In this great country of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around the country. Got a sandwich we should check out? Let us know. —The Mgmt.
All the methods and tips you need to make perfect steak, each and every time.
Miles from the South Philly cheesesteak rivalry that's raged since time immemorial is Chink's, a Northeast Philly short-order grill that's more than a contender. Sidle past the giant Cheez Whiz sign into one of Chink's worn wooden booths and order your cheesesteak, after being greeted with a hearty "How yous doin?"
Though we opted to pass on the "extra meat," the Chink's steak wit onions and Cheez Whiz came out oozing. Gingerly seared onions—browned, grease-kissed corners but still crunchy—cascaded over top of the Whiz. (Though some prefer provolone, the liquidy Whiz can actually penetrate through each layer and crevasse of ribboned, gooey steak—this is key.) A soft, but mildly crusty hero roll keeps this cheesesteak's contents structurally sound—for just long enough for you to finish it, that is.