Welcoming in the French Dip's ugly sibling
By Allyson Reedy
Special to Metromix
Philadelphia has gifted the world with many treasures – Rocky, anyone? – but nothing so immortal, so monumental as the cheesesteak. It’s the manly-man sandwich that’s soft enough for the woman willing to get her hands dirty. It’s satisfying for lunch, yet strong enough to stand up to dinner. It’s the French Dip’s ugly little sister. It’s the Ryan Seacrest of sandwiches.
The original cheesesteak was made with provolone, cheese whiz and white American can also put the ‘cheese’ in the ‘steak.' The meat should be thinly sliced rib-eye or top round, and it should all snuggle up together in a long, deep hoagie roll. Some places add onions, peppers or mushrooms, but then again, some also put mayonnaise on burgers. Stick with the basics.
We are not out to tick Philly off—we all know that the city of brotherly love isn’t exactly touchy-feely – but Denver does have some decent ‘steaks of our own. Here’s the good, the bad and the greasy on some local favorites...