It’s been about a century since one of the City of Brotherly Love’s most delicious icons first pleased palates.
Philadelphia brothers Pat and Harry Oliveri thickly sliced steak and grilled it on a griddle; onions received the same treatment on the same flattop.
Once sizzling hot, the frazzled meat and soft onions were scooped up by spatula and tucked inside a proper hoagie roll. It became the Philly Cheesesteak, although cheese wasn’t added to the original until some time later. And, as they say, the rest is history.
In Chesapeake, there’s a sandwich that is worth a bite that is inspired by the world-famous cheesesteak, the Beer Cheese Filet Mignon Philly at Tap It Local.
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The Eat: Beer cheese filet mignon Philly, $15
I love a good Philly cheesesteak, and the messier the better.
Pile my hoagie high with meat, cheese, and onions and let it drip down my arm as I attack it bite-by-bite, I say. Inasmuch, In true Philadelphia fashion, I am definitely Team Cheez Whiz over sliced provolone.
At Tap It Local, located in Chesapeake’s Grassfield and also in downtown Norfolk, the Beer Cheese Filet Mignon Philly fits the bill.
Here house-shaved tenderloin steak is grilled with onions and then stuffed in a hoagie roll before being enrobed in a generous amount of scratch-made craft beer cheese.
The attention to details makes this one delish dish. The thin, quality meat is grilled perfectly. It’s tender and juicy, and is complimented with the onions, also tender and full of umami.
Pulling everything together is the addictive cheese sauce. The housemade beer cheese was creamy and rich, wonderfully savory with just the right tanginess. It was a messy sandwich, just like I like. Fries come alongside.
My partner Doug and I started the meal with the Crab and Shrimp Dip, a decadent mix of local crab, shrimp, and cream cheese. A crock is filled with a generous serving, which comes out bubbling hot, with tortilla chips on the side for dipping.
Simply seasoned, the Crab and Shrimp Dip allows the flavor of the seafood to shine through. The abundance of cheese makes it easy to spread. A note: because of the richness, it’s easily shareable with another person or two.
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The Drink: Nansemond Brewing Station Myrtle’s Diary Red Ale
Tap It Local is known for its extensive offerings of craft beers, many of them local. That’s the case with the Nansemond Brewing Station’s Myrtle’s Diary Red Ale.
From the Suffolk brewery comes a classic red ale, sometimes called an Irish ale, with a respectable 5.1 alcohol by volume (ABV) percentage.
A style of pale ale, the Myrtle’s Diary Red Ale is refreshing with a pleasant bitterness. It went great with the cheesesteak.
Tap It Local is at 648 Grassfield Parkway., Chesapeake. Call 757-698-4025 or visit www.TapItLocalCraftBeer.com.
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A la carte
Look for two upcoming wine tastings at Cork & Bull Raw Bar and Chophouse.
On July 13 at 4 p.m., a tasting of six Keenan Winery vintages from Napa Valley is offered at $55.
On July 23 at 4 p.m., six wines from Australia are sampled, priced at $35.
Well-noted sommelier Charlie Rizzo also serves as wine director for the restaurant. Folks can join the eatery’s wine society free at www.MMWineSociety.com.
Cork & Bull is at 600 Belaire Ave., Chesapeake. Call 757-277-9095 or visit www.CorkAndBullChophouse.com.
Vegan Cooking Class with Lisbet Chiriboga takes place at Unity Renaissance Spiritual Life Center, offering tips on healthy, plant-based eating. On July 20, Cooking with Jackfruit takes place at 6 p.m. The hands-on workshop lets folks through preparing jackfruit tacos while getting tips on healthy plant-based eating. Registration is required, and the class costs $40.
Unity Renaissance Spiritual Life Center is at 1120 N. Eden Way, Chesapeake. Call 757-420-5280 or visit www.UnityRenaissance.org.
Patrick Evans-Hylton, [email protected]
