My Friends

Arrow Up

Arrow Up
Arrow Down
,
  • Sun
    21
  • Mon
    22
  • Tue
    23
  • Wed
    24
  • Thu
    25
  • Fri
    26
  • Sat
    27
Paddle for Clean Water Sep 21, 2014 Hundreds of surfers and ocean enthusiasts paddle around the Ocean Beach Pier in an effort to raise awareness about the need for clean water and healthy coastlines. There will be yoga classes, free breakfast for all paddlers, guest speakers, live music and more. 68 other events on Sunday, September 21
 
Check 1, Check 2 | Music & nightlife
Band plays live for first time in 20 years
Concerts
Bands coming to town and just-announced shows
Film
New indie from Lenny Abrahamson tops our coverage of movies screening around town
Editorial
Lying signature gatherers add to undemocratic referendum process

 

 
Log in to use your Facebook account with
San Diego CityBeat

Login With Facebook Account

Recent Activity on San Diego CityBeat
 
Home / Articles / Eats / Grubby Bitch /  Off to see the Whiz, at Gaglione Brothers
. . . .
Monday, Jan 09, 2012

Off to see the Whiz, at Gaglione Brothers

Pick a peck of pickled peppers for your Cheese Whiz Steak sandwich

By Amy T. Granite
gaglionebrotherssandiego
- Photo by Amy T. Granite

Leave your dietary hang-ups at the door and forget what modern nutritional science has taught us about processed foods, because you’re at Gaglione Brothers (10450 Friars Road in Grantville; 3944 W. Point Loma Blvd. in Loma Portal), where the most sinfully scrumptious sandwich to order is the Cheez Whiz Steak ($7.59).

I’m not a Philly cheesesteak expert and don’t aspire to become one. Trying to figure out who’s got the best in San Diego makes little sense; it’s not our region’s food, and I’ve not tried the “real deal” in the City of Brotherly Love to have any baseline judgment. Gag’s sandwich was love at first bite, and I’ve remained faithful. If it gets any better, I don’t need to know about it.

I do, however, have one hard fact about the cheesesteak: It came before the Whiz. After some heavy-duty research on Philadelphia-foodie message boards, I discovered it’s quite a divisive subject—that is, the “authentic” way to cheese-it, with provolone, American or the fluorescent-orange stuff that comes from a can, tastes fucking incredible and, arguably, adds sheen to your coat.

Take it from a gal who’s not afraid to pig out—the 8-inch size is plenty, rich and satisfying. A heap of paper-thin sliced beef is cooked to order on the flat-top and takes just a couple of minutes; different ingredients are mixed in, grilled onions  being the most common. Since my usual—without—is a recipe for agida, I hold out for the pickled-pepper-bar finish instead.

Amoroso’s Hearth Baked Bread, from the 100-plus-year-old Philly bakery, is the perfect holster for a cheesesteak. It’s mostly soft with a slight crusty quality, and tender, juicy meat that glistens with Whiz makes it an easy-to-eat sandwich—even for those without teeth, I’d imagine.

There are 10 varieties of pickled goodies to choose from—cherry peppers to dill-pickle chips and my absolute favorite, the red-pepper relish. The bright red stuff puts the slimy green kind to shame with its vinegary blast of heat that I spoon on with each bite, rather than dressing the whole sandwich. It provides a much-needed break from the richness, and, hey, sweating burns calories.


Amy blogs at saysgranite.com and you can follow her on Twitter @saysgranite.




 
 
 
 
 
 
Close
Close
Close