Speaking of doing things differently, Super Subby’s makes their cheesesteaks using layers of thinly sliced meat, with oil, mayonnaise, tomatoes, lettuce, and provolone cheese in three sizes. Super Subby's (multiple locations select locations below)
Ben Franklin couldn’t have foreseen this. Who said a cheesesteak has to be on a bun? Here they serve it up with gyro meat with all the traditional accoutrements wrapped in a pita. Owner Darcy Tucker let us into his kitchen to watch him build this beast (see video). They mix things up a little with mozzarella cheese and their own secret seasoning. I wasn’t man enough for the whole, and the half looks to be about eight inches, so order accordingly.Ī newcomer to the area, DT’s Kitchen offers a 10-inch cheesesteak piled high with meat, three kinds of peppers, mushrooms, tomatoes, onions and banana peppers on the side. The sandwiches come in two sizes: half and whole. Their cheesesteak comes with the usual fixings under melted provolone, and includes their own blend of special seasonings, which are absolutely mouthwatering. Milano's Atlantic City Submarines (multiple locations)ħ701 Voice of America Centre Dr., West Chester | 51Īnother local longtime favorite, Milano’s first opened its doors in the shadow of the University of Dayton on Brown St. Contestants vie for $1,000 in a tournament to see who can take down a 16-inch cheesesteak the fastest…and keep it down. Submarine House holds a yearly cheesesteak challenge for the biggest of appetites.
Ingredients include homemade oil and vinegar dressing and pepper relish. This perennial favorite among Dayton diners comes in three sizes on homemade bread.
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