From Our Editors
When you look at a Philly cheesesteak, "subtle" might be the last word on your mind. But it is, in fact, a sandwich of subtleties—just ask Big Al and his son Adam. When they moved to Florida from Philadelphia, they tried many cheesesteaks that purported to be authentic, but that lacked the small, signature touches of a true Philly creation: ribeye that was sliced and not chopped, for example, or the steak rolls only the East Coast had perfected.
So, the duo started their own cheesesteak restaurant. They sliced the ribeye steak, scheduled weekly deliveries of rolls from Philadelphia, and even put Cheez Whiz on the menu in addition to melted cheeses for added authenticity. This is not to say that they don't branch out—Big Al's also has burgers, hot dogs, and cheesesteak variants, such as the bacon-bleu cheesesteak or the spring-mix salad (it tastes like a cheesesteak if you close your eyes and concentrate hard enough).
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