Archive for October, 2009

Tony Luke’s Frozen Delicacy

October 28, 2009



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.


Surf & Turf Cheesesteak?!

October 26, 2009
Grey Lodge in NE Philly

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!

Rick’s Steaks: King of the..Food Court?!

October 23, 2009

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

Rick's Steaks' Website

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

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?!

Sign the Petition

October 19, 2009

Get your Signature on the Petition for a Philadelphia Cheesesteak Day!I NEED CHEESESTEAK DAY!


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.

Sign the Petition

Follow us on Twitter

WTF is this!?

October 15, 2009

Rachael Ray urks me and so does this recipe….



Mini Philly Cheesesteak Crostini


  • 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. 🙂

Campo’s Contest

October 13, 2009

Big news everyone. Campo’s is doing a “Name Your Own Cheesesteak” Competition!

That means you have the chance to have your cheesesteak featured on their menu for a month.

YOUR cheesesteak. In old city. For everyone to see. Big deal.

Campos logo

Oh and did I mention 10% of the proceeds your cheeststeak makes goes to this charity? That’s pretty sweet.

All you have to do is submit your entry to


What would you want on it?
What would you call it?
The possibilities are endless.

One of their last submissions was the BAAAH Pig: ribeye, goat cheese, bacon and crasins… interesting.


Green Bay has Cheese, but Philly has Meat, Bread and Cheese.

October 13, 2009

Packers fans for years have been wearing cheese wedge hats, but leave it to Philadelphia to up the ante by creating a hat that’s over two feet long and stuffed with cloth meat, cheese and onions (we guess the hat is a whiz wit). Besides your McNabb jersey (or Vick, we won’t judge you), this is the fashion accessory to have when you’re cheering on The Birds this season, or even the Phils when they dominate the Dodgers. You can get your beefy cheesy headgear at

Emeril Lagasse is a SISSY

October 12, 2009
Can't handle the HEAT!

Can't handle the HEAT!

Emeril Lagasse, a new resident to the Pennsylvania area has a lot to learn.  In a recent article by, Emeril Lagasse revealed that the reason why he could never “BAM!” the citizen’s of the Northeast region was because “of its hyper-intense culinary competition and the general hustle-bustle of its largest cities,” Philadelphia included.  The TV-borne star has decided to take a much more casual career choice by adding a new burger joint to the Sands’ Casino in Bethlehem, Pa., called Burgers & More.  How clever.  Our newest neighbor has told that he “professed a deep and abiding love for the city and its cuisine, however, he said he doesn’t foresee opening an eatery in Philly any time soon.”  He furthermore mentioned that he loved the street food that Philadelphia has to offer, and not just the cheesesteaks.


Is that where he gets his cheesesteaks from, street vendors?  Has Em’ even ever heard of the names Pat, Geno, Jim or Luke?!?!  He is no competition to our boys, don’t worry fellas…  Emeril wouldn’t know an authentic, delicious delicacy such as the Philadelphia Cheesesteak if it hit him on his tiny little head.  It’s clear to me that he simply can’t handle the heat!   And I’m not talking about those smoldering days in the summer time walking over the subway vents heat, I’m talking about grillin’ cheesesteak after cheesesteak to pure Philadelphian perfection heat!

Click to see referenced article.

The BEST Buffalo Chicken Cheesesteak Anywhere

October 8, 2009

Ed’s in University City ( is one of many pizza places in West Philly competing for the business of several thousand college students with the munchies. What sets them apart is their menu diversity, consistency, and especially their rendition of the Buffalo Chicken Cheesesteak.

Ed's Cheesesteak

The wing sauce is perfectly spicy, and the bleu cheese is not off white colored salad dressing, it’s real. The preparation of the chicken is key. Many chicken cheesesteaks in Philly contain large chunks of chicken breast. The self proclaimed originator of the chicken cheesesteak,
Ishkabibbles on South Street, is a prime example. At Ed’s what you get is a finely chopped chicken breast that mixes in perfectly with the the hot sauce and bleu cheese.

The roll is your basic Amoroso, but toasted to ensure no soggy bread by the time you’re finished. The staff will gladly put any steak on a pita and the menu has a whole separate section devoted to middle eastern cuisine including tabouli, kabobs, baba ghaouj, falafel, and house made hummus.

If you’re in University City, and want some cheesesteak variation that is executed with perfection, Ed’s will definitely impress the connoisseur and tourist alike.

Ed’s Buffalo Wings and Pizza – 3513 Lancaster Avenue

Lidge Lidge Lidge

October 8, 2009


NYT Lidge/cheesesteak article

the full article

Ok so maybe it is a BIG BIG deal that Lidge is a super awesome pitcher and will *hopefully* bring us to another World Series (knock on wood). But do cheesesteaks have to take a back seat to his awesomeness? I don’t think so. Steaks loaded with cheese are just as awesome as he is. Sure, the delicious sandwiches can’t close the last 48 games including 7 in the postseason, but they are pretty damn delicious!

I mean come on, I bet even Brad indulges in them every now and then. Maybe even every day.

Don’t hate NYT. We know you’re just jealous of our team AND our cheesesteaks.