Just give me some finely chopped steak wit and some wiz and I’m good to go!

Via Design Milk

Cheers to the chef at Morimoto for adding a sushi inspired twist to the city’s traditional Philly Cheesesteak in celebration of the World Series, last week.  Americana-Japanese fushion at it’s best!

Morimoto style via Meal Ticket

Two of America’s classic culinary delicacies are: the Philly Cheesesteak and the New York Pizza.  The immortal dishes are two of America’s, most requested dishes. Ironically the cities, that they embody, are battling each other in the MLB World Series.  Regardless of which city is victorious in the World Series, the Philly Cheesesteak and New York Pizza shouldn’t be slandered, because of the cities heated baseball duel.  The grimy pulverized Philly Cheesesteak and the baked to perfection New York Pizza are American icons, with rich histories.

The historic delicacies are even requested as hybrids, hint: the Philly Cheesesteak Pizza and the Pizza Cheesesteak.  Although the headline may suggest that this post depicts an epic culinary battle, this post is an acknowledgement of two traditional American delicacies.  Prior to engaging in a conversation about the World Series at your local supermarket, barbershop or neighborhood YMCA, consider excluding the classic Philly Cheesesteak and New York Pizza from the conversation.

Bloomberg

NyTimes BatsBlog

Tony Luke’s, the grimy South Philly sandwich stand, has come out with a frozen, microwavable version of its cheesesteaks.  Supermarket boxes that include two frozen versions of Tony Luke’s cheesesteaks were introduced in late April 2009.  If your first reaction is anything like mine, your brain is pondering sickening thoughts of the idea of such a lame imitation of a classic cheesesteak.  Can you believe that Tony Luke sold out to America’s capitalistic commercial society?  I have yet to try the rendition of Tony Luke’s cheesesteak, but the idea of eating a soggy, tasteless microwavable cheesesteak isn’t a craving that my taste buds typically demand.  Generically critics aren’t supposed to knock an idea before they try it, but if I desired frozen processed meat, I would eat Maury’s steak-umms.  For viewers that think I am too critical on Tony Luke’s frozen delicacy, I encourage you to try the frozen cheesesteak and post your reaction on the blog.  Tony Luke’s frozen cheesesteak enthusiasts can find the frozen delight and its roast pork and chicken cheesesteak counterparts, at supermarkets near you for a suggested price of $6.99.

Grey Lodge in NE Philly

This is definitely not a traditional Philly cheesesteak, but I won’t knock it till I try it! The Grey Lodge Public House in Northeast Philadelphia is home to the first affordable surf and turf cheesesteak…. Sorry Barclay Prime, your $100 cheesesteak is NOT an everyday affordable expense.  But Grey Lodge‘s creative creation is definitely worth a try.

Grey Lodge Public House is located at:

6235 Frankford Ave
Philadelphia, PA 19135
(215) 825-5357

Love it or Hate it, let us know what you think!

King of Steaks?? That’s what Rick is trying to claim, but on the looks of location, I think not.  I guess being born and raised into the ‘steak making business would give you the honor of claiming the title “King of Steaks.”  After assuming the role of his late Grandfather, Pat Oliveri, Rick continued the awesome legacy and opened up a second cheesesteak grille.  From 1982 to 2008, Rick’s Original Philly Steaks resided at the oh so popular Reading Terminal Market.  After their lease had expired, Rick made the big move to the West side of Broad Street.  This past June, Rick’s Steaks made it’s debut at 200 South Broad Street, downstairs of the Bellevue on Broad and Walnut.

Well, once I discovered this tid-bit of information, I checked out Rick’s newly vamped website.  I’ll let you judge for yourself based on the pictures provided:

Rick's Steaks' Website

Looks like an AWESOME cheesesteak place right?!  It incorporates everything a “King of Steaks” kind of place should have… flashing lights, cool photos, appealing colors, a great layout.

And now I will show you what we found once we pranced down the steps to the bottom level of the Bellevue…

Rick's Steaks

Rick's Steaks

OK, I thought we were on the same page.  Keywords: Food Court. Dinginess. Dull. Uneventful. BORING.

I was so disappointed to have witnessed where the “King of Steaks” resides… in the corner of a downstairs food court.  Not up-to-par with the infamous Pat’s, Gino’s, or Tony Lukes, etc.  Like the cheesesteak I wrestled with, it was lacking flair, energy, tradition and atmosphere.  SUCH A LET DOWN, RICK! I know you have it in ‘ya… but seriously, what were you thinking?!?  A place ABOVE the street might have been a little bit more appealing and authentic… wouldn’t you’d rather wait outside in the cold for a steaming hot, melting cheese covered delish’ cheesesteak, than eat one in a lonely, drab food court nestled in the bottom of a building?!

Why sign the Petition?

Do you ever wake up craving an Ooooooey Gooooooey AWESOME Philly Cheesesteak that’s dripping with tastey Wiz.. Provolone.. Or American cheese, that’s smothered in slabs of tender, mouth-watering steak and juicy carmelized onions that sits deliciously between a freshly baked Italian roll? Then you should unite with us cheesesteak lovers and demand for a Cheesesteak Day where we can all live in pure bliss on January 16th, 2010. And honestly, if that description alone didn’t make you hungry for one…then something is wrong with you. But really, every signature helps and we can’t make this dream come true without you!

City of Brotherly Love, LETS GET THIS DONE.

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Seriously?

Mini Philly Cheesesteak Crostini

Ingredients

• 1 1/2 pounds flank steak
• 2 tablespoons grill seasoning, such as Montreal Steak Seasoning
• Salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil (EVOO), divided plus some for drizzling
• 2 large yellow onions, finely chopped
• 2 large red bell peppers, finely chopped
• 1 cup beef stock
• 2 crusty French baguette, sliced on an angle about 1/2-inch thick
• 2 cups shredded provolone cheese

First of all, what a tease. AND second of all, you can’t just MAKE a Philly Cheesesteak into an hor’dourve and NOT get made fun of… Like really, who are you trying to fool? No one in Philadelphia that’s for sure. RR- Pack up your hor’dourves, leave the bubbly and the real Cheesesteak making to us.