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The Top Five: Cheesesteaks

by Erica Bauwens-Young; Photography by Alison Dunlap

THE TONY HEAD
AT ANGELO’S PIZZERIA,

HADDONFIELD
A classic cheesesteak—or chicken cheesesteak, if you’d prefer—comes complete with your choice of cheese and toppings; what could be better? Well, what if the always stellar Sarcone’s bread was actually garlic bread? Yeah, we thought so.

STEAK AMOR
AT STEAK OUT,

SEWELL
It’s hard to pick just one cheesesteak out of their over 40 varieties featuring both beef and chicken, so we opt for the best of both worlds. Both chopped chicken steak and beef are served with melted, creamy American cheese.

BUFFALO CHICKEN CHEESESTEAK
AT DIPASCALE’S,

PENNSAUKEN
Chicken breasts get shredded and chopped super fine, then set over American cheese. It all gets smothered in tangy, spicy Buffalo sauce and cooled down with just the right helping of blue cheese dressing.

THE DON
AT GAETANO’S,

CINNAMINSON
This cheesesteak is given the Italian treatment, thanks to sliced and grilled tomatoes, a sprinkling of oregano, Parmesan cheese and both sharp and mild Provolone cheese, all combined with chopped beef steak.

CHEESESTEAK
AT DONKEY’S PLACE TOO,

MEDFORD
This isn’t the cheesesteak you grew up with: To start, it’s served on a poppy seed Kaiser roll, then piled with beef steak, caramelized onions and your option to add a special finishing touch—crushed cherry peppers.

Published (and copyrighted) in South Jersey Magazine, Volume 13, Issue 12 (March, 2017).
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