"steak whiz with"

breakingnews · 10-30-2003, 12:15 PM

If you understand the subject line, you're permitted to post to this thread.

Granted I'm not a native Philadelphian, but I am from New Jersey and pride myself on having a pretty good knowledge of hoagies and, more importantly, cheesesteaks. I could write a book about this stuff (I just may, if no one else has).

What are your favorites?

I went to CHink's on Torresdale Ave. in the NE today. PHENOMENAL. THe milkshakes looked really good, but I wasn't in the mood for one; that's alright, just another excuse to go back.

I liked the thicker ribeye steak meat they used. Better taste, not greasy like wimpy minute steak meat gets. Rolls were fresh, onions were good - but they don't do mushrooms, which is a major downfall.

Most of all, the atmosphere is classic. Not dirty like Pat's or vintage like Jim's, but it had a great ice cream store feel.

I give it two thumbs up.

breakingnews · 10-30-2003, 07:19 PM

Great place.

<IMG SRC="http://www.supdogg.com/images/chinks.jpg">

Undertoad · 10-30-2003, 07:54 PM

We actually have had parts of this discussion before, but there are new people since then...

The most important aspect of the steak, to me, is whether they finish the steak by chopping and integrating the cheese into small pieces of meat. Every tourist steak I've seen does not. Every good steak I've had, does.

The best of such steaks is to be had at Dalessandro's, in Roxborough. The second best is at Pudge's, in Blue Bell. There is another Roxborough steak place which takes third place. When people from out of town come here I take them to Roxborough.

In fact, Mister Dave, to hell with your M.F.Pad Gai which is only available at certain exclusive times. You come up here and we go to Roxborough, where they will make us food from noon to midnight, and I will regain all lost weight in the goodness that is american cheese mixing with juice of chopped meat on a hearty roll.

elSicomoro · 10-30-2003, 08:20 PM

There's still the Cheesesteaks thread, though I've dramatically cut my cheesesteak intake over the past several months.

I dunno Tony...Roxborough is good, but Philip's in South Philadelphia is the bomb-diggity.

Chink's is not that far from me, but I still haven't been down there yet. Of course, I still haven't hit John's at Snyder and Weccacoe yet either.

xoxoxoBruce · 10-30-2003, 09:23 PM

Damn, UT. I do believe you've nailed it.

I'd never figured out why some are sooooo much better than the rest. Figured it was better meat or something but I think you're right, it's in the technique. The *ART* of the cheesesteak.

breakingnews · 10-30-2003, 09:40 PM

It's weird, but notice how some places "scoop" the meat into the bun, where at others they throw the bun upside-down on top of the meat on the grill, and then turn it over?

I like the latter (the way they do it at a place in Princeton) - the cheese stays together longer than the chopped/mixed method UT was talking about.

But I much prefer cheese whiz. I don't like how Jim's spreads it on the bun before stuffing the hoagie; Sonny's on Market St. pours it over the steak. Yum.

elSicomoro · 10-30-2003, 09:54 PM

Quote:

Originally posted by breakingnews
It's weird, but notice how some places "scoop" the meat into the bun, where at others they throw the bun upside-down on top of the meat on the grill, and then turn it over?

Most of the cardiac carts do the latter. For a bunch of foreign types, they make some mighty fine cheesesteaks.

Quote:

But I much prefer cheese whiz.

*gag!*

breakingnews · 10-30-2003, 10:52 PM

Bui's cart at UPenn (36 and Walnut) makes a mighty fine cheesesteak. My friend and I were hungover as shit, so we went to get bacon, eggy n cheez sandwich but said fuck it, and just got a slop-pile of cheesesteak heaven at 10 a.m.

Anyone use tabasco on theirs? I introduced that at work recently, much to my surprise. It's caught on.

elSicomoro · 10-30-2003, 10:53 PM

Tabasco is good on almost everything.

10-30-2003, 12:15 PM	#1
breakingnews Q_Q Join Date: Oct 2003 Location: somewhere in between Posts: 995	"steak whiz with" If you understand the subject line, you're permitted to post to this thread. Granted I'm not a native Philadelphian, but I am from New Jersey and pride myself on having a pretty good knowledge of hoagies and, more importantly, cheesesteaks. I could write a book about this stuff (I just may, if no one else has). What are your favorites? I went to CHink's on Torresdale Ave. in the NE today. PHENOMENAL. THe milkshakes looked really good, but I wasn't in the mood for one; that's alright, just another excuse to go back. I liked the thicker ribeye steak meat they used. Better taste, not greasy like wimpy minute steak meat gets. Rolls were fresh, onions were good - but they don't do mushrooms, which is a major downfall. Most of all, the atmosphere is classic. Not dirty like Pat's or vintage like Jim's, but it had a great ice cream store feel. I give it two thumbs up.

10-30-2003, 09:23 PM	#5
xoxoxoBruce The future is unwritten Join Date: Oct 2002 Posts: 71,105	Damn, UT. I do believe you've nailed it. I'd never figured out why some are sooooo much better than the rest. Figured it was better meat or something but I think you're right, it's in the technique. The ART of the cheesesteak. __________________ The descent of man ~ Nixon, Friedman, Reagan, Trump.

10-30-2003, 07:19 PM	#2
breakingnews Q_Q Join Date: Oct 2003 Location: somewhere in between Posts: 995	Great place. <IMG SRC="http://www.supdogg.com/images/chinks.jpg">

10-30-2003, 07:54 PM	#3
Undertoad Radical Centrist Join Date: Jan 2001 Location: Cottage of Prussia Posts: 31,423	We actually have had parts of this discussion before, but there are new people since then... The most important aspect of the steak, to me, is whether they finish the steak by chopping and integrating the cheese into small pieces of meat. Every tourist steak I've seen does not. Every good steak I've had, does. The best of such steaks is to be had at Dalessandro's, in Roxborough. The second best is at Pudge's, in Blue Bell. There is another Roxborough steak place which takes third place. When people from out of town come here I take them to Roxborough. In fact, Mister Dave, to hell with your M.F.Pad Gai which is only available at certain exclusive times. You come up here and we go to Roxborough, where they will make us food from noon to midnight, and I will regain all lost weight in the goodness that is american cheese mixing with juice of chopped meat on a hearty roll.

10-30-2003, 08:20 PM	#4
elSicomoro Person who doesn't update the user title Join Date: Jan 2001 Posts: 12,486	There's still the Cheesesteaks thread, though I've dramatically cut my cheesesteak intake over the past several months. I dunno Tony...Roxborough is good, but Philip's in South Philadelphia is the bomb-diggity. Chink's is not that far from me, but I still haven't been down there yet. Of course, I still haven't hit John's at Snyder and Weccacoe yet either.

10-30-2003, 09:40 PM	#6
breakingnews Q_Q Join Date: Oct 2003 Location: somewhere in between Posts: 995	It's weird, but notice how some places "scoop" the meat into the bun, where at others they throw the bun upside-down on top of the meat on the grill, and then turn it over? I like the latter (the way they do it at a place in Princeton) - the cheese stays together longer than the chopped/mixed method UT was talking about. But I much prefer cheese whiz. I don't like how Jim's spreads it on the bun before stuffing the hoagie; Sonny's on Market St. pours it over the steak. Yum.

10-30-2003, 10:52 PM	#8
breakingnews Q_Q Join Date: Oct 2003 Location: somewhere in between Posts: 995	Bui's cart at UPenn (36 and Walnut) makes a mighty fine cheesesteak. My friend and I were hungover as shit, so we went to get bacon, eggy n cheez sandwich but said fuck it, and just got a slop-pile of cheesesteak heaven at 10 a.m. Anyone use tabasco on theirs? I introduced that at work recently, much to my surprise. It's caught on.

10-30-2003, 10:53 PM	#9
elSicomoro Person who doesn't update the user title Join Date: Jan 2001 Posts: 12,486	Tabasco is good on almost everything.

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