{"id":74297,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/pat-s-king-of-steaks-philly-cheese-steak\/"},"modified":"2024-12-06T14:20:31","modified_gmt":"2024-12-06T20:20:31","slug":"pat-s-king-of-steaks-philly-cheesesteak","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/pat-s-king-of-steaks-philly-cheesesteak\/","title":{"rendered":"Philly Cheesesteak"},"content":{"rendered":"<p>In the City of Brotherly Love, there are three indisputable truths: \u201cGo Birds\u201d is both a greeting and a goodbye, \u201cwater\u201d is pronounced \u201cwooder\u201d (especially when you&#8217;re talking about <a href=\"https:\/\/www.tasteofhome.com\/article\/water-ice\/\" data-name=\"www.tasteofhome.com\/article\/water-ice\/\" data-module=\"content engagement\" data-position=\"embedded links\">water ice<\/a>), and the iconic Philly cheesesteak is often imitated but never duplicated\u2014until now.<\/p>\n<p>This recipe for a classic Philly cheesesteak was contributed by Frank Oliveri, owner of <a href=\"https:\/\/www.patskingofsteaks.com\/\" data-name=\"www.patskingofsteaks.com\/\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener nofollow\">Pat\u2019s King of Steaks<\/a> in Philadelphia and great-nephew of Pat Oliveri, the inventor of the first Philly cheesesteak.<\/p>\n<p>To make a cheesesteak, start by sauteing onions and thinly sliced ribeye beef until cooked through. The most controversial ingredient\u2014cheese sauce\u2014is poured liberally over the meat and onions, with the drippy concoction piled on a crusty hoagie roll (yes, <a href=\"https:\/\/www.tasteofhome.com\/article\/subs-grinders-and-hoagies\/\" data-name=\"www.tasteofhome.com\/article\/subs-grinders-and-hoagies\/\" data-module=\"content engagement\" data-position=\"embedded links\"><em>hoagie<\/em><\/a> roll). To keep it authentic, stop there. Our recipe below adds mushrooms and peppers, which you will see as options at Philadelphia cheesesteak shops\u2014but might get you outed as a tourist.<\/p>\n<h2>Philly Cheesesteak Ingredients<\/h2>\n<ul>\n<li><strong>Onions:<\/strong> Slice or dice the onions before cooking them on high heat to soften them slightly.<\/li>\n<li><strong>Mushrooms and Peppers: <\/strong>Mushrooms and peppers are permissible on a cheesesteak, and we love the extra bits of flavor they add in this recipe. But they&#8217;re not 100% traditional.<\/li>\n<li><strong>Oil:<\/strong> Use a high-smoke-point, neutral-flavored oil like canola oil.<\/li>\n<li><strong>Beef ribeye:<\/strong> When learning how to make a Philly cheesesteak, keep in mind that ribeye is the best <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-cuts-of-meat\/\" data-name=\"www.tasteofhome.com\/collection\/best-cuts-of-meat\/\" data-module=\"content engagement\" data-position=\"embedded links\">cut of beef<\/a>. It\u2019s beautifully marbled and doesn&#8217;t take long to get nice and tender. For a less expensive option, swap in sirloin steak.<\/li>\n<li><strong>Rolls:<\/strong> The most iconic brand for cheesesteak rolls is Amoroso\u2019s. If you don\u2019t have Amoroso&#8217;s at your grocery store, look for long Italian rolls that are crusty on the outside and soft on the inside. These are hoagie rolls. Not subs, not sandwiches, and certainly not heroes.<\/li>\n<li><strong>Cheese:<\/strong> What cheese to use on a cheesesteak is where the heated debates start. The classic option is a cheddar-style process cheese, like Cheez Whiz (shortened to &#8220;Whiz&#8221; when you&#8217;re ordering in Philly). One of my favorite cheesesteak spots in Philadelphia makes its own truffle &#8220;Whiz&#8221; in-house. Other purveyors (and eaters) swear by provolone or white American. See below for more cheese guidance.<\/li>\n<li><strong>Ketchup:<\/strong> Unlike with a <a href=\"https:\/\/www.tasteofhome.com\/collection\/regional-hot-dog-styles\/\" data-name=\"www.tasteofhome.com\/collection\/regional-hot-dog-styles\/\" data-module=\"content engagement\" data-position=\"embedded links\">Chicago hot dog<\/a>, it\u2019s not completely frowned upon to put ketchup on a Philly cheesesteak.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Cook the vegetables<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2084346\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Philly-Cheesesteak_TOHVS24_150749_MR_11_08_1.jpg?fit=700%2C1024\" alt=\"Saut\u00e9ing vegetables in a large skillet\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>In a large skillet, heat 3 tablespoons of canola oil. Saute the sliced onion and, if using, the mushrooms and peppers until they\u2019re tender. Remove the vegetables and keep them warm.