The cheesesteak is served on a roll imported from Philadelphia's Amoroso's Baking Company. This roll held its own against all of the cheese and grease, but it wasn't too tough or crusty.
The cheese was white American, with that signature processed-cheese tang, but this was a cheesesteak with the emphasis on the steak -- chopped rib eye, according to the menu, and lots of it. The steak was a touch less tender than I prefer (I would have yanked it off the flattop maybe half a minute sooner) but still tasty. Chopped onion added bite without distracting from the meaty flavor.
All in all, a good cheesesteak on a coatless afternoon. You can't ask for much more from a Friday in January.
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