CHICAGO (WLS) — The Chicago Bears and Philadelphia Eagles duel at Soldier Field this weekend. But theres another kind of battle already cooking between the two cities: the fight over who has the better lunch menu!
The Windy Citys known for its Italian Beef–roasted at places like Als (where they keep it in the oven four hours) before being topped by sweet/hot peppers and dipped in the beefs juice. In Philly, they chow down with cheesesteaks, grilled atop onions and then topped with (you guessed it) cheese.
You could spend hours debating the merits of each–wondering which has more flavor, more flair. At the Belmont location of Phillys Best, they want everyone to be winners (or everyones stomach at least). For two hours after the game Sunday, theyre offering $5 Philly Cheesesteaks. Can Bears fans swallow their pride (and a cheesy sandwich) for a bargain? Check out ABC 7s comparison to find out!
On taste, the Italian beef is sloppy. The bread is soaked (if you get it dipped) and just disintegrates in your mouth, the meat is soft and delicious, the peppers add flavor and spice. It feels primal and dirty but in a good way. The Philly cheesesteak is a similar experience but it being dry takes some points off.
You could spend hours debating the merits of each–wondering which has more flavor, more flair. At the Belmont location of Phillys Best, they want everyone to be winners (or everyones stomach at least). For two hours after the game Sunday, theyre offering $5 Philly Cheesesteaks. Can Bears fans swallow their pride (and a cheesy sandwich) for a bargain? Check out ABC 7s comparison to find out!
CHICAGO (WLS) — The Chicago Bears and Philadelphia Eagles duel at Soldier Field this weekend. But theres another kind of battle already cooking between the two cities: the fight over who has the better lunch menu!
The Windy Citys known for its Italian Beef–roasted at places like Als (where they keep it in the oven four hours) before being topped by sweet/hot peppers and dipped in the beefs juice. In Philly, they chow down with cheesesteaks, grilled atop onions and then topped with (you guessed it) cheese.
The sandwiches at Philly Cheese Steak Express in Vernon Hills bear resemblance to the ones at Philly’s Best — not surprising, since its owner Vladislav Kostic is brother-in-law to Michael Markellos. Two minor differences: Kostic uses a different seasoning ratio (Greek spices, he says), and the bread is local, an Italian roll from Gonnella Baking Co. There are also a dozen other variations built upon the original cheesesteak, including one with beef and chicken, and others with teriyaki or buffalo hot sauce.
I won’t dare claim their sandwich is better than ours. A more honest answer is that though both sandwiches are built on blocks of beef and bread, it’d be like comparing the hamburger to the hot dog. The mood and setting dictate. It’s all right to love both. Food is not a monogamous relationship.
Markellos ships in Herr’s potato chips and Tastykake, and gets his seasoned tenderloin shipped in from Liberty Bell Steak Co. in Pennsylvania. The beef arrives as frozen one-ounce sheets the thickness of a cardboard shirt liner. On the searing flat top, the steak’s icy stiffness loosens and quickly turns brown. He integrates chopped onions, in a translucent state halfway between raw and caramelized. “It’s kinda like pasta; it’s got to be al dente,” Markellos said.
“There has been no successful cheesesteak stand that’s come out of Philly. It’s all mom-and-pop places that people love, with eccentric people running them. It’s such a local thing,” said Carolyn Wyman, author of “The Great Philly Cheesesteak Book.” “It’s an embodiment of what the people are like here: blue-collar, Democratic, sloppy, unsubtle and in-your-face. That’s what the sandwich is like.”
The Chicago Italian beef by comparison, at least outside a 100-mile radius of downtown, remains a well-kept secret. From an ease-of-preparation standpoint, the Chicago Italian beef is far more laborious than a cheesesteak, requiring hours to marinate and roast, then sliced, plus jus. As culinary exports go, it stands a distant third behind Chicago’s versions of pizza and hot dogs, so it hasn’t cracked the ceiling of mainstream awareness.
Which sandwich is better? Philly Cheesesteak vs. Chicago Italian Beef
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