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.
Feature: The Cheesesteak Cookie
Originally published in Philadelphia Magazine, February 2011