I liked the idea of trying a cheesesteak from both establishments and holding my very own steak off in the middle of the street
As it turns out, I didn't really think my plan through- chesesteaks are massive!
Pat's got more nominations, so my buddy Megh and I stood in line.
I wish one of us had been native to Philly because the instructional ordering sign was a bit daunting... and unfriendly.
Things to know before shouting your order at the window:
1- What kind of cheese steak you want (yea, I know. I thought there was only one kind, too).
2- Type of cheese. Choices were Provolone, American, and Cheez-whiz. I chose Provolone, not because I was advised against the whiz, although I was, but because steak and Provolone just strikes me as a delicious combo.
3- Onions? Of course! Onions and steak are like BFFs and you'd be crazy not to ask for onions!
Order shouted at window one, WAIT for your food before going to window two for your drink and fries, otherwise, the guy behind you (thankfully it was Megh in my case) will get your sandwich for free.
Wrapped sandwich in hand, I suggest you take a seat at one of the holey metal picnic tables around the building.
One little nit-pick: If you're selling me sloppy, messy, runny, drippy sandwiches, could you please offer tables without holes? My pants would appreciate it.
The cheesesteak looked amazing.
It was the perfect temperature for an unwrap-and-bite, and it smelled divine.
I'm not really sure what I was expecting, but my first bite wasn't it .
Don't get me wrong, the sandwich was delicious, and I most definitely ate the whole thing (forgetting about the steak-off I had planned on holding).
I just thought it would taste, well, different somehow.
A nice crusty half baguette (I'm told it's Amoroso's bread? I can't be sure about that) split to hold the contents, created the foundation.
The steak was piled on, one thin slice on top of the other, which was truly a sight for hungry eyes.
Tucked to the sides of the steak were multiple slices of Provolone; the more the better.
Topping it off was the grilled onions for a slight tangy flavor that does nothing but compliment the succulent meat.
I really enjoyed this sandwich, but I felt there was a bit of flavor missing.
As I wasn't totally sure how to order to begin with, I was feeling much too timid to ask the loudmouths behind the counter for tips on dressing up my sandwich.
I know, I know, it isn't like me to let fear get in the way of the perfect sandwich, but what can I say?
Who knows, maybe you're not supposed to dress up the sandwich?
I feel like that would be like asking for A1 sauce for a filet mignon...
Even still, I think the cheesesteak could have done with a bit of hot sauce or something... maybe some crushed red pepper?
If I find myself in Philadelphia again, I'll have another cheesesteak.
Maybe I'll save all the glory for Geno's Steaks next time, or maybe I'll find room in my stomach for a steak-off.
Whatever happens, after some proper schooling in cheesesteak creation, I'll be back for another.
