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Don't miss your chance to sample a 100% locally-sourced cheesesteak. (Photo by G. Widman for GPTMC)

Our sibling site Philly Homegrown has teamed up with Frog Commissary founder, chef and author Steve Poses to produce a farm-fresh take on the iconic Philly cheesesteak.

This Wednesday at 11 a.m., Chef Poses will be dishing out 250 authentic Philly cheesesteaks made entirely from ingredients grown and produced within the area’s 100-mile foodshed.

The 250 cheesesteaks will then be quartered providing 1,000 samples to be given out to attendees and passersby for free.

Some of the signature ingredients being used: 150 pounds of chipped grass-fed organic beef from Landisdale Farm; 50 pounds of organic colby cheese from Mountain Meadows Colby; 25 pounds of organic onions from Landisdale Farm; 25 pounds of sweet and hot peppers from McCann Farm; and 208 feet of bread from Sarcone’s.

After the event, the featured all-local cheesesteak will be available for purchase for a limited time (August 26-29) at Ben’s Bistro in The Franklin Institute Science Museum. Note: The restaurant is open to the public daily and does not require museum admission.

What: 1,000 Free Locally Sourced Cheesesteak Samples
When: Wednesday, August 25, at 11 a.m.
Where: The Mayor’s Farmers’ Market at Love Park

Photo by Marisa McClellan

Next weekend, Taste of Philly is offering up a special Father’s Day Weekend Edition of their celebrated food tour, dishing out a local favorite Dad is sure to love. Cheesesteaks.

This 75-minute walking tour will educate guests on the history of the cheesesteak, whilst exploring Reading Terminal Market. You’ll sample several cheesesteaks (and variations of) throughout the marketplace. Your guide? The author of the Great Philly Cheesesteak Book, Carolyn Wyman.

You’ll learn how cheesesteaks are made, the importance of quality ingredients, and meet some of Reading Terminal’s cheesesteak masters, including “93-year-old ex-buttermilk-pusher Domenic Spataro, and the inventor of the city’s original cheesesteak-stuffed pretzel.”

Tour starts at 10am, on Saturday, June 19th, and leaves from the Market Information Desk at 12th and Filbert. Tickets are only $16.

For more info on Taste of Philly, visit their official website.

Taste of Philly Food Tour [ www.tasteofphillyfoodtour.com ]

Caught in a rivalry nearly as fierce as that of Phillies vs. Mets, Pat’s and Geno’s have been slinging steaks on the grill in a perpetual stare-down since Geno’s first opened its ultra-florescent stand in 1966. Cheesesteaks aside, Geno's Vegas-like décor wins the brightness prize, attracting diners 24 hours a day. (Photo by G. Widman)

Geno’s Steaks [gophila.com]

Celebrate Philadelphia icon Rocky Balboa while enjoying a delicious Tony Luke's sandwich. (Left photo by M. Kennedy)

Listen up Rocky fans! This weekend, to mark the release of the new Blu-ray box set, Benjamin Franklin Parkway is hosting a Rocky celebration like you’ve never seen (we promise).

On Sunday, November 8th, 1,000 Rocky Balboas, decked in gold and black “Itallian Stallion” robes, will flood the Parkway as part of the aptly-named “Parade of 1,000 Rockys”. The parade departs from LOVE Park at 10am and marches toward the Philadelphia Museum of Art in a procession that promises to be quite the sight.

Once the Balboa impersonators reach the Rocky Statue (located at the base of those famous Art Museum stairs), it’s party time! The “Celebration of Rocky” is open to all and includes:

- a meet and greet with 94 WYSP’s Danny Bonaduce

- Rocky and Adrian look-a-like contests

- boxing glove and athletic headband giveaways (coutersy of Everlast)

- free Snapple, Tastykakes and pretzels from Philly Soft Pretzel

And the main event:

- a Tony Luke’s cheesesteak-eating contest with contestants donning boxing gloves, and a free sampling of Tony Luke’s Pronto® sandwich.

For more information on the event or questions about participating, email rockyparade@gmail.com.

