The cheesesteak is our region’s ultimate calorie bomb. It’s a carb-laden anomaly in an era of clean eating and gluten aversion—one that’s synonymous with Eagles games, post-happy-hour feeding frenzies, and the 2 a.m. munchies.
You could argue that it’s only when we’re buzzed (or worse) that we can lay into a cheesesteak with the rapturous abandon it so rightly deserves. Only then can we opt for Whiz and extra onions without fear of the stink eye that might come at a more formal lunch meeting, dragging that last bite across the wrapper to sop up any leftover grease and cheese.
So who makes the best cheesesteak? Well, that really depends on whom you ask: the creator or the consumer.
Keith Gallo’s has earned Montgomery Media’s Best of Montco title for the past two years. Such lofty recognition has doubled the number of cheesesteaks sold at his Tony G’s South Philly Pub & Eatery in Jeffersonville. It’s my favorite in the burbs because, instead of piling everything on top, Gallo mixes it all together with an expert’s touch. It’s also one of the few spots you can get a seeded Italian roll.
For Gallo, the meat is key. “It’s expensive, but it’s the best,” he says. “We’ve added more meat and a better cheese.”
In the end, though, it’s all a matter of personal taste. Here are my top three Philly picks:
A complete sandwich. The roll is always fresh; the meat isn’t too greasy. Fries work better than fingers to handle the Whiz overload.
It’s always a full house at this institution on Henry Avenue. Grab a swivel stool if you can.
I’ve said that I’m partial to the seeded Italian roll—and John’s has it. The roast pork may be the star here, but the cheesesteak would be a marquee attraction anywhere else.
Katie Kohler really does want to know who you think makes the best cheesesteak. Email her at email@example.com. Visit www.katiekohler.com.
Who do you think makes the best cheesesteak? Let us know in the comments below!