Brian Freedman reviews Santucci’s at 10th and Christian. Unsurprisingly he digs the pizza and finds that the menu is deeper than just the square pie. But it’s his description of the garlic bread cheesesteak that has us salivating.
It’s such an obvious, spectacular combination. Cook up a few petals of rib-eye, fold in some sweet-soft onion, anoint it with a house-made provolone sauce, and cosset it all between the garlic confit-slicked insides of a perfectly toasted roll. Genius.