FWIW, the whole seeds are sold all over and impart lots of color. I use them all the time. They are particularly important in Puerto Rican and Cuban cooking for , e.g., arroz con pollo, empanadas (to color the oil), etc. The ground seeds are the main ingredient in the ubiquitous Cuban coloring powder, Bijol. Anato has a subtle taste, but I believe it historically was mainly used to mimic the much more expensive saffron and paprika.

Also, for those who enjoy the sharper Ameican cheese product on steaks, please note that said cheese is very common here and is usually used on jibaritos (an, unfortunately, on Cubans). There is clearly an affinity between this cheap cheese and cheap steak that has been recognized by diverse cooks.

However, I can't abide either the white cheese or Wiz, which is for tourists or Main Liners in for the day, when the better steak stands have sharp prov on hand.

I was informed, too, by the aforementioned Philly BF (I guess we hoosiers only know about Pork Tenderloin sandwiches - yum! - and corn) that the meat at Philly's Best here is too good quality. Apparently, you need really low grade stuff that just sits on the grill and I think (at least it appeared that way when we visited the Belmont location) that they make each sandwich fresh (i.e. put the meat on the grill when the customer orders). We're hoping to try the Logan Square location.

Has anyone tried both? Any difference between the two? Is the Logan Square one more authentic? Do you get a free wash with your steak?

the default cheese at Philly steakeries is White American

Any Philly cheese steak house worth its grease should also offer provolone, as does Pat's, Geno's, and Jim's.

Philly's Best Logan Square will substitute provolone at your request, but the carwash is sold separately.

Was going to say...consulted with the Philly BF and another friend in Philly AND wikipedia and all sources indicated that American, Provolone and Whiz are acceptable. But Godforbid, don't order it with swiss as a visiting politicians or the Philadelphians will have your hide!

http://en.wikipedia.org/wiki/Cheesesteak

greygardens wrote:I was informed, too, by the aforementioned Philly BF (I guess we hoosiers only know about Pork Tenderloin sandwiches - yum! - and corn) that the meat at Philly's Best here is too good quality. Apparently, you need really low grade stuff that just sits on the grill

Not so sure about that. I know that Pat's uses rib eye (Jim's uses top round--I didn't go to Geno's) and I don't recall the meat sitting on the grill prior to them serving it to me. The quality of the meat seemed good enough to me. At any rate, I don't think there's anything wrong with Whiz on steak and that's the way I usually order it.

Binko wrote:

greygardens wrote:I was informed, too, by the aforementioned Philly BF (I guess we hoosiers only know about Pork Tenderloin sandwiches - yum! - and corn) that the meat at Philly's Best here is too good quality. Apparently, you need really low grade stuff that just sits on the grill

Not so sure about that. I know that Pat's uses rib eye (Jim's uses top round--I didn't go to Geno's) and I don't recall the meat sitting on the grill prior to them serving it to me. The quality of the meat seemed good enough to me. At any rate, I don't think there's anything wrong with Whiz on steak and that's the way I usually order it.

I concur with Binko; very thinly sliced rib eye is used by some, though other cuts are also used and that can include cheap cuts.

I repeat myself but I think it a point worth making: yes, as a 'street food', there is perhaps a specific Philly cheesesteak ideal that is narrowly defined but a cheesesteak sandwich is or at least was part of the area's (PA, NJ) home cooking as well. Good steaks, very thinly sliced, but also very cheap slices of beef were used when I was a kid. Italian rolls or sections of long loaves, provolone, onions or onions and peppers. Wiping the pan the steak was cooked in with the inside of the roll is always a good idea, especially when the meat is seasoned with a little fresh garlic.

Antonius

Binko, sorry...I guess my post was sort of confusing. When I visited Pat's in Philly about a month ago, when we were up at the counter, there were rows and rows of the steak just sitting there on the grill. I wasn't trying to say that the meat sat there all day or was being cooked perpetually like, for instance, shawarma meat. More that, due to the high volume of customers served (I can only speak to Pat's because I didn't go to Geno's or any of the other aforementioned places), the meat had already been on the grill by the time you got to the window to order and there appeared to be some sort of assembly line system where someone was continually adding meat as it was taken off the grill. Whereas at Philly's best here, at least on Belmont, when I ordered, the meat was then, put directly on the grill after placing your order. Whiz witout is my preferred way to order it, as well. Thanks for clearing up what type of meat is used...I was curious. I personally tasted no difference in anything as a non-Philly native, and non-cheesesteak aficionado. This was all coming from my dining companion, who I think was suffering from a little 'this isn't Philly, so its not going to be the same' syndrome (for lack of a better term).

