that you can push a couple of tabs on the top edge and they fold in to help keep your fries warm if you have the willpower to not tuck in straight away.

There's not really much that you can say about the condiment stand at Pat's, it's there, it's propped up by a brick, and it has condiments on it.

What, you didn't think I was going to show you around Pat's without showing you their most prized product in all its gooey glory, did you?