Friday, June 26, 2009
The appearance is of 12" packed steak sandwich topped with onions. The meat is really bulging out of this one. The fried onioins are layered on top and throughout the sandwich. The cheese is in between the rolled meat and between bread and steak. - 4
The roll is terrific. Perhaps the best sub/steak roll I've had...and I've had many. As I went back to the counter to ask what kind of roll I was eating, I got, "...kid, we make our own rolls!" Bravo to that. Whatever they're doing is working b/c the inside soaked up the juicy goodness of the steak and onions while the outside is just crispy and hard enough to give a nice texture barrier. - 5 ...after the fact, I've been told by a few sources that Tony Luke's uses Liscio rolls for their roast pork. It's unconfirmed if these are the same rolls used for the cheesesteaks.
The meat is a thinly sliced, chopped ribeye that's been mildly seasoned. Just a little bit of oil and letting the steak cook in it's own juices is enough to pack an enormous flavor. The steak retains enough juiciness, so that it's not dried out, or tough. Nice, flavorful combo. - 4.5
The cheese is mixed between the meat and roll. Decent mixing but I sort of wish there was more. It gets a bit lost with all of the meat and spongy bread. - 3
Overall, a very well made sandwich. I'm a huge fan of Tony Luke's pork sandwich too. The amount was good and the steak was cooked right and very flavorful. The rolls are fantastic & really well worth the journey for those who are as picky as I am about the cheesesteak roll used. - 4.5
Total Score: 4.2/5
Tony Luke's website: http://www.tonylukes.com/