Let’s be fair: There is no reason a cheesesteak made in Pittsburgh can’t be good. The Groove Cheesesteak Company — which apparently used to be called Southside Steaks, and still has that URL for its website — may make a good cheesesteak.
In fact, it probably does! (“Southside Steaks” sounds like a more authentic name for a steak shop, though.) There’s no reason that a steak shop has to be in the city of Philadelphia to make a good cheesesteak. Anthony Bourdain himself said Donkey’s in Camden has the best. But there is no way we can let a Pittsburgh place win USA Today’s Best Cheesesteak in Pennsylvania contest.
Working with Sandwich America, USA Today’s “10 best” site has selected 20 places in Pennsylvania that are contenders for the best cheesesteak in the state. Eleven of them are in Philadelphia, and three more are in the suburbs. One, Groove, is in Pittsburgh. Read more »
The Friz Whit from Food Underground | Photo via Kensington Quarters
Many people are calling today National Cheesesteak Day. That’s not entirely true. After way too much research back in 2014, we realized that the day that was supposed to be celebrated was National Cheesesteak Thursday. March 24th, 2014 and 2015 wasn’t a Thursday so we refused to play along with the made up holiday.
But today is March 24th and a Thursday, so today, we celebrate.
Our favorite cheesesteaks of the last year »
The Phillies farm team will be the Cheesesteaks for one special night | Via the Lehigh Valley IronPigs
The Lehigh Valley IronPigs, the Phillies AAA minor league affiliate knows the best way to a fan’s heart is through his stomach. On Sundays the team sports bacon themed caps, jerseys and pants. This season the team will change its name to the Cheesesteaks for one night as a salute to the IronPigs Major League parent, the Philadelphia Phillies.
The team is currently holding a contest to decide the on-field cap to wear with their cheesesteaks jerseys; two versions are available to choose from, one with onions and one “witout.” Voting for #TeamWit or #TeamWitOut is being held via social media and on the website, LVcheesesteaks.com.
Read more »
Photo by Yoni Nimrod
Jose Garces is up next in the Pat’s Steaks Guest Chef Series. Garces will be there ahead of his Garces Foundation’s Think Local Give Local Benefit set for Friday, March 18th at the Loews Hotel. Garces will be slinging steaks at Pat’s on Monday, March 14th from 1 p.m. to 3 p.m.
Garces will be serving the JG Cheesesteak, a steak sandwich made with Pat’s ribeye, served with provolone fondue, To-Jo wild mushrooms, caramelized onions, black truffles. The sandwich will $10 and all proceeds will benefit the Garces Foundation. As if getting a cheesesteak created by Jose Garces wasn’t enough of a reason to head to Pat’s on Monday, one lucky cheesesteak customer will receive two tickets to the Garces Foundation’s benefit. The tickets are valued at $300.
More on the benefit »
Spike Mendelsohn’s hamburger joint, Good Stuff Eatery has made way for Cleavers, an ambitious cheesesteak spot that hopes to make a go of it at 108 South 18th Street. The steak shop opened last night and features a “How Do You Want It?” menu of steaks, chicken sandwiches, salads and perhaps reluctantly veggie sandwich options. There are also a selection of fries, sides, beer and boozy shakes.
The steaks are made with chopped ribeye, the chicken sandwiches are made with grilled chicken or a breaded cutlet. Steak sandwiches start at $8.75 and max out at $16.50 for the Cleaver, a one pound steak served with both American cheese and Cheese Whiz.
Read more »
We rank all of the cheesesteaks at the Reading Terminal Market
Back when Rick’s Steaks had a stand at the Reading Terminal Market it was the only place inside the market to get a cheesesteak. But without an exclusive vendor, you can now get cheesesteaks at seven locations inside the market, eight if you include the pork cheesesteak at Wursthaus Schmitz. So with this explosion of cheesesteak options, Team Foobooz sets out to find the best cheesesteak at the Reading Terminal Market.
Read more »
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.”
Read more »
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.
Read more »
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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