Gooey, Greasy, Cheesey and Now Sexy

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]

A Cheesesteak From Germany?

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 classic. We’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]

Give us your tired, hungry, and poor… and we’ll feed them!

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!

Cuisines from the East and West Unite in Center City

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]

Attention all Rebels, Outlaws and One-Percenters

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]

Cheesesteaks: Not Just for Humans

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]

Gov. Ed Rendell Likes Fatty, Stringy, Greasy Meat

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]