Posted on 03/24/2023 5:57:19 AM PDT by Red Badger
(Last Updated On: March 17, 2023)
NATIONAL CHEESESTEAK DAY
National Cheesesteak Day on March 24th not only celebrates a fantastic sandwich but it recognizes one of this nation’s greater debates; Who created this deliciousness?
#NationalCheesesteakDay
It’s like March Madness for a cheesesteak. Pat’s and Geno’s square off at 10 AM followed by Chubby’s and Dalessandro’s at 11 AM. Then Jim’s and Tony Luke’s at Noon. Basketball fans know how brackets go. Someone is gonna get a by.
However, the credit is given to a hot dog vendor from the 1930s, Pat Olivieri. According to Philadelphia’s tourism site, Pat’s King of Steaks sits on its original location and is still going strong. This writer has had a cheesesteak from there and would go back in a heartbeat.
The important thing is this fabulous, juicy sandwich on a hoagie roll. The roll is filled with chipped steak, and you can order it with or without cheese and onions. If you’ve never had one, you can really only get an authentic one in Philly. Other places try, so go where you can. But someday, go to Philadephia. It is the real deal.
HOW TO OBSERVE NATIONAL CHEESESTEAK DAY
Invite your friends and head over to your favorite cheesesteak restaurant.
Get it with cheese (it’s cheesesteak day, not steak day) and add the onions, too.
Make your own cheesesteak.
Give a shout-out to the restaurant that makes your favorite cheesesteak.
Use #NationalCheesesteakDay to share on social media.
NATIONAL CHEESESTEAK DAY HISTORY
We were unable to identify the founder of National Cheesesteak Day.
Cheesesteak FAQ
Q. What kind of cheese is in cheesesteak?
A. For an authentic cheesesteak, many will tell you they put Cheez Whiz on their cheesesteak.
Q. Who made the world’s largest cheesesteak?
A. In 2021, Rene Kobeitri and other Philadelphia chefs built a 510 ft. cheesesteak.
Yep, the “works.”
Dalessandro’s in Roxboro.
Yep...Nothing ever compares to the very first one of anything like that...
I’ve gained 20 pounds since reading your National food articles.
Moderation in everything....Especially moderation...........
Sargento’s aged Swiss slices are very good, I agree. If you have access to Boarshead meats and cheeses (usual near the deli items) those are also very good.
I also have been trying lots of different Swiss type cheeses like gruyere, Jarlsberg, and Emmentaler Swiss. I think the Emmentaler is my favorite, though they are all very good. We used the Jarslberg on burgers sometimes with avocado slices. Great combination, and you can just use chunks of Jarslberg and chunks of avocado as a quick appetizer. Like I said, cheese is a downfall of mine.
As far as the broccoli goes, I am one of those people who loves vegetables, and almost every green one is high on my list. I love them all. I pretty much eat a salad or green veggie every day. My body just craves them. So broccoli is standard fare around here, cheese or not. If you like horseradish at all, try adding that to melted butter and topping your broccoli with that. Maybe that’s a change you’ll enjoy.
Maybe that’s why I have a few stubborn pounds. Too many good foods. It makes the daily exercise more necessary.
i do like horseraddish- sounds good-
also jalapeno cheese is good, or pepperjack- good on burgers- ham sandwhiches etc-
Love pepperjack, another favorite.
I’ll have mine wit provolone, onions and peppers
i like to limit my moderation to once a year- so as i don’t over-moderate
Fine Business!
Back around ‘65-’65, my very first steak sub and Italian hoagie was at the “The Broiler”, a small shop at Columbia Pike & Glebe Road in Arlington, Virginia. Never tried a true Philly steak sandwich, but no steak ‘n cheese or hoagie has since topped the product turned out by owner & Philly native Irv and his relative Tommy. They turned out good pizza too!
Tied for 3rd place in my sandwich hall of fame are real deal Cubano’s from Tampa’s Ybor City and Lima’s roast pork, sweet potato and red onion relish sandwich - “Pan Con Chicharron”.
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