Matthew Anatolia

The Art of the Philly Cheesesteak

Time and time again, I have been asked: “Matthew, why are your Philly Cheesesteaks so much better than the competitions?

Some people think I drive to Philadelphia to get the meat straight from the source, but in reality, it is much simpler than that.

First I select only the finest ingredients.

Juicy triple ‘A’ Angus beef steak left ‘naked’ to release all the natural flavours without the overpowering effects of sauces and marinades.

Our mushrooms, peppers and onions are left whole until just before we open. This way, all the sensational flavours are transferred to the meat during the cooking process and not lost to the air.

I spent many years searching for just the right 100% Virgin Olive Oil that captures all these subtle flavours and enhances them as they combine on the grill.

A Cheesesteak would not be a cheesesteak without selecting one of our locally sources cheeses to finish off your sandwich. I have heard that you aren’t allowed to return to Philly if you selected anything other than mozzarella. Some people are loyal to Canadian Cheddar. Personally, if you haven’t tried the Havarti, you don’t know what you are missing.

Finally, top off your sandwich and make it your own with our gourmet toppings. Maybe you are a traditionalist and keep it bare to savour all the natural goodness that only an Authentic Philly Cheesesteak can provide. Sun-dried tomatoes catch your eye? How about some sizzling hot peppers?

Regardless of what you crave, there is something here for everyone!

if this is your first visit, I welcome you. To all my loyal customers:
Welcome back!

Enjoy your meal.
Matthew.