Posts Tagged ‘philly cheesesteak’

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!

mmmm!

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

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WTF is this!?

October 15, 2009

Rachael Ray urks me and so does this recipe….

Seriously?

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. 🙂

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 camposPHL@gmail.com

THE DEADLINE IS OCTOBER 15TH

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.

TOP THAT

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 http://www.cheesesteakhat.com/.

Lidge Lidge Lidge

October 8, 2009

NEW YORK TIMES YOU ARE WRONG, MY FRIEND

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.

Why a Cheesesteak Day?

October 2, 2009

Cheesesteaks are a part of the Philadelphian’s diet. It is the ultimate comfort food and the perfect elixir to cure even the worst hangover.

This grassroots movement for the greasy goddess to have her own day started simply as a project to modernize the packaging for two of the city’s heavyweights in the cheesesteak biz, but it has developed into a full-scale project to make this day a reality.

So let’s pay tribute to Philly’s own hometown grub by bringing all cheesesteak lovers together. Whether you think Pat’s is better than Geno’s or Tony Luke’s beats them all, we all have one thing in common; we like our steak smothered and covered in gooey cheese.