A Sandwich a Day: Cheesesteak with Provolone from Philly's Best
Philly's Best has the background—two Philadelphia-born brothers with a passion for chopping meat—and about as much acclaim as any cheesesteak stand in Chicago could possibly get. But one look at the recent roundup of cheesesteaks in their native environment on this site shows that little details are off. The meat is thicker and oddly speckled with a heavy helping of black pepper. Plus, it's served in a roll that doesn't quite hold up as well as Philadelphia's justifiably famous Italian rolls.
But even if it comes up short as a perfectly realized recreation of Philadelphia's favorite sandwich (or is that the roast pork with broccoli rabe?) the sandwich still manages to succeed as the massive beef-and-cheese gut bomb it truly is. You know, the kind of gloriously greasy creation that requires you to cover yourself in napkins, and yet you still come away from the experience with inexplicable stains? That's the one. Plus, first hand research has proven to me that imbibing a little before ordering mysteriously improves each sandwich.