Our resident culinary mad scientist, Chef Joe McCarthy, continues to hand pick select culinary icons and put his “extreme twist” on them. Much to our culinary delight. This is evidenced with creations like the CHICKEN BARBY BLUE (Cordon Bleu), MUFFULLETTA, ROOBEN EVOLOOSHUN, & the CUBANO. The best part about Chef’s renditions are just how true to classic components he really is with each extreme grilled cheese he creates. Everything that should classically be there is always present, with a little MELTZ twist. The “BLUESY” PHAT PHILLY is no exception.
History tells us that the Philly Cheesesteak is a regional classic from Pennsylvania. Many accounts exist on how this northeast favorite came to be a part of our culture and it is a catalyst for many a heated debate, but everyone agrees that the best Philly Cheesesteak is the one you are holding in your hands eating. Provolone cheese is identified as a classic cheese. Cheese Whiz was introduced in 1952 and simply was not available in the original 1930’s era of Philly Cheesesteak. Since it’s appearance on the Philadelphia scene, it has increased in popularity. It seems our American society wants to split into two camps, Camp Provolone and Camp Cheese Whiz. The most satiating part of this sandwich is the “frizzled beef”. Rib-eye or top round are the top choices of meat classically, although many, many variations exist deliciously today. With all that being said, we happily present our version for your Extreme Grilled Cheese enjoyment.
“BLUESY” PHAT PHILLY….Provolone, Mozzarella, Blue Cheese, Shaved Prime Rib, Marinated Bell & Cherry Peppers, Onion, Pepperoncinis, & Roasted Garlic with an Alfredo Dipping Sauce