I'm still wondering if there's any difference between the Logan Square Philly's Best and the Belmont locations in terms of taste, authenticity, etc.

The best cheesesteak I had in Philly was from a street cart in front of one of the museums--it may have been the natural history museum. It was made with provolone. I liked it much better than the one I had from Pat's and from Pat's competitor located across the street from Pat's (I can't remember the name). I do think the cheesesteaks at Philly's Best on Belmont are excellent--especially on garlic bread. I haven't had one in years but think I'll be going back very soon because of this thread.

greygardens wrote:I'm still wondering if there's any difference between the Logan Square Philly's Best and the Belmont locations in terms of taste, authenticity, etc.

Sorry, I can't be of much help there, on two counts. First, although I won't admit how many sandwiches I've eaten from the Logan Square Philly's Best (it's a lot), I've only eaten once at the Belmont location, and that was over a year ago. Although I remember the cheesesteak being very good, I couldn't reliably make a comparison to the Logan Square product. Second, as I've noted above, I've never eaten a cheesesteak in Philadelphia (or, with a nod to Antonius, anywhere in PA or NJ), so I am also disqualified on the authenticity question. For what it's worth, Philly's Best has advertised that its beef comes from Philadelphia suppliers, but they use Gonnella rolls. Because none of the ingredients of a cheesesteak is "special" (i.e., they aren't using Kobe beef, artisenal cheeses or hand-made breads), I think the authenticity is probably more a question of what they do with the ingredients, but I know there are a lot of bread-heads who would take issue with that assessment.

My boyfriend and I ordered a Philly cheesesteak and a cheesy Italian beef yesterday at the Logan Square location and it was pretty disappointing -- the meat had an unpleasant texture and wasn't well seasoned. ** I do recall getting better cheesesteaks at the Belmont location a couple of years ago.

I think I prefer the cheesesteaks at Niko's (Diversey/Western/Elston) or George's on Damen/Cortland in Bucktown. I also really liked the "Cheesy Greek Squeeze" at George's. Toasted french Roll with crisp slices of gyro meat, melted cheese, lettuce, tomato, a little bit of that cucumber-y white sauce. Not as overwhemling as a gyro... It's also hard not to smile when you say "I'd like a Cheesy Greek Squeeze".


** I just ate the other half of my Philly's Best Cheesesteak and it held up great -- I'm rather shocked it's edible at all after being in the fridge overnight, but it's actually pretty good. I'll go back and try again.

Just wanted to chime in and sing the praises of the Philly at the remarkable AJ's---I actually finally decided to join rather than merely lurking in order to do so.

The AJ's steak is huge even when you order the "jr." size. For your $4.75 you get the real deal, high quality meat, white cheese, peppers and onions. By request you can get bbq sauce cooked in, or the new spicy version which involves I suppose jalepeno.

Now AJ's is a strange yet remarkable place. Open 24/7, it is perhaps the Platonic Ideal of the ghetto hot dog stand, but their food is really solid quality and the portions are huge. An incalculable number of combo meals including average frozen fries and beverage are available. I've had their Gyro Cheeseburger deal and it has to be one of the most massive individual items in a bun in Chicago. 1/3 pound of birger and at least that much gyro. A bit healthier is the grilled chicken breast plate w/salad and fries.

But the main event is this Philly! I've had the versions at Philly's Best, and the even better version at East Coast Pizza on Toughy, but by far for price and quality AJ's is the Philly king.

I prefer the location at Broadway/Berwyn to the even more ghetto one north on Broadway near Granville.

trotsky wrote:** I just ate the other half of my Philly's Best Cheesesteak and it held up great -- I'm rather shocked it's edible at all after being in the fridge overnight, but it's actually pretty good. I'll go back and try again.

Ah-ha! You've discovered what I have known for months now -- Philly's Best sandwiches can be ordered in bulk and stored for later enjoyment, at least two or three days in the fridge. I think it's the way they are wrapped, first in wax paper and then in a couple of layers of white butcher paper. I typically order three or four sandwiches, we eat one each that night and have one or two leftovers for the following day or two. Saves on the delivery charges, don't you know.

I've followed this thread for a while, and I'm ready to add my two cents...

