It's hard for me to eat meat a lot because my body doesn't digest it very well .... so when I do, I try to make it really count. There is a family owned restaurant here in Tempe, Az ...
ForeFather's Gourmet CheeseSteak & Fries
... who really makes it worthwhile when I do eat meat. When I was young, I remember my father taking me to some CheeseSteak restaurants in Philidelphia and discussing with me the ingredients that make for a Great CheeseSteak. I think because of these happy childhood memories, CheeseSteaks are one of my favorite foods. I've had a tendency throughout my life, no matter where I travelled, to stop and try one if I found a restaurant that offered them. Hence, based on lifelong experience, I consider hands down, ForeFather's, to make the best authentic CheeseSteak west of Philidelphia.
To me, what makes ForeFather's great is their dedication to staying true to the original Philly style CheeseSteak combined with their passion for using high quality ingredients. Their original is made with thin shaved Ribeye steak, grilled onions and mixed with either Provolone or white American cheese. The bun is unique in that it is made with a high yeast content and baked in a humidity controlled setting. It's not as high a yeast content as a bagel but plenty enough to make it capable of handling all the juices and oils without falling apart when you're eating it.
In the early 60's, the good folks of Philidelphia started adding to their signature sandwiches Cheese Whiz, which Kraft had begun to make in 1953. Since then, Cheese Whiz and White American cheese have become the most popular cheeses ordered on these sandwiches by Philidelphia residents. Peruse the menu on their website to see all the ways they make this great sandwich.
In the bullet list below are the tips my dad gave me: In honor of my dad, I call this style of the sandwich, the "Don Yodis" style. (btw. ForeFather's has always been very amenable when asked to make it this way)
* Add olive oil when grilling the meat and onions on the grill.
* Then add a little more olive oil after the meat's in the bun.
* Grill some hot peppers in with the meat and onions and olive oil.
* Use both Provolone cheese and Whiz on the sandwich. (Provolone under the meat and Cheese Whiz on the top of the meat after it's in the bun)
* After eating your sandwiches, order another one and split it with your son. ; )
My (cowboy) hat is off to Tony and Mary Crump, owners of ForeFathers Gourmet CheeseSteaks. May their restaurant never close as long as they stay true to their passion.
Gregory Yodis
Greg's Blog
