I’ve a confession to make: I crave Philly Cheese Steak. Some context: I’m a born ‘n bred Texan – a Tex-Mex-loving, die-hard Dallas Cowboy fan. For those of you not familiar with professional football’s NFC East, the Cowboys and the Philadelphia Eagles are the bitterest of enemies. Their rivalry is about as serious as it gets.
What’s equally serious is the attraction of a great Philly Cheese Steak sandwich composed of thin-sliced rib eye, mushrooms, onions and sautéed red peppers, all arrayed on crusty Italian bread.
The epicenter of this creation is, of course, Philadelphia. But the lust for this sandwich knows no boundaries. Here’s a trio of the country’s best purveyors:
Geno’s Steaks started back in 1966, before the Cowboys and Eagles got really serious about clobbering each other. Since that time, the restaurant has become a Philadelphia tradition. They know how to prepare the sandwich just right. The rib eye is never greasy, the cheese always melted, and the onions delicately grilled. Geno’s is open 24/7.
Pat’s King of Steaks was founded in 1930, three decades before the Eagles – Cowboys games even began. Pat Olivieri owned a hot-dog stand in South Philadelphia’s Italian Market. One day, he experimented and took chopped meat, put it on an Italian roll and dressed it with some onions. Voilá – the foundation of the sandwich we know today. In lots of Philadelphians’ minds, Pat’s creation remains just that – king of steaks.
John Pinelli’s South Philly Cheese Steaks is a western outpost of sorts for the sandwich. If you’re in Colorado and have a craving for the real thing, this is it. If you grew up on the East Coast – a culinary child of Philly Cheese Steaks, Tastykake, and Water Ice – there’s hope in the lee of the Rocky Mountains. Pinelli’s places serve up great cheese steak, and do so from a number of Colorado locations.
Story by Jerry Chandler
(Image: d_lee)