<\/p>\n<h3>Step 2: Brown the ribeye<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2084347\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Philly-Cheesesteak_TOHVS24_150749_MR_11_08_2.jpg?fit=700%2C1024\" alt=\"Saut\u00e9ing ribeye beef in a large skillet\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>In the same pan, saute the thinly sliced ribeye beef in the remaining oil for 45 to 60 seconds, or until it reaches the doneness you prefer. For maximum flavor, brown the beef in batches.<\/p>\n<h3>Step 3: Assemble the Philly cheesesteak<\/h3>\n<h3><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2084348\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Philly-Cheesesteak_TOHVS24_150749_MR_11_08_3.jpg?fit=700%2C1024\" alt=\"Assembling philly cheesesteak in sliced roll by adding browned ribeye steak\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/h3>\n<p>Inside a sliced roll, layer the ribeye beef.<\/p>\n<h3><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2084349 size-large\" style=\"font-size: 16px;\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Philly-Cheesesteak_TOHVS24_150749_MR_11_08_4.jpg?fit=700%2C1024\" alt=\"Assembling philly cheesesteak by adding ribeye steak in sliced roll topped with vegetables and cheese sauce\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/h3>\n<p>Add the onion mixture and the cheese sauce.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2084350\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Philly-Cheesesteak_TOHVS24_150749_MR_11_08_5.jpg?fit=700%2C1024\" alt=\"Adding sauces while assembling the philly cheesesteak\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<p>Add ketchup if desired.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Don&#8217;t slice the roll all the way through\u2014leave it connected on one side.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2084345\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Philly-Cheesesteak_TOHVP24_150749_MR_11_08_2.jpg?fit=700%2C1024\" alt=\"Philly Cheesesteak with a cheese sauce dip on side\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Make a chicken cheesesteak: <\/strong>Every corner cheesesteak shop in Philadelphia also sells a chicken cheesesteak, similar to our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chicken-philly-sandwiches\/\" data-name=\"www.tasteofhome.com\/recipes\/chicken-philly-sandwiches\/\" data-module=\"content engagement\" data-position=\"embedded links\">chicken Philly sandwich<\/a>.<\/li>\n<li><strong>Up the umami:<\/strong> It\u2019s certainly not traditional, but if you want to up that meaty, umami flavor even more, add a tiny bit of <a href=\"https:\/\/www.tasteofhome.com\/article\/what-is-worcestershire-sauce\/\" data-name=\"www.tasteofhome.com\/article\/what-is-worcestershire-sauce\/\" data-module=\"content engagement\" data-position=\"embedded links\">Worcestershire sauce<\/a>, tamari or soy sauce to the sliced ribeye during cooking. Don&#8217;t overdo it, because process cheese sauce is already very salty.<\/li>\n<li><strong>Season the beef:<\/strong> There\u2019s room to build more flavors into this Philly cheesesteak recipe. Season the meat with black pepper, garlic powder, dried basil, dried marjoram and\/or dried oregano.<\/li>\n<li><strong>Make your own hoagie rolls:<\/strong> Cheesesteak shops that make their own rolls in-house often stand out from the crowd. Ambitious cheesesteak-makers can bake <a href=\"https:\/\/www.tasteofhome.com\/recipes\/hoagie-buns\/\" data-name=\"www.tasteofhome.com\/recipes\/hoagie-buns\/\" data-module=\"content engagement\" data-position=\"embedded links\">hoagie buns<\/a> at home, too, and save leftovers for other <a href=\"https:\/\/www.tasteofhome.com\/collection\/hoagie-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/hoagie-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">hoagie recipes<\/a>.<\/li>\n<\/ul>\n<h2>How to Store a Philly Cheesesteak<\/h2>\n<p>If you have any leftover cheesesteak, allow it to cool to room temperature, then wrap it in aluminum foil. It can last in the fridge for up to two days, but note that the hoagie roll will start to become soggy over time<\/p>\n<h3>How do you reheat a Philly cheesesteak?<\/h3>\n<p>Reheat the cheesesteak in the oven or the microwave. For the oven method, remove the aluminum foil and place the cheesesteak on an oven-safe dish in a 300\u00b0F oven until warmed through, 10 to 15 minutes.<\/p>\n<p>To reheat a cheesesteak in the microwave, remove the foil and wrap a damp paper towel around the cheesesteak. Microwave until warmed through, 20 to 60 seconds.