Cheesesteak Quotes

“There's more to Philadelphia than Cheesesteaks and Wawa Hoagies,
Here is a list of 1 places you will love in Philadelphia:

The Betsy Ross House
Reading Terminal Market
Boat House Row/Kelly Drive
National Constitution Center
Delaware River waterfront
The Liberty Bell
Benjamin Franklin Parkway
Franklin Institute
Philadelphia Museum of Art
City Hall and it's Observation deck”
― Charmaine J. Forde

“I grew up in Pittsburgh."
"In Pittsburgh?" Arthur says, a small snort escaping him. "An unlikely place for a classically trained chef."
"People have been known to eat in Pittsburgh, you know," I tell him, with a backwards glance as he pulls out my chair. The man is a snob.
"Well, of course they do. I just meant that, well, even today, it's not exactly the bastion of haute cuisine. Twenty, thirty years ago, forget it. In fact, can you remember the last time a Pittsburgh restaurant was featured in Bon Appétit?"
Touché. In fact, the only time that I can remember a Pittsburgh restaurant being mentioned in a national magazine was several years ago when Gourmet mentioned Primanti Brothers in an interview with Mario Batali (who'd eaten there on a recent trip and enjoyed it). For the uninitiated, the Primanti sandwich is a cheesesteak sub, served on thick slabs of crusty Italian bread and topped with very well-done grease-still-glistening French fries, coleslaw, and, if you're really a traditionalist, a fried egg. Apparently, it has become the signature food of Pittsburgh.”
― Meredith Mileti, Aftertaste: A Novel in Five Courses

“I first tried a cheesesteak spring roll ten years ago at my cousin's wedding at the Four Seasons in Philadelphia, and though I wasn't as unconvinced as Shauna, I had my doubts. That Philadelphians could bastardize a menu item didn't surprise me- this is, after all, the city that invented The Schmitter, a sandwich made of sliced beef, cheese, grilled salami, more cheese, tomatoes, fried onions, more cheese, and some sort of Thousand Island sauce- but the fact that the Four Seasons found it worthy of their fancy-pants menu intrigued me.
One bite and I knew I'd struck gold. The cheesy meat and onion filling oozed out of the crisp, fried wonton wrapper, enhancing the celebrated cheesesteak flavor with a sophisticated crunch. This weekend, I'm doing a similar riff, but instead of spring rolls, I'm using arancini, the Sicilian fried risotto balls that are usually stuffed with mozzarella and meat ragu. Instead, I will stuff mine with sautéed chopped beef, provolone, and fried onions and mushrooms. The crispy, saffron-scented rice balls will ooze with unctuous cheesesteak flavor, and I will secure my place among the culinary legends.”
― Dana Bate, The Girls' Guide to Love and Supper Clubs