Thanks for the names. I will make a report with pictures.

The comparison with Pizza is not really correct, I think. Pizza comes so many different ways - toppings, style of crust, thickness - it's more like a cuisine than a single thing.

However, Italian Beef - that seems like a good comparison. If you were to say where to go in Chicago for Italian Beef, the answer would be pretty simple. Johnny's, Al's on Taylor, etc...maybe a few others.

Many have argued that the Philly cheesesteak is not Philly's best sammie....I've been told by a number of individuals that it's the roast pork sammie at either tony Luke's or Dinick's....

DKoblesky wrote:If you were to say where to go in Chicago for Italian Beef, the answer would be pretty simple. Johnny's, Al's on Taylor, etc...maybe a few others.

Yes, but the question of "where to go" for a beef in Chicago is different than "where's the best" beef in Chicago, to which there is no correct answer. It's a hot button topic, just like the cheesesteak in Philly.

pnking wrote:Many have argued that the Philly cheesesteak is not Philly's best sammie....I've been told by a number of individuals that it's the roast pork sammie at either tony Luke's or Dinick's....

I agree - if you visit Tony Luke's please order a roast pork with aged provolone. It is my favorite sandwich in the whole world.

as for best cheesesteak - I am in the minority, but I prefer Ishkabibble's to the big guys, Geno's & Pat's. The meat is more tender. I always encountered gristle at Geno's & Pat's.

Ishkabibble's Eatery
337 South Street
Philadelphia, PA 19147-1518
(215) 923-4337



I wish I could remember the place in Wilmington that had a fabulous Thanksgiving Turkey hoagie - with cranberry sauce and stuffing and everything. It may not even be there anymore, it's been a long time since I worked in the area.

I was at Pat's over Memorial Day weekend. I've been before, but to be honest, it's terrible. The sandwich is really low quality ingredients, made for drunks and tourists.

Now the roast pork and broccoli rabe at Tony Luke's is great, but I think the cheesesteak in general is not very good.

...a lot of Philly knowledge is captured in the linked-below, long-running thread -- started by me, coincidentally, in the early days. The collective wisdom is that steaks, like Chicago deep dish, are famous but maybe not the best use of meals and stomach space when visiting the namesake city. I do think the lowest common denominator cheesesteak in Philly is probably better than the lowest common denominator beef in Chicago, since Whiz and grilled onions offer a lot of forgiveness, but in real life who on this board is eating either if they can help it? A good beef kills a good steak and a good roast pork has a good beef on the ropes in the fight for Italiante urban American sandwich supremacy.

viewtopic.php?f=15&t=1483

not to try to get off topic, but what is your preferred style of cheesesteak? I personally never stray from the "whiz wit" order anymore. I never though cheese whiz would be superior to provolone ever, but for some reason I prefer it on the cheesesteak. Also onions are a must. Debate commence

JeffB wrote: A good beef kills a good steak and a good roast pork has a good beef on the ropes in the fight for Italiante urban American sandwich supremacy.

agreed.

Last night my colleagues and I went to the Geno's / Pat's corner. We chose Geno's. It was a supposedly good thing that I will never eat again. Soggy bread, flavorless meat, a few onions, and cheese whiz. Ugh.

Looking for some food with flavor in the Wilmington are tonite.

Thanks for the report back and you were warned.

I was totally warned. But I had to try it anyway. The South Street area is pretty cool, however. I walked by a table where some people were eating what looked to be some pretty good al pastor tacos. Next time I will try that.

Suiname wrote:not to try to get off topic, but what is your preferred style of cheesesteak? Debate commence

Onions and mushrooms with provolone on garlic bread. Non-traditional yet delicious.

Greetings from suburban Philly !

First, don't take cheesesteaks too seriously. It's a way of taking cheap tough meat, slicing it real thin (freeze it first if you're making one at home), and frying it so it's tasty and quickly made. IMHO, you can find a competently-made cheesesteak in almost any neighborhood from Atlantic City to Lancaster.

Though places near the tourist-attracting areas get most ink, I'd like to mention
Walts, on Baltimore Pike in Clifton Heights (in same location for over 50 years)
Mike & Emma's, on McDade Blvd (alt US 13), in Ridley Township,
about 3 blocks south of the PA 420 intersection
Larry's, on 54th near City Line, across from St. Joseph's Univ.

Good eating to you!

Joey Vento, descanse en paz, 安息, rest in peace.