<\/p>\n<h2>Philly Cheesesteak Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2084344\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Philly-Cheesesteak_TOHVP24_150749_MR_11_08_1.jpg?fit=700%2C1024\" alt=\"Philly Cheesesteak served on a plate with butter paper on it\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">TASTE OF HOME<\/span><\/span><\/p>\n<h3>What is the best cheese for a cheesesteak?<\/h3>\n<p>Not a fan of the processed stuff? We totally get it\u2014some Philadelphians aren\u2019t, either! A common substitute for the &#8220;Whiz&#8221; is mild provolone. You can also use white American cheese or a mild cheddar. Aged or sharp cheeses will be too overpowering, so avoid sharp cheddar, Swiss, or semi-firm cheeses.<\/p>\n<p>If you&#8217;re not using the process cheese sauce, which is salty itself, you&#8217;ll want to salt the ribeye.<\/p>\n<h3>How do you slice beef thinly?<\/h3>\n<p>If you\u2019re having trouble thinly slicing the beef, cover and freeze the ribeye for 30 to 40 minutes, then try slicing it again. Use a sharp chef\u2019s knife and slice against the grain. You want the slices to be so thin that they look like they were shaved with a meat slicer.<\/p>\n<h3>Should you toast the hoagie rolls?<\/h3>\n<p>I definitely recommend toasting your hoagie rolls before filling them. The beef and cheese are fairly soft, so let a toasted roll add textural contrast. Split the rolls in half and smear butter or mayonnaise inside, then toast in a convection toaster oven or right on a hot pan.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This cheesesteak, an iconic sandwich in Philly, is a bestseller at Pat&#8217;s King of Steaks restaurant. Patrons praise its thinly cut beef and crusty Italian rolls. \u2014Frank Olivieri, Philadelphia, Pennsylvania<\/p>\n","protected":false},"author":7061,"featured_media":2084896,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307308,306854,306849,306910,304328,305271,305487,304338,303966,304988,303887,306848,305024,304297,304268,307307,305374,304350,324623,306640,304243,304020,307325,304005,304150,303883],"categories-v2":[310347,309608,309605,309906,308984,308481,309216,310796,308992,308495,308935,308478,309603,308965,308308,259483,310342,309381,309001,309177,312615,309586,308594,310364,308549,309434,308476],"coauthors":[342012],"recommended_recipes":[{"post_title":"Cheeseburger Macaroni","post_link":"\/recipes\/cheeseburger-macaroni-skillet\/","post_image":"\/wp-content\/uploads\/2024\/10\/Cheeseburger-Macaroni_EXPS_TOHD24_157985_EricKleinberg_6.jpg"},{"post_title":"Philly Cheesesteak Casserole","post_link":"\/recipes\/philly-cheesesteak-casserole\/","post_image":"\/wp-content\/uploads\/2025\/01\/Philly-Cheesesteak-Casserole_EXPS_FT25_278349_JR_0123_1.jpg"},{"post_title":"Philly Cheesesteak Sliders","post_link":"\/recipes\/philly-cheesesteak-sliders\/","post_image":"\/wp-content\/uploads\/2021\/10\/Philly-Cheesesteak-Sliders_EXPS_FT24_201457_JR_0126_6.jpg"},{"post_title":"Cheeseburger Meat Loaf","post_link":"\/recipes\/cheeseburger-meat-loaf\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cheeseburger-Meat-Loaf_EXPS_FT24_15034_EC_052224_7.jpg"},{"post_title":"Pressure-Cooker Philly Cheesesteak Sandwiches","post_link":"\/recipes\/pressure-cooker-philly-cheesesteak-sandwiches\/","post_image":"\/wp-content\/uploads\/0001\/01\/Pressure-Cooker-Philly-Cheesesteak-Sandwiches_EXPS_TOHON19_229309_B06_05_3b.jpg"},{"post_title":"Philly Cheesesteak Won Ton 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Macaroni","post_link":"\/recipes\/cheeseburger-macaroni\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Philly-Cheesesteak_EXPS_TOHVP24_150749_MR_11_08_2.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/pat-s-king-of-steaks-philly-cheesesteak\/","name":"Philly Cheesesteak","datePublished":"2018-01-01","dateModified":"2024-12-06","prepTime":"PT15M","cookTime":"PT5M","totalTime":"PT20M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Philly-Cheesesteak_EXPS_TOHVP24_150749_MR_11_08_2.jpg","height":1200,"width":1200},"recipeCategory":["Lunch"],"description":"If you can\u2019t make it to Philadelphia any time soon, this Philly cheesesteak recipe will satisfy your craving for the city's signature sandwich. Our version comes from the family of the man who <em>invented<\/em> cheesesteaks, so it's safe to say you\u2019re in pretty good hands.","recipeIngredient":["1 large onion, sliced","1\/2 pound sliced fresh mushrooms, optional","1 small green pepper, sliced, optional","1 small sweet red pepper, sliced, optional","6 tablespoons canola oil, divided","1-1\/2 pounds beef ribeye steaks, thinly sliced","4 crusty Italian rolls, split","Process cheese sauce","Ketchup, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Cook the vegetables","text":"In a large skillet, heat 3 tablespoons of canola oil. Saute the sliced onion and, if using, the mushrooms and peppers until they\u2019re tender. Remove the vegetables and keep them warm.