As a former Philadelphian, I've learned the hard way never to order a cheesesteak outside of Philadelphia, as it's always a disappointment. But, after living in Chicago for 6 years, I did try Philly's Best on Belmont a month or so ago. As others have pointed out, you can get Cheez Whiz if you ask for it (which I did). They do a great job--the Amoroso roll and the meat are totally authentic. I even got a Tastykake for dessert.

Just to be sure my memory was serving me accurately, while in Philadelphia this weekend, I went to my favorite cheesesteak place--Jim's at 4th and South. Philly's Best is definitely in the same league--highly recommended.

Hi. First post. I agree with the consensus that Philly’s Best makes a very good cheesesteak. (I order it with White American, although for a while I ordered it with Cheese Whiz because I want to prefer wiz, but I just don’t.) Shifting gears, a few places, notably Hoagie Hut, offer the “Chicago style cheesesteak hoagie,” which seems to be a cheesesteak with mayo, lettuce, tomato and onion. Yes it’s perverse, but done right it is one tasty sanguich. Anyone else try this breed?

eelton wrote:I've followed this thread for a while, and I'm ready to add my two cents...

As a former Philadelphian, I've learned the hard way never to order a cheesesteak outside of Philadelphia, as it's always a disappointment. But, after living in Chicago for 6 years, I did try Philly's Best on Belmont a month or so ago. As others have pointed out, you can get Cheez Whiz if you ask for it (which I did). They do a great job--the Amoroso roll and the meat are totally authentic. I even got a Tastykake for dessert.

Just to be sure my memory was serving me accurately, while in Philadelphia this weekend, I went to my favorite cheesesteak place--Jim's at 4th and South. Philly's Best is definitely in the same league--highly recommended.

Jim's is good, although they don't serve french fries, and I want fries slathered in Cheez Whiz instead of a small bag of Utz or Herr's potato chips if I'm already going to eat unhealthily!

Also, I thought Philly's Best stopped importing Amaroso rolls 3 or 4 years ago and now use the dreaded Gonnella rolls

Fujisan wrote:
Jim's is good, although they don't serve french fries, and I want fries slathered in Cheez Whiz instead of a small bag of Utz or Herr's potato chips if I'm already going to eat unhealthily!

Also, I thought Philly's Best stopped importing Amaroso rolls 3 or 4 years ago and now use the dreaded Gonnella rolls

Interesting about the Amoroso vs. Gonnella roll. I had heard (or read) that Philly's Best used Amoroso rolls, and it seemed like it to me, but maybe it wasn't. At any rate, the roll didn't detract from the experience.

I kind of like that Jim's doesn't sell fries. There's a certain purity there; it lets one focus on the cheesesteak experience without distraction. (At least that's my rationalization of the situation.)

eelton wrote:

Fujisan wrote:
Jim's is good, although they don't serve french fries, and I want fries slathered in Cheez Whiz instead of a small bag of Utz or Herr's potato chips if I'm already going to eat unhealthily!

Also, I thought Philly's Best stopped importing Amaroso rolls 3 or 4 years ago and now use the dreaded Gonnella rolls

Interesting about the Amoroso vs. Gonnella roll. I had heard (or read) that Philly's Best used Amoroso rolls, and it seemed like it to me, but maybe it wasn't. At any rate, the roll didn't detract from the experience.

The one time I went to the Belmont Philly's Best, I could see stacks and stacks of Gonnella bags in the kitchen. However, Amoroso's website indicates national distribution, so who knows; maybe Philly's buys from both, or whoever has the better price that week, or maybe Amoroso failed to deliver one day and they called the Gonnella hotline.

JimInLoganSquare wrote:

eelton wrote:

Fujisan wrote:
Jim's is good, although they don't serve french fries, and I want fries slathered in Cheez Whiz instead of a small bag of Utz or Herr's potato chips if I'm already going to eat unhealthily!

Also, I thought Philly's Best stopped importing Amaroso rolls 3 or 4 years ago and now use the dreaded Gonnella rolls

Interesting about the Amoroso vs. Gonnella roll. I had heard (or read) that Philly's Best used Amoroso rolls, and it seemed like it to me, but maybe it wasn't. At any rate, the roll didn't detract from the experience.

The one time I went to the Belmont Philly's Best, I could see stacks and stacks of Gonnella bags in the kitchen. However, Amoroso's website indicates national distribution, so who knows; maybe Philly's buys from both, or whoever has the better price that week, or maybe Amoroso failed to deliver one day and they called the Gonnella hotline.

I always assumed they used Gonella but if they do use both, maybe they use Amoroso for the Philly steaks & the Goneela for their other sandwiches?

