Billed as a “gourmet sandwich shop,” this deli elevates the classic cheesesteak with a recipe that starts with dry-aged locally farmed Black Angus top rounds. The meat is hand-cut (and the bones used for a 72-hour beef stock), then shaved on a deli slicer. After being chopped on the grill, the steak is deglazed with a touch of the beef broth to melt the cheese on top and placed on a fresh-baked hoagie roll.
Special Dishes: Cheesesteak
Seen an error? Report This Listing