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Philly-Cheesesteak_TOHVS24_150749_MR_11_08_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Brown the ribeye","text":"In the same pan, saute the thinly sliced ribeye beef in the remaining oil for 45 to 60 seconds, or until it reaches the doneness you prefer. For maximum flavor, brown the beef in batches.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Philly-Cheesesteak_TOHVS24_150749_MR_11_08_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Assemble the Philly cheesesteak"},{"@type":"HowToStep","text":"Inside a sliced roll, layer the ribeye beef."},{"@type":"HowToStep","text":"Add the onion mixture and the cheese sauce. Add ketchup if desired. Editor's Tip: Don't slice the roll all the way through\u2014leave it connected on one side.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/11\/Philly-Cheesesteak_TOHVS24_150749_MR_11_08_5.jpg?fit=700,1024"}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 714 calories","fatContent":"49g fat (12g saturated fat)","cholesterolContent":"101mg cholesterol","sodiumContent":"299mg sodium","carbohydrateContent":"31g carbohydrate (3g sugars","fiberContent":"2g fiber)","proteinContent":"36g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.75,"reviewCount":4,"worstRating":1,"bestRating":5},"recipeCuisine":"North America","video":{"@type":"VideoObject","name":"Philly Cheesesteak","description":"Check out this video for how to make Philly Cheesesteak.","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/Kff0dNZp\/poster.jpg?width=720"],"uploadDate":"2024-12-5 03:54:48","duration":"P0DT0H0M52S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/Kff0dNZp-gTFJI986.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-06-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BluePalmtree"},"reviewBody":"Philadelphians grow up eating steak sandwiches and will argue  with anyone at any time about which best \"steak joint\" is best. It's usually the one at the end of the block in your old neighborhood, and that's probably not Pat's. I like that this recipe uses ribeye. Try to semi-freeze it before slicing so you can get very thin slices across the grain with a sharp knife or meat slicer. Another ongoing argument is whether to shred the beef while cooking or leave it in slices - suggest you do what tastes best to you. Forget the process \"cheese\" ugh and place some provolone, mozzarella, pepper jack or American cheese slices atop the steak when it's almost done before you scoop it onto the roll. For a true local specialty try a pizza steak: after assembling your sandwich, drizzle a couple of tablespoons of warm pizza sauce or marianara along the steak, top with mozzarella or provolone and run under the broiler for a minute to toast.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveMustache"},"reviewBody":"My favorite are Philly's. This was awesome. I do like to use provolone cheese sometimes to change things up and I leave out the mushrooms.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-03-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanFlask"},"reviewBody":"This recipe was easy and delicious.  I semi froze my meat before cutting it. Only change I made was to add a little salt and pepper. I will make thus again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-08-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OlivePin"},"reviewBody":"Easy to  make.  My family  loved them.  Will make again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Philly Cheesesteak","description":"Check out this video for how to make Philly Cheesesteak.","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2024\/12\/PhillyCheesesteak_DIYD_150749_110424_H.mp4","duration":"52","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2024\/12\/Philly-Cheesesteak_EXPS_TOHVP24_150749_MR_11_08_2.jpg","advertising":true,"jw_id":"Kff0dNZp","jw_url":"http:\/\/content.jwplatform.com\/videos\/Kff0dNZp-gTFJI986.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/Kff0dNZp\/poster.jpg?width=720","jw_publish_date":"12\/05\/2024"},"rms_legacy_id":"150749","romance_copy_dek":"If you can\u2019t make it to Philadelphia any time soon, this Philly cheesesteak recipe will satisfy your craving for the city's signature sandwich. 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