Tonight, I did the obvious thing and asked the folks at Philly's Best whose bread they use. They use Gonnella exclusively. No Amoroso's, although they certainly knew what Amoroso's was when I mentioned it. They reiterated that the meat IS shipped from Philadelphia, but that's because you can refrigerate meat, not fresh bread.

JimInLoganSquare wrote: but that's because you can refrigerate meat, not fresh bread.

Amoroso does offer a thaw and serve product.

gp60004 wrote:

JimInLoganSquare wrote: but that's because you can refrigerate meat, not fresh bread.

Amoroso does offer a thaw and serve product.

Well, yes; you CAN refrigerate and/or freeze bread dough, but that does not mean you should. The end product will suffer. In any event, I think Philly's Best finds fresh Gonnella bread superior to frozen Amoroso.

I saw at least three of these places called Baba's on my way back from Michigan when I got on the detour detour they were all located as far south as South Holland, and it looked tempting. Anyone else seen one of these or been ? They feature cheese steak and lemonade as their specialty.

Da Beef wrote:I saw at least three of these places called Baba's on my way back from Michigan when I got on the detour detour they were all located as far south as South Holland, and it looked tempting. Anyone else seen one of these or been ? They feature cheese steak and lemonade as their specialty.

I haven't been to it, but a Baba's has opened across the street from the Red Line entrance at Addison, if anyone wants to check out a local outpost.

Jim verified something that seemed quite obvious to me and probably anyone who has had both Gonella and Amoroso rolls.

Based on the raves in this thread, I ordered up some steaks the other night. I respectfully dissent. I found few mitigating qualities in this steak. Gary: the portion was huge.

Once more, the point has been bolstered: sandwiches are essentially local.

JimInLoganSquare wrote:
Well, yes; you CAN refrigerate and/or freeze bread dough, but that does not mean you should. The end product will suffer. In any event, I think Philly's Best finds fresh Gonnella bread superior to frozen Amoroso.

Not always the case. I have tasted frozen par baked rolls where the rolls are partially cooked, frozen and finished off at the restaurant. Close to fresh bake as u can get.

gp60004 wrote:

JimInLoganSquare wrote:
Well, yes; you CAN refrigerate and/or freeze bread dough, but that does not mean you should. The end product will suffer. In any event, I think Philly's Best finds fresh Gonnella bread superior to frozen Amoroso.

Not always the case. I have tasted frozen par baked rolls where the rolls are partially cooked, frozen and finished off at the restaurant. Close to fresh bake as u can get.

Good point, although the unparalleled convenience of just tearing open a bag of already baked Gonnella rolls probably controls the decision of Philly's Best not to use the par-baked alternative (although from what you say, it would be great if they could give it a try).

JeffB wrote:Once more, the point has been bolstered: sandwiches are essentially local.

I suppose that's right. Do you think this is primarily because of the bread (which is a product with great regional variation, localized recipes and thousands of variables affecting its taste)? Or a combination of circumstances (other ingredients and/or the method of preparation)? You could start by analyzing the Philly's Best steaks you recently ordered (which, of course, you didn't like in themselves, regardless of any issues of local authenticity -- so, if you choose to accept this mission, please focus on authenticity and not how yucky they tasted ).

JimInLoganSquare wrote:
Ah-ha! You've discovered what I have known for months now -- Philly's Best sandwiches can be ordered in bulk and stored for later enjoyment, at least two or three days in the fridge.

Yeah, I actually prefer the leftovers. It's because I always get the crack-like garlic spread on it, but they don't actually toast the bread with the spread on it.
So, when I heat the leftovers, I open up the sandwich and expose as much of the galricy, buttery bread as possible, then heat it in the toaster oven at a high temp. Clogging my arteries never tasted so good.

Thanks to the tip from from Bob S. I scooted over to Wrigleyville today and actually found a spot to park during the cubs game, albeit illegal and so I went to try Baba' famous steak and lemonade. Ive never been to Philly but I do eat at Phillys best and this steak was more like one you would find at the mall food court. I got a super Philly with fries and lemonade (they offer 8 types) and it was $7.90 with tax. The sandwich was HUGE, i got it with everything which included, cheese, peppers, shrooms, lettuce, mayo and tomato. They forgot the fries so that was my only complaint. Lemonade was good and even though it was not authentic the sandwich was good as well. Ill be back, most likely after stumbling out of Hi-Tops at 2 in da morn. They do deliver for all you Wrigleyville residents and they are open late. No exact address is online but its right off the red line you cant miss it.