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Who Has The Best Cheesesteak? Bruce Willis Says It's Here In NJ
Sure, come out to Penns Grove, we'll have a few laughs, get some cheesesteaks.
Oh, is that not how the line from "Die Hard" goes? Whoops.
Bruce Willis was an army brat who was born in Idar-Oberstein, West Germany. But he was two when he moved to Carney's Point and eventually graduated from Penns Grove High School. So, I consider him a Jersey guy.
MORE: Beloved restaurant opening in South Jersey this weekBruce Willis
Charles Sykes/Invision/APAs tragic as Bruce Willis's being stricken with aphasia is, he had plenty to say leading up to his diagnosis. He's left a body of work, including one of my favorite Christmas movies (yes, it's a Christmas movie), "Die Hard."
How true is Jersey he?
Right down to our food. Which he also was outspoken about. Bruce Willis has been on record declaring his love for Roman Pantry, a beloved South Jersey spot.
Roman Pantry in Penns GroveHe has praised them for serving the best cheesesteaks. According to the restaurant's website,
Our hometown actor, Bruce Willis, has publicly put our name on the map with his famous quote, "Roman Pantry has the Best Cheesesteaks on the Planet."
Pretty high accolades for a guy who's been an international movie star and seen much of that planet!
New Jersey's best cheesesteaksitaliankitchenpv via Instagram
italiankitchenpv via InstagramFamily-operated, Roman Pantry in Penns Grove has been around for nearly half a century. They offer a range of cheesesteaks, including a more traditional Philly one with (or should I say with?) Cheese Whiz and sweet peppers.
But the one that catches my eye is their Buffalo chicken version, topped with hot sauce.
(Although I think I'd see if they'd switch that American cheese for some cheddar or pepper jack.)
italiankitchenpv via Instagram
italiankitchenpv via InstagramAs great as their cheesesteaks are known to be, Roman Pantry has much more to offer. Their menu includes gnocchi, stuffed shells, and other pasta dishes.
Plus pizza, stromboli, quesadilla, wraps, burgers, and so much more. They even do breakfast!
Roman Pantry is located at 447 Harding Way in Penns Grove.If you go, you might find yourself saying "yippee ki yay, (word-my-boss-would-not-want-me-to-say-on-this-website)!"
The best cheesesteaks in Philadelphia? Locals pick these 15 spots!The best spots for cheesesteaks in Philadelphia as picked by people who live and eat in Philadelphia.
This list is in no particular order with a sample Google review for each eatery.
Gallery Credit: Chris Coleman
11 celebrities you forgot were from New JerseyGallery Credit: Jeff Deminski
LOOK: Which movies were filmed in New Jersey? Stacker compiled a list of movies filmed in New Jersey using data from Movie Locations, with additional information about each film collected from IMDb.Gallery Credit: Stacker
10 TV Shows You Didn't Know Were Filmed in New JerseyYou know about The Sopranos and Jersey Shore, but what about these lesser-known greats?
Gallery Credit: Diana Tyler
The post above reflects the thoughts and observations of New Jersey 101.5's Kylie Moore. Any opinions expressed are Kylie's own. You can follow Kylie on Instagram.Click here to contact an editor about feedback or a correction for this story.
FRONT BURNEROPINION: Homemade Cheesesteak Almost As Good As Philly's
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There's been a lot of heavy lifting with my iron skillet lately. Literally and figuratively. It is my go-to cooking vessel when I need a good sear or when I want to cook something that needs lots of space to move around.
Most recently I made cheesesteaks.
It's a recipe I've been making for over a decade, but have curiously never written about. Maybe because it's so simple, it doesn't really need a recipe. Maybe because I worried the shaved beef I use isn't readily available everywhere. Maybe because I thought I already had.
Or maybe it was because after I ate a real cheesesteak, my homemade version paled in comparison and it didn't feel worthy.
The best cheesesteak I ever ate was at Pat's King of Steaks in Philadelphia. Pat's claims to have invented the sandwich in the 1930s.
In all fairness, I've only ever had two authentic Philly cheesesteaks. The other was at Pat's rival, Geno's. Pat's and Geno's sit catty-corner to each other at the intersection of East Passyunk Avenue and South Ninth Street and are open 24 hours.
It was a late-night battle of the cheesesteaks. Or that's what our organizer called it. It was an event at a food writers conference I attended in 2017.
After learning a bit about the history and anatomy of steaks, we sampled sandwiches from each shop. Both sandwiches were excellent, and I'd happily eat either again, but Pat's steak was so extraordinarily tender and flavorful and the texture of the onions was just perfect.
In addition to sampling the sandwiches, we also learned how to order. The lines at both places move quickly, so knowing what you want and how to say it when it's your turn is important. First, decide if you want onions (wit) or not (witout). Then pick your cheese: plain (meaning no cheese), Whiz (Cheese Whiz), American, provolone, or Cooper sharp (white American with a sharp cheddar-like flavor).
So ordering "plain wit" will get you a sandwich with just steak and onions, but no cheese. Ordering a "provolone witout" will get you steak and provolone, but no onions. Ordering one "wit Whiz" will get you a classic sandwich with steak, Cheese Whiz and onions.
If you want peppers (sweet or long hots) or mushrooms, those are available too. (You have to ask -- contrary to popular belief, a true Philly cheesesteak does not come with peppers.)
Does the following replicate the Philadelphia experience? Of course not. Does it make a tasty meal? Absolutely.
Cheesesteak
Heat a thin layer of oil in a very large cast-iron skillet or griddle over medium-high heat. Add the peppers (if using) and onions. Sauté until beginning to soften, then push the vegetables to one side of the skillet or griddle and add the steak, spreading the slices out into thin layers. Let the meat cook undisturbed for 1 to 2 minutes, then turn and let it cook on the second side for 1 to 2 minutes. Using the edge of a metal spatula, "chop" the steak into smaller pieces and mix it with the peppers and onions. Add the garlic and then season with salt, pepper, basil and oregano. When the vegetables are tender and the meat is no longer pink, lay the cheese slices on top and let them melt. Gently open the rolls and stand them open-side down off to one side of the skillet or griddle to warm while the cheese melts.
Scoop the meat into the rolls and serve.
Makes 4 to 6 sandwiches.
Note: Cheesesteaks are traditionally made with very thinly sliced ribeye; however the packages of shaved beef steak sold in most local grocery stores do not specify the cut.
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