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| - ".......and I'd like an extra side of that brown gravy for my Cheesesteak. No... make that a quart."
I'm not a cheesesteak aficionado, but I'd never heard of serving BEEF GRAVY with one. Is this something new? Or have I been lounging under a rock maybe a little too long? Or has Big Daddy created the only way a cheesesteak should ever be offered. In my book, his "re-invention" of a favorite may be a new classic. (If anyone else is doing this, they've got some strong competition from this big guy at Cleveland's Kamm's Corners, to try coming even close to his addictive brown gravy goodness.)
It was the rule. Gravy was always poured over slices of roast beef served on a PLATE---not on cheesesteaks. Right? Now that I've tried it? Wrong.
The French Dip, with au jus, has been around forever, but that's more consomme. The Italian Combo---iconic to Chicago---pretty much the same thing. And the old diner favorite---open-faced beef sandwiches with mashed potatoes and gravy---might be the closest, but that's a knife and fork event---not something you'd ever pick up and eat with your hands---unless you're a cave-dweller.
He's got something here---and it's a very good thing. Per his handout menu, all cheesesteaks are ANGUS SIRLOIN. I didn't read this until after eating half of his
"Cleveland"---a big two-mealer---and stopping because I was full. But I wasn't surprised to read that---it only confirmed what I'd just experienced. Very good-tasting, well-trimmed, not processed. The real thing, sliced off a roast. Also got another, but with chicken. Again, good quality and well-prepared.
Came with mushrooms, caramelized onions, bell peppers, his own cheese sauce (not Cheez-Wiz, as stated by one of his fans), and a separate container of that fabulous gravy I could drink through a straw all by itself. The hoagie bread was fresh-tasting, with a softer-type texture. If not for the cheese sauce (good, but too intensely-flavored for this sandwich, in my opinion) it would be excellent---an easy 5 stars. Would definitely get again, but I'll ask him to hold that component.
From $7-7.50
Choice of white or wheat hoagie, or wrap.
When ordering, confirm exactly what's on each.
In addition to the "Cleveland", other cheesesteaks offered:
* Big Easy Cajun Spice
* Seoul Man Hot & Sweet Korean BBQ sauce
* Lone Star Bacon, Sweet BBQ, and Cheddar cheese
* Vegetarian Portabello mushrooms, onions, peppers,
and cheese
(Chicken can be substituted...egg can be added for .50...
up-sized for 2.25)
All sandwiches---beef, chicken, or pork---come with
sweet & sour slaw,
horseradish slaw,
cajun slaw, or
dill-red skin (very good) potato salad.
Also offers four styles of Pulled Pork, 1/3 lb. Angus jumbo hot dogs 3.00, Home Fries, Super Deluxe Home Fries (topped with egg, gravy, and cheese), and soup.
~ ~ ~ ~ ~ ~
Whew-w-w-w. Have I forgotten anything? No, he's not a relative---just a little local sandwich shop owner who should be admired for using quality, well-trimmed beef sirloin, when the "big boys" use low-grade. Plus, he has no website, so I want to help out a little. You go, Big Daddy!
Monday 11am - 3pm...Tuesday thru Saturday 11am - 7pm...closed Sunday
Street Parking.
If no spot available in front, plenty near-by.
Well worth the exercise, for sure.
.
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