In this great nation 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.
A steak is a steak is a steak with cheese on it is a cheesesteak, right? Not so.
The meat on your hero may be chewy, thick, ribbony, or in the case of many classic cheesesteaks like those at Steve's Prince of Steaks, pressed into homely, wrinkly sheets. And though that sounds like something you may not want to look at, much less eat, sandwiching such a flat meat into that warm, yielding, Whiz-gooey bun—well, let's just say it's a relationship that works.
The addition of onions brings a glimmer of brightness to the rather uniformly savory, salty mass that Steve's tasty steak quickly becomes. You'll look forward to the bottom end of the sandwich, where gravity offers its cheeziest rewards. Oh, and if you somehow manage some hunger on the side? There are always pizza fries on the menu.