It’s finally happened: The iconic Philly sandwich has muscled its way onto the dessert menu with … the cheesesteak cookie. Baker Melissa Torre of Queen Village’s Cookie Confidential incorporates grass-fed, hormone-free dehydrated beef, along with onions and organic cheddar, into a not-too-sweet dough, then frosts it with tomato cream cheese for a pastry that tastes more like a savory scone than a cookie — and a lot better than it sounds. While this cheesesteak-as-ingredient trend could go horribly awry (what’s next, Whiz Wit’ ice cream?), these cookies, like the cheesesteak-stuffed pretzels at Miller’s Twist in Reading Terminal Market, might be better than the real thing.
Around the Web
Be respectful of our online community and contribute to an engaging conversation. We reserve the right to ban impersonators and remove comments that contain personal attacks, threats, or profanity, or are flat-out offensive. By posting here, you are permitting Philadelphia magazine and Metro Corp. to edit and republish your comment in all media.