We Heart Cheesesteaks

Here are a few local places we have found where you can get a good Philly Cheesesteak. As always, please inform us of any hidden treasures we may be missing out on.

Wasatch Wingz
Location: Millcreek

This little dive is nestled in a dingy strip mall off 3300 South. We only discovered it because we found some discount certificates on CityDeals.com. We haven't made it back since we moved from Sugar House, but as one of the owners told me when I asked for a takeout menu, they will "deliver right to the hizzouse" (see Christie's comment from You Said It, pt. 3). I wonder if their delivery zone includes South Jordan.

The Downtown Philly
Location: South Jordan, American Fork

We have bittersweet feelings about The Downtown Philly, since it replaced one of our favorite sandwich places, New York NY Fresh Deli, but I suppose we shouldn't hold it against them. As an interesting bit of trivia, one of their cheesesteaks may or may not have contributed to Kristen going into labor a week and a half early, as this was our "last supper" before her water broke in the middle of the night.

The Philadelphian
Location: Sandy

When I get together with my old college roommates for our quarterly Mario Kart tournament, we always like to feast on something manly and greasy for dinner. We got takeout once from The Philadelphian for the tourney based on my friend Mike's recommendation, and it fit the manly/greasy bill nicely. I have never actually been to the restaurant, but I hear it is a total hole in the wall. How delightful.
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Recently, we have also been experimenting with making cheesesteaks at home. The following recipe is used by Pat's King of Steaks in Philadelphia, taken from our American Sandwich cookbook.

• 4 tbsp soybean oil (we used canola oil)
• Onion, coarsely chopped
• Green and red peppers, coarsely chopped (optional)
• Mushrooms, coarsely chopped (optional)
• 24 ounces rib eye steak, thinly sliced
• Cheese Whiz
• 4 crusty Italian rolls

The steak needs to be sliced very thin, like 1/8th inch. The best way to achieve this, aside from having a friend that is a butcher, is to slice the steak while it is still partially frozen. Heat an iron skillet or nonstick pan with add 2 tablespoons of oil over medium heat. Sauté the onions, peppers, and mushrooms to desired doneness, and remove from the pan. Add the remaining oil to the skillet, and sauté the meat slices quickly on both sides.

Now normally I tend to steer clear of brands that prominently feature the word "whiz," but if you are going for authenticity, you gotta use Cheese Whiz (if you are still skeptical, melted provolone is the next thing). Melt the Cheez Whiz in the microwave or on the stove, and spread generously inside the sandwich rolls. Pile on the steak and sautéed vegetables, and you're ready to clog some arteries. Makes 4 sandwiches.