stevez wrote:I wouldn't bother trying anyplace else in Chicago for a cheesesteak. Stick to PB.

After trying many in the Chicago area, I agree.

We ordered from Philly's Best tonight, based on their presence on GrubHub.com (with free delivery coupon). Got one cheesesteak with "standard" white American cheese, the other with Cheese Whiz (by the way, to the extent anyone finds Whiz an "authentic" ingredient in a Philadelphia cheesesteak, they should consider it is an "authentic" product of Kraft Foods, Glenview, Illinois ... "It's a small world, after all ..."). We also ordered a cheesesteak pizza. All items ordered were greasy, gooey and very, very good. Plus the delivery was quick and friendly, and enough food for five people cost only $36, including a $6.00 tip.

Cheesesteak Sandwich


Cheesesteak Pizza

Having lived in Philly for a couple of years, I have eaten at both Pat's and Geno's a number of times, and both places were poor to terrible. The steak is so tough you think you are chewing the tongue of a pair of men's dress shoes. The comments on the cheese are also right on. It's Cheez Wiz.

We are truly lucky to have all the beef stands here. No comparison.

Snicky wrote:Having lived in Philly for a couple of years, I have eaten at both Pat's and Geno's a number of times, and both places were poor to terrible. The steak is so tough you think you are chewing the tongue of a pair of men's dress shoes. The comments on the cheese are also right on. It's Cheez Wiz.

We are truly lucky to have all the beef stands here. No comparison.

Oh, I don't know. I have sampled a real cheese steak in Philly in the last year or so, and it was decent. I prefer the seasoned beef of a good Italian Beef here, I admit, and do not exactly see the charm in cheese whiz on any sammy, but having sampled Tony Luke's once, I think it is a serious contender for the best sandwich I have ever had. Edited for clarification: the great sandwich is Tony Luke's Roast Pork.

And, as noted above, the bread is much better than the sandwich rolls here. It had a real, crispy, crust. Give me Johnny's, Chickie's or Al's on one of those rolls and it moves up quite a few notches. The bread was better in Philly.

I'm with you on Tony Luke's. We had their cheesesteak, breakfast and roasted pork with rabe and sharp provolone sandwiches. Each was a work of art.
The roast pork:

http://www.geocities.com/davidrbigg/tonylth

I forgot to post the reason I was so focused on cheesesteak yesterday, and that was becase I had just watched the documentary "The Great Cheesesteak Debate," which is part of the Full Frame Documentary Film Festival, Vol. 3 DVD. Here is a review from a true cheesesteak enthusiast. (Scroll about half-way down the page.)