The cheesesteaks at Mojo's East Coast Eats are quite literally like those you would taste in Philadelphia. That's because owner Jon Scoggin, a former Pennsylvanian, orders his meats and cheeses from Dietz and Watson and his bread from Amoroso's Bakery. It's paying off. The Tribune's Clarendon Hills publication called those rolls "the perfect textural foil" to the eight ounces of shaved ribeye sandwiched inside. The cheesesteak's cousin, the hoagie, is another menu staple, with variations that range from albacore tuna with swiss to prosciutto with genoa salami and spicy capicola.