Pat’s Steak owner Frank Olivieri is all whizzed up over recent reports about his restaurant’s cleanliness.
On Thursday night at 5 p.m., 6ABC’s Monica Malpass and Brian Taff put on their most serious news anchor faces possible to introduce the night’s “Big Story,” a report from station veteran Vernon Odom about restaurant health inspections at two iconic Philadelphia institutions: Pat’s Steaks and Di Bruno Bros.
By Friday morning, their coverage as well as coverage from other outlets (the original story seems to have come earlier in the week from Sam Wood at Philly.com) were the No. 1 Facebook trend in Philadelphia and remained in the top three as of lunchtime. NBC10’s report remains one of the lead stories on the station’s website.
So what’s all the fuss about? Was Pat’s shut down for serving up ratsteaks? Was Di Bruno’s shuttered because employees were caught on secret video getting a little too intimate with the pepperoni? No. As it turns out, although the city deems some of their violations “serious” (an example of one of Pat’s “serious” violations: an open coffee cup … read the full inspection here), they fared pretty well as far as city restaurants go.
We got Pat’s owner Frank Olivieri on the phone to see what he thought of their report. Read more »
There’s always room for a good old cheesesteak, but every once in a while its nice to try something new.
On the last Thursday of every month, you can head to Interstate Drafthouse to try one (or more) of their unconventional cheesesteaks for their “Attack of the Philly Cheesesteaks.”
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The JAWN – a SpOt original featuring sliced ribeye, sloppy joe meat, fries, Whiz, onions, SpOt sauce.
SpOt Burgers is opening its brick-and-mortar storefront in Brewerytown this Sunday, January 17th. Joshua Kim is bringing his accolade winning food cart indoors to 2821 West Girard Avenue.
In addition to ten varieties of burgers, Kim is offering house-butchered steak sandwiches, pork sandwiches, sloppy Joes, specialty egg rolls and fries. The burgers range are $8 to $9 and the most expensive thing on the menu is his Best of Philly winning ribeye cheesesteak.
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Marc Vetri with Frank Olivieri at Pat’s Steaks
Marc Vetri is next up for Pat’s Steaks Guest Chef Series. Vetri is preparing a ribeye steak with Di Bruno Bros’ mortadella, taleggio, cherry peppers, onions and Cheez Whiz on roll.
The steak will be available on Thursday, January 21st from 3 to 5 p.m. The steaks will cost $10 each and all sales will benefit the Vetri Community Partnership.
Frank Olivieri says, “I’m so honored to have Marc Vetri design a cheesesteak and cook with me to benefit his charity.” For Vetri, it is a pleasure to work with Olivieri. “Frank is always there for us. The sandwich I created is like an Italian Cubano sandwich. You have the mortadella and the steak and Tallegio, and the peppers and onions cut it beautifully. The combination of ingredients is really delicious.”
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Vegetarian cheesesteak at Pat’s
Our friends over on Foobooz have all the details on Pat’s King of Steaks’ vegetarian cheesesteak, which they’ll be slinging today, and today only, between the hours of 3 and 5 p.m.
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Yes, Pat’s Steaks is offering a vegetarian cheesesteak.
What is happening to the world? Pat’s King of Steaks, the originator of the cheesesteak is going to be slinging kelp and Muenster cheese!
Third generation owner Frank Olivieri is introducing a guest chef series and the first chef is health coach Sally Eisenberg. Eisenberg is creating pay-what-you-want vegetarian cheesesteaks today, Thursday, January 7th between 3 p.m. and 5 p.m.
Eisenberg’s cheesesteak will include sautéed broccoli rabe, avocado, red onion, cilantro, mango, kelp granules, lime juice and Muenster cheese topped with a farm fresh egg, served on an Aversa’s Bakery roll.
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Drew Abruzzese, owner of Big Q BBQ, a family-owned restaurant in Levittown, named his new cheesesteak after his BBQ-loving, dedicated customers — and he’s giving it away for free.
“The Levittowner,” a tender, sliced, smoked brisket, with Cheez Whiz and crispy onion straws on an 8-inch roll from Italian People’s Bakery, usually costs $6.49. In celebration of his new creation referred to as “a brisket wit wiz,” beginning at noon today, Abruzzese is offering free cheesesteaks to the first 200 customers.
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Peter McAndrews’ Scrapple Cheesesteak is on the menu now.
Andrew Zimmern and Bizarre Foods were in town for their 200th episode and Zimmern got together with Paesano’s Peter McAndrews for a scrapple cheesesteak. In the episode, which first was broadcast a month ago, McAndrews walks Zimmern through making the scrapple and turning it into a riff on the cheesesteak. McAndrews compares the sandwich to Philadelphia itself, ballsy, tough, made with love, integrity and flavor.
The sandwich is currently on the menu at the Italian Market location of Paesano’s. That location has just extended its hours. You can now get a Paesano’s sandwich from 11 am to 5 pm, Monday through Saturday and 11 am to 3 pm on Sundays.
Watch the segment »
GrassKensington Quarters and Food Underground are “in da cart” tonight, September 28th at the Garage. And they’re going right at Cheesesteak Vegas with a locally sourced cheesesteak called the Friz Wit. The sandwich is a “tangle of grass fed, frizzled beef wit charred and caramelized onions served on a roll dripping with cheese sauce.” The cheese is from Hidden Hills Dairy and Birchrun Hills Farm, the bread is from Washington Avenue’s Ba Le Bakery. The 100% grass fed beef comes from Kensington Quarters and Food Underground is handling the preparation.
Cheesesteaks are $10 and go on sale at 6 p.m. If you’re from the hospitality industry, let them know and they’ll knock a buck off.
The Garage [Foobooz]
Philadelphia’s first cheesesteak festival happens in October.
Finally, the event all Philadelphians have been waiting for. The first annual Philadelphia Cheesesteak Festival will take place Saturday October 24th from 11am to 5pm at Lincoln Financial Field. As a celebration of the city’s iconic delicacy, the festival will give the opportunity to sample over 40 vendors from around the city and its surrounding suburbs, allowing guests to try everything from variations of the traditional cheesesteak, to its other creations like cheesesteak egg rolls, dumplings, and much more.
Catered to all the die-hard Philadelphia foodies out there, the festival will give the smaller, underdog cheesesteak vendors an opportunity to compete with the larger food companies we all know and love. Guests can cheer on the contestants in the cheesesteak eating contest and “High-Steaks Cheesesteak cook-off,” while also watching the people of Steve’s Prince of Steaks build the world’s largest cheesesteak.
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