Philly Chessesteak in Chicago?

Although I have never had an authentic Philly Cheesesteak, I really enjoy the versions that are sold in Malls throughout Chicagoland at "The Great Steak and Potato Company" or "The Steak Escape". Does anyone know of a place that serves up a more authentic sandwich in the Chicago area?

It's been discussed extensively in This Thread.

But my advice is just go get an Italian Beef sandwich. You'll be happier.

The best Philly Cheesesteak in Illinois is at a little place called Grandmas Cafe in Warren, Illinois which is in Joe Daviess County about 25 miles East of Galena. A real treasure.

One of my ongoing mysteries is why the cheesesteak can be ubiquitous in New England and the Northeast -- I mean, any Boston-area sub shop that serves a bad cheesesteak isn't going to stay open for long -- and yet it eludes Chicago. Be that as it may, JoelF is right; get one as a curiosity if you have to, but you'll be happier with the Italian Beef.

I just moved here after living in philly for 10 years. I agree with the suggestion to get a great Italian Beef to satisfy your cravings. An "authentic" philly steak must have Amoroso bread which is simply not available here. I also feel that a good steak chef must have a squeeze bottle of water and one of oil and at least a few hundred steaks under his belt before (s)he can produce a great steak.

Coming from philly, I was worried that italian beef would taste too dry without the cheese to make it nice and oozy. Once i tried a wet beef from Byron's in wriggleyville, I realized that juice+roll= delicious oozy gravy!

If you're ever in philly, go ahead and a get a great steak from jim's on south street, but when in chicago.....

The only "real" Philly Cheesesteak I've had in Chicago is at Philly's Best on Belmont just a few doors west of Clark. It's the real deal.

hantav wrote: If you're ever in philly, go ahead and a get a great steak from jim's on south street, but when in chicago.....

I've had Jim's and Pat's, but found Pat's (the originator) to have a better cheesesteak. IIRC, Jim's uses top round, while Pat's uses ribeye. Besides, there's also that fantastic Italian market in the neighborhood. The best soprasetta and aged provolone I've ever had was from one of those shops.

But you're correct: the essential ingredient missing in Chicago is the bread. Because there ain't much to a cheesesteak: Bread, thinly sliced beef, Cheez Whiz or provolone. That's it. If you like yours "with" (like I do), add onions. 'Course, there's a million variations, but that's all you need for an authentic Philly cheesesteak. I've made them here many times, but I have yet to find the right bread to go with the sandwich.

Binko wrote:But you're correct: the essential ingredient missing in Chicago is the bread.

I was always under the impression that Philly's Best imports the bread. Never having had a cheesesteak from Philly, I can't say for sure. Maybe someone with deeper cheesesteak knowledge can chime in.

Mrs. JiLS and I split a Philly's Best cheesesteak on Sunday. I saw Gonella bags being unloaded in the kitchen, and the bread they used for our sandwich sure seemed like Gonella to me.

One bite of the Philly's Best Steak solves the bread mystery. It's the same soft but tough Gonella roll that great at holding itself up under the weight of a dipped Italian beef. But, that's where its usefulness ends.

If you're looking for bread to make a Philly Steak on, the French roll at Ba Le is far closer to what one would find in Philly.

The menu at Philly's Best proclaims that they import their meat from Philadelphia. So presumptively, the bread, onions and cheez whiz are locally grown ingredients.

A very tasty sandwich, for sure.

Somebody please try bringing in a Ba-Le roll to Philly's Best--I'm interested in seeing the results.