That mini cheesesteak hiatus I mentioned at the end of my last post didn’t materialize. The lunch plans I had for today fell through, so it was on to Plan B, which was to try one of the highly rated cheesesteaks in my area that I haven’t sampled yet. I didn’t want to drive too far, so I did some research online last night to find a few good options within a half-hour of me. After comparing those options, I settled on Wolf’s Superior Sandwiches of Aston, PA, a western suburb of Philadelphia.
Wolf’s is in a non-descript shopping center, but its interior has a fairly classic Philly sandwich shop vibe that includes an interesting assortment of wall decorations.
I also happened to walk in while two of the guys behind the counter were discussing The Munsters, which was on one of their TVs. Now that’s old-school.
Wolf’s sells pizza, but sandwiches appear to be their main draw. They have a huge and at times fascinating assortment of them that goes way beyond what could be called the norm. I’m just including a photo of one page from their list of offerings. Feel free to click on the above link to browse their entire menu.
They also have some interesting specials and desserts posted around the shop.
Perhaps I’ll return someday to check out one of their more eccentric offerings, but I was there for a specific purpose today; to sample their cheesesteak.
A standard steak at Wolf’s comes on a seedless Aversa roll, but they have an optional seeded Sarcone’s roll for an extra $2.50. That’s a lot to pay for a roll, but the last Sarcone’s seeded roll I had – at Delco’s Original Steaks & Hoagies – was so phenomenal, that there really was no question as to whether I’d fork up the additional money.
It was unquestionably the correct decision. As was the case with that last roll from Sarcone’s Bakery, this was one of the better steak rolls I’ve ever had; with a very sturdy crust, but a soft and not too doughy interior.
I will always pay extra for a Sarcone’s seeded roll going forward. Their wholesale price must be too high for many places to offer them as their standard steak roll.
As you can see in the above photo, the seeds appear to be on opposite sides of the roll. They must have used halves from two separate rolls. The quality wasn’t impacted.
Wolf’s uses 12 ounces of chopped ribeye on their steaks. That’s probably the ideal amount for me. I have enjoyed steaks with up to a pound of meat or as little as a half-pound. But three-quarters of a pound is, both literally and figuratively, the perfect middle ground.
The meat was also abundantly juicy and well-seasoned. I’ve noticed a lot of grill chefs seem hesitant to use a heavy hand when adding salt and pepper to the meat. That wasn’t the case with this steak. It was extremely flavorful.
As usual when it’s available, I ordered my steak with Cooper Sharp cheese, as well as fried onions. Everything on that fantastic roll was beautifully proportioned and blended.
This was an outstanding steak on all accounts. The only people I can see being unsatisfied with it are those who crave massive quantities of meat and cheese rather than balance and at least a little moderation.
I’m going to have a very tough time when it comes to compiling my final Top Ten list. As I indicated in an earlier post, I may have to expand to slightly more than ten. I’d like to include all of the shops that make my top tier. I’m up to around ten in that category already and still have a handful of steaks left to try.