Parade of 1,000 Rockys
Philadelphia Museum of Art (2600 Benjamin Franklin Parkway)
10am to 1pm

Morimoto is getting in on the cheesesteak fun.

In celebration of the Phillies playing in the World Series, Morimoto is now offering an upscale cheesesteak on its lunch and dinner menus.

The gourmet cheesesteak is made with Wagyu Kobe beef, topped with sweet soy sautéed onions, enoki mushrooms, and grilled scallions and served on an Amoroso roll. It’s accompanied by house-made tonkatsu sauce (Japanese ketchup), pommes frites and a seasonal salad. Price tag is $35.

Morimoto suggests you wash it all down with a glass of Morimoto’s signature beer by Rogue Brewery ($6) and then finish off your World Series tribute meal with an order of their Cracker Jack ice cream ($10).

Sounds delicious if a little expensive.

Morimoto [Gophila.com]

The New York Times calls the cheesesteak "an almost perfect sandwich." (Left photo by B. Krist; right by R. Kennedy)

With all the attention cheesesteaks are getting these days, largely thanks to the Phillies playing in the World Series, The New York Times weighed in today on the overall virtues of the sandwich as a food staple.

And they had interesting things to say, including calling the cheesesteak “an almost perfect sandwich” and noting how Geno’s cheesesteaks can taste better late at night depending on one’s sobriety.

And then they got into the composition of the sandwich itself:

Mr. Wells: Stop right there. Mayo?

Mr. Sifton: That is right, my friend. A little dressing to moisten the meat, provide glue to the bread, add what the professionals call mouth feel.

Mr. Wells: Did you ever order it that way in South Philly? And live to tell the tale?

Mr. Sifton: In South Philly there are signs on the windows of the restaurants compelling patrons to order their food “in English.” Mayonnaise, for all I know, is Greek to them. I stood down and got Whiz, some hot peppers, made my way to a table and ate. I understood then why mayo doesn’t fly down there. The Whiz is essentially mayonnaise in consistency and purpose. It’s an elegantly ordered world.

Mr. Wells: See, this is what I mean. The cheese steak, properly considered, is an arrangement of textures, from soft to chewy to sticky. Salt plays a role; beyond that, I think flavor is irrelevant.

Mr. Sifton: The fire of the hot pepper is good, though, and the cheese is basically a salty sweet. Everything a triangle, everything in ratio! It’s Michael Ruhlman’s world; we just live in it.

They closed with a question playfully alluding to the cheesesteak’s role in nourishing the Phillies players and aiding their dominance in baseball over the last two seasons:

Yes, let’s hear some other opinions on this. If the Phillies take two World Series in a row, should George Steinbrenner yank all the concessions at the stadium except Carl’s Philly Cheesesteak?

Good question.

On the Question of Cheese Steaks [Diner's Journal - New York Times]
A Cheese Steak at Yankee Stadium? [Bats Blog - New York Times]

Earlier: Philly Cheesesteaks Invade New York City, Yankee Stadium; Sometimes Even Serve As Pre-Game Meal For Yankees Players

BONUS VIDEO: TONY LUKE IN WORLD SERIES FOOD FIGHT

Also, below we have a video of Tony Luke Jr. (he of Tony Luke’s) representing Philadelphia and Philadelphia foods in a verbal food fight against Sal Scognamillo of Patsy’s in New York City on Fox News the other night.

Tony Luke professes Philadelphia’s greatness right off the bat by stating that “[Philadelphia] invented the cheesesteak and the cheesesteak has literally become the new great American sandwich.” Enough said.

The Philly Cheesesteak concession inside Yankee Stadium (All photos by Robyn Lee, courtesy of Serious Eats New York)

Yes, we’re giving away free Philly Cheesesteaks to Phillies fans today/tonight before the game at Shorty’s Steaks up in New York City.

And while that is surely a great promotion, this piece of news might even be a little bit better/juicier: they’re is a Philly Cheesesteak concession stand (Carl’s Steaks, top photo) inside Yankee Stadium AND the Philly Cheesesteaks from that concession stand are sometimes served to Yankees players before games as the team’s pregame meal, (as reported by Bloomberg today).

So hopefully that gives the Phillies some kind of good karma advantage — that the Yankees not only have a prominent stadium concession (Section 107) devoted entirely to a classic and essential Philadelphia food staple, BUT ALSO that the Yankee players actually get their nourishment from said Philly Cheesesteaks before some home games at Yankee Stadium…

That’s a coup for Philly! And our cheesesteaks.

GO PHILLIES!!

New York’s Phillies Fans Yearn for Cheesesteaks, Repeat Victory [Bloomberg] via Grub Street

(Yankee Stadium photos by Robyn Lee and courtesy of Serious Eats New York)

Clockwise from top left: Chef Arthur Cavaliere of Parc, Mark Coates of Bebe's Barbecue, a hoagie from Paesano's, Chef Michael Solomonov of Zahav (All photos courtesy of Sandwich Smash)

Sandwich Smash hits on Sunday.

Presented by Unbreaded, the unique fundraiser is part chef demo, part interview and part epic sandwich tasting event.

Five of Philadelphia’s top chefs will make their signature sandwiches in front of a live audience. The audience will get to enjoy the chefs’ creations — in the form of a staggered five-course meal, where each course is one of the five featured sandwiches.

And as each chef is preparing their sandwich on stage in front of the audience, they will be interviewed while they cook by Esquire Food Editor Ryan D’Agostino.

The chefs will each talk about a sandwich that reflects a certain place and its people: the Philly cheesesteak; Southern BBQ; and the flavors and techniques of France, Italy and the Middle East.

The lineup of chefs and their sandwiches:

- Chef Peter McAndrews of Paesano’s in Northern Liberties / Fishtown will be preparing The Paesano Brisket Sandwich.

- Chef Arthur Cavaliere of Parc on Rittenhouse Square will be preparing a Saucisson Baguette.

- Chef Michael Solomonov of Zahav in Old City will be preparing a Tunisian-style Tuna Sandwich.

- Mark Coates of Bebe’s Barbecue in the Italian Market will be preparing a Barbecue Pulled Pork Sandwich.

- Rick Olivieri of Rick’s Steaks in the Bellevue will be preparing a classic Philadelphia Cheesesteak, Whiz With.

Chef Peter McAndrews of Paesano's (Photos courtesy of Sandwich Smash)

As the chefs prepare their signature sandwiches on stage, Esquire Food Editor Ryan D’Agostino will be there guiding the conversation. The discussion will draw out the backstories behind the food and allow the chefs to demonstrate the techniques that go into making a great restaurant sandwich. The audience will get to see how the chefs’ personalities can shape the food as much as the ingredients.

Tickets to the event are currently still available. But hurry, they may not be for long.

Tickets can be purchased online. They are $60 per ticket when you buy a pair. However, you can save 25% when you use discount code: UNBREADED.

Sandwich Smash
October 4th, 2009 (Eagles Bye Week!)
5-8 pm, Doors open at 4:30
Grand Ballroom at the Park Hyatt Philadelphia at The Bellevue

In addition to the five-course meal, there will also be beverages from Anheuser-Busch, snack foods from Herr’s, and dessert from Capogiro.

Mark Coates and a Bebe's Barbecue Pulled Pork Sandwich (Photo courtesy of Sandwich Smash)

After the jump, see a few more photos that should give you a little more motivation to grab your tickets while you still can.

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Photo courtesy Unbreaded

After the Phillies claimed the World Series title last year, it is hard to imagine a more compelling heater at Citizen’s Bank Park than the ones thrown from the mound. But with the newest addition to the Bank’s ever-expanding food menu, the concourse seems to exclaim: Bring It On!

This new Heater is a special cheesesteak brought to you by Campo’s, the family sandwich shop whose cheesesteaks and hoagies have been available at the Wachovia Center and Tweeter Center for years. Now that they have brought their Old City flavors to the home of the Phillies, Campo’s is bringing the heat.

And man does this sandwich live up to its name. Smothered in Jalapeno hot sauce and cheddar cheese, the Heater combines the gastro-goodness you have come to expect from Philly’s most famous sandwich, combined with a hurts-so-good hot streak you have to try for yourself. I washed mine down with a Dr. Pepper and I was sucking on the ice cubes before reaching the end of this fierce competitor that would have even Cole Hamels begging for mercy.

This is not Campo’s first celebrity sandwich. After creating a signature sandwich for the Philadelphia Flyers—a similarly interesting combination of steak, cream cheese and tomato—the search for a name was on. Requests poured in, even becoming political with interested parties vying to become the one to name the strange concoction. The sandwich became known simply as the Ice Steak and is now served alongside the other offerings at the Wachovia Center.

Can’t afford a trip to the ballpark this week? You can head down to Campo’s Old City location—dubbed the Home of the Heater—and have your sandwich made by the Campo’s themselves. But be careful: this sandwich is not for the weak of heart, or tongue. Don’t say we didn’t warn you.

Campo’s Old City
214 Market Street, Philadelphia, PA
(215) 923-1000
www.camposdeli.com

With a city as large as Philadelphia, it’s not easy trying to find the tour that suits you best. From horse and carriage rides to the modern segues, each option provides a certain flavor of Philadelphia. However, there’s only one that really provides a true taste of what we’re most proud of. I’m talking about our food! And no, not just cheesesteaks but all the culinary delights that we proudly call our own!

City Food Tours burst into the Philly scene a few years ago with the wonderful idea of not just seeing the city but tasting it! What started as a trip that sampled coffee, cheese and chocolate through Old City and Rittenhouse Square, has evolved to a growing menu of options that can satisfy any palate. Their newest creation the “Flavors of Philly Tour” is already a hit with locals and tourists.

Just imagine 2 ½ hours of indulging in tomato pie, soft pretzels, hoagies, steaks, and even warm chocolate chip cookies! Still with me, or can you already taste the grilled onions and melted cheese on your very own Philly cheesesteak? Each destination comes with the storied history of said treat, such as how the three holes in a soft pretzel represent the holy trinity, or why we call our sub the hoagie! These fun and entertaining facts go perfect with the flow of the tour as humor, history and food are all made to order.

Best yet, each business they entertain follows in the mission of the City Food tours… to support local businesses. And that is something everyone can sink their teeth into!

With enough food to make up a meal, who needs to worry about dinner plans? Don’t just see the city, taste it!

City Food Tour present Flavors of Philly Tour
www.cityfoodtours.com/philadelphia-food-tours.cfm#18

Photos by B. Krist for GPTMC

Since moving to Philadelphia two years ago, I’ve discovered that I’m officially “that guy” for my friends and family back home in New Jersey. I’m in charge of all the important stuff. Taking everyone to see the traditional historic sites, showing my friends where the best breweries are, and of course, taking the family to grab cheesesteaks.

My personal favorite, Jim’s Steaks over on South St, was voted one of the best late night eats in America by Details. The lines there are always long, and often stretch around the corner down 4th street, but you know what… it is always worth the wait. You can head over to Details’ website to read the post, which includes several other establishments across the country.

Late Night Eats @ Style

Jim’s Steaks
400 South St, Philadelphia, PA
(215) 928-1911

Ever since arriving in Philly three years ago, it seems as though the cheesesteak prices have been rising. It used to be that I could snag a cheesesteak w/ fries and a soda for under six bucks. Alas, times change and prices rise — and every once in a while we are availed the privilege of affordable cheesesteaks. Now is one of those times! In celebration of President-Elect Barack Obama’s inauguration on January 20th, Steaks on South is bringing Philadelphia $5 cheesesteaks.

What’s that? You don’t want that silly regular American cheese? You’re what is known as a “real American”? No worries, as Steaks on South is topping their steaks for the big day with your choice of red, white or blue-colored American cheese. For a unique (and affordable!) take on a Philly tradition next Tuesday, SoS is the spot.

Steaks on South
308 South St, Philadelphia, PA 19147
(215) 922-7880