The Philadelphia to West Coast exodus is well documented; in West Philly you were born and raised, until some guys made trouble in your neighbourhood and scared your mom, who sent you to live with a bunch of rich people in Bel-Air. And then for some reason you made Hancock and it was all down-hill from there. For a Philadelphia transplant that will do just fine on the West Coast, American Cheesesteak Company.
In a city over-run with veggie burgers, vegan cupcakes and puppies in purses (unrelated but equally infuriating), finally there’s a place where a man can have his steak and eat it too, with cheese. From their fully licensed home at Davie and Howe, American Cheesesteak offers traditional cheesesteaks made from prime rib shaved fresh daily, gooey cheeses and special seasonings, served piping-hot on freshly baked bread.
In designing the menu, Chef Anthony Sedlak – a Vancouver native and host of Food Network’s The Main – was inspired by the way humble, locally sourced and fresh ingredients come together in a cheesesteak to create gutsy comfort food; and gutsy is exactly what you’ll be if you bring your vegan girlfriend to this carnivore temple.
In addition to the traditional Classic Cheesesteak (beef, cheese, sautéed mushrooms), they serve up specialty options, including the New Yorker, with sautéed mushrooms and peppers, shredded lettuce, tomatoes, and roasted garlic mayo; the BBQ sauce laded Cowboy with crispy fried onions, homemade spicy bbq sauce, bacon mayo and aged white cheddar; and the Le Bifteck, with caramelized onion jam, double-cream brie, arugula, and dijon. And then there’s the Big Shot, by far the priciest option at $18, but made from Japanese Wagyu beef and topped with forest mushrooms, truffle aioli and fontina cheese. Try one and you’ll forget all about that time Uncle Phil beat your ass for calling him Mr. Kool Aid.