New York (pizza) Vs. Philly (cheesesteak)

October

Because of the Yanks-Phillies World Series that starts tonight, lots of media (and the mayors) have been doing cheesesteak-cheesecake wagers. I’m glad that for our challenge, we stuck with what really is truly New York: pizza!

So if you read the article in today’s paper — here a link right here — you’ll know that I’ve thrown down the gauntlet: I’m taking the competition from the ball field to the kitchen, and challenging you all to one-up the Philly Cheesesteak. Think you can do it?

Meanwhile, down at our sister paper in Delaware, just outside of Philly, the readers of the News Journal are trying to make a better pizza. (I know, I know… I pity them, too.) Check out the competition on their food blog, Second Helpings. And here’s the story that food writer Patty Talorico shared with Journal News readers today.

Here’s my try: a soft, buttery, Parker-House style roll with thinly sliced rib-eye with caramelized shallots, gorgonzola and delicate chanterelle mushrooms. Mmmm.

So c’mon guys — let’s beat Philly at it own game! Can you one-up the cheesesteak?

This entry was posted on Wednesday, October 28th, 2009 at 8:21 am by Liz Johnson.
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3 Responses to “New York (pizza) Vs. Philly (cheesesteak)”

Gary in DE October 28th, 2009 at 12:52 pm
“Here’s my try: a soft, buttery, Parker-House style roll with thinly sliced rib-eye with caramelized shallots, gorgonzola and delicate chanterelle mushrooms. Mmmm.”
Thanks Liz, I had Pepsi coming out my nose when I read your recipe. Cheesesteaks are not cuisine. Gorgonzola is definitely out. Bite into a Claymont Steak and you’ll agree the classic Philly Steak is perfect as-is.
Liz Johnson October 28th, 2009 at 1:18 pm
Ha! Funny Gary! I do prefer Coke, though!

You know what.. I have had a Claymont cheesesteak and I adore it. Truly.

Here in Westchester I had to trim Patricia’s story to fit in our print edition, and maybe she had to do that to mine, but in my original, I did mention that I’m a big fan of cheesesteaks with a side of Ranch dressing. That’s how I had mine at Claymont. It was so good. Can you send one up right now?

How do you do yours?
michele November 2nd, 2009 at 2:31 pm
I can’t have a cheese steak without cheese whiz. It’s just